Tacos Al Pastor Recipe At Home

Ingredients

• 3 pieces Ancho Chili (dried, stems and seeds removed)
• 4 pieces Guajillo Chili (dried, stems and seeds removed)
• 8 oz Fresh Orange Juice (freshly squeezed)
• 1/4 cup Apple Cider Vinegar
• 1.5 tsp Salt (to taste)
• 1/2 Small Onion (diced)
• 1 Bay Leaf
• 3 cloves Garlic (peeled)
• 1/2 tsp Cracked Black Pepper
• 1 tsp Mexican Oregano
• 1/8 tsp Ground Cumin
• pinch Ground Cinnamon
• 1 whole Allspice (crushed)
• 2.5 lb Pork Shoulder Roast (boneless, sliced thin, pounded)
• 2 tbsp Vegetable Oil (for griddle)
• 12 Corn Tortillas (small, warmed)
• 1/2 Additional Onion (thinly sliced for sauté)

Instructions

1. Rinse Dried Chilies

   Place the ancho and guajillo chilies in a colander and rinse under running water to remove dust and debris.

   Time: PT5M

2. Stem and Seed Chilies

   Remove stems and shake out most of the seeds, then give the chilies another quick rinse.

   Time: PT5M

3. Soak Chilies

   Bring a pot of water to a boil, turn off the heat, add the chilies, and let them steep until soft, about 30 minutes.

   Time: PT30M

   Temperature: Boiling

4. Prepare Marinade Ingredients

   While the chilies soak, measure 8 oz fresh orange juice, 1/4 cup apple cider vinegar, 1½ tsp salt, ½ small onion (diced), 1 bay leaf, 3 minced garlic cloves, ½ tsp cracked black pepper, 1 tsp Mexican oregano, 1/8 tsp ground cumin, a pinch of ground cinnamon, and crush 1 whole allspice.

   Time: PT10M

5. Blend Marinade

   Drain the softened chilies, add them to the food processor with all measured ingredients, and blend until smooth.

   Time: PT5M

6. Slice and Pound Pork

   Cut the pork shoulder into thin strips, then gently pound each strip with a meat mallet or rolling pin until about 1/8‑inch thick.

   Time: PT10M

7. Marinate Pork

   Place the pork strips in a glass baking dish, pour 1 cup of the blended sauce over them, and toss to coat each piece. Cover with cling wrap and refrigerate for 2–3 hours.

   Time: PT2H30M

8. Reserve Extra Marinade

   Transfer any leftover sauce to a freezer‑safe bag or container for future use.

   Time: PT5M

9. Preheat Griddle

   Place the cast‑iron griddle over medium‑high heat and let it become hot; one side should be hotter than the other for better control.

   Time: PT5M

   Temperature: Medium‑high

10. Sear Pork

    Add 1 tbsp oil to the hot side of the griddle, then lay the marinated pork strips in a single layer. Cook 4‑5 minutes per side until nicely charred and cooked through.

    Time: PT10M

    Temperature: Medium‑high

11. Rest Meat

    Transfer the cooked pork to a baking sheet and let it rest for 5 minutes before slicing.

    Time: PT5M

12. Sauté Onions

    Add a little more oil to the griddle, toss the sliced onion, and sauté until softened and lightly caramelized, about 5 minutes.

    Time: PT5M

    Temperature: Medium

13. Warm Tortillas

    Place the corn tortillas on the griddle for 30 seconds per side until pliable and lightly toasted.

    Time: PT2M

    Temperature: Medium

14. Assemble Tacos

    Layer a few strips of pork on each tortilla, top with sautéed onions, and add any desired salsa or fresh cilantro.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Ancho Chili: Pasilla chili, New Mexico chile
• Instead of Guajillo Chili: Arbol chili, Ancho chili
• Instead of Fresh Orange Juice: Pineapple juice, store‑bought orange juice
• Instead of Apple Cider Vinegar: white wine vinegar, lime juice
• Instead of Salt: sea salt, kosher salt
• Instead of Small Onion: white onion, shallot
• Instead of Bay Leaf: none
• Instead of Garlic: garlic powder (1/2 tsp)
• Instead of Cracked Black Pepper: ground black pepper
• Instead of Mexican Oregano: regular oregano
• Instead of Ground Cumin: coriander powder
• Instead of Ground Cinnamon: none
• Instead of Allspice: ground allspice (1/8 tsp)
• Instead of Pork Shoulder Roast: pork tenderloin, pork butt
• Instead of Vegetable Oil: canola oil, avocado oil
• Instead of Corn Tortillas: flour tortillas
• Instead of Additional Onion: green onion

Equipment Needed

• Food Processor
• Large Pot
• Mixing Bowl
• Glass Baking Dish
• Cling Wrap
• Cast Iron Griddle or Skillet
• Tongs
• Chef’s Knife
• Cutting Board
• Baking Sheet
• Meat Mallet or Rolling Pin (optional)

Critical Steps — Do Not Skip

• Soaking the dried chilies until soft
• Blending the full spice‑and‑citrus sauce
• Pounding the pork thin for quick searing
• Marinating the pork for at least 2 hours
• Cooking the pork on high heat for proper char

Chef Tips from the Video

• Use a meat mallet to achieve uniform thinness; this mimics the texture of traditional taco al pastor meat.
• After searing, let the pork rest before slicing to retain juiciness.
• Scrape up the fond left on the griddle when sautéing onions for extra depth.

Troubleshooting

Storage

Refrigerator: Store cooked pork in an airtight container for up to 3 days.

Freezer: Freeze uncooked marinated pork (in the bag) for up to 2 months; thaw overnight before cooking.

Room temperature: Tortillas can be kept at room temperature for 1 day in a sealed bag.

Make-Ahead Tips

• Marinate the pork a day ahead for deeper flavor.
• Prepare and freeze the extra sauce in ice‑cube trays for quick portioning.

Frequently Asked Questions