How to Make Tacos al Pastor

Tacos al pastor are thin, marinated slices of pork cooked hot and fast until charred at the edges, then folded into small corn tortillas with pineapple, onion, and cilantro. The dish traces back to Lebanese immigrants who brought vertical spit roasting to central Mexico in the early twentieth century, and it was adapted there with achiote, dried chiles, and pineapple into one of the country's most recognizable street foods.

You do not need a trompo, the vertical spit street vendors use, to make this at home. The same marinade and a hot skillet or broiler get you most of the way there, and thin sliced pork shoulder gives you the fat content and quick cook time the dish depends on.

The Marinade Needs Time and Acid

The whole dish lives or dies on the marinade. Dried guajillo and ancho chiles, toasted and blended with pineapple juice, vinegar, garlic, and achiote paste, need to actually penetrate the pork, not just sit on top of it. Marinate for at least 4 hours, and overnight is better. Slice the pork thin, a quarter inch or less, before marinating so the acid and chile paste can work through quickly, and then cook it hot and fast so the edges char before the inside dries out.

Tacos al Pastor

Serves 4 | Prep: 25 minutes (plus at least 4 hours to marinate) | Cook: 15 minutes | Total: about 4 hours 40 minutes

Ingredients

1 pound pork shoulder, sliced thin
2 dried guajillo chiles, stemmed and seeded
1 dried ancho chile, stemmed and seeded
1/2 cup pineapple juice
2 tablespoons white vinegar
2 tablespoons achiote paste
3 cloves garlic
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon salt
8 small corn tortillas
1/2 cup diced fresh pineapple
1/4 cup diced white onion
2 tablespoons chopped cilantro
Lime wedges, for serving

Method

Toast the guajillo and ancho chiles in a dry skillet for 30 seconds per side until fragrant, then soak in hot water for 15 minutes.
Blend the softened chiles with the pineapple juice, vinegar, achiote paste, garlic, cumin, oregano, and salt until smooth.
Toss the sliced pork with the marinade, cover, and refrigerate for at least 4 hours or overnight.
Heat a large skillet or griddle over high heat. Cook the pork in a single layer, in batches, for 2 to 3 minutes per side until charred at the edges and cooked through.
Chop the cooked pork into small pieces.
Warm the tortillas on the same hot skillet, about 20 seconds per side.
Fill each tortilla with pork, top with diced pineapple, onion, and cilantro, and serve with lime wedges.

Nutrition (per serving, about 2 tacos)

Calories	Protein	Fat	Carbs
320	24g	14g	26g

Estimate calculated from the ingredients above, not lab verified.

Tips, Variations, and Storage

The marinade can be made up to 2 days ahead and kept refrigerated. Raw marinated pork also freezes well for up to 2 months. Chicken thigh works as a substitute for pork if you slice it the same way. Cooked pork keeps for 3 days refrigerated, reheated in a hot dry pan so it re-crisps instead of steaming.

Frequently Asked Questions

What is achiote paste and can I substitute it?

Achiote paste is a brick red seasoning block made from annatto seeds, and it is what gives tacos al pastor their color and a slight earthy flavor. If you cannot find it, a mix of paprika and a small amount of turmeric gets you closer in color, though not the same flavor.

Can I make tacos al pastor without a spit?

Yes. A hot cast iron skillet or a broiler gets a very similar char on thin sliced pork. You lose some of the slow roasted texture of a trompo, but the marinade does most of the flavor work anyway.

What cut of pork works best?

Pork shoulder, also called pork butt, has enough fat to stay juicy through a fast, hot cook. Pork loin works too but dries out faster and needs closer watching.

Why pineapple?

Fresh pineapple adds sweetness and a small amount of bromelain, an enzyme that helps tenderize the pork slightly, on top of being a traditional topping.