Tacos Al Pastor

Make authentic Tacos Al Pastor at home with tender pork marinated in a blend of dried chiles, spices, and citrus, grilled to perfection, and paired with caramelized pineapple. This traditional Mexican street food recipe is perfect for taco night, family dinners, or parties. Serve with warm corn tortillas, fresh cilantro, onions, and lime wedges for a restaurant-style meal packed with smoky, sweet, and tangy flavors.

Ingredients

For the pork:

• 3 lb pork shoulder, trimmed of excess fat and sliced into thin, wide pieces
• 4 pineapple spears

For the marinade:

• 6 guajillo chiles, seeds and veins removed
• 1 chile de árbol
• 5 garlic cloves
• ¼ onion
• 10 whole black peppercorns
• 1 teaspoon Mexican oregano
• ½ teaspoon ground cumin
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• 2 packets Sazon Goya or 1 tablespoon ground achiote powder
• 1 ½ teaspoons kosher salt
• ¼ cup apple cider vinegar
• ¼ cup pineapple juice or orange juice

For serving:

• 15 corn tortillas (white or yellow)
• ½ cup pickled red onion or chopped red/white onion
• ½ cup fresh chopped cilantro
• Lime wedges
• Creamy avocado salsa (optional)

Instructions

1. Prepare the pork: Trim any large pieces of fat from the pork shoulder. Slice horizontally into ¼-inch thick strips.
2. Soften the chiles: Place guajillo and árbol chiles in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 15 minutes, until softened.
3. Make the marinade: Transfer softened chiles and ¼ cup of the cooking liquid to a blender. Add garlic, onion, peppercorns, oregano, cumin, allspice, cloves, ginger, achiote, salt, vinegar, and juice. Blend until smooth.
4. Marinate the pork: Place pork in a large bowl or zip-top bag. Pour marinade over and coat evenly. Cover and refrigerate for several hours or overnight.
5. Grill the pork: Preheat grill to high heat. Remove pork from marinade and grill for a few minutes per side, until charred and cooked to an internal temperature just shy of 145°F (63°C). Let rest before chopping.
6. Grill the pineapple: Brush pineapple spears lightly with oil. Grill for 1–2 minutes per side, until caramelized. Chop into small pieces.
7. Assemble tacos: Warm tortillas on a dry skillet or grill. Add chopped pork, pineapple, onion, cilantro, and a squeeze of lime. Serve with avocado salsa if desired.

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Tips

• Marinate pork overnight for deeper flavor.
• Use a sharp knife to slice the pork thinly for faster cooking.
• Always let the pork rest before chopping to keep it juicy.
• Charred pineapple adds authentic sweetness and smokiness.

Variations and Substitutions

• Protein: Substitute chicken thighs or beef flank steak.
• Chiles: If guajillo chiles are unavailable, use ancho chiles for a milder flavor.
• Tortillas: Swap corn tortillas for flour tortillas or lettuce wraps.
• Toppings: Add radishes, cotija cheese, or pickled jalapeños.
• Cooking method: Roast marinated pork in the oven at 400°F for 30–40 minutes if grilling isn’t an option.

FAQs

Can I make the marinade ahead of time?
Yes, the marinade can be made up to 3 days in advance and stored in the refrigerator.

Can I cook this without a grill?
Yes, cook pork on a cast iron skillet or roast in the oven.

How do I store leftovers?
Keep cooked pork refrigerated in an airtight container for up to 4 days. Freeze for up to 2 months.

Serving Suggestions

• Serve with Mexican rice and refried beans.
• Offer extra toppings like salsa verde, pickled onions, or crema.
• Great for taco nights, fiestas, or summer cookouts.

Why You’ll Love This Recipe

• Authentic street taco flavor with smoky, sweet, and tangy notes.
• Juicy, marinated pork paired with caramelized pineapple.
• Versatile—perfect for casual dinners or festive gatherings.
• Easy to adapt with different proteins, toppings, and cooking methods.