Mexican Street Tacos (Tacos Al Pastor)
Mexican Street Tacos (Tacos Al Pastor) is a medium Mexican recipe that serves 6. 500 calories per serving. Recipe by Joshua Weissman on YouTube.
Prep: 12 hrs 35 min | Cook: 2 hrs 25 min | Total: 15 hrs 20 min
Cost: $29.95 total, $4.99 per serving
Ingredients
- 4 pieces Ancho Chilies (seeded)
- 5 pieces Guajillo Chilies (seeded)
- 180 ml White Vinegar (distilled)
- 240 ml Pineapple Juice (unsweetened if possible)
- 65 g Achiote Paste (Mexican seasoning paste)
- 10 cloves Garlic (peeled)
- 28 g Brown Sugar (packed)
- 5 g Ground Cumin (freshly ground)
- 5 g Ground Cinnamon (ground)
- 30 g Kosher Salt (coarse)
- 5 lb Pork Shoulder (Boneless) (trim excess fat, sliced 0.5 cm thick)
- 4 pieces Metal Skewers (stainless steel, sturdy)
- 2 tbsp Olive Oil (high smoke point, for brushing grill)
- 1 whole Pineapple (peeled and quartered)
- 2 pieces Jalapeño Peppers (sliced thin)
- 1 piece Sweet Onion (cut into rounds)
- 0.25 cup Fresh Cilantro (packed, chopped)
- 2 pieces Lime (juice and zest)
- 12 pieces Corn Tortillas (soft, warmed before serving)
- 1 piece Avocado (sliced, optional)
- 0.5 cup Cotija Cheese (crumbled, optional)
Instructions
Rehydrate Dried Chilies
Place the 4 ancho and 5 guajillo chilies in a heatproof bowl, cover with boiling water, and let sit until soft and pliable.
Time: PT10M
Blend Marinade
Drain the softened chilies and add them to a blender with 180 ml white vinegar, 240 ml pineapple juice, 65 g achiote paste, 10 peeled garlic cloves, 28 g brown sugar, 5 g ground cumin, 5 g ground cinnamon, and 30 g kosher salt. Blend until smooth and viscous.
Time: PT5M
Slice Pork Shoulder
Trim excess fat from the 4‑5 lb pork shoulder and slice into 0.5 cm (½ inch) strips.
Time: PT10M
Marinate Pork Overnight
Place the pork strips in a large bowl or baking dish, pour the achiote‑vinegar sauce over them, toss to coat thoroughly, cover with plastic wrap, and refrigerate for at least 8 hours (overnight).
Time: PT12H
Prepare Pineapple Relish Ingredients
Cut the top and bottom off the pineapple, peel, quarter, and set aside. Slice the sweet onion into rounds and the jalapeños thin.
Time: PT10M
Thread Pork onto Skewers
Thread the marinated pork strips onto metal skewers, packing them tightly to form a solid log.
Time: PT5M
Set Up Indirect Heat Grill
Light the grill and arrange the coals or burners so that 2/3 of the grill is hot (medium‑high) and 1/3 remains cool. Brush the grates lightly with oil.
Time: PT10M
Sear Pork on Direct Heat
Place the skewers over the hot zone and sear 2‑3 minutes per side until a light char appears.
Time: PT5M
Temperature: 350-400°F
Roast Pork Indirectly
Move the skewers to the cool side, close the lid, and maintain grill temperature between 350‑400°F. Roast for 1.5‑2 hours, flipping occasionally, until the meat is tender and beautifully charred.
Time: PT1H45M
Temperature: 350-400°F
Rest Pork
Remove the skewers, unwrap the meat, and tent with aluminum foil. Let rest for 20 minutes before slicing.
Time: PT20M
Grill Pineapple Relish
Turn the grill to high heat. Place pineapple quarters, jalapeño pieces, and onion rounds directly on the grates. Grill, turning as needed, until lightly charred (about 5‑7 minutes).
