Tacos al Pastor
Flavorful marinated pork, cooked with pineapple, and served in warm tortillas with fresh onion and cilantro. A classic Mexican street food, perfect for a vibrant meal for two.
Marinate the pork
Slice the pork shoulder very thinly. In a blender, combine 2 tablespoons achiote paste, 1/4 cup pineapple juice, 2 tablespoons white vinegar, 2 cloves garlic, 1/4 medium onion, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Blend until very smooth. Pour this marinade over the thinly sliced pork in a bowl or a resealable bag. Mix well to coat all the pork. Cover and refrigerate for at least 2 hours. Marinating allows the pork to soak up all the flavors.
💡 Pro Tips:
- •Slicing the pork very thin helps it tenderize and cook quickly.
- •Marinating longer, even overnight, will give deeper flavor.
Cook the pork and pineapple
Heat 1 tablespoon vegetable oil in a large skillet or cast-iron pan over medium-high heat. Add the marinated pork in a single layer (cook in batches if needed to avoid overcrowding). Cook for 3-5 minutes per side until the pork is cooked through and has some browned edges. Add 1 cup finely diced fresh pineapple to the skillet with the pork during the last 2-3 minutes of cooking. Cook until the pineapple is slightly caramelized (lightly browned and sweetened).
💡 Pro Tips:
- •Cook in batches to ensure the pork browns properly instead of steaming.
- •Caramelized means lightly browned and slightly sweetened from cooking.
Warm the tortillas
While the pork is cooking, warm the 6-8 small corn tortillas. You can do this by heating them directly on a dry hot skillet for 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30 seconds, or wrapping them in foil and heating them in the oven for 5-7 minutes.
💡 Pro Tips:
- •Warm tortillas are more pliable (flexible and easy to bend) and taste better.
- •Do not overcook tortillas, or they will become stiff.
Assemble and serve
Divide the cooked pork and pineapple mixture evenly among the warm tortillas. Top each taco with finely diced 1/4 red onion and 2 tablespoons chopped fresh cilantro. Serve immediately with lime wedges for squeezing over the tacos.
💡 Pro Tips:
- •Assemble tacos just before serving for the best texture and freshness.
- •Lime juice adds a bright, fresh flavor that cuts through the richness of the pork.
- Blender
- Large bowl or resealable bag (for marinating)
- Large skillet or cast-iron pan
- Tongs or spatula
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡For a spicier marinade, add a small dried chipotle chili (rehydrated and blended) or a pinch of cayenne pepper.
- 💡If you do not have achiote paste, you can substitute with paprika and a tiny bit of cumin and oregano, though the flavor will be different.
- 💡The traditional method involves cooking on a vertical spit (trompo), but thin slices cooked in a hot skillet achieve a similar effect for home cooking.
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