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Tacos al pastor recipe.

Tacos al Pastor

author Maricruz Avalos Flores
16 tacos
Authentic tacos al pastor made with pork marinated in a chile and achiote adobo, grilled until lightly charred, and served on corn tortillas with pineapple, onion, and cilantro.
prep 15 minutes
cook 15 minutes
Marinating Time 2 hours
total 2 hours 30 minutes
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Ingredients 
Cups (US) - Metric

  • 16 small Corn Tortillas
  • 2.2 lb Pork shoulder (cut into 1-inch chunks )
  • 5 Guajillo chile (stem and seeds removed)
  • 2 Ancho chiles (stem and seeds removed)
  • 3 Garlic cloves (peeled)
  • 2 Whole cloves
  • ½ teaspoon Black peppercorns
  • ½ teaspoon Ground cumin
  • 2 teaspoons oregano
  • ½ teaspoon thyme
  • 1 Tablespoons Achiote paste
  • 1 cup Pineapple juice
  • Pork lard (or any oil you prefer, as needed)
  • Salt

For serving

  • 1 cup Pineapple (diced, see notes)
  • 1 medium White Onion (chopped)
  • 1 bunch Fresh cilantro (chopped)
  • 2-3 Limes
  • Salsa (see notes)

Instructions
 

Make the al pastor marinade

  • Soak the guajillo and ancho chiles in hot water for 15 minutes.
  • Drain the chiles and place them in a blender with the achiote, whole cloves, peppercorns, cumin, garlic, oregano, thyme, and pineapple juice. Blend until smooth.

Marinate the pork

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

Prepare and cook

  • Cut the pineapple into chunks about the same size as the pork.
  • Thread the pork onto skewers, placing a piece of pineapple at each end.
  • Lightly brush the griddle or grill pan with pork lard and heat over medium-high heat. Cook the skewers for 20–25 minutes, turning occasionally, until the pork is cooked through and lightly charred on all sides.
  • Transfer the cooked skewers to a plate and keep them covered while you cook the remaining skewers.
  • When ready to assemble the tacos, slice the pork and pineapple into bite-sized pieces.

Assemble the tacos

  • Warm the tortillas on the same griddle or grill used for the pork.
  • Fill each tortilla with pork and pineapple. Top with chopped onion and cilantro.
  • Serve with salsa and lime wedges.

Video

Notes

  • Before assembling all the pork onto the skewers, cook a small piece and taste it. If needed, adjust the salt before grilling the remaining meat.
  • Achiote is essential for the traditional color and flavor of tacos al pastor.
  • Marinate overnight if possible for the best flavor.
  • Use pork shoulder or pork butt for juicy, tender tacos.
  • Warm the tortillas in the pork juices left on the griddle for extra flavor, just like at many taquerías.
Nutrition Information
Serving: 1 taco | Calories: 218kcal