Tacos al Pastor are the pinnacle of Mexican street food perfection—crispy, juicy, and absolutely irresistible. This iconic dish features marinated pork cooked on a vertical rotisserie called a trompo, then shaved thin and served on warm tortillas with fresh pineapple, onions, and cilantro. While you may not have access to an authentic trompo at home, this recipe delivers that same incredible flavor and texture using your oven or stovetop.
Originally brought to Mexico by Lebanese immigrants in the early 20th century, tacos al pastor represent a beautiful fusion of Middle Eastern and Mexican culinary traditions. The marinade combines warm spices like cumin and chile with vinegar and achiote paste, creating a complex flavor profile that’s both savory and slightly sweet. The key to achieving restaurant-quality results at home lies in proper marination, high-heat cooking, and attention to detail.
What makes this recipe truly special is the balance of textures and flavors. You’ll get crispy, caramelized edges on the pork, tender interior meat infused with spice, and a touch of sweetness from the pineapple that cuts through the richness. Serving these tacos at a casual dinner party or weeknight meal will transport your guests straight to the streets of Mexico City.
For the best results, plan ahead and marinate your pork for at least 4 hours, though overnight is ideal. The longer marination time allows the flavors to penetrate deeply into the meat. Check out our Best Brownie Cake Recipe for a delicious dessert to follow your taco dinner, or explore our Best Banana Pudding Recipe for a creamy finish. For more authentic Mexican flavors, visit Bon Appétit for their take on traditional techniques, or check out Serious Eats for detailed cooking science behind the perfect sear.
This recipe serves 4-6 people and can easily be doubled for larger gatherings. The beauty of tacos al pastor is their versatility—you can customize each one with your favorite toppings and salsas. Whether you’re hosting a taco night or preparing a special dinner, this recipe will impress everyone at your table.
Ingredients
- 3 pounds pork shoulder, cut into ¼-inch thick slices
- 6 dried guajillo chiles, stemmed and seeded
- 4 dried ancho chiles, stemmed and seeded
- 1 tablespoon achiote paste
- ¼ cup white vinegar
- ¼ cup pineapple juice
- 6 garlic cloves, minced
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 fresh pineapple, peeled and cut into spears
- 12-18 corn tortillas, warmed
- ½ cup white onion, finely diced
- ½ cup fresh cilantro, chopped
- Lime wedges for serving
- Salsa verde for serving
Instructions
- Begin by preparing your marinade. Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for about 1-2 minutes on each side, being careful not to burn them. This step releases their essential oils and deepens their flavor.
- Place the toasted chiles in a bowl and cover them with hot water. Let them soak for 10-15 minutes until they become soft and pliable.
- Drain the softened chiles and transfer them to a blender. Add the achiote paste, white vinegar, pineapple juice, minced garlic, ground cumin, dried oregano, black pepper, cinnamon, and ground cloves.
- Blend the mixture until completely smooth and well-combined. This should take 2-3 minutes. If the mixture is too thick, add a splash of water to reach a spreadable consistency.
- Strain the marinade through a fine-mesh sieve into a large bowl, pressing on the solids to extract all the flavorful liquid. Discard the remaining solids.
- Stir in the olive oil and salt into the strained marinade and taste, adjusting seasonings as needed.
- Pat the pork slices dry with paper towels. Layer them in a large bowl or dish, spooning the marinade over each layer until all the pork is coated. Make sure every piece is well-coated with the marinade.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This extended marination time allows the flavors to deeply penetrate the meat.
- When ready to cook, preheat your oven to 475°F (245°C). Line a large baking sheet with aluminum foil for easy cleanup.
- Arrange the marinated pork slices on the prepared baking sheet in a single layer, overlapping them slightly. Pour any remaining marinade over the top.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the edges are crispy and caramelized and the pork is cooked through. The internal temperature should reach 160°F (71°C).
- While the pork is roasting, prepare your taco station. Char the pineapple spears in a hot skillet or on a grill for 3-4 minutes on each side until they develop caramelized edges. Cut them into small chunks.
- Warm the corn tortillas by placing them directly over a gas flame for a few seconds on each side, or wrap them in a damp kitchen towel and microwave for 30 seconds.
- Remove the pork from the oven and let it rest for 5 minutes. Using two forks or a shredding tool, pull the pork into thin, bite-sized pieces.
- To assemble, place a warm tortilla on a plate and add a generous portion of shredded al pastor pork. Top with diced white onion, fresh cilantro, a piece of charred pineapple, and a squeeze of fresh lime juice.
- Serve immediately with salsa verde on the side and additional lime wedges. Enjoy your restaurant-quality tacos al pastor at home!
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