Juicy tacos al pastor are a crowd favorite made with spicy and smoky pork and sweet pineapple. You’ll love the bold flavor that the earthy, hearty chilis and spices bring to this simple, authentic recipe for al pastor tacos!
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Why I Love This Tacos al Pastor Recipe
It’s hard to pinpoint what exactly makes al pastor tacos my all-time favorite tacos. I love anything with a good kick to it, which these tacos certainly have. I’m also a sucker for tender pork that’s marinated to perfection. And when you combine all of those elements with toppings like pineapples and cilantro, real magic happens! Here’s why tacos al pastor are my go-to taco Tuesday recipe:
- Flavorful and Spicy: Tacos al pastor are packed with the authentic taste of smoky chiles, spices, garlic, and achiote, giving them an unforgettable flavor.
- Easy to Cook: Blend together your marinade, let your pork soak up all those delicious flavors and cook it to juicy perfection!
- Authentic: This al pastor taco recipe was shared with me from my friend who is a chef in Mexico. Traditionally, the pork is cooked on a vertical spit rotisserie called a “trompo.” For this homemade version, we’ll be cooking the meat in a skillet or on the grill – much simpler!
- Prep Ahead: You can marinate your pork up to a couple of days ahead, or freeze in the marinade, to save a ton of time. Set up a taco bar with all the toppings for a perfect party.
Need more authentic tacos in your life? Try these nopales asados tacos, birria tacos, and classic carne asada tacos!
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for al pastor tacos. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Dried Chiles: Guajillo chiles and ancho chile, seeded and stemmed. Be careful not to touch your eyes after handling them!
- Chipotle Pepper: Canned, in adobo sauce is the way to go.
- Onion and Garlic: Fresh garlic cloves and fresh onion. Any color onion will do.
- Spices and Seasonings: Achiote powder, cumin, Mexican oregano, salt and black pepper create the best flavor combo, but there’s room for creativity here.
- Vinegar: Apple cider vinegar is my go-to, but any vinegar will work.
- Liquid from the Chiles: We’ll be soaking the chiles, and saving the soaking liquid to help make the marinade.
- Pork: Some recipes use pork shoulder, but this one’s extra easy – all you need are boneless pork chops, thinly sliced. If you prefer to use a pork shoulder, cut it into bite size chunks or slices.
- Tortillas: You’ll want corn tortillas for authentic tacos al pastor, but if you prefer, you can of course use flour tortillas instead.
How to Make Tacos al Pastor
So how do you put it all together? While there are a few steps, it’s actually much easier than you might think. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.
- Marinate the Pork: Soak the chiles in boiling water until softened. Add them to a blender with the other marinade ingredients, plus a little of the soaking liquid. Blend, strain, add in the pork and marinate for at least one hour.
- Cook Pork in Skillet: Cook the pork over medium-high heat spread out in a large skillet or grill pan. Work in batches as needed. Don’t crowd the meat, because you want it to be crispy!
- Heat the Tortillas: In a clean pan or on a griddle, warm up the corn tortillas until they’re soft and easy to bend. You can also microwave them wrapped in a damp paper towel for 30 seconds.
- Serve: Fill your tortillas with pork, add your favorite toppings and enjoy!
Chef’s Tips and Variations
- Thinly Slice the Pork: For the best texture and cooking results, slice the pork into thin pieces as they cook quickly and evenly. This allows the meat to brown on the outside, while staying tender and juicy on the inside!
- Pineapple is Essential: Tacos al pastor wouldn’t be complete without the pineapple. You can grill it on a grill, or just toss it in to the skillet with the pork. You want it cooked so that its natural sweetness shines through.
- Warming the Tortillas: The final touch for your tacos al pastor is using warm, soft tortillas. Unheated corn tortillas can be crumbly and a bit bland, but heated up, they are soft, warm, and perfectly yummy.
- Use the Grill Instead: If you prefer to grill your pork, you can use cubed pork shoulder and skewer it on kabobs before grilling!
- Sweeten the Pork: Prefer your al pastor meat to be sweet and savory? Use pineapple juice to thin the marinade, instead of using the soaking liquid from the chiles.
- Spicy or Not: As is, this recipe creates a smoky and slightly spicy pork. The smokiness comes from the dried chilis, the heat comes from the canned chipotle pepper in adobo sauce. To increase the level of heat, double or triple the chipotle peppers!
What to Serve with Al Pastor Tacos
These tacos are bold enough to shine on their own, but if you want to throw a full-blown fiesta, try adding a few flavorful side dishes.
- Mexican Rice: Everyone always loves this zesty, authentic Mexican rice. For a lighter flavor, cilantro lime rice is also a great choice!
