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Taco al Pastor with grilled pork, pineapple, and cilantro
Authentic Mexican Taco al Pastor with grilled spicy meat and pineapple

Homemade Tacos Al Pastor

Author: Flavelo
Recipes Main Courses
Taco al Pastor is the taste of Mexico City's beating heart, the love child of Lebanese immigrants' shawarma and Mexican spices. The secret is the 'adobo' marinade: deep, earthy flavor of dried chilies complemented by enzymes and acids of fresh pineapple. Pineapple not only flavors but also 'tenderizes' the meat, keeping it crumbly and juicy even after grilling.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 4 hrs 50 mins
🍽️ Servings 4 servings
🔥 Calories 780 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Food processor or blender
  • Skillet or grill
  • Cutting board
  • Ziploc bag for marinating

Instructions

1 ✓

Prep chilies: remove stems and seeds, then soak in hot water for 15 mins until soft. Drain.

Tip: Removing seeds reduces heat, so you enjoy the chili flavor, not just the burn.
2 ✓

In a blender, combine softened chilies, roughly chopped onion, garlic, spices (cumin, paprika, oregano, salt, pepper), vinegar, and orange juice. Blend to a smooth paste.

Tip: This is the 'recado' or 'adobo'. Orange juice acidity and sugar help meat browning (caramelization) and tenderizing.
3 ✓

Slice pork into thin strips or sheets. Coat thoroughly in marinade. Refrigerate for at least 4 hours (overnight is best).

Tip: Thin slicing increases surface area for marinade and heat contact, making it tastier and crispier.
4 ✓

Before cooking, slice fresh pineapple and prep toppings: chop cilantro and remaining onion, wedge limes.

Tip: Have everything ready (mise en place), meat cooking is fast.
5 ✓

Heat skillet or grill to smoking hot with little oil. Cook meat in batches 3-4 mins until dark charred bits form.

Tip: Don't overcrowd pan! Too much meat drops temp, steaming instead of searing (Maillard reaction).
6 ✓

In same pan, sear pineapple pieces 1-2 mins until caramelized.

Tip: Roasted pineapple sweetness is more intense, balancing salty-spicy meat perfectly.
7 ✓

Warm tortillas in dry skillet. Pile on meat, pineapple, onion, cilantro. Squeeze lime just before eating.

Tip: Lime acidity cuts through meat fat, refreshing the whole bite.

Recipe FAQ

How long should I marinate?
Minimum 4 hours, but due to pineapple, don't leave longer than 24 hours, or bromelain enzyme might turn meat texture mushy.
Where do I get dried chilies?
Look in the international aisle of larger supermarkets or Mexican grocers. If unavailable, substitute with smoked paprika and cayenne, though flavor will differ.

Ingredients

  • 1.5 lbs Pork Shoulder or Butt
  • 1 cup Fresh Pineapple
  • 1 small Yellow Onion
  • 3 cloves Garlic
  • 3 pcs Dried Guajillo Chilies
  • 2 pcs Dried Ancho Chilies
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 2 tbsp Apple Cider Vinegar
  • 1/4 cup Fresh Orange Juice
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
  • 2 tbsp Olive Oil
  • 10 pcs Small Corn Tortillas
  • 1 bunch Fresh Cilantro
  • 2 pcs Limes