4.7 from 54 votes
Tacos Al Pastor
Tacos al Pastor features pork marinated in pineapple, Mexican chiles, and achiote. The perfect combo of sweet, savory, citrus, and spice!
Prep Time
4 hrs
Cook Time
mins
Total Time
4 hrs 15 mins
Servings: 12 servings
Calories: 320 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 3 guajillo chiles, rinsed, stemmed, and seeded
- 2 ancho chiles, rinsed, stemmed, and seeded
- 1 pineapple, 1 cup diced and the rest sliced into rounds
- 3.5 ounces achiote paste
- 1 medium white onion, halved
- 5 cloves garlic
- 1 Chipotle Pepper in Adobo Sauce
- 2 tablespoons kosher salt
- 2 teaspoons dried Mexican oregano
- 1 teaspoon ground cumin
- ½ cup distilled white vinegar
- 5 pounds boneless pork shoulder, sliced into thin slices
- 1 tablespoon vegetable oil
For serving
- warm corn tortillas
- diced onions
- chopped cilantro
- Lime wedges
- salsa verde
Instructions
- In a medium pot, add the guajillo chiles, ancho chiles, and enough water to completely cover them. Bring to a boil over high heat. Remove the pot from the heat, cover it, and let the chiles soak for 10 minutes to soften.
- Using a slotted spoon, transfer the softened chiles to a blender. Add 1 cup of the chile-soaked water, 1 cup of diced pineapple, the achiote paste, onion, garlic, chipotle pepper in adobo sauce, salt, Mexican oregano, cumin, and white vinegar. Blend for 3 to 5 minutes until completely smooth.
- Combine the pork shoulder with the marinade in a large glass or stainless steel bowl. Toss together until all the meat is fully coated, then cover and refrigerate for 4 to 24 hours.
- Preheat a grill for direct heat grilling at high heat (450-500°F) or a grill pan over high heat. Remove the pork shoulder from the marinade and shake off any excess marinade. Grill for 3-4 minutes per side. Transfer to a large plate and set aside to rest for 5 minutes.
- While the meat is resting, brush oil on all sides of the remaining pineapple slices. Grill over high heat until heated through and grill marks appear. Transfer to a cutting board and dice.
- Chop the grilled meat into small bite-sized pieces and serve in warm corn tortillas topped with the diced grilled pineapple, diced white onion, chopped cilantro, a squeeze of fresh lime juice, and salsa verde. Slice thinly against the grain and serve.
Cup of Yum
Notes
- Cooking indoors: You can make this recipe on your stovetop in a large, heavy skillet or grill pan over medium-high heat. The flavor won’t be exactly the same, but it will still be delicious!
Nutrition Information
Serving
1serving
Calories
320kcal
(16%)
Carbohydrates
16g
(5%)
Protein
44g
(88%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.03g
Cholesterol
113mg
(38%)
Sodium
1273mg
(53%)
Potassium
948mg
(27%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
1829IU
(37%)
Vitamin C
39mg
(43%)
Calcium
39mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 320
% Daily Value*
| Serving | 1serving | |
| Calories | 320kcal | 16% |
| Carbohydrates | 16g | 5% |
| Protein | 44g | 88% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 113mg | 38% |
| Sodium | 1273mg | 53% |
| Potassium | 948mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 1829IU | 37% |
| Vitamin C | 39mg | 43% |
| Calcium | 39mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.