Tacos al Pastor Recipe
An authentic yet approachable tacos al pastor recipe made with marinated pork shoulder sliced thinly, grilled pineapple, and warm corn tortillas—bringing the smoky, sweet, and tangy flavors of Mexican street food into your home kitchen.
Ingredients
- For the Marinade
- 3 dried guajillo chiles – Stemmed and seeded mild, earthy flavor.
- 2 dried ancho chiles – Stemmed and seeded slightly sweet, smoky.
- 1 cup pineapple juice – Tenderizes the pork and adds sweetness.
- ½ cup white vinegar – Bright tangy balance.
- 3 cloves garlic – For depth of flavor.
- 1 tablespoon achiote paste – Adds color and subtle earthy flavor.
- 1 teaspoon Mexican oregano – For authenticity.
- 1 teaspoon ground cumin – Warm spice.
- 1 teaspoon smoked paprika – Adds smokiness if you’re not grilling.
- 2 tablespoons vegetable oil
- 1 tablespoon salt and ½ teaspoon black pepper – To season.
- For the Pork
- 3 pounds pork shoulder sliced thinly – Ask your butcher to help with slicing.
- 1 large onion sliced – To layer with the pork.
- ½ fresh pineapple sliced – For layering the pork stack and grilling.
- For the Tacos
- Warm corn tortillas – The essential taco base.
- Chopped cilantro – Fresh and herby.
- Diced onion – Crunchy sharp contrast.
- Grilled pineapple chunks – A sweet finishing touch.
- Lime wedges – For brightness.
Instructions
- Prepare the chiles.
- Heat a skillet over medium heat and toast the dried chiles for about 30 seconds per side, until fragrant. Place in a large bowl and cover with hot water. Let soak for 15 minutes until softened.
- Blend the marinade.
- Drain the chiles and add them to a blender with pineapple juice, vinegar, garlic, achiote paste, Mexican oregano, cumin, smoked paprika, oil, salt, and pepper. Blend until smooth.
- Marinate the pork.
- Place the thinly sliced pork shoulder in a large bowl. Pour the marinade over the pork and toss to coat. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
- Layering the pork.
- If using skewers or a loaf pan, layer the pork slices with onion and pineapple. This mimics the vertical spit style. If grilling or pan-searing, keep the slices separate.
- Cook the meat.
- Grill: Cook pork slices over medium-high heat for 4–5 minutes per side until slightly charred.
- Oven: Roast layered pork stack at 375°F for 1 hour, then broil until edges are crisp.
- Skillet: Cook slices in batches over medium-high heat until browned and cooked through.
- Slice the pork.
- Once cooked, slice the pork thinly against the grain. Mix with chopped grilled pineapple for that signature sweet-savory combo.
- Assemble the tacos.
- Warm corn tortillas, then fill with pork, grilled pineapple, diced onion, and chopped cilantro. Finish with lime juice.
Notes
- Marinate the pork overnight for maximum flavor and tenderness.
- Use pineapple both in the marinade and grilled as garnish—it balances the rich pork.
- Thin slices are key—ask your butcher to prep the pork shoulder sliced thinly.
- Don’t skip the char—crispy edges are essential for authentic tacos al pastor.
- Warm corn tortillas before filling to prevent tearing and enhance flavor.
- Store cooked pork in the fridge up to 4 days, or freeze up to 2 months.