Al Pastor Tacos Recipe

Prepare chiles

Remove stems and seeds from guajillo and ancho chiles. Toast chiles lightly in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burnt. Transfer to a bowl and cover with 1 cup of hot water; soak 15 minutes until softened. Reserve soaking liquid.

Make marinade

In a blender add soaked chiles (drained, but reserve 1/4 cup soaking liquid), achiote paste, pineapple juice, white vinegar, orange juice, garlic, ground cumin, dried oregano, smoked paprika, ground coriander, 1.5 tsp salt, 1/2 tsp black pepper and 2 tablespoons vegetable oil. Blend until completely smooth, adding up to reserved chile soaking liquid as needed to reach a thick but pourable paste (about 2–3 tbs). Taste and adjust salt.

Marinate pork

Place the thinly sliced pork shoulder in a large bowl or resealable bag. Pour the marinade over the pork and massage thoroughly so every piece is coated. Cover and refrigerate at least 4 hours, ideally overnight (up to 24 hours) to allow flavors to penetrate.

Cook pork (grill or stovetop)

When ready to cook, remove pork from fridge 20–30 minutes before cooking to come closer to room temperature. Preheat a grill to medium-high or heat a large cast-iron skillet over medium-high heat and add 1 tablespoon oil. Remove excess marinade (reserve for basting if desired). Cook pork in batches so pieces brown and develop char—about 3–5 minutes per side depending on thickness—until edges are caramelized and internal pieces reach 145°F and are tender. If using a skillet, add additional 1 tablespoon oil between batches. Optionally, toward the end of cooking, add a few diced pineapple pieces to the pan and sear briefly to caramelize.

Rest and chop

Transfer cooked pork to a cutting board, let rest 5 minutes, then chop or thinly shred into bite-sized pieces (about 1/2–3/4-inch). If desired, return chopped pork to the hot skillet for 1–2 minutes to crisp edges.

Prepare toppings: dice pineapple into small pieces (if using fresh, reserve a few caramelized pieces from cooking), finely chop white onion and cilantro, and cut limes into wedges. Lightly toss diced pineapple with 1/4 tsp salt to bring out sweetness.

Warm tortillas: heat a dry skillet or comal over medium-high heat. Warm each corn tortilla 20–30 seconds per side until pliable and slightly charred in spots. Keep tortillas warm wrapped in a clean kitchen towel or in a tortilla warmer.

Assemble tacos: place 2 tortillas on a plate, top each with about 2–3 tablespoons (or more to taste) of chopped al pastor pork, a sprinkle of finely chopped onion, a pinch of chopped cilantro, and a few pieces of diced pineapple. Squeeze lime over the top and add hot sauce or salsa if desired.

Serve: serve immediately while pork and tortillas are hot. Leftover pork keeps in the refrigerator for up to 3 days and reheats well in a skillet to crisp the edges.