Pastor Taco Recipe

prepare chilies

Remove stems and seeds from guajillo and ancho chilies. Toast chilies briefly in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not browned. Transfer to a bowl and cover with hot water. Let soak 15 minutes until softened, then drain.

blend marinade

In a blender combine soaked chilies, pineapple (reserve core if using later for grilling/shaving), white vinegar, orange juice, achiote paste, garlic cloves, oregano, cumin, ground cloves, black pepper and 1 teaspoon of the kosher salt. Add 2–3 tablespoons of the chili soaking liquid or water if needed to help blending. Puree until very smooth, about 1–2 minutes. Taste and add remaining 0.5 teaspoon salt if needed.

marinate pork

Place the sliced pork shoulder in a large bowl or zip-top bag. Pour the marinade over the pork, massaging to coat every piece. Cover or seal and refrigerate at least 4 hours, ideally overnight for best flavor.

cook pork

When ready to cook, remove pork from refrigerator and let sit 20–30 minutes at room temperature. Heat a large cast-iron skillet or heavy sauté pan over medium-high heat and add 1–2 tablespoons vegetable oil. Working in batches if needed, sear marinated pork in an even layer until edges are browned and pieces are cooked through, about 4–6 minutes per side for thin strips. If you prefer using the oven, spread pork on a rimmed baking sheet and roast at 425°F (220°C) for 10–15 minutes, flipping once, until nicely browned.

finish with pineapple

During the final 2 minutes of cooking, add the reserved pineapple core or a few small slices to the pan to caramelize and develop extra pineapple flavor. Remove pork and pineapple to a cutting board and chop or shred coarsely into bite-sized pieces. Adjust seasoning with remaining 0.5 teaspoon kosher salt if needed.

Heat the corn tortillas in a dry skillet, comal, or directly over a gas flame until warm and pliable, about 30 seconds per side. Keep warm wrapped in a clean towel.

Rewarm the chopped pork briefly in the skillet over medium heat if it has cooled, adding a splash of water if it seems dry, 1–2 minutes.

Assemble the tacos: place about 2 tablespoons (or a generous 1–2 ounces) of chopped al pastor pork on each warm tortilla. Top with a teaspoon or two of diced pineapple, a sprinkle of diced white onion, and chopped cilantro. Add crumbled cotija or queso fresco if using. Squeeze lime over the top and season with a pinch of salt to taste.

Serve immediately. Leftover pork keeps well refrigerated for up to 4 days and reheats on the stove for quick tacos.