Tacos al Pastor

Smart Cookie Score ●●●○○

ⓘ feeds 4-6 human beings

Juicy, marinated pork shaved thin and crisped on the grill, stacked in warm tortillas and topped with sweet pineapple, fresh onion, and cilantro. Mexico City street food at its finest.

Flavor Profile

Smoky, spicy, and sweet with deep chile flavor, hints of citrus and achiote, and bursts of juicy pineapple. Bright, bold, and balanced.

Ingredients

For the Pork Marinade:

• 2 lbs boneless pork shoulder or pork butt, sliced thin (¼-inch)

• 3 dried guajillo chiles (seeded + stemmed)

• 2 dried ancho chiles (optional for depth)

• 3 cloves garlic

• ½ cup pineapple juice

• ¼ cup orange juice

• 3 tbsp white vinegar

• 2 tbsp achiote paste

• 1 tsp dried oregano

• 1 tsp cumin

• ½ tsp ground clove

• Salt and pepper to taste

For the Tacos:

• Corn tortillas (warmed or lightly charred)

• 1 cup diced pineapple (fresh or grilled)

• ½ cup diced white onion

• ¼ cup chopped fresh cilantro

• Lime wedges for serving

• Salsa verde or roja (optional)

Tips:

• A cast iron pan or outdoor grill gives the best char and flavor.

• For extra street-style authenticity, grill your pineapple slices until caramelized before dicing.

• If you want to skip dried chiles, sub in 2–3 tbsp of chipotle in adobo — not traditional, but solid in a pinch.

Instructions

1. Prepare the Marinade

• Toast chiles in a dry pan over medium heat for 30–60 seconds per side.

• Soak them in hot water for 10 minutes until soft.

• Blend soaked chiles with garlic, juices, vinegar, achiote paste, and spices until smooth.

• Taste and adjust seasoning (should be tangy and bold).

2. Marinate the Pork

• Place thin-sliced pork in a bowl or zip bag.

• Pour marinade over, coating all pieces.

• Cover and marinate in the fridge for at least 4 hours, preferably overnight.

3. Cook the Pork

• Grill: Layer pork on skewers or a vertical spit (trompo-style), grill until edges are charred and crisp.

• Stovetop: Sear in a hot skillet with a little oil until browned and cooked through (batch cook to avoid crowding).

• Slice into bite-size pieces.

4. Assemble the Tacos

• Warm corn tortillas on a dry skillet or over flame.

• Add chopped pork, then top with pineapple, onion, cilantro, and a squeeze of lime.