5 from 36 votes
Al Pastor Tacos Recipe
Al Pastor Tacos feature pork marinated in a rich blend of guajillo chiles, pineapple juice, achiote paste, and warm spices to develop a balanced sweet, tangy, and savory flavor. The pork is cooked with pineapple chunks for caramelized notes and served with tortillas, onion, cilantro, and guacamole, making it an approachable version of this classic Mexican dish that showcases deep marinades and complementary toppings.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
servings (4 tacos each)
Calories:
472 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings (4 tacos each)
Amount Per Serving
Calories 472
% 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.