Tacos al pastor are the soul of Mexico City’s taco stands: thin slices of pork marinated in dried chiles, achiote and pineapple, cooked until the edges are crispy and caramelized, then tucked into warm corn tortillas with pineapple, onion and cilantro.
Taquerías use a vertical spit called a trompo, but our oven-and-skillet method gives you the same charred, juicy bites at home.
Why you’ll love it
- Street-taco flavor with regular kitchen equipment.
- Sweet, smoky and tangy all in one bite.
- Perfect for taco night or a party.
Quick facts
Prep: 25 min (plus 4–24 hr marinating)
Cook: 35 min
Total: 1 hr + marinating
Servings: 6 (about 18 tacos)
Estimated cost per serving: $2.60
Ingredients
For the marinade
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 3 tbsp (50 g) achiote paste
- 1/2 cup (120 ml) pineapple juice
- 3 tbsp white vinegar
- 4 garlic cloves
- 1 tsp dried Mexican oregano
- 1 tsp ground cumin
- 1/4 tsp ground cloves
- 2 tsp salt
- 1 chipotle in adobo (optional, for heat)
For the tacos
- 2 1/2 lb (1.1 kg) boneless pork shoulder, sliced 1/4 inch (5 mm) thick
- 1/2 fresh pineapple, peeled and cut in 1/2-inch rings
- 18 small corn tortillas
- 1 white onion, finely chopped
- 1 bunch cilantro, chopped
- Limes and green salsa, to serve
Step-by-step method
-
Soften the chiles. Toast the chiles in a dry skillet 20–30 seconds per side. Soak in hot water 15 minutes, then drain.
-
Blend the marinade. Blend the chiles with the achiote, pineapple juice, vinegar, garlic, oregano, cumin, cloves, salt and chipotle until very smooth.
-
Marinate. Coat every slice of pork with the marinade. Cover and refrigerate at least 4 hours, ideally overnight.
-
Roast. Heat the oven to 425°F (220°C). Layer the pork slices, slightly overlapping, on a foil-lined baking sheet. Lay the pineapple rings on top. Roast 25 minutes, until the pork is cooked through.
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Char it. Chop the pork into small pieces. Heat a large cast-iron skillet over high heat with a drizzle of oil and sear the pork in batches 2–3 minutes, until crispy and caramelized at the edges. Chop the roasted pineapple.
-
Warm the tortillas. Heat the tortillas in a dry skillet 30 seconds per side and keep them wrapped in a kitchen towel.
-
Build the tacos. Fill each tortilla with pork, top with pineapple, onion and cilantro, and finish with a squeeze of lime and green salsa.
Tips for the best result
- Partially freeze the pork for 30 minutes so it’s easy to slice thin.
- Don’t skip the final sear: those crispy edges are what makes it taste like al pastor.
- Find achiote paste in Latin markets or the international aisle.
Storage and reheating
Refrigerate cooked pork up to 4 days or freeze up to 3 months. Reheat in a hot skillet to re-crisp.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Leer esta receta en español: Tacos al Pastor Caseros
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