Tacos
al Pastor
Tacos al pastor are Mexico City's most iconic street food — thin slices of chilli-and-achiote marinated pork shaved from a rotating vertical spit (trompo), piled into warm corn tortillas, and finished with pineapple, white onion, cilantro, and a squeeze of lime. The contrast of charred, smoky pork and sweet pineapple is unforgettable.
At home, the vertical spit becomes a hot griddle or cast-iron pan — and the results are just as spectacular. Marinate the pork overnight for the deepest colour and flavour.
Why You'll Love This Recipe
Charred, smoky achiote pork with sweet caramelised pineapple — an iconic combination- Overnight marinade does most of the work; cooking is fast and fun
- Naturally gluten-free with corn tortillas
- Crowd-pleasing taco night that feels genuinely special
Tacos al Pastor
Ingredients
- ✓700g pork shoulder, sliced 5mm thin
- ✓3 tbsp achiote paste (or 2 tsp annatto powder + 1 tsp oregano)
- ✓2 dried guajillo chillies, soaked and blended
- ✓3 garlic cloves, 2 tbsp apple cider vinegar, 1 tsp cumin
- ✓1 tsp each: dried oregano, smoked paprika, salt
- ✓12–16 small corn tortillas
- ✓150g fresh pineapple, cut into small cubes
- ✓1 white onion, finely diced
- ✓ fresh cilantro, lime wedges, salsa verde
Instructions
- 1
Blend achiote paste, softened guajillo chillies, garlic, vinegar, cumin, oregano, paprika, and salt until smooth. Toss with sliced pork until fully coated. Marinate overnight in the fridge for maximum colour and flavour.
- 2
Heat a cast-iron pan or heavy griddle over high heat until smoking. Cook pork slices in a single layer for 2–3 minutes per side until charred at the edges and cooked through. Work in batches.
- 3
While pork rests, briefly char pineapple cubes in the same pan for 1–2 minutes until caramelised. Roughly chop the cooked pork into small pieces.
- 4
Warm tortillas directly over a gas flame or in a dry pan until lightly charred and pliable.
- 5
Assemble: double up each tortilla. Top with pork, pineapple, white onion, and cilantro. Squeeze lime over everything and add salsa verde.
Chef's Notes & Substitutions
- Achiote paste: Available in Latin grocery stores and online. It gives the iconic orange colour and earthy, slightly bitter flavour. Annatto powder is a reasonable substitute.
- Pineapple: Fresh is essential — canned pineapple in syrup makes the tacos cloying. The acidity of fresh pineapple cuts the fat perfectly.
- Slice thin: The thinner the pork, the faster it chars. Aim for 5mm — easier to achieve if the meat is slightly frozen when slicing.
- Double the tortillas: Authentic al pastor always uses two tortillas per taco — the double layer handles the juicy filling without tearing.
Storage & Reheating
- Storing
Store tacos al pastor components separately. The pineapple-marinated pork keeps for 3 days in the fridge. The salsa and pickled onions last up to a week.
- Freezing
The pork freezes beautifully for up to 3 months. Thaw overnight and reheat in a hot skillet for best results. The tortillas don't freeze well.
- Reheating
Reheat pork in a hot skillet with a splash of water, or under the broiler for slightly charred edges. Warm tortillas directly on the burner or in a dry pan.
Nutrition Facts
Per serving · Estimated values
* % Daily Value based on a 2,000 calorie diet.
Pro Tips for Perfect Tacos al Pastor
The Achiote Marinade is Key
Achiote paste gives al pastor its signature color and earthy flavor. Don't skip it — combined with the dried chilies, it creates that authentic taste.
High Heat Makes It Right
The pork needs high, direct heat to char slightly like it would on a trompo. Broiling or searing in a very hot cast iron creates those caramelized edges.
Warm Your Tortillas
Corn tortillas should be warmed directly over a gas flame or on a dry comal until slightly charred. This adds flavor and makes them pliable.
Pineapple is Essential
The acidity in fresh pineapple tenderizes the pork while adding sweetness that balances the chilies. Don't substitute with canned.
Tried this recipe?
Every rating helps other home cooks discover great food.
How did yours turn out?
Tap a star to rate this recipe