Tacos al Pastor are one of Mexico’s most beloved street foods — smoky, juicy, spicy-sweet pork served in soft tortillas and topped with pineapple, onions, and fresh cilantro. Inspired by Lebanese shawarma and Mexican culinary tradition, this recipe creates unforgettable tacos bursting with flavor and authenticity.
The marinated pork is seasoned with chilies, spices, citrus, and achiote, then grilled or roasted until slightly caramelized. The sweetness of pineapple perfectly balances the chili heat, giving every bite a delicious contrast of flavors and textures. Whether you’re enjoying them on a busy weeknight or preparing a feast for friends, Tacos al Pastor are guaranteed to impress.
Why I Love This Recipe
- It captures the true flavor of Mexican street tacos—bold, smoky, and vibrant.
- The balance of sweet pineapple and spicy marinated pork is irresistible.
- It’s fun to make and even more fun to serve — perfect for gatherings.
- The recipe is flexible: stovetop, oven, or grill — all work beautifully.
Why You Must Try This Dish
You should try this recipe because:
✔ It’s restaurant-level delicious but surprisingly easy at home.
✔ It showcases authentic Mexican techniques and flavors.
✔ It’s highly customizable — spicy or mild, classic or modern.
✔ It’s a crowd-pleasing dish perfect for taco nights or celebrations.
Recipe Details
| Feature | Information |
|---|---|
| Preparation Time | 25 minutes (plus marinating time) |
| Marinating Time | 4 hours – overnight (recommended) |
| Cooking Time | 20–25 minutes |
| Total Time | 5–24 hours depending on marination |
| Servings | 6 servings (12–16 tacos) |
| Calories per Serving (approx.) | 380–420 calories |
| Course | Main Course |
| Cuisine | Mexican |
Ingredients
For the Marinade
- 2 lbs (900g) pork shoulder, thinly sliced
- 2 dried guajillo chiles, seeded and softened
- 2 dried ancho chiles, softened (optional for depth)
- 3 cloves garlic
- ½ cup pineapple juice
- ¼ cup orange juice
- 2 tbsp white vinegar
- 2 tbsp achiote paste
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
For Cooking and Serving
- 1 cup fresh pineapple, diced
- 1 small white or red onion, finely chopped
- Fresh cilantro, chopped
- 12–16 small corn tortillas
- Lime wedges
- Optional: salsa verde, pickled jalapeños, cotija cheese
Step-By-Step Preparation Method
Step 1: Prepare the Marinade
- Soften dried chilies by simmering them in hot water for 8–10 minutes.
- Add chilies, citrus juices, garlic, vinegar, spices, and achiote paste to a blender.
- Blend until smooth and thick.
Step 2: Marinate the Pork
- Place sliced pork in a large bowl or zip bag.
- Pour the marinade over the meat and coat evenly.
- Cover and refrigerate for at least 4 hours — overnight recommended for best flavor.
Step 3: Cook the Pork
You may choose one of the following methods:
Grill
- Cook marinated slices over medium-high heat until charred and cooked through.
Skillet / Stovetop
- Heat oil in a skillet, cook pork in batches 5–6 minutes until caramelized.
Oven
- Spread pork on a lined tray and bake at 200°C (400°F) for 15–18 minutes, then broil 2 minutes to char.
Step 4: Warm the Tortillas
Heat corn tortillas in a skillet, grill, or microwave until soft and pliable.
Step 5: Assemble the Tacos
Fill warm tortillas with:
- Cooked al pastor pork
- Diced pineapple
- Chopped onions
- Fresh cilantro
- Squeeze of lime
- Optional sauces and toppings
How to Serve
Serve immediately while hot. Pair with:
- Mexican rice
- Refried or black beans
- Chips and guacamole
- Fresh margaritas or agua fresca
Recipe Tips
- Thin slices = better texture. Ask your butcher to slice the pork thin.
- Rest before serving. Allow cooked pork to rest 3–4 minutes before chopping.
- Char the pineapple. Grilling or pan-searing pineapple adds deeper flavor.
- Double tortillas. This prevents tearing and makes authentic street-style tacos.
Variations
Spicy Al Pastor
Add chipotle in adobo or extra cayenne.
Tropical Twist
Replace pineapple with mango or papaya salsa.
Cheesy Al Pastor Tacos
Add melted Oaxaca or mozzarella and make quesa-tacos.
Vegetarian Version
Use roasted jackfruit or mushrooms with the same marinade.
Freezing & Storage
| Storage Method | Duration |
|---|---|
| Refrigerated cooked pork | 3–4 days |
| Frozen cooked pork | 2–3 months |
| Frozen raw marinated pork | 3 months |
Reheat gently in a skillet to restore caramelization.
Special Equipment Needed
- Sharp knife
- Blender
- Grill or skillet
- Cutting board
Optional: metal skewers if assembling a shawarma-style stack.
FAQ
Q: Can I use chicken instead of pork?
Yes — chicken thighs work beautifully.
Q: My marinade is too thick—what do I do?
Add a splash of pineapple or orange juice.
Q: Do I have to use achiote paste?
It gives authentic flavor and color, but you can substitute paprika + turmeric.
Conclusion
Tacos al Pastor with Pineapple and Onion bring the heart of Mexican street food straight to your kitchen. With smoky marinated pork, fresh toppings, and just the right sweetness from pineapple, every bite is a fiesta of flavors. Easy to customize and perfect for gatherings, these tacos are sure to become a permanent favorite.
Tacos al Pastor with Pineapple and Onion
Description
Tacos al Pastor are one of Mexico’s most beloved street foods — smoky, juicy, spicy-sweet pork served in soft tortillas and topped with pineapple, onions, and fresh cilantro. Inspired by Lebanese shawarma and Mexican culinary tradition, this recipe creates unforgettable tacos bursting with flavor and authenticity.
Ingredients
For the Marinade
For Cooking and Serving
Instructions
-
Step 1: Prepare the Marinade : Soften dried chilies by simmering them in hot water for 8–10 minutes. Add chilies, citrus juices, garlic, vinegar, spices, and achiote paste to a blender. Blend until smooth and thick.
-
Step 2: Marinate the Pork : Place sliced pork in a large bowl or zip bag. Pour the marinade over the meat and coat evenly. Cover and refrigerate for at least 4 hours — overnight recommended for best flavor.
-
Step 3: Cook the Pork : You may choose one of the following methods: Grill Cook marinated slices over medium-high heat until charred and cooked through. Skillet Stovetop Heat oil in a skillet, cook pork in batches 5–6 minutes until caramelized. Oven Spread pork on a lined tray and bake at 200°C (400°F) for 15–18 minutes, then broil 2 minutes to char.
-
Step 4: Warm the Tortillas : Heat corn tortillas in a skillet, grill, or microwave until soft and pliable.
-
Step 5: Assemble the Tacos : Fill warm tortillas with: Cooked al pastor pork Diced pineapple Chopped onions Fresh cilantro Squeeze of lime Optional sauces and toppings
