Street-Style Tacos Al Pastor Recipe
Authentic Mexican street tacos with pineapple-marinated pork
Walk down any street in Mexico City after dark and you'll find taco stands where a massive vertical spit of marinated pork spins slowly, caramelizing under heat with a pineapple crown on top. The taquero shaves off thin slices of meat, catches some grilled pineapple, and builds you a taco that's an explosion of flavors—savory, spicy, sweet, and tangy all at once. These are tacos al pastor, and they're arguably Mexico's most iconic street food.
The history is fascinating: Lebanese immigrants brought shawarma to Mexico in the early 1900s, and Mexicans adapted it using local ingredients—pork instead of lamb, dried chiles instead of Middle Eastern spices, and pineapple for that signature sweet note. The result became a Mexican classic that's beloved worldwide.
While you probably don't have a vertical spit at home (unless you're very dedicated!), you can make incredible tacos al pastor using a cast-iron skillet or grill. This recipe recreates those authentic flavors: chile-marinated pork with charred edges, sweet caramelized pineapple, fresh cilantro and onion, all piled onto small corn tortillas. Let's bring Mexico City street food to your kitchen!
Ingredients
For the Marinade
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 1/2 cup pineapple juice
- 1/4 cup white vinegar or apple cider vinegar
- 4 garlic cloves
- 1 tablespoon achiote paste (available at Mexican markets)
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Tacos
- 2 lbs pork shoulder, thinly sliced (1/4-inch thick)
- 1 small fresh pineapple, peeled and sliced into rounds
- 1 medium white onion, finely diced
- 1 cup fresh cilantro, roughly chopped
- 2-3 limes, cut into wedges
- 12-16 small corn tortillas (6-inch)
- Salsa verde or salsa roja for serving
- Optional: sliced radishes, pickled jalapeños
Instructions
Prepare the Chiles
Heat a dry skillet over medium heat. Add the dried guajillo and ancho chiles and toast them for 1-2 minutes per side until they become fragrant and slightly puffed. Be careful not to burn them—they'll turn bitter. Remove from heat, let cool slightly, then remove the stems and seeds (use gloves if you have sensitive skin). Place the chiles in a bowl and cover with very hot water. Let them soak for 15 minutes until completely soft and pliable.
Make the Marinade
Drain the softened chiles (save a bit of the soaking liquid). Add them to a blender along with the pineapple juice, vinegar, garlic cloves, achiote paste, cumin, oregano, cinnamon, salt, and pepper. Blend on high until completely smooth—this should take about 1-2 minutes. The marinade should be a deep red-orange color and have a slightly thick consistency. If it's too thick to blend, add a splash of the chile soaking liquid. Taste and adjust seasoning if needed—it should be spicy, tangy, and slightly sweet.
Slice and Marinate the Pork
Slice the pork shoulder as thinly as possible—about 1/4-inch thick is ideal. If you're having trouble getting thin slices, try partially freezing the pork for 30 minutes first; it makes slicing much easier. Place the pork slices in a large bowl or zip-top bag. Pour the marinade over the pork, making sure every piece is well coated. Cover and marinate for at least 30 minutes at room temperature, or ideally 2-4 hours (up to overnight) in the refrigerator for maximum flavor. The longer it marinates, the more flavorful and tender it becomes.
Cook the Pork
Heat a large cast-iron skillet or grill pan over high heat—you want it screaming hot for proper charring. Working in batches (don't overcrowd the pan!), add pork slices in a single layer. Cook for 3-4 minutes on the first side without moving them, until you get nice char marks and caramelization. Flip and cook another 2-3 minutes until cooked through and charred in spots. The pork should be juicy inside with crispy, charred edges. Transfer cooked pork to a cutting board and repeat with remaining batches. Once all the pork is cooked, roughly chop it into smaller, taco-sized pieces.
Grill the Pineapple
In the same hot skillet (those browned bits add flavor!), add the fresh pineapple slices. Cook for 2-3 minutes per side until deeply caramelized with char marks and golden-brown edges. The natural sugars in the pineapple will caramelize beautifully. Remove from the skillet and chop into small, bite-sized pieces—about 1/4 to 1/2 inch chunks. The grilled pineapple is essential to authentic al pastor—that sweet, smoky flavor is what makes these tacos special!
Warm the Tortillas
Heat your corn tortillas on a comal, dry skillet, or directly over a gas flame until soft, pliable, and slightly charred in spots—about 20-30 seconds per side. For authentic street-style presentation, double up the tortillas (use two per taco). This provides structural integrity and is how they're served in Mexico. Keep the warmed tortillas wrapped in a clean kitchen towel to stay warm and soft.
