📝 About This Recipe
Experience the vibrant streets of Mexico City with this home-kitchen adaptation of the legendary Tacos al Pastor. Thinly sliced pork shoulder is bathed in a rich, earthy marinade of achiote, dried chilies, and warm spices, then seared to achieve those signature caramelized edges. Topped with sweet roasted pineapple and zesty salsa, these tacos offer a perfect symphony of smoky, spicy, and sweet flavors that define Mexican street food excellence.
🥗 Ingredients
The Meat
- 3 pounds Pork Shoulder (Butt) (sliced into very thin 1/8-inch sheets)
The Marinade
- 5 pieces Guajillo Chilies (stemmed and seeded)
- 3 tablespoons Achiote Paste (provides the signature red color)
- 1/2 cup Pineapple Juice (unsweetened)
- 1/4 cup White Vinegar
- 4 cloves Garlic (peeled)
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 1 teaspoon Ground Cumin
- 1-2 pieces Chipotle in Adobo (for extra smokiness)
For Assembly & Garnish
- 1/2 piece Fresh Pineapple (peeled and sliced into rounds)
- 24 pieces Corn Tortillas (small street-taco size)
- 1 small White Onion (finely diced)
- 1/2 cup Fresh Cilantro (chopped)
- 3 pieces Limes (cut into wedges)
- 2 tablespoons Vegetable Oil (for searing)
👨🍳 Instructions
-
1
Toast the guajillo chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak them in hot water for 15 minutes to soften.
-
2
In a blender, combine the soaked chilies, achiote paste, pineapple juice, vinegar, garlic, oregano, cumin, chipotle, and 1 teaspoon of salt. Blend until completely smooth.
-
3
Place the thinly sliced pork in a large bowl or heavy-duty zip-top bag. Pour the marinade over the pork, ensuring every slice is thoroughly coated.
-
4
Refrigerate the marinated pork for at least 4 hours, preferably overnight, to allow the enzymes in the pineapple juice to tenderize the meat.
-
5
When ready to cook, grill the pineapple rounds over high heat for 3-4 minutes per side until charred and caramelized. Dice into small chunks and set aside.
-
6
Heat 1 tablespoon of oil in a large cast-iron skillet or griddle over medium-high heat until shimmering.
-
7
Working in batches to avoid crowding, lay the pork slices flat in the skillet. Cook for 2-3 minutes per side until the edges are crispy and slightly charred.
-
8
Remove the cooked pork from the skillet and stack the slices. Using a sharp knife, roughly chop the meat into bite-sized pieces.
-
9
Warm the corn tortillas on the griddle for about 30 seconds per side until soft and pliable. Keep them warm in a clean kitchen towel.
-
10
To assemble, place a generous spoonful of pork onto two stacked tortillas (for strength).
-
11
Top the meat with a few chunks of the grilled pineapple, a sprinkle of diced onion, and fresh cilantro.
-
12
Serve immediately with fresh lime wedges on the side for squeezing over the top.
💡 Chef's Tips
For the best texture, freeze the pork for 45 minutes before slicing to get those paper-thin sheets. Don't skip the achiote paste; it provides the essential earthy flavor and iconic red hue that defines Al Pastor. Ensure your skillet is screaming hot before adding the meat to get the 'trompo' style char without overcooking the center. If you don't have a grill for the pineapple, a cast-iron pan or even a broiler works perfectly to get that caramelization. Always double-stack your tortillas; the extra layer prevents the taco from breaking under the juicy marinade.
🍽️ Serving Suggestions
Pair with a cold Mexican Lager or a refreshing Hibiscus (Jamaica) Agua Fresca. Serve with a side of Salsa Verde or a spicy Salsa de Arbol for an extra kick. Accompanied by 'Frijoles Charros' (cowboy beans) for a complete meal. Provide extra radishes and pickled onions as crunchy side garnishes. Finish the meal with warm churros dipped in chocolate sauce.