- Beans: And if you’re serving rice (or even if you’re not), no one will be sad if you add a pot of ranch style beans or Mexican pinto beans! These are addictively delicious!
- Vegetables: Some sautéed calabacitas (Mexican squash) is a tasty choice, but you can’t go wrong with grilled Mexican street corn or a make-ahead Mexican street corn salad!
Optional Toppings
- Pineapple: Diced, grilled pineapple is a must for tacos al pastor! If it’s your first time, here’s my post for how to cut up a pineapple!
- Onion: Diced.
- Cilantro: Chopped.
- Salsa: A simple tomato salsa, like my restaurant style salsa is perfect here. You could also use Pico de Gallo!
- Avocado: While not typically served with tacos al pastor, you can definitely add some.
Yield: 16 tacos
Tacos al Pastor
Sweet and savory Tacos al Pastor are a flavorful Mexican favorite filled with slightly spicy and smoky pork and sweet pineapple. You’ll love the bold tastes that earthy, smoky chilis and spices bring to this simple, authentic recipe!
Ingredients
For the marinade:
- 7 dried guajillo chiles, seeded and stemmed
- 1 small dried ancho chile, seeded and stemmed
- 1 chipotle in adobo sauce
- 4 garlic cloves
- ¼ small white onion
- ½ tablespoon achiote powder
- ½ teaspoon ground cumin
- ½ teaspoon Mexican oregano
- ¼ cup apple cider vinegar
- ⅔ cup chile's soaking liquid, or pineapple juice
- ¼ teaspoon ground black pepper
- 1 teaspoon salt
For the tacos:
- 1 ¾ pounds boneless pork chops, thinly sliced
- 3 tablespoons vegetable oil
- ½ teaspoon salt
- 2 pounds corn tortillas
Toppings:
- Diced onion
- Chopped cilantro
- Grilled pineapple, diced
- Salsa
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Instructions
- Rehydrate the chiles. Place the guajillos and ancho chile in a medium-sized bowl. Pour boiling water over them until completely covered. Let them rest for 15 minutes, or until softened. Reserve 2/3 cup of soaking liquid. Strain the chiles and set them aside.
- Make the marinade. Add the rehydrated chiles and the rest of the marinade ingredients to a blender or food processor. Add the reserved soaking liquid. Process until completely smooth. Strain the sauce through a fine mesh sieve.
- Marinate the pork. Place the pork in a large bowl. Pour the marinade over it. Use a wooden spoon to mix everything until well combined. Cover the bowl with plastic wrap and let it marinate for at least an hour, or up to 48 hours.
- Cook the pork. Heat the oil in a large pan, or grill pan, over medium-high heat. Discard the excess marinade from the bowl. Add the pork and spread it out. You may have to cook in batches because you don't want to overcrowd the pan. Let the pork cook for 6 minutes, stir, and cook for another 7 to 8 minutes or until browned. Season with more salt. Remove the pan from the heat and set it aside.
- Heat the tortillas. Heat a griddle or pan over medium-low heat. Warm the tortillas for 1 to 2 minutes on each side or until soft and bendy. They shouldn't break. Set them aside.
- Assemble the tacos. Fill each tortilla with pork filling and add your favorite toppings. Enjoy!
Notes
Store: Transfer the pork and toppings into separate airtight containers and store in the fridge for up to 4 days.
Reheat: You can microwave a serving or two of pork covered with a damp paper towel. For larger servings, heat in a covered skillet over low heat, adding a splash of water if it seems dry.
Use the Grill Instead: If you prefer to grill your pork, you can use cubed pork shoulder and skewer it on kabobs before grilling!
Pineapple is Essential: Tacos al pastor wouldn’t be complete without the pineapple. You can grill it on a grill, or just toss it in to the skillet with the pork. You want it cooked so that its natural sweetness shines through.
Sweeten the Pork: Prefer your al pastor meat to be sweet and savory? Use pineapple juice to thin the marinade, instead of using the soaking liquid from the chiles.
Thinly Slice the Pork: For the best texture and cooking results, slice the pork into thin pieces as they cook quickly and evenly. This allows the meat to brown on the outside, while staying tender and juicy on the inside!
Spicy or Not: As is, this recipe creates a smoky and slightly spicy pork. The smokiness comes from the dried chilis, the heat comes from the canned chipotle pepper in adobo sauce. To increase the level of heat, double or triple the chipotle peppers!
Nutrition
Serving: 1 taco, Calories: 239kcal, Carbohydrates: 29g, Protein: 14g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.05g, Cholesterol: 33mg, Sodium: 271mg, Potassium: 370mg, Fiber: 5g, Sugar: 2g, Vitamin A: 990IU, Vitamin C: 1mg, Calcium: 55mg, Iron: 1mg
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