Al Pastor Tacos Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings (4 tacos each)
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Calories
472 kcal
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Course
Main Course
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Cuisine
Mexican
Al Pastor Tacos Recipe
Description
Al Pastor Tacos Recipe centers on pork butt marinated for hours in a vibrant sauce made from softened guajillo chiles, pineapple juice, achiote paste, garlic, oregano, and warming spices including cumin and cinnamon. The marinade infuses the meat with layers of smoky, fruity, and aromatic flavors.
The pork is cooked in a skillet with pineapple chunks until tender and slightly caramelized. This cooking method enhances the meat's texture and melds the pineapple’s sweetness with the spiced pork. The final dish is served on warmed corn tortillas and accompanied by fresh minced onion, cilantro, lime wedges, and guacamole, providing brightness and creaminess to balance the rich pork.
This recipe makes enough filling for 16 tacos, suitable for gatherings or meals with family. The flavorful marinade and the traditional garnishes give an authentic and complete taco experience that highlights the interplay of sweet, smoky, and fresh notes.
Guajillo chiles and achiote paste are key to the authentic flavor and can be sourced at Mexican markets or online. Marinating the pork overnight allows deep flavor penetration. Leftover marinated pork keeps well refrigerated for up to four days.
Ingredients
For the marinade:
- 4 guajillo chile about 3/4 ounce), stems and seeds removed while dry (see note 1, dried
- 1/4 cup pineapple juice (from canned pineapple below)
- 1/4 cup white vinegar
- 2 tablespoons achiote paste (see note 2)
- 3 cloves garlic
- 1 tablespoon Mexican oregano (see note 3)
- 1/2 teaspoon cumin ground
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cloves or 3 whole cloves, ground
- salt freshly ground
- black pepper freshly ground
For the pork:
- 2 pounds pork butt chopped into 1/4-inch pieces, boneless
- 1 tablespoon olive oil
- 1 cup pineapple chopped into 1/4-inch pieces (see note 4, canned
- salt
- 16 (8-inch) corn tortillas warmed, for serving
- 1 cup onion for serving, minced
- 1/2 cup cilantro for serving, fresh, minced
- lime for serving, wedges
- guacamole for serving
Instructions
To marinate the pork:
- In a medium bowl, add dried chiles and enough boiling water to cover completely. Let soak until softened, about 10 minutes. Drain well.
- In a blender, add softened chiles, pineapple juice, white vinegar, achiote paste, garlic, oregano, cumin, cinnamon, cloves, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper. Process until smooth, about 30 seconds (you will have about 1 cup marinade).
- Transfer the marinade to a large zipper-top plastic bag. Add chopped pork and mash to coat. Marinate at least 4 hours or overnight.
To cook the pork:
- In a large skillet over medium-high heat, heat olive oil until shimmering. Add pork and pineapple and cook until pork registers 145 degrees on a thermometer, about 15 to 20 minutes. Stir occasionally. Drain if desired (a colander works well).
- Season to taste with salt. Serve with warmed tortillas, onion, cilantro, and guacamole.
Notes
- Guajillo chiles can be substituted with Pasilla or Ancho chiles if unavailable.
- Achiote paste is essential for flavor; use Mexican brands available in specialty stores or online.
- Mexican oregano adds citrus notes distinct from Mediterranean oregano; source accordingly for best results.
- Fresh pineapple can replace canned pineapple, but pineapple juice is needed to maintain marinade consistency.
- Marinate pork at least 4 hours or overnight to allow flavors to fully develop.
- Store leftovers in the refrigerator for up to 4 days, covered.
- The marinade can be prepared up to 3 days in advance and stored in the fridge before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (4 tacos each)
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Serving | 4tacos | |
| Calories | 472kcal | 24% |
| Carbohydrates | 42g | 14% |
| Protein | 45g | 90% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 136mg | 45% |
| Sodium | 159mg | 7% |
| Potassium | 1208mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 27g | 54% |
| Vitamin A | 1220IU | 24% |
| Vitamin C | 115mg | 128% |
| Calcium | 108mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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