Tacos al Pastor Recipe (Achiote Pork and Pineapple Tacos)
Quick answer
- Total time
- 80 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Tacos al pastor are achiote-marinated pork and pineapple tacos, one of Mexico's best-known street foods.
Read more
Thinly sliced pork shoulder marinates in a paste of achiote, rehydrated guajillo chilies, and fresh orange juice for at least an hour, then cooks on a hot grill or pan until the edges caramelize and char. The achiote paste provides an earthy, brick-red color and a subtle annatto flavor, while the guajillo chilies add moderate heat and a dried-fruit sweetness that orange juice amplifies with its citric acidity. Grilled pineapple creates a sweet-tart counterpoint to the spiced meat, and raw onion, cilantro, and lime finish the tacos with brightness.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak the 3 guajillo chilies in water until pliable, then drain them well.
Blend them with 2 tablespoons achiote paste and 100 ml orange juice until the marinade is smooth and brick red.
- 2Prep
Slice 600 g pork shoulder thinly so the marinade can coat a wide surface area.
Toss the meat thoroughly in the marinade, press it into an even layer, and let it rest for at least 1 hour.
- 3Heat
Cut 100 g pineapple into pieces that can sit flat on the pan or grill.
Finely chop the onion and cilantro, cut the limes for squeezing, and keep the 8 corn tortillas ready nearby.
- 4Control
Heat a pan or grill over medium high heat until very hot.
Cook the pork in batches without crowding, about 2 to 3 minutes per side, until the edges darken and caramelize instead of steaming.
- 5Finish
Transfer the cooked pork to a plate and let it rest briefly.
Place the pineapple on the same hot surface and grill both sides until brown spots appear and the fruit smells sweet and lightly caramelized.
- 6Finish
Warm the corn tortillas just until flexible so they fold without cracking.
Fill each one with pork and pineapple, then finish with chopped onion, cilantro, and a squeeze of lime before serving right away.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Achiote, guajillo, and orange juice marinade penetrates one hour before pork shoulder chars on high heat.
- Finish cue
- Warm the corn tortillas just until flexible so they fold without cracking.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
80min, 9 ingredients
Category median
40min, 8 ingredients
Based on 168 recipes
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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