Tacos Al Pastor
We’re wild about Tacos al Pastor—juicy pork marinated in smoky chiles and pineapple juice, roasted to perfection, and topped with caramelized pineapple, onion, and cilantro, all wrapped in warm corn tortillas. It’s a Lebanese-Mexican mash-up that’s spicy, sweet, and oh-so-addictive. With just an oven and an hour, we bring this street food legend home—simple, bold, and guaranteed to make us the taco heroes of any night!
Equipment
- Cutting Board & Sharp Knife: You’ll be slicing pork into thin pieces, so a sharp knife is key. A large cutting board keeps things clean.
- Blender or Food Processor: Essential for blending the marinade into a smooth, flavorful paste.
- Mixing Bowl: Used for marinating the pork overnight (or at least a few hours). A glass or stainless steel bowl is best since acidic ingredients (like pineapple juice) can react with plastic.
- Baking Sheet & Wire Rack: Since we’re skipping the traditional spit, we’ll stack the marinated pork on a baking sheet and roast it in the oven. A wire rack on top helps the heat circulate evenly for crispy edges.
- Aluminum Foil or Parchment Paper: Makes cleanup way easier when roasting the pork.
- Skillet or Griddle (Comal): Once the pork is cooked and chopped, a quick sear on a hot skillet or griddle adds that street-style crispiness.
- Tongs: Essential for flipping the pork, handling pineapple slices, and warming tortillas.
- Tortilla Warmer or Clean Kitchen Towel: Keeps warm tortillas soft and pliable while serving.
Ingredients
- 1 Lb Pork shoulder, thinly sliced
- 3 Guajillo chiles, deseeded and soaked
- 2 Ancho chiles, deseeded and soaked
- 1/4 Cup White vinegar
- 3 Cloves garlic
- 1 Tsp Salt
- 1 Tsp Dried oregano
- 1/2 Tsp Ground cumin
- 1/4 Tsp Ground cloves
- 2 Chipotle peppers in adobo sauce
- 1/2 Cup Pineapple juice
- 1 Medium onion, quartered
- 1 Pineapple, peeled and sliced into 1/2-inch discs
- Corn tortillas
- Fresh cilantro, chopped for garnish
- Lime wedges, for serving
Instructions
- Prepare the Marinade:Blend the guajillo and ancho chiles, vinegar, garlic, salt, oregano, cumin, cloves, chipotle peppers, and pineapple juice until smooth. This vibrant mix will be the flavor foundation.
- Marinate the Pork:In a large bowl, coat the pork slices thoroughly with the marinade. Cover and refrigerate for at least 3 hours, though overnight is best for maximum flavor.
- Cook the Pineapple:Preheat your grill or skillet over medium heat. Grill the pineapple slices until they are caramelized and slightly charred, about 4 minutes per side. Set aside.
- Cook the Pork:Increase the heat to high. Remove the pork from the marinade and grill for about 2 minutes on each side, or until slightly charred and cooked through. Rest the pork for a few minutes, then chop into bite-sized pieces.
- Assemble the Tacos:Warm the corn tortillas on the grill. Top each tortilla with pork, grilled pineapple, chopped onions, and fresh cilantro. Squeeze a lime wedge over each taco for that extra zing.
Notes
🌮 Make-Ahead Tips
✔️ Marinate in Advance: The pork can be marinated for up to 24 hours—just cover it and store it in the fridge. The longer it sits, the deeper the flavors soak in. ✔️ Cook Ahead & Store: If you want to save time, roast or grill the pork in advance, chop it up, and store it in an airtight container in the fridge for 3-4 days. ✔️ Freeze for Later: You can freeze cooked Tacos al Pastor meat for up to 2 months. Let it cool completely, store in a freezer-safe bag or container, and label it with the date. ✔️ Tortilla Prep: Warm tortillas in advance, then keep them wrapped in a tortilla warmer or a clean kitchen towel to maintain softness.❄️ Storage & Reheating
✔️ Refrigerator Storage: Store cooked pork and pineapple separately in airtight containers in the fridge for up to 4 days. Keep toppings (onions, cilantro, lime) separate to prevent sogginess. ✔️ Freezer Storage: Freeze the pork and pineapple together in a freezer-safe bag for up to 2-3 months. Squeeze out as much air as possible before sealing. ✔️ Reheating on the Stovetop (Best Method):- Heat a skillet or griddle over medium-high heat.
- Add the pork and a splash of pineapple juice or water to keep it juicy.
- Sauté for 2-3 minutes until heated through and slightly crispy.
- Place the pork in a microwave-safe dish and cover with a damp paper towel to prevent drying out.
- Heat in 30-second intervals, stirring in between, until warmed through.
- Preheat oven to 350°F (175°C).
- Spread the pork on a baking sheet, cover with foil, and bake for 10-15 minutes.
- Remove foil for the last 2-3 minutes for crispy edges.