Tacos Al Pastor Recipe

Prepare chiles

Toast the guajillo and ancho chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned. Remove stems and seeds (if not already removed).

Soak chiles

Place toasted chiles in a bowl and cover with 1 cup of hot water. Let soak 15 minutes until soft. Drain, reserving a little soaking liquid.

Make marinade

In a blender, combine softened chiles, achiote paste, chipotle in adobo, pineapple juice (reserve 2 tbs for later if desired), orange juice, white vinegar, garlic, ground cumin, oregano, black pepper, 1.5 tsp salt and 2 tbs vegetable oil. Blend until very smooth, adding up to 2–4 tbs of the reserved chile soaking liquid to help blend if necessary. The marinade should be pourable but thick and bright red-orange.

Marinate pork

Place the sliced pork shoulder in a large bowl or resealable bag. Pour the marinade over the pork and toss to coat thoroughly. Add optional thin pineapple slices between layers of pork if using. Refrigerate and marinate at least 4 hours, preferably overnight (up to 24 hours) to develop flavor.

Cook pork

Preheat oven to 375°F (190°C) if using oven method. Remove pork from marinade, reserving excess marinade. Heat a large cast-iron skillet or oven-safe pan over medium-high heat and add 1 tbs oil. Working in batches, sear pork strips for 2–3 minutes per side until browned but not fully cooked. Transfer seared pork to the oven and roast 12–18 minutes until cooked through and tender (internal temp about 160°F/71°C). Alternatively, cook all pork in a heavy skillet over medium-high heat, stirring occasionally until fully cooked and slightly caramelized, about 12–15 minutes. If desired, in the last 5 minutes add a couple tablespoons of reserved marinade and diced pineapple so the meat caramelizes and gets glossy—cook until juices reduce and edges char slightly.

Rest and chop

Remove pork from heat and let rest 5 minutes. Chop or shred coarsely into bite-size pieces with a knife or tongs so it’s easy to place on tortillas.

Combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar and 1/4 tsp salt in a small saucepan and bring to a simmer until sugar and salt dissolve. Place thinly sliced onion in a jar or bowl and pour hot brine over them. Let sit at least 20 minutes at room temperature (or chill) before serving. Drain before using.

Warm tortillas

Warm corn tortillas on a dry skillet over medium heat for about 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm.

Prepare toppings

If using, toss diced pineapple with 1/2 tsp salt. Chop cilantro and dice onion (or drain pickled onion). Crumble cotija if using. Cut limes into wedges.

Assemble tacos

Place 2–3 tablespoons of chopped al pastor pork on each warmed tortilla. Top with a small spoonful of diced pineapple, a tablespoon of diced or pickled onion, and a sprinkle of chopped cilantro. Add crumbled cotija and a drizzle of salsa to taste. Squeeze fresh lime over the taco just before eating.

Serve

Arrange tacos on a platter with extra lime wedges, salsa and any remaining toppings. Serve immediately while hot.