Tacos al pastor are a Mexico City classic inspired by spit-roasted shawarma, pairing richly seasoned pork with caramelized pineapple, onion, cilantro, and lime.
A short achiote marinade gives thin pork slices deep color and savory spice. Cook the pork in a very hot skillet or under a broiler so the edges char while the pineapple sweetens.
Slice the pork thinly and cook in batches. Overcrowding the pan steams the meat instead of creating the browned, smoky edges that make these tacos special.
Serving Suggestions
Serve in warm corn tortillas with chopped onion, cilantro, pineapple, lime wedges, and a smoky salsa roja.
Recipe Notes
The pork can marinate for up to 24 hours. Refrigerate cooked leftovers for three days and reheat in a hot skillet for the best texture.
Classic Tacos al Pastor
Achiote-marinated pork tacos finished with caramelized pineapple, onion, cilantro, and lime.
Equipment
- Blender
- Large skillet
- Mixing bowl
- Chef’s knife
- Tortilla warmer
Ingredients
Pork Marinade
- 1 1/2 lb boneless pork shoulder thinly sliced
- 3 tbsp achiote paste
- 1/2 cup pineapple juice
- 2 tbsp white vinegar
- 4 cloves garlic
- 1 tsp ground cumin
- 1 tsp dried oregano Mexican oregano if available
- 1/2 tsp fine salt
Tacos
- 8 small corn tortillas warmed
- 1 cup fresh pineapple small dice
- 1/2 cup white onion finely diced
- 1/2 cup fresh cilantro chopped
- 2 medium limes cut into wedges
- 1/2 cup salsa roja to serve
Instructions
Marinate the Pork:
- Blend the achiote paste, pineapple juice, vinegar, garlic, cumin, oregano, and salt until smooth.
- Toss the pork with the marinade, cover, and refrigerate for at least 30 minutes or up to 24 hours.
Cook the Pork:
- Heat a large skillet over high heat. Cook the pork in batches for 2 to 3 minutes per side, until browned and cooked through.
- Add the diced pineapple for the final minute so it caramelizes lightly. Rest the pork for 5 minutes, then chop it into taco-sized pieces.
Assemble:
- Warm the tortillas. Fill each with pork and pineapple, then finish with onion, cilantro, salsa, and lime.
- Serve immediately while the pork is hot and the tortillas are soft.
Notes
- For extra char, spread the cooked pork on a sheet pan and broil briefly before chopping.
- Use chicken thighs or mushrooms for an easy variation, adjusting the cooking time.
Nutrition
Calories: 520kcalCarbohydrates: 48gProtein: 35gFat: 22gSaturated Fat: 7gCholesterol: 95mgSodium: 780mgFiber: 7gSugar: 9g