Authentic Tacos al Pastor
Tacos al Pastor is a traditional Mexican dish known for its marinated pork cooked on a vertical spit. The meat is thinly sliced, served in warm corn tortillas, and topped with fresh pineapple, onions, and cilantro. Enjoy the vibrant flavors of this classic street food in the comfort of your home.
Equipment
- 1 mixing bowl
- 1 grill or stovetop skillet
- 1 sharp knife
- 1 wooden skewers or metal skewers
- 1 tongs
- 1 serving platter
Ingredients
- 2 lbs pork shoulder, thinly sliced
- 1/2 cup pineapple juice
- 3 tablespoons achiote paste Can substitute with paprika and vinegar if unavailable.
- 1/4 cup white vinegar
- 1 tablespoon garlic, minced
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup fresh pineapple, diced
- 1/2 cup white onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 12 small corn tortillas
- Lime wedges for serving For squeezing over the tacos.
Instructions
- In a mixing bowl, combine pineapple juice, achiote paste, white vinegar, minced garlic, onion powder, ground cumin, chili powder, black pepper, and salt. Mix well until smooth.
- Add the thinly sliced pork shoulder to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 1 hour (or overnight for more flavor).
- Preheat your grill or stovetop skillet over medium-high heat. If using a grill, soak wooden skewers in water to prevent burning.
- Thread the marinated pork onto skewers, packing the meat tightly. Alternatively, you can grill the slices directly on the skillet.
- Grill the pork for about 5-7 minutes on each side, or until fully cooked and slightly charred. If using a stovetop skillet, cook in batches if necessary.
- Once cooked, remove the pork from the grill and let it rest for a few minutes. After resting, chop the pork into bite-sized pieces.
- In a separate skillet, warm the corn tortillas over medium heat for about 30 seconds on each side, until soft and pliable.
- Assemble the tacos by placing a portion of the chopped pork on each tortilla. Top with diced pineapple, chopped onion, and cilantro.
- Serve immediately with lime wedges on the side for squeezing over the tacos.
Notes
For added flavor, you can also include salsa, jalapeños, or avocado as toppings.
If you can’t find achiote paste, you can make a substitute using paprika and a bit of vinegar for color and tang.
Consider serving these tacos with Mexican rice or refried beans for a complete meal.