Assemble and Serve
Now for the fun part! Fill each doubled-up tortilla with a generous portion of the chopped al pastor pork. Top with several pieces of grilled pineapple, a spoonful of diced white onion, and a generous pinch of fresh cilantro. Serve with lime wedges for squeezing and your choice of salsa verde or salsa roja. Keep it simple—street tacos are all about letting the quality of the ingredients shine. Eat immediately while everything is hot! These tacos are meant to be enjoyed standing up, ideally with friends, just like at a taco stand in Mexico City.
Tips & Variations
Pro Tips
- Partially freeze pork for 30 minutes for easier thin slicing
- Don't skip toasting the dried chiles—it deepens the flavor
- Marinate overnight for maximum flavor and tenderness
- Cook pork over screaming high heat for proper char
- Double up tortillas for authentic street-style serving
- Keep toppings simple—let the pork be the star
Variations & Serving Ideas
- Chicken Al Pastor: Use boneless chicken thighs instead of pork
- Spicier Version: Add chipotle peppers or more guajillo chiles
- Al Pastor Bowl: Serve over rice with black beans
- Grilled Version: Thread marinated pork on skewers and grill
- Al Pastor Quesadillas: Use leftovers in quesadillas
- Torta Al Pastor: Make a Mexican sandwich on telera roll
Frequently Asked Questions
What does al pastor mean?
"Al pastor" literally translates to "in the style of the shepherd" in Spanish. The name comes from the cooking method where meat is stacked on a vertical rotisserie spit (called a trompo), similar to how shepherds would cook lamb. The dish was created by Lebanese immigrants who brought shawarma techniques to Mexico in the early 1900s. Mexican cooks adapted it using local ingredients—pork instead of lamb, Mexican chiles instead of Middle Eastern spices, and adding pineapple for that signature sweet-savory combination. Today, tacos al pastor are one of Mexico's most iconic street foods, especially popular in Mexico City.
What cut of pork is best for tacos al pastor?
Pork shoulder (also called pork butt or Boston butt) is the traditional and best cut for tacos al pastor. It has the perfect balance of meat and fat, which creates juicy, flavorful results that don't dry out during cooking. The marbling melts during cooking, keeping everything moist and delicious. For best results, slice the pork as thin as possible—about 1/4-inch thick. Pro tip: partially freeze the pork for 30 minutes before slicing to make it much easier to get thin, even slices. Avoid using lean cuts like pork loin, as they'll dry out and won't have the same rich flavor.
Can I make tacos al pastor without a vertical spit?
Absolutely! While traditional al pastor is cooked on a vertical spit (trompo) at taco stands, you can make excellent tacos al pastor at home without any special equipment. This recipe is specifically designed for home cooking using a cast-iron skillet, grill pan, or outdoor grill. The key is cooking over very high heat to get those characteristic charred edges while keeping the interior juicy. The marinade provides all the authentic flavors, and grilling the pineapple separately gives you that caramelized sweetness. Many would argue that home-cooked al pastor in a screaming hot cast-iron skillet rivals the street-cart version!
Why is pineapple used in tacos al pastor?
Pineapple serves multiple purposes in al pastor. First, it provides a sweet, tangy contrast to the savory, spicy chile-marinated pork—that sweet-savory-spicy combination is addictive. Second, pineapple contains bromelain, a natural enzyme that helps tenderize the meat when it marinates. Third, traditionally a whole pineapple is placed on top of the vertical meat spit, and its juices slowly drip down onto the pork as it cooks, continuously basting and flavoring the meat. When grilled or roasted, the pineapple caramelizes beautifully, concentrating its sweetness and adding a slight smokiness. Those chunks of charred pineapple on top of your taco are what make al pastor truly special and different from other tacos.
Where can I find achiote paste and dried chiles?
Achiote paste (also called recado rojo) and dried guajillo and ancho chiles are available at most Mexican grocery stores, Latin markets, and increasingly in the international aisle of regular supermarkets. You can also easily order them online. Achiote paste is a brick-red seasoning paste made from annatto seeds, spices, and vinegar—it gives al pastor its distinctive color and earthy flavor. If you absolutely can't find it, you can substitute with 2 teaspoons paprika and 1/2 teaspoon turmeric (though the flavor won't be quite the same). For the dried chiles, guajillo provides fruity heat while ancho adds sweetness and depth. Don't substitute with chili powder—the flavor is completely different!
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