How do I slice pork for authentic Tacos Al Pastor?

Slice the pork shoulder into thin, uniform pieces about ¼-inch thick to ensure even cooking and tenderness. Using a sharp knife or asking your butcher to do this can help achieve the best results.

What’s the best way to soften dried chiles for Tacos Al Pastor marinade?

Remove seeds and veins from dried guajillo chilies to reduce bitterness. Then boil them in hot water for 10-15 minutes until softened, making them easier to blend into a smooth marinade. Alternatively, soaking in hot water for 30 minutes works well too.

Can Tacos Al Pastor be prepared in advance?

Yes, you can marinate the pork and chop pineapple and onions a day ahead. Store them separately in airtight containers in the fridge. This makes assembly quick and easy for future meals.

Is it possible to freeze Tacos Al Pastor meat?

Absolutely. Freeze cooked marinated pork in an airtight container or freezer bag for up to three months. Thaw in the refrigerator before reheating gently on the stove or in the microwave.

Tacos Al Pastor Recipe: Flavorful Mexican Street Food

Name: Authentic Tacos Al Pastor: Homemade Recipe for Flavorful Mexican Street Food
Prep time: PT-494079H47M34S
Cook time: PT-494079H17M34S
Total time: PT-494079H17M34S
Cuisine: Mexican
Ingredients: 2 lbs pork shoulder, thinly sliced; 4 dried guajillo chilies, stemmed and seeded; 2 tablespoons achiote paste; 3 cloves garlic; 1/4 cup white vinegar; 1 teaspoon cumin; 1 teaspoon oregano; Salt to taste; Pepper to taste; 8-10 corn tortillas; 1 cup fresh pineapple, chopped; 1/2 cup onion, finely chopped; 1/4 cup cilantro, chopped; Lime wedges; Salsa roja or verde (optional); 1 avocado, sliced, or avocado salsa (optional)

Ingredients

Scale

2 lbs pork shoulder, thinly sliced
4 dried guajillo chilies, stemmed and seeded
2 tablespoons achiote paste
3 cloves garlic
1/4 cup white vinegar
1 teaspoon cumin
1 teaspoon oregano
Salt to taste
Pepper to taste
8–10 corn tortillas
1 cup fresh pineapple, chopped
1/2 cup onion, finely chopped
1/4 cup cilantro, chopped
Lime wedges
Salsa roja or verde (optional)
1 avocado, sliced, or avocado salsa (optional)

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Instructions

1. Soak dried guajillo chilies in hot water for 10 minutes to rehydrate.
2. In a blender, combine soaked chilies, achiote paste, garlic, vinegar, cumin, oregano, salt, and pepper. Blend until smooth to create the marinade.
3. Coat pork slices with the marinade, cover, and refrigerate for at least 4 hours or overnight.
4. Preheat grill or heat a skillet over medium-high heat.
5. Grill marinated pork until charred and fully cooked, about 15-20 minutes, turning occasionally.
6. Allow the pork to rest briefly, then thinly slice.
7. Grill or warm the corn tortillas, keeping them soft and pliable.
8. Assemble tacos by adding pork slices to each tortilla.
9. Top with chopped pineapple, onion, and cilantro.
10. Finish with a squeeze of lime and add salsa and avocado if desired.

Last Step:

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Notes

🍍 Grilling the pineapple adds a sweet and smoky layer to your tacos.
🌿 Ensure your tortillas are warmed; it makes them more flexible and prevents tearing.
🔥 Add fresh jalapeños or chili peppers for a spicier kick.

Prep Time: 30 minutes
Marinating Time: 4-6 hours
Cook Time: 1-2 hours
Category: Main Course
Method: Grilling
Cuisine: Mexican
Diet: Meat Lover

Nutrition

Serving Size: 1-2 tacos
Calories: 300 kcal
Sugar: 4 g
Sodium: 350 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 18 g
Cholesterol: 55 mg