Tacos al Pastor is a beloved Mexican dish that beautifully blends savory, sweet, and smoky flavors. Inspired by Lebanese shawarma, this dish was adapted in central Mexico, where marinated pork is traditionally cooked on a vertical spit (trompo) and served in soft corn tortillas.
What makes tacos al pastor special is the balance of spicy chili peppers, tangy pineapple, and aromatic spices that soak into thin slices of pork, resulting in irresistible bites of juicy, charred meat. Whether you’re recreating street food magic at home or exploring Mexican cuisine, this recipe brings authenticity and flavor to your plate.
Ingredients
For the Marinade:
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2 lbs boneless pork shoulder, thinly sliced
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3 dried guajillo chiles, stemmed and seeded
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2 dried ancho chiles, stemmed and seeded
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1/4 cup white vinegar
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3 garlic cloves
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1/2 medium onion, chopped
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1/2 cup pineapple juice
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2 tbsp achiote paste
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1 tsp dried oregano
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1 tsp ground cumin
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1/2 tsp ground cinnamon
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1/2 tsp salt
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1/4 tsp black pepper
For Tacos:
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1 cup diced pineapple
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1 small red onion, finely chopped
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1/4 cup fresh cilantro, chopped
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12 small corn tortillas
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Lime wedges, for serving
Substitutions:
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Use chicken thighs or tofu for a lighter or vegetarian option.
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Apple cider vinegar can replace white vinegar.
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Achiote powder can be used instead of paste in smaller quantities.
Step-by-Step Cooking Instructions
Step 1: Prepare the Marinade
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Soak dried chiles in hot water for 10 minutes until soft.
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Blend chiles with vinegar, garlic, onion, pineapple juice, achiote paste, oregano, cumin, cinnamon, salt, and pepper until smooth.
Step 2: Marinate the Pork
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In a large bowl or zip-lock bag, mix pork slices with the marinade.
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Cover and refrigerate for at least 4 hours, preferably overnight.
Step 3: Cook the Pork
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Heat a grill, grill pan, or skillet over medium-high heat.
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Cook marinated pork slices in batches for 3-4 minutes per side until caramelized and slightly charred.
Step 4: Assemble the Tacos
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Warm tortillas in a dry pan or wrap them in foil and place in the oven.
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Add cooked pork to tortillas, top with diced pineapple, chopped onion, and cilantro.
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Serve with lime wedges on the side.
Common Mistakes to Avoid
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Skipping the marination time — the longer, the better.
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Overcrowding the pan — leads to steaming instead of searing.
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Using thick pork cuts — thin slices cook faster and absorb flavor more effectively.
Pro Tips and Cooking Techniques
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Caramelize the pineapple slightly in a pan for extra depth of flavor.
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Use a cast iron skillet or outdoor grill to mimic the charred finish of a trompo.
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If using skewers, stack the pork slices and roast vertically in the oven to imitate the traditional spit method.
Variations and Customizations
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Vegetarian: Swap pork for jackfruit or mushrooms marinated in the same sauce.
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Gluten-Free: Ensure tortillas and achiote paste are certified gluten-free.
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Fusion Twist: Try serving it in lettuce wraps or taco bowls for a low-carb option.
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Add chipotle mayo or pickled onions for extra punch.
Serving Suggestions
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Garnish with crumbled cotija cheese or avocado slices for richness.
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Serve with Mexican street corn (elote), black beans, or rice.
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Pair with a cold cerveza, margarita, or agua fresca.
Nutritional Information (Per Serving – 2 Tacos)
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Calories: 420
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Protein: 28g
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Carbs: 32g
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Fat: 21g
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Fiber: 4g
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Sugar: 6g
Values are approximate and may vary based on ingredients used.
Frequently Asked Questions (FAQs)
Q: Can I bake the pork instead of grilling it?
A: Yes! Lay the marinated pork on a baking sheet and broil at high heat for 8-10 minutes, flipping halfway.
Q: How do I store leftovers?
A: Store cooked meat in an airtight container for up to 3 days. Reheat in a pan or oven.
Q: Can I freeze the marinated pork?
A: Absolutely! Freeze it raw in marinade and thaw overnight before cooking.
Q: Can I use canned pineapple?
A: Fresh is best, but canned works fine—just drain the juice if using it for toppings.
Closing Thoughts
Tacos al Pastor is more than just a meal—it’s a cultural icon full of history and unforgettable flavor. With this guide, you can bring the vibrant streets of Mexico City into your own kitchen. Don’t be afraid to get creative and make it your own!
