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