This easy al pastor burritos recipe is a family favorite. Tucked with marinated chicken and the classics guacamole and pico de gallo, they come together in a snap!
About The Recipe
The al pastor burrito recipe combines two major staples in Mexican and North American cuisine; al pastor meat and burritos.
This dish can be described in many different ways. In my mind, the most accurate way to do that is to describe it as the best flavor comb.
It contains the al pastor meat, fresh pineapple, onion, cilantro, avocado or guacamole, and fresh pico de gallo salsa.
Together, these ingredients create a lovely balance of sweet, sour, and spicy flavors that are unlike anything you’ve tried. In short, you’re missing out if you don’t try this recipe at least once.
We can say that our recipe for burritos al pastor is easily one of the most delicious recipes you’ll ever try. Just look at that juicy and flavorful meat in the photo below!
Since the meat has been marinated in adobo, which contains many different spices, it adds so much flavor to the dish.
This type of preparation is a style of cooking where the meat is marinated in adobo sauce overnight and then grilled. It can be served on tacos or you can make delicious burritos with it.
What Is Al Pastor?
As mentioned earlier, al pastor is a Mexican method that consists of marinating and grilling meat. This style of cooking didn’t originate in Mexico, but it was brought to the country by Lebanese immigrants and it was fully embraced by Mexican cooks.
Mexicans were inspired by the cooking method of the lamb shawarma, which is where the meat is slowly spit-roasted in a vertical roaster, making it easy to slice up on the spot and make tacos al pastor or al pastor burritos.
What Is A Burrito?
The name “burrito” is a reference to the rolled-up blankets and packets donkeys used to carry back in the day.
Is widely believed and accepted that Juan Méndez is the creator of the dish. He came up with burritos to keep the food he sold nice and warm. The method became insanely popular and people started stuffing their burritos with different stews and ingredients.
Step 1 – Marinate the meat.
Cut the meat into ½ -inch bites, place it in a bowl and add the adobo sauce. Toss to coat nicely and then cover the bowl.
Marinate the meat for 30 minutes or overnight. The longer you marinate it, the better the flavor.
Step 2 – Prepare the garnishes.
Step 3 – Cook the meat.
In a large pan heat the oil over medium-high. Add the chicken and cook for 3 minutes.
Now, add the onion and cook stirring constantly for about 10 minutes or until the meat is slightly crispy on the outside and everything is nicely cooked through.
Stir in the diced pineapple and cook for half a minute. Turn off the heat and set aside.
Step 4 – Assemble.
Heat a pan or griddle and briefly heat up the flour tortillas, this will prevent them from cracking when assembling the burrito.
Now, place a tortilla flat on a clean surface and add some cheese in the middle and then top with some cooked meat.
Next, add guacamole and pico de gallo on top.
Pull up the sides of the tortilla and, using your index and middle fingers fold the tortilla towards the center.
Hold the sides in place with your middle finger, then, with your index and thumb finger fold the bottom of the tortilla over the filling.
Tightly tuck the tortilla around the filling and then roll it up.
Step 5 – Heat your al pastor burritos.
Heat a griddle or a comal over medium-high heat. Slightly oil it with butter or your preferred oil.
Place the burrito on the hot griddle and heat up for 1 to 2 minutes per side.
Pro Tip: I like to heat the burrito for longer where the cheese is located, so it will melt nicely; and less where the guacamole and pico de gallo are so they won’t heat up.
Serve with your favorite salsa on the side.
What To Serve With
Looking for some sides to serve al pastor burritos? Those below are our favorites:
- Mexican Red Rice – Also known as Spanish rice, this is the ultimate side for most Mexican dishes.
- Ensalada de coditos – This Mexican macaroni recipe is the perfect complement for sandwiches, pizza, and burritos.
- Mexican cabbage salad – To keep it light, this tangy and easy salad is also a nice option.
- Chorizo Beans – Classic refried beans get an update, try them, they are scrumptious!
- Cilantro Lime Rice – No burritos are such with this rice recipe, try ours, is made in the rice cooker and it takes about 20 minutes to get it ready!
If you want to make ahead and store those burritos make sure you don’t add guacamole and pico de gallo as they will steam and become unpleasant.
So, make your burritos al pastor without those two fresh ingredients and better serve them on the side later.
to keep them warm, wrap them with foil and place them in a container between kitchen towels. Also…
- You can prepare and marinate the meat up to 3 months ahead and keep it stored in the fridge or up to 3 days in the fridge.
- Pico de gallo salsa keeps for up to 3 days in an airtight container in the fridge, but can’t be frozen.
- I don’t recommend making the guacamole ahead as it will turn dark, no matter what.
Easy Al Pastor Burritos
- spicy salsa (read notes)
- Mexican crema or sour cream
Marinate the chicken
- Place chicken in a bowl and add the adobo sauce.
- Toss to coat nicely and then cover the bowl.
- Marinate for 30 minutes or overnight. The longer you marinate it, the better the flavor.
Cook the chicken
- Heat the oil over medium-high in a pan.
- Add the chicken and cook, stirring constantly, for about 10 minutes or until slightly crispy on the outside and nicely cooked through.
- Stir in the diced pineapple and cook for half a minute. Turn off the heat and set aside.
- Place a tortilla flat on a clean surface and add some cheese in the middle.
- Add cooked chicken and then top with guacamole and pico de gallo.
- Pull up the sides of the tortilla and, using your index and middle fingers fold the tortilla towards the center.
- Hold the sides in place with your middle finger, then, with your index and thumb finger fold the bottom of the tortilla over the filling.
- Tightly tuck the tortilla around the filling and then roll it up.
- Heat a griddle or a comal over medium-high heat.
- Slightly oil it with butter or oil.
- Place the burrito in the hot griddle and heat up for 1 to 2 minutes per side.
- Pro Tip: I like to heat the burrito for longer where the cheese is located, so it will melt nicely; and less where the guacamole and pico de gallo are so they won’t heat up.
- Serve with salsa and sour cream on the side.
Maricruz Avalos Flores is a Mexican cook and photographer living in Italy where she shares authentic Mexican & Italian recipes that can be easily made at home using easy-to-find ingredients.