Time: PT10M
Temperature: high
Combine Relish with Herbs and Lime
Chop the grilled pineapple, jalapeño, and onion into bite‑size pieces. In a bowl, mix with ¼ cup chopped cilantro, juice and zest of 2 limes, and a pinch of salt. Toss until evenly combined.
Time: PT5M
Warm Corn Tortillas
Place each corn tortilla on the grill or a hot skillet for about 30 seconds per side until lightly browned and pliable.
Time: PT5M
Assemble Tacos
Slice the rested pork lengthwise, place a generous amount on each warm tortilla, top with pineapple relish, and add optional avocado slices, crumbled cotija, and a lime wedge.
Time: PT5M
Nutrition Facts
- Calories
- 500
- Protein
- 30 g
- Carbohydrates
- 45 g
- Fat
- 20 g
- Fiber
- 5 g
Dietary info: Gluten-Free, Nut-Free, Contains Pork, Contains Dairy (if using cotija)
Allergens: Dairy
Ingredient Substitutions
- Instead of Ancho Chilies: Pasilla chilies
- Instead of Guajillo Chilies: New Mexico chilies
- Instead of White Vinegar: Apple cider vinegar
- Instead of Pineapple Juice: Fresh pineapple blended
- Instead of Achiote Paste: Annatto powder mixed with oil
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Brown Sugar: White sugar
- Instead of Ground Cumin: Coriander
- Instead of Ground Cinnamon: Allspice
- Instead of Kosher Salt: Sea salt
- Instead of Pork Shoulder (Boneless): Pork butt
- Instead of Metal Skewers: Bamboo skewers (soaked)
- Instead of Olive Oil: Vegetable oil
- Instead of Pineapple: Canned pineapple chunks (drained)
- Instead of Jalapeño Peppers: Serrano pepper
- Instead of Sweet Onion: Red onion
- Instead of Fresh Cilantro: Parsley
- Instead of Lime: Bottled lime juice
- Instead of Corn Tortillas: Flour tortillas
- Instead of Avocado: Guacamole
- Instead of Cotija Cheese: Feta
Equipment Needed
- Heatproof Bowl
- Blender
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Plastic Wrap
- Metal Skewers
- Grill (with offset heating)
- Grill Brush
- Tongs
- Aluminum Foil
- Small Bowl
- Microplane Zester (optional)
- Lime Juicer (optional)
- Tortilla Warmer (optional)
Critical Steps — Do Not Skip
- Rehydrate Dried Chilies
- Blend Marinade
- Marinate Pork Overnight
- Set Up Indirect Heat Grill
- Roast Pork Indirectly
- Rest Pork
- Grill Pineapple Relish
Chef Tips from the Video
- Use stainless‑steel metal skewers; they stay rigid and conduct heat, helping the meat cook evenly.
- A meat thermometer inserted into the thickest part should read about 190°F for tender, pull‑apart pork.
- After resting, slice the pork against the grain for maximum tenderness.
Troubleshooting
Meat turns out dry after grilling.
Ensure the grill temperature stays in the 350‑400°F range and do not over‑cook; the meat should stay slightly pink inside before the final rest.
Pineapple relish is too watery.
Pat the grilled pineapple, jalapeño, and onion pieces dry with paper towels before chopping, or let the relish sit for a few minutes to allow excess juice to evaporate.
Char on the meat is uneven.
Rotate the skewers regularly and make sure the hot zone is evenly heated; a two‑zone setup helps control direct flame exposure.
Storage
Refrigerator: Store cooked pork and relish in airtight containers for 3‑4 days.
Freezer: Freeze cooked pork in portioned bags for up to 2 months; thaw before reheating.
Room temperature: Do not keep raw pork at room temperature; grilled pineapple relish can sit out for up to 2 hours.
Make-Ahead Tips
- Marinate the pork a day ahead for deeper flavor.
