Authentic Mexican Tacos al Pastor
An explosion of flavors straight from Mexico, where pork marinated in achiote and spices meets the caramelized sweetness of grilled pineapple. Each bite balances salty, spicy, and fruity notes in perfect harmony, wrapped in a soft corn tortilla. An unforgettable culinary journey you can recreate at home with accessible ingredients.
🛒 Ingredients
4 servings
- 21 oz pork shoulder, cut into 1/5-inch thin slices
- 2 tbsp achiote paste
- 2 chipotle peppers in adobo sauce (or 1 tsp chipotle chili powder)
- 6.5 fl oz fresh orange juice
- 2 tbsp apple cider vinegar
- 4 garlic cloves, peeled
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp fine salt
- 7 oz fresh pineapple, cut into 3/4-inch cubes
- 8 soft corn tortillas (6 inches in diameter)
- 1 medium white onion, finely diced
- 1 bunch fresh cilantro
- 2 limes
- For the salsa verde: 4 tomatillos (or 4 green tomatoes), 1 jalapeño pepper, 2 garlic cloves, 1/4 bunch cilantro, salt, and lime juice
Watch the original video
Watch on TikTokDirections
- 1
Prepare the marinade: In a blender, mix the achiote paste, chipotle peppers, orange juice, apple cider vinegar, garlic, cumin, oregano, and salt until smooth and homogeneous.
- 2
Place the pork slices in a deep dish and coat them generously with the marinade, massaging each slice well. Cover with plastic wrap and refrigerate for at least 2 hours, ideally overnight for optimal flavor.
- 3
Prepare the salsa verde: Grill the whole tomatillos and jalapeño in a dry skillet over high heat for 8 to 10 minutes, turning occasionally, until the skin is slightly charred. Blend with the garlic, cilantro, salt, and a squeeze of lime juice. Set aside.
- 4
Heat a cast-iron skillet or griddle over high heat with a drizzle of oil. Cook the marinated pork slices for 3 to 4 minutes per side, until beautifully caramelized with slightly crispy edges. Work in batches to avoid overcrowding the pan.
- 5
In the same hot skillet, grill the pineapple cubes for 2 to 3 minutes, stirring, until golden and caramelized. Set aside.
- 6
Cut the cooked pork into small pieces or strips using a sharp knife.
- 7
Warm the corn tortillas directly in a hot, dry skillet for 30 seconds per side, until soft and lightly toasted. Keep them warm in a clean kitchen towel.
- 8
Assemble the tacos: Place a generous portion of meat on each tortilla, add a few cubes of grilled pineapple, diced white onion, fresh cilantro leaves, a drizzle of salsa verde, and squeeze half a lime over the top. Serve immediately.
💡 Chef's Tip
The secret to a successful al Pastor lies in the double-cook method: sear the pork over very high heat to get a caramelized crust, then flip the pieces a second time while adding a spoonful of the remaining marinade at the end—it will glaze the meat and intensify the achiote aromas. For the tortillas, never use a microwave: a dry skillet is essential to wake up their toasted corn flavor.
