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Tacos al Pastor

Smoky marinated pork with sweet pineapple and fresh toppings in warm corn tortillas. A Mexican street food legend made at home.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • ​ ​ ​ ​
  • 2 lbs pork shoulder thinly sliced
  • 3 ​ dried guajillo chilies rehydrated
  • 2 ​ dried ancho chilies rehydrated
  • 3 tbsp achiote paste ​
  • 3 cloves garlic ​
  • 1/2 cup pineapple juice ​
  • 3 tbsp white vinegar ​
  • 1 tsp cumin ​
  • 1 tsp oregano ​
  • 1 tsp salt ​
  • ​ ​ Fresh pineapple slices for serving
  • ​ ​ Corn tortillas for serving
  • ​ ​ Fresh cilantro and chopped onion for serving
  • ​ ​ Salsa of choice for serving

Equipment

  • ​ Grill or large skillet ​

Method
 

  1. Blend rehydrated chilies, achiote paste, garlic, pineapple juice, vinegar, cumin, oregano, and salt until smooth.
  2. Coat pork slices with the marinade. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
  3. Grill or roast the marinated pork until charred and cooked through. (Traditionally cooked on a vertical spit with pineapple on top.)
  4. Warm the corn tortillas. Slice the pork and add to tortillas. Top with fresh pineapple, onion, cilantro, and salsa.
  5. Serve hot with lime wedges.

Notes

Marinate overnight for the deepest flavor. Do not exceed 24 hours or the acid can make the pork mushy.
Use fresh pineapple, not canned in syrup, to keep the marinade balanced and not overly sweet.
Warm tortillas just before serving so they stay soft and pliable.