If you’re craving bold, smoky, and sweet flavors wrapped in a warm tortilla, this is the perfect option for you. Tacos al pastor are one of Mexico’s most famous street foods—and with this beginner-friendly recipe, you can recreate that unforgettable taste in your own kitchen. Whether you’re a cooking newbie or just exploring Mexican cuisine, this guide will tell you everything you need to know to make the best tacos al pastor at home.
What Are Tacos al Pastor?
Tacos al pastor are a beloved dish made in central Mexico. The term “al pastor” means “in the style of a cowboy,” which points to this dish’s Lebanese roots. Lebanese immigrants brought shawarma-style spit-roasting to Mexico, and over time, locals adapted it by using pork instead of lamb, marinating it with local chilies, and adding a sweet touch—grilled pineapple. Traditionally, al pastor is cooked on a vertical spit (trompo), but don’t worry—you can still get those delicious, caramelized edges with a grill pan or skillet at home.
Ingredients You’ll Need
Here’s a simplified ingredient list using items commonly found in most grocery stores.
For the Marinade:
- 2 lbs boneless pork shoulder, thinly sliced
- 3 dried guajillo chilies (or 1 tbsp chili powder as substitute)
- 2 dried ancho chilies (optional for more depth)
- 1 chipotle pepper in adobo (for smoky flavor)
- 3 garlic cloves
- 1/2 cup pineapple juice
- 2 tbsp white vinegar
- 1 tbsp achiote paste (optional but authentic)
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
For Serving:
- Corn tortillas
- 1 cup diced pineapple (grilled or fresh)
- 1/2 cup diced onion
- 1/2 cup chopped cilantro
- Lime wedges
- Salsa of choice (verde or roja)
Step-by-Step Cooking Instructions
1. Prepare the Marinade
- If using dried chilies, remove seeds and stems. Soak them in hot water for 10–15 minutes until softened.
- Blend the chilies (rehydrated or powdered), chipotle, garlic, pineapple juice, vinegar, spices, and achiote paste into a smooth marinade.
2. Marinate the Pork
- Place your thinly sliced pork in a large bowl or zip-top bag.
- Pour the marinade over the pork and mix well to coat each piece.
- Cover and refrigerate for at least 4 hours, preferably overnight for the best flavor.
3. Cook the Meat
You don’t need a vertical spit! Here are a few easy methods:
- Grill Pan/Stovetop: Heat a skillet over medium-high heat. Cook pork slices in batches until nicely charred and cooked through (about 3–5 minutes per side).
- Oven: Preheat to 400°F (200°C). Arrange marinated pork on a baking tray and roast for 20–25 minutes, flipping halfway.
- Grill: If you have an outdoor grill, this is perfect for getting that smoky flavor. Grill on medium-high heat for 3–4 minutes per side.
4. Grill the Pineapple
- Slice pineapple into rounds and grill until caramelized. Then dice into small chunks.
5. Assemble the Tacos
- Warm your corn tortillas.
- Layer with cooked pork, grilled pineapple, diced onion, cilantro, and a squeeze of lime.
- Optional: Add salsa or a splash of hot sauce for extra heat.
Tips for Beginners
- Use Pre-Sliced Pork: Ask your butcher to slice the pork shoulder thinly to save time.
- Short on Time? Marinate for at least 1 hour if overnight isn’t possible.
- No Grill? No Problem: A regular frying pan or even an oven will still give you great results.
- Mild vs Spicy: Adjust chipotle and chili quantities based on your heat tolerance.
A Taste of Mexico at Home
Tacos al pastor are more than just tacos—they’re a delicious celebration of cultural fusion and street food magic. With this beginner-friendly recipe, you don’t need any fancy equipment or hard-to-find ingredients to enjoy this Mexican classic.
Serve your tacos with Mexican street corn (elote), agua fresca, or cold cerveza for a full-on fiesta at home.
Final Thoughts
If you’ve never made tacos before, this is the perfect place to start. The balance of spicy, salty, and sweet makes tacos al pastor a great dish for a family dinner, casual get-together, or even a solo taco night.
Try this recipe and the flavors will transport you straight to the streets of Mexico City.
Also Read: Lemon Salmon Piccata Pasta Recipes by Siyona Palate