Crispy Tacos Al Pastor Recipe

Make the marinade

In a blender or food processor combine achiote paste, ancho chile powder, guajillo chile powder, chopped chipotle in adobo, pineapple juice, orange juice, white vinegar, minced garlic, dried oregano, ground cumin, salt, and black pepper. Blend until smooth, scraping down sides as needed. The marinade should be thick but pourable; add 1–2 tablespoons water if too thick.

Marinate the pork

Place thinly sliced pork shoulder in a large bowl or zip-top bag. Pour the marinade over the pork, massaging to coat all pieces. Cover or seal and refrigerate for at least 2 hours, preferably overnight for best flavor.

Cook the pork

When ready to cook, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Remove pork from marinade, letting excess drip off (reserve marinade). Sear pork in batches so pieces are not crowded, about 3–4 minutes per side, until browned and cooked through. If you want more char and deeper flavor, finish under a broiler for 3–4 minutes on a foil-lined pan, tossing with a splash of reserved marinade while reheating. Chop or roughly shred the cooked pork into bite-size pieces.

While the pork cooks, heat a small nonstick skillet over medium heat and add the pineapple chunks. Sauté until pineapple is caramelized and edges are browned, 4–6 minutes. Remove and set aside.

Combine finely chopped white onion and chopped cilantro in a small bowl. Keep lime wedges and crumbled cotija (if using) in serving bowls.

Heat about 1/4 inch of vegetable oil in a heavy skillet over medium-high heat until shimmering (about 350°F/175°C). Working in batches, fry each corn tortilla for about 20–30 seconds per side until edges are crisp and bubbling but not overly brown. Use tongs to press gently so tortillas crisp evenly. Transfer fried tortillas to a paper-towel-lined tray to drain and keep warm in a single layer; do not stack while very hot or they will steam.

Alternatively, for a slightly healthier option, brush tortillas lightly with oil and cook in a hot skillet 1–2 minutes per side until edges are crispy.

To assemble tacos: place 2 crisp tortillas on a plate (each serving is 2 tacos). Divide the chopped/shredded al pastor evenly among tortillas. Top each with caramelized pineapple, a sprinkle of chopped onion and cilantro, crumbled cotija if using, and a squeeze of lime. Serve with salsa on the side.