Al Pastor Tacos

How to Make Al Pastor Tacos

1. 1

   Step 1: Toast and rehydrate chiles

   Heat a dry skillet over medium heat and toast the guajillo and ancho chiles 20–30 seconds per side until fragrant (do not burn). Remove stems and seeds, then soak the toasted chiles in hot water for 15–20 minutes until soft. Reserve 1/4 cup of the soaking liquid.
   
2. 2

   Step 2: Make the al pastor marinade

   In a blender combine the rehydrated chiles (drained), reserved soaking liquid (as needed), pineapple juice, achiote paste, vinegar, garlic, half of the onion, cumin, oregano, ground cloves, brown sugar, 1 tsp salt and pepper. Blend to a smooth, slightly thick paste, adding a little water or pineapple juice to reach a spreadable consistency.
   
3. 3

   Step 3: Prepare and marinate the pork

   Slice the pork shoulder into 1/4–1/2" thick slices (or cut into 1" pieces for quicker marinating), place in a bowl or zip-top bag, and pour the marinade over the meat, massaging to coat. Cover and refrigerate at least 4 hours, ideally overnight for deeper flavor (up to 24 hours).
   
4. 4

   Step 4: Cook pork and pineapple

   Preheat a grill, broiler, or heavy skillet to high. If using skewers, stack sliced pork and pineapple and thread onto skewers; otherwise cook pieces directly. Brush cooking surface with oil. Grill or broil pork (and pineapple slices/chunks) until edges are caramelized and slightly charred, 3–5 minutes per side for slices or 10–15 minutes total for chunks, turning until cooked through and crisp in spots. Transfer to a cutting board and let rest 5 minutes, then chop into bite-sized pieces.
   
5. 5

   Step 5: Warm tortillas and assemble tacos

   Warm corn tortillas on the grill, skillet, or a dry pan until pliable and lightly charred. Fill each tortilla with chopped pork, a piece of grilled pineapple, a sprinkle of chopped onion and cilantro, and a squeeze of lime. Serve immediately.
   

1. Heat a dry skillet over medium heat and toast the guajillo and ancho chiles 20–30 seconds per side until fragrant (do not burn). Remove stems and seeds, then soak the toasted chiles in hot water for 15–20 minutes until soft. Reserve 1/4 cup of the soaking liquid.
2. In a blender combine the rehydrated chiles (drained), reserved soaking liquid (as needed), pineapple juice, achiote paste, vinegar, garlic, half of the onion, cumin, oregano, ground cloves, brown sugar, 1 tsp salt and pepper. Blend to a smooth, slightly thick paste, adding a little water or pineapple juice to reach a spreadable consistency.
3. Slice the pork shoulder into 1/4–1/2" thick slices (or cut into 1" pieces for quicker marinating), place in a bowl or zip-top bag, and pour the marinade over the meat, massaging to coat. Cover and refrigerate at least 4 hours, ideally overnight for deeper flavor (up to 24 hours).
4. Preheat a grill, broiler, or heavy skillet to high. If using skewers, stack sliced pork and pineapple and thread onto skewers; otherwise cook pieces directly. Brush cooking surface with oil. Grill or broil pork (and pineapple slices/chunks) until edges are caramelized and slightly charred, 3–5 minutes per side for slices or 10–15 minutes total for chunks, turning until cooked through and crisp in spots. Transfer to a cutting board and let rest 5 minutes, then chop into bite-sized pieces.
5. Warm corn tortillas on the grill, skillet, or a dry pan until pliable and lightly charred. Fill each tortilla with chopped pork, a piece of grilled pineapple, a sprinkle of chopped onion and cilantro, and a squeeze of lime. Serve immediately.