Pastor Taco Recipe

Toast chiles

Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles for 10–20 seconds per side until fragrant but not burnt. Transfer to a bowl.

Soak chiles

Pour 1 cup of hot (not boiling) water over toasted chiles and let soak 15 minutes until softened. Reserve 1/4 cup of the soaking liquid.

Make marinade

In a blender add soaked chiles (drained), reserved soaking liquid, pineapple juice, orange juice, white vinegar, achiote paste, garlic, chipotle (if using), smoked paprika, ground cumin, oregano, 1 tsp salt, and 1/4 tsp black pepper. Blend to a smooth paste. If needed add up to 2–3 tbs water to reach a pourable consistency.

Marinate pork

Place the cubed pork shoulder in a large bowl or resealable bag. Pour the marinade over the pork, add 2 tbs vegetable oil and the remaining 1/2 tsp salt and 1/4 tsp black pepper, and toss to coat thoroughly. Refrigerate at least 4 hours, preferably overnight for best flavor.

Cook pork

When ready to cook, remove pork from fridge and let sit 20–30 minutes to take the chill off. Heat a large heavy skillet (cast iron preferred) over medium‑high heat. Add 1 tbs oil. Working in batches to avoid crowding, add marinated pork pieces in a single layer and sear, stirring occasionally, until edges are charred and pork is cooked through (about 8–12 minutes per batch). Return all cooked pork to skillet and increase heat briefly to caramelize marinade, about 2 minutes. Taste and adjust seasoning with a pinch more salt if needed.

Caramelize pineapple

While pork cooks or after pork is done, in a separate small skillet over medium‑high heat add a light brush of oil. Add pineapple slices or chunks and cook 2–3 minutes per side until caramelized and golden. If using rounds, dice into bite‑sized pieces after caramelizing.

Combine pork and pineapple

Add the caramelized pineapple to the cooked pork in the skillet and stir to combine for 1–2 minutes so flavors meld. Remove from heat.

Prepare garnish

Finely chop white onion and cilantro and place in small bowls. Cut limes into wedges for serving.

Warm tortillas

Warm corn tortillas on a dry skillet or comal over medium heat 20–30 seconds per side until pliable and lightly charred. Alternatively, lightly brush tortillas with 1 tbs oil and warm in skillet for a minute per side for extra flavor.

Assemble tacos

Fill each warmed tortilla with about 2–3 tbs (or 2–3 pieces) of the pastor pork mixture. Top with chopped onion, cilantro, and a few pieces of caramelized pineapple. Squeeze fresh lime over the top to taste.

Serve

Serve immediately while hot. Provide extra lime wedges and salsa on the side if desired.