Tacos al Pastor
Prep time: 30 minutes (plus 4 hours or overnight marinating)
Cook time: 20 minutes
Total time: 50 minutes (excluding marinating)
Servings: 4–6 servings (approx. 12–15 tacos)
Country of Origin
Mexico
Description
Tacos al Pastor is one of Mexico's most iconic street food dishes, featuring thinly sliced pork marinated in a rich blend of dried chilies, achiote paste, citrus juices, and warm spices. Inspired by Lebanese immigrants who introduced vertical spit-roasting (shawarma) to Puebla, Mexican cooks adapted the technique using pork and traditional local seasonings.
Presentation & How It's Eaten
The marinated pork is seared or roasted until lightly charred, shaved into thin bits, and piled onto small, warm corn tortillas. It is topped with finely diced raw white onions, fresh cilantro, and a thin wedge of caramelized pineapple. Tacos al Pastor are eaten warm with your hands, traditionally accompanied by fresh salsa verde or salsa roja and a squeeze of lime.
Ingredients
1.5 kg (3 lbs) pork shoulder or pork loin, thinly sliced
3 dried guajillo chilies, deseeded and hydrated in hot water
2 dried ancho chilies, deseeded and hydrated in hot water
50g achiote paste
1/2 cup pineapple juice
1/4 cup white or apple cider vinegar
3 cloves garlic
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp ground cinnamon
1.5 tsp salt
1/2 fresh pineapple, peeled and sliced into rounds
Small corn tortillas, for serving
1 medium white onion, finely diced
1 cup fresh cilantro, chopped
Lime wedges and salsa, for serving
Step-by-Step Directions
Prepare the Marinade: In a blender, combine the rehydrated guajillo and ancho chilies, achiote paste, pineapple juice, vinegar, garlic, oregano, cumin, cinnamon, and salt. Blend on high until completely smooth.
Marinate the Pork: Place the thinly sliced pork in a large bowl or sealable bag. Pour the achiote marinade over the meat, ensuring every slice is thoroughly coated. Cover and refrigerate for at least 4 hours (ideally overnight).
Cook the Pineapple & Pork: Heat a heavy skillet or cast-iron pan over medium-high heat. Sear the pineapple slices until lightly charred on both sides, then remove and dice into small pieces. In the same pan, cook the marinated pork in batches until cooked through and slightly crispy on the edges.
Assemble: Warm the corn tortillas on a dry skillet. Stack two warm tortillas per taco, top with a generous portion of cooked pork, a few pieces of charred pineapple, diced white onion, and fresh cilantro.
Serve: Serve immediately with fresh lime wedges and your favorite Mexican salsa.
Optional
Vertical Roast Method: Stack the marinated pork slices onto a vertical skewer topped with a half pineapple and bake or roast vertically to mimic a traditional trompo.
Extra Heat: Blend 1-2 chipotle chilies in adobo into the marinade for a smoky, spicy kick.
Cooking Tips
Slice Thin: Slicing the pork as thin as possible ensures the marinade penetrates deeply and the meat cooks with crisp, charred edges quickly.
Don't Skip the Pineapple: Fresh pineapple contains enzymes that help tenderize the meat, while its sweetness perfectly balances the savory achiote spice blend.
Nutrition Facts
(Estimated per serving, based on a 5-serving breakdown)
Calories: ~420 kcal
Total Fat: 18g
Saturated Fat: 5g
Cholesterol: 85mg
Sodium: 580mg
Total Carbohydrates: 34g
Dietary Fiber: 5g
Sugars: 7g
Protein: 32g
Comments