- The pineapple‑jalapeño relish can be prepared up to 24 hours in advance and kept refrigerated.
- Cooked pork can be reheated gently on the grill or in a skillet before serving.
Frequently Asked Questions
What is the cultural significance and history of Al Pastor tacos in Mexican cuisine?
Al Pastor originated in central Mexico in the early 20th century, inspired by Lebanese shawarma brought by immigrants. The pork is marinated in achiote and pineapple, then cooked on a vertical spit, creating the sweet‑spicy flavor that defines Mexican street‑food tacos.
What are the traditional regional variations of Al Pastor tacos in Mexico?
In Mexico City, Al Pastor is served on small corn tortillas with pineapple, onion, and cilantro. In the Yucatán, the meat may be spicier with added habanero, while some regions use pork shoulder instead of pork butt for a leaner bite.
How is Al Pastor traditionally served in Mexico?
Traditionally, thin slices of spit‑cooked pork are placed on warm corn tortillas, topped with grilled pineapple, chopped onion, fresh cilantro, and a squeeze of lime. It is often enjoyed as a quick street‑food snack or part of a larger taco feast.
What occasions or celebrations is Al Pastor tacos traditionally associated with in Mexican culture?
Al Pastor tacos are a staple at festivals, fairs, and weekend street‑food markets across Mexico. They are also popular at family gatherings and birthday parties where a taco stand adds a festive, communal element.
How does Al Pastor fit into the broader Mexican cuisine tradition?
Al Pastor showcases Mexico’s ability to blend foreign influences—like Lebanese shawarma—with native ingredients such as achiote and pineapple, creating a dish that epitomizes the country’s vibrant, adaptive culinary heritage.
What are the authentic traditional ingredients for Al Pastor versus acceptable substitutes?
Authentic Al Pastor uses pork shoulder, dried ancho and guajillo chilies, achiote paste, pineapple juice, and Mexican oregano. Substitutes can include pasilla chilies for ancho, annatto powder mixed with oil for achiote, and fresh pineapple blended for juice.
What other Mexican dishes pair well with Al Pastor tacos?
Al Pastor tacos pair beautifully with Mexican street‑style elote (grilled corn), a side of refried beans, fresh guacamole, and a chilled cerveza or agua fresca such as horchata.
What makes Al Pastor tacos special or unique in Mexican cuisine?
The combination of smoky char, sweet pineapple caramelization, and tangy achiote‑vinegar marinade creates a layered flavor profile that is both sweet and savory, setting Al Pastor apart from other pork preparations.
What are the most common mistakes to avoid when making Al Pastor tacos at home?
Common errors include over‑cooking the pork, using too much heat which burns the achiote, and skipping the overnight marination. Also, failing to create a two‑zone grill can result in uneven cooking.
Why does this Al Pastor recipe use a two‑zone grill instead of cooking the meat directly over high heat?
A two‑zone setup allows the pork to develop a quick sear on the hot side and then finish cooking gently on the cooler side, preventing the exterior from burning while the interior becomes tender and juicy.
Can I make Al Pastor tacos ahead of time and how should I store them?
Yes. Marinate the pork overnight, grill it, and let it rest. Store the cooked pork and pineapple relish separately in airtight containers in the refrigerator for up to 4 days. Reheat gently on the grill before assembling tacos.
What does the YouTube channel Joshua Weissman specialize in?
The YouTube channel Joshua Weissman focuses on detailed, home‑cooking tutorials that blend classic techniques with modern twists, often emphasizing ingredient quality, precise measurements, and approachable yet ambitious recipes.
How does the YouTube channel Joshua Weissman's approach to Mexican cooking differ from other Mexican cooking channels?
Joshua Weissman brings a meticulous, technique‑driven style to Mexican dishes, often incorporating equipment like outdoor grills and detailed marinades, whereas many Mexican channels prioritize quick street‑food assembly without deep dives into the science of flavor development.
Last updated: August 31, 2026
