Tacos al Pastor (25 Minutes)

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Tacos al Pastor is a popular Mexican street food dish known for its delicious and flavorful marinated pork. Originating from the traditional Lebanese shawarma, it features thinly sliced pork that has been marinated in a tangy and aromatic blend of spices and pineapple. The meat is then grilled to perfection and served on warm corn tortillas with fresh toppings like onion, cilantro, pineapple, and salsa. Let’s get to it!

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 pound pork shoulder, thinly sliced
  • 4 tablespoons achiote paste
  • 2 tablespoons pineapple juice
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 8 small corn tortillas
  • Diced onion, chopped cilantro, pineapple, and salsa for topping

Instructions

  1. In a bowl, combine the achiote paste, pineapple juice, lime juice, minced garlic, dried oregano, ground cumin, smoked paprika, chili powder, salt, and pepper. Mix well to create a marinade.
  2. Add the thinly sliced pork to the marinade and toss to coat evenly. Let it marinate for at least 10 minutes to allow the flavors to penetrate the meat.
  3. Preheat a grill or grill pan over medium-high heat. Grill the marinated pork slices for about 3-4 minutes per side until cooked through and slightly charred.
  4. While the pork is grilling, warm the corn tortillas on the grill for about 20-30 seconds per side until they are soft and pliable.
  5. Remove the grilled pork from the heat and let it rest for a few minutes. Slice the pork into smaller pieces.
  6. Assemble the tacos by placing a few slices of the grilled pork on each warm corn tortilla. Top with diced onion, chopped cilantro, and your favorite salsa.
  7. Serve the Tacos al Pastor immediately and enjoy!

Notes

For best results, ensure that the pork is thinly sliced for faster cooking and better flavor absorption. Achiote paste can be found in Latin American or specialty stores and adds a distinctive flavor to the marinade. Grilling the marinated pork adds a delicious smoky taste, but you can also use a skillet if a grill is not available. Don’t forget to warm the tortillas before assembling the tacos to enhance their texture and flavor. For additional toppings, consider avocado slices or a squeeze of lime juice. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 2g
  • Sodium: 390mg
  • Fat: 13g
  • Carbohydrates: 21g
  • Fiber: 3g
  • Protein: 29g
  • Cholesterol: 75mg

Pair this with...

Easy Flour Tortillas

Start with a mixing bowl and combine all-purpose flour, a touch of baking powder, and a pinch of salt. Add in some lard or vegetable shortening, working it into the flour with your fingers until the mixture resembles coarse crumbs. Slowly pour in warm water, mixing until a dough forms. Knead this dough on a lightly floured surface until smooth. Divide it into golf-ball sized portions. Roll each one out into a thin, flat circle. Now, heat a skillet over medium-high heat. Cook each tortilla for about a minute on each side or until you see golden brown spots. Stack them under a clean cloth to keep warm and soft as you cook the rest.

Black Bean and Corn Salad

Start by draining and rinsing a can of black beans, then combine it with a cup of sweet corn (frozen and thawed works great, or fresh off the cob). Dice up a ripe tomato, a red pepper, and a red onion for some juicy crunch. For that herbal freshness, chop up a handful of cilantro and toss it in. Mix everything in a large bowl and give it a good stir. For dressing, squeeze the juice of one lime, drizzle a bit of olive oil, and season with salt and pepper. Mix it all up, and voila!

Homemade Salsa

To start, grab about 5 ripe tomatoes. You want them juicy but firm. Dice them up and toss them into a mixing bowl. Add a finely chopped red onion for some bite and crunch. Now, for that classic spicy kick, chop up a jalapeño (or two if you're brave). Remember, the seeds and white parts are the spiciest, so adjust to your liking. Squeeze the juice of a lime over your mixture for that zesty zing. Toss in a good handful of freshly chopped cilantro; it gives salsa its signature flavor. Sprinkle in some salt and give everything a good stir. If you've got a garlic clove lying around, mince it and mix it in for an extra layer of flavor. Let it sit for a bit to let the flavors meld together and enjoy!

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