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Tacos al Pastor Recipe

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(Authentic Mexican Street Tacos)

These Tacos al Pastor are a classic Mexican street food made with thin slices of pork marinated in a flavorful blend of dried chiles, spices, garlic, pineapple, and citrus. Traditionally cooked on a vertical spit, this homemade version delivers the same smoky, sweet, and savory flavors right from your kitchen.

Ingredients

For the Al Pastor Marinade

  • 3 lbs (1.4 kg) pork shoulder (pork butt), thinly sliced
  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 2 chipotle peppers in adobo sauce
  • 4 cloves garlic
  • ½ white onion, chopped
  • ½ cup pineapple juice
  • ¼ cup orange juice
  • ¼ cup apple cider vinegar
  • 2 tbsp achiote paste
  • 2 tsp ground cumin
  • 2 tsp Mexican oregano
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp salt
  • ½ tsp black pepper

For Cooking the Tacos

  • 24 small corn tortillas
  • 2 cups fresh pineapple, diced
  • 1 white onion, finely diced
  • 1 cup fresh cilantro, chopped
  • 3 limes, cut into wedges
  • Salsa verde or salsa roja, for serving

Optional Toppings

  • Queso fresco
  • Sliced avocado
  • Pickled onions
  • Radishes
  • Mexican crema
  • Hot sauce

Instructions

1. Prepare the Al Pastor Marinade

  1. Toast guajillo and ancho chiles in a dry skillet for 20–30 seconds per side until fragrant.
  2. Place chiles in hot water and soak for 15–20 minutes until softened.
  3. Blend softened chiles with chipotle peppers, garlic, onion, pineapple juice, orange juice, vinegar, achiote paste, cumin, oregano, paprika, coriander, salt, and pepper.
  4. Blend until completely smooth.

2. Marinate the Pork

  1. Place sliced pork in a large bowl or zip-top bag.
  2. Pour marinade over the pork and coat evenly.
  3. Cover and refrigerate for 4 hours or overnight for the best flavor.

3. Cook the Pork

Stovetop Method:

  1. Heat a large skillet or cast-iron pan over medium-high heat.
  2. Cook pork slices in batches until browned and slightly charred, about 3–5 minutes per side.
  3. Add diced pineapple during the last few minutes and cook until caramelized.

Grill Method:

  1. Grill pork slices over medium-high heat until charred and cooked through.
  2. Grill pineapple slices alongside the pork.
  3. Chop everything into taco-sized pieces.

4. Assemble the Tacos

  1. Warm corn tortillas on a skillet or comal.
  2. Add chopped al pastor pork.
  3. Top with diced onion and fresh cilantro.
  4. Add caramelized pineapple.
  5. Finish with lime juice and your favorite salsa.

Serving Suggestions

Serve your Tacos al Pastor with:

  • Mexican rice
  • Charro beans
  • Fresh guacamole
  • Salsa verde
  • Salsa roja
  • Elote (Mexican street corn)
  • Agua fresca

Tips for the Best Tacos al Pastor

  • Use pork shoulder because it stays juicy and flavorful.
  • Marinate overnight for the deepest flavor.
  • Achiote paste gives the signature red color and earthy flavor.
  • Don’t skip the pineapple — it balances the spicy, smoky marinade.
  • Cook the pork at high heat to create crispy caramelized edges like traditional street tacos.
  • Double up tortillas for authentic street-style tacos.

Storage

  • Refrigerator: Store cooked pork in an airtight container for up to 4 days.
  • Freezer: Freeze cooked al pastor meat for up to 3 months.
  • Reheat in a hot skillet for the best texture.

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Tacos al Pastor Recipe (Authentic Mexican Street Tacos with Pineapple & Pork)

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