Description

Tacos Al Pastor are a classic Mexican street food made with thin slices of marinated pork cooked with pineapple, chilies, and spices, then served on corn tortillas with fresh toppings for a savory-sweet flavor explosion.

Ingredients

Units Scale

2 lbs boneless pork shoulder, thinly sliced
3 dried guajillo chilies, stemmed and seeded
2 garlic cloves
1/2 cup pineapple juice
1/4 cup white vinegar
2 tablespoons achiote paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and black pepper to taste
1 tablespoon vegetable oil
1 cup chopped pineapple (fresh or canned)
Corn tortillas, for serving
Diced onion, chopped cilantro, lime wedges, and salsa for garnish

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Instructions

Soak guajillo chilies in hot water for 10 minutes until softened. Drain.
In a blender, combine chilies, garlic, pineapple juice, vinegar, achiote paste, oregano, cumin, paprika, salt, and pepper. Blend until smooth.
Pour marinade over sliced pork in a bowl or bag. Mix well to coat, then marinate in the fridge for at least 4 hours or overnight.
Heat oil in a large skillet or grill pan over medium-high heat. Cook pork in batches until caramelized and cooked through, about 5–7 minutes per batch.
Add chopped pineapple and cook for 2–3 minutes until lightly browned.
Warm corn tortillas and fill with pork and pineapple mixture.
Top with diced onion, cilantro, and a squeeze of lime. Serve with salsa if desired.

Notes

For authentic flavor, cook on a vertical spit or grill slices layered together.
Use a sharp knife to slice pork thinly for better texture and marinade absorption.
Double the marinade to use on chicken or tofu for variety.

Nutrition

Serving Size: 2 tacos
Calories: 390
Sugar: 6g
Sodium: 540mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 26g
Cholesterol: 75mg