International Cuisine > Global Street Food Recipes > Savory Street Food > Tacos (Mexican)

Tacos Al Pastor

Experience authentic Mexican street food with our Tacos Al Pastor recipe. Marinated pork, slow-cooked on a vertical spit, then shaved and served in warm tortillas with pineapple, cilantro, and onion.

Prep Time
30 minutes
Cook Time
3-4 hours
Servings
6
Ingredients
  • 2 lbs Pork shoulder (Boston butt)
  • 1 cup Pineapple juice
  • 1/2 cup White vinegar
  • 3 tbsp Achiote paste
  • 4 Dried guajillo chiles
  • 2 Dried ancho chiles
  • 4 Garlic cloves
  • 1/2 Onion
  • 1 tsp Ground cumin
  • 1 tsp Dried oregano
  • 1/4 tsp Ground cloves
  • 2 tsp Salt
  • 1/2 tsp Black pepper
  • 24 Small corn tortillas
  • 1 cup Fresh pineapple
  • 1/2 cup White onion
  • 1/4 cup Fresh cilantro

Prepare the Chile Paste

<ol><li>Remove the stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry skillet over medium heat for about 2-3 minutes, until fragrant. Be careful not to burn them.</li><li>Soak the toasted chiles in hot water for 30 minutes to soften.</li></ol>

Make the Marinade

<ol><li>In a blender, combine the softened chiles, pineapple juice, white vinegar, achiote paste, garlic, onion, cumin, oregano, cloves, salt, and pepper.</li><li>Blend until smooth, creating a vibrant red marinade.</li></ol>

Marinate the Pork

<ol><li>Cut the pork shoulder into thin slices, about 1/4 inch thick.</li><li>Place the sliced pork in a large bowl or resealable bag and pour the marinade over it. Ensure all the pork is well coated.</li><li>Marinate in the refrigerator for at least 4 hours, or preferably overnight, for maximum flavor.</li></ol>

Cook the Pork

<ol><li>Traditionally, al pastor is cooked on a vertical spit (trompo). If you have one, stack the marinated pork slices onto the spit, shaping it into a cone.</li><li>If you don't have a vertical spit, you can bake it in the oven: Preheat your oven to 325°F (160°C). Place the marinated pork in a baking dish and bake for 3-4 hours, or until the pork is very tender and easily shredded.</li><li>Or you can cook in a skillet: Heat a large skillet over medium-high heat. Add the marinated pork in batches, being careful not to overcrowd the pan. Cook until browned and cooked through, about 5-7 minutes per side.</li></ol>

Prepare the Tacos

<ol><li>Warm the corn tortillas on a comal or in a dry skillet until pliable.</li><li>If using the vertical spit, shave thin slices of the cooked pork onto each tortilla.</li><li>If using the baked or skillet method, shred the pork and place it on the tortillas.</li></ol>

Serve

<ol><li>Top each taco with diced pineapple, chopped white onion, and fresh cilantro.</li><li>Serve immediately and enjoy the authentic flavors of Tacos Al Pastor!</li></ol>

Nutrition Facts Estimated per 100g of product

Approximately: Calories: 250, Protein: 20g, Fat: 15g, Carbohydrates: 10g (Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods).

Other Considerations for Nutrition

This recipe contains pork, which may be high in saturated fat. Adjust portion sizes to manage fat intake. Consider using leaner cuts of pork. Also, be mindful of the sodium content from salt and achiote paste.

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FAQ

  • Can I use a different cut of pork?

    While pork shoulder (Boston butt) is traditional and provides the best flavor due to its fat content, you can use pork loin for a leaner option. However, be aware that it may result in a slightly drier taco.
  • What if I don't have access to achiote paste or dried chiles?

    Achiote paste can sometimes be substituted with smoked paprika combined with a small amount of vinegar for a similar flavor and color. Dried chiles can be more difficult to replace, but you might try using a commercial chile powder blend, although the flavor profile will differ.
  • How can I make this recipe spicier?

    Add a serrano pepper or a pinch of cayenne pepper to the marinade for an extra kick. You can also serve the tacos with a spicy salsa or hot sauce.