Al Pastor Tacos
Bursting with bold, authentic flavors, Al Pastor Tacos are a tantalizing taste of Mexican street food that will transport your taste buds straight to the vibrant heart of Mexico. This recipe features tender slices of marinated pork shoulder infused with the rich, smoky spiciness of guajillo and ancho chiles, balanced beautifully with the sweet tang of pineapple and orange juice. Achiote paste brings a signature earthy warmth, while grilling imparts irresistible charred edges for an extra layer of flavor. Served on warm corn tortillas and topped with juicy pineapple, fresh cilantro, and crisp onion, these tacos are taken to the next level with a squeeze of zesty lime. Perfect for Taco Tuesday or any festive gathering, this easy yet flavor-packed recipe is sure to impress your family and friends.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 4 pieces dried guajillo chiles
- 2 pieces dried ancho chiles
- 1 cup pineapple juice
- 0.25 cup white vinegar
- 0.5 cup orange juice
- 4 cloves garlic cloves
- 2 tablespoons achiote paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup pineapple
- 12 pieces corn tortillas
- 1 medium white onion
- 0.5 cup cilantro
- 4 wedges lime wedges
Instructions
Start by slicing the pork shoulder into thin, small strips, about 1/4 inch thick.
Remove stems and seeds from the guajillo and ancho chiles.
Rehydrate the chiles by placing them in a bowl and covering them with hot water. Let them soak for about 10-15 minutes until softened.
In a blender, combine the rehydrated chiles, pineapple juice, white vinegar, orange juice, garlic cloves, achiote paste, oregano, cumin, salt, and black pepper. Blend until smooth to create the marinade.
Place the sliced pork into a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
Preheat the grill or a large skillet over medium-high heat.
Grill or cook the marinaded pork pieces in batches, turning occasionally, until cooked through and slightly charred on the edges, approximately 6-8 minutes.
While the pork cooks, warm the corn tortillas on the grill or in a skillet over low heat until pliable.
Dice the pineapple, chop the white onion and cilantro finely, and set aside.
Assemble the tacos by placing a few pieces of grilled pork onto each tortilla. Top with diced pineapple, a sprinkle of chopped onion and cilantro.
Serve with lime wedges on the side for squeezing over the tacos before serving.
Nutrition Facts
Calories |
3802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.2 g | 168% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 5543 mg | 241% | |
| Total Carbohydrate | 385.8 g | 140% | |
| Dietary Fiber | 61.8 g | 221% | |
| Total Sugars | 70.3 g | ||
| Protein | 261.2 g | 522% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 742 mg | 57% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 6338 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
