Tacos al Pastor (Taquería-Style)

Tacos al pastor are one of Mexico’s most beloved street foods, made with tender pork marinated in a red adobo with chiles and achiote, then traditionally cooked on a trompo and served with pineapple, onion, cilantro, and salsa.

this recipe

I’ll be honest: most of us don’t have a trompo at home! After moving away from Mexico, I adapted this recipe using skewers and a griddle to recreate those classic tacos al pastor flavors.

The secret is the achiote-chile marinade, which gives the pork its signature color and deep flavor.

With warm corn tortillas, pineapple, onion, cilantro, and salsa, you can enjoy a little taste of Mexico right at home.

Ingredients

• Pork shoulder
• Dried chiles guajillo, ancho, and pasilla.
• Spices like garlic, oregano, thyme, cumin, cloves, and pepper.
• Achiote
• Pineapple
• Corn tortillas
• Chopped cilantro and onion, lime wedges, and your favorite salsa for serving.

How To Make Tacos al Pastor at Home

Start by cutting the dried chiles lengthwise and removing the seeds. Rinse them briefly, then place them in a bowl with hot water and let them soak for about 15 minutes.

Drain the chiles and transfer them to a blender. Add the achiote, garlic, oregano, thyme, cumin, cloves, and black pepper.

Pour in the pineapple juice and blend until smooth. If needed, add 1 or 2 tablespoons of the soaking water to help everything blend.

Place the pork in a large bowl and season with salt. Pour the marinade over the meat and toss until evenly coated. Cover and refrigerate overnight, or for at least 2 hours.

Cut the pineapple into chunks about the same size as the pork. If using wooden skewers, soak them in cold water for 20 minutes before assembling.

Thread the marinated pork onto the skewers, placing a pineapple chunk at each end.

Heat a grill over high heat and cook the skewers for 20–25 minutes, turning occasionally, until the pork is cooked through and nicely charred on all sides.

Transfer the cooked skewers to a plate and keep them covered while you finish cooking the rest. This helps the meat stay juicy and tender.

Once all the pork is cooked, stand a skewer upright and slice the meat into small pieces with a sharp knife.

It’s easier to do this while the meat is still hot. Dice the pineapple as well and keep everything covered until ready to serve.

Warm the tortillas on the same griddle where you cooked the pork, allowing them to soak up some of the flavorful juices left behind.

Fill each tortilla with the sliced pork and pineapple, then top your tacos al pastor with chopped onion and cilantro. Finish with your favorite salsa and a squeeze of lime.

Tips From My Kitchen

• The longer the pork marinates, the more flavorful and tender your tacos al pastor will be. For the best results, marinate it overnight.
• Pork shoulder or pork butt are ideal because the fat keeps the meat juicy and tender as it cooks.
• Besides adding its signature red color, achiote gives tacos al pastor their characteristic earthy flavor. It is an essential ingredient in the traditional marinade.
• Since this homemade version doesn’t use a traditional trompo, cooking the pork over high heat helps create those caramelized edges similar to taquería-style tacos.
• Warm the tortillas on the same griddle used for the pork. The leftover juices and rendered fat add extra flavor, similar to the tortillas served at many taquerías.

Serve Them Like at a Taquería

Tacos al pastor are traditionally served on two small corn tortillas, topped with bites of juicy pork and grilled pineapple, then finished with chopped onion, cilantro, salsa, and a squeeze of fresh lime.

The salsa is an essential part of the experience. At taquerías, you’ll usually find different options to choose from, here are the most popular:

• salsa guacamole (like the one you see in the photos).
• tomatillo salsa roja
• salsa roja taquera
• salsa de tomatillo verde

And of course, no taco night is complete without a refreshing drink. While many people enjoy tacos with a cold Mexican Coca-Cola or other sodas, traditional aguas frescas like horchata or agua de jamaica are also classic companions.

Store & Reheat

Store leftover al pastor meat in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months.

To reheat, warm a little oil or pork lard in a skillet over medium-high heat. Add the meat with a splash of water or broth and cook for 2–3 minutes until heated through. This helps keep the pork juicy while bringing back those delicious caramelized edges.

You can also use leftover al pastor meat to make al pastor quesadillas, al pastor burritos, or a classic torta al pastor.

Frequently Asked

More Street Tacos Recipes