Al Pastor Tacos

Transport your taste buds straight to the vibrant streets of Mexico with these irresistible Al Pastor Tacos! Featuring tender, marinated pork shoulder infused with the smoky, slightly sweet flavors of guajillo and ancho chiles, citrus juices, and achiote paste, this recipe delivers authentic taqueria-style perfection. Grilled to perfection and topped with juicy diced pineapple, crisp onions, and fresh cilantro, these tacos strike the ultimate balance of savory, tangy, and refreshing flavors. Served on warm corn tortillas and finished with a zesty squeeze of lime, they're a crowd-pleasing favorite for taco nights, family dinners, or Cinco de Mayo celebrations. Whether you're a taco enthusiast or a first-time adventurer, these Al Pastor Tacos are the perfect way to bring bold, street-food magic to your table!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 pounds pork shoulder
• 4 pieces dried guajillo chiles
• 2 pieces dried ancho chiles
• 1 cup pineapple juice
• 0.25 cup white vinegar
• 0.5 cup orange juice
• 4 cloves garlic cloves
• 2 tablespoons achiote paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup pineapple
• 12 pieces corn tortillas
• 1 medium white onion
• 0.5 cup cilantro
• 4 wedges lime wedges

Directions

Step 1

Start by slicing the pork shoulder into thin, small strips, about 1/4 inch thick.

Step 2

Remove stems and seeds from the guajillo and ancho chiles.

Step 3

Rehydrate the chiles by placing them in a bowl and covering them with hot water. Let them soak for about 10-15 minutes until softened.

Step 4

In a blender, combine the rehydrated chiles, pineapple juice, white vinegar, orange juice, garlic cloves, achiote paste, oregano, cumin, salt, and black pepper. Blend until smooth to create the marinade.

Step 5

Place the sliced pork into a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, for maximum flavor.

Step 6

Preheat the grill or a large skillet over medium-high heat.

Step 7

Grill or cook the marinaded pork pieces in batches, turning occasionally, until cooked through and slightly charred on the edges, approximately 6-8 minutes.

Step 8

While the pork cooks, warm the corn tortillas on the grill or in a skillet over low heat until pliable.

Step 9

Dice the pineapple, chop the white onion and cilantro finely, and set aside.

Step 10

Assemble the tacos by placing a few pieces of grilled pork onto each tortilla. Top with diced pineapple, a sprinkle of chopped onion and cilantro.

Step 11

Serve with lime wedges on the side for squeezing over the tacos before serving.

Nutrition Facts

Serving size	2364.7 grams (2364.7g)

Amount per serving	% Daily Value*
Calories	3802

Total Fat 131.20g	168%
Saturated Fat 40.80g	204%
Polyunsaturated Fat 0.10g
Cholesterol 801mg	267%
Sodium 5543mg	241%
Total Carbohydrate 385.80g	140%
Dietary Fiber 61.80g	221%
Total Sugars 70.30g
Protein 261.20g	522%

Vitamin D 0IU	0%
Calcium 742mg	57%
Iron 24mg	135%
Potassium 6338mg	135%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.3%

Protein: 27.7%

Carbs: 40.9%