Taco Al Pastor

Experience the bold and authentic flavors of Mexico with this irresistible Taco Al Pastor recipe! Tender slices of marinated pork shoulder, infused with the smoky, citrusy essence of guajillo and ancho chilies, achiote paste, and fresh pineapple juice, are grilled to perfection for a slightly charred, caramelized finish. Served atop warm corn tortillas and garnished with grilled pineapple, crisp onions, fresh cilantro, and a squeeze of tangy lime, these tacos are a vibrant fusion of sweet, smoky, and savory flavors. Perfect for dinner parties or a flavorful weeknight treat, this crowd-pleasing dish brings the taste of traditional Mexican street food straight to your kitchen.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pounds Boneless pork shoulder
• 4 pieces Dried guajillo chilies
• 2 pieces Dried ancho chilies
• 1 cup Pineapple juice
• 0.25 cup White vinegar
• 0.5 cup Orange juice
• 3 tablespoons Achiote paste
• 4 cloves Garlic cloves
• 2 teaspoons Oregano
• 1 teaspoon Cumin
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Vegetable oil
• 1 cup Fresh pineapple
• 12 pieces Corn tortillas
• 1 cup Finely chopped onion
• 0.5 cup Chopped fresh cilantro
• 4 pieces Lime wedges

Directions

Step 1

Soak the guajillo and ancho chilies in hot water for about 15 minutes until they are softened.

Step 2

Drain the chilies and remove their seeds.

Step 3

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

Step 4

Slice the pork shoulder into thin slices, about 1/4-inch thick.

Step 5

In a large bowl or resealable plastic bag, mix the pork slices with the marinade until thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight for best results.

Step 6

Preheat a grill or stovetop grill pan over medium-high heat and lightly coat with vegetable oil.

Step 7

Remove the pork from the marinade and grill the slices for about 3-4 minutes on each side until cooked through and slightly charred.

Step 8

While grilling the pork, cut the fresh pineapple into small pieces and grill for 2 minutes until slightly caramelized.

Step 9

Warm the corn tortillas on the grill or in a dry skillet until pliable.

Step 10

To assemble tacos, place a few slices of grilled pork on a tortilla, top with grilled pineapple, chopped onion, and cilantro.

Step 11

Serve with lime wedges for squeezing over the top before enjoying.

Nutrition Facts

Serving size	2562 grams (2562.0g)

Amount per serving	% Daily Value*
Calories	4437

Total Fat 232.70g	298%
Saturated Fat 70.70g	354%
Polyunsaturated Fat 16.80g
Cholesterol 726mg	242%
Sodium 5566mg	242%
Total Carbohydrate 396.70g	144%
Dietary Fiber 65.80g	235%
Total Sugars 75.20g
Protein 214.70g	429%

Vitamin D 0IU	0%
Calcium 743mg	57%
Iron 28mg	157%
Potassium 6329mg	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: 46.1%

Protein: 18.9%

Carbs: 35.0%