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Mexican tacos al pastor with caramelized pork, pineapple, onion, cilantro, and lime.

Classic Tacos al Pastor

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Achiote-marinated pork tacos finished with caramelized pineapple, onion, cilantro, and lime.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Blender
  • Large skillet
  • Mixing bowl
  • Chef's knife
  • Tortilla warmer

Method
 

Marinate the Pork:
  1. Blend the achiote paste, pineapple juice, vinegar, garlic, cumin, oregano, and salt until smooth.
  2. Toss the pork with the marinade, cover, and refrigerate for at least 30 minutes or up to 24 hours.
Cook the Pork:
  1. Heat a large skillet over high heat. Cook the pork in batches for 2 to 3 minutes per side, until browned and cooked through.
  2. 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:
  1. Warm the tortillas. Fill each with pork and pineapple, then finish with onion, cilantro, salsa, and lime.
  2. Serve immediately while the pork is hot and the tortillas are soft.

Nutrition

Calories: 520kcalCarbohydrates: 48gProtein: 35gFat: 22gSaturated Fat: 7gCholesterol: 95mgSodium: 780mgFiber: 7gSugar: 9g

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.