How to Make Tacos Al Pastor (Mexican Style Pork Tacos)

Ingredients

• 1.5 lb Pork Loin Roast (cut into thin slices)
• 5 pieces Guajillo Chilies (stem removed, seeds optional)
• 1 piece Ancho Chili (stem removed, seeds optional)
• 2 cloves Garlic (peeled)
• 0.5 small White Onion (halved and pulled apart)
• 2 pieces Bay Leaves
• 0.25 cup Apple Cider Vinegar
• 0.75 cup Pineapple Juice (divided: 1/4 cup for simmer, 1/2 cup for paste)
• 2 pieces Orange (juiced)
• 1 tablespoon Salt
• 1 tablespoon Black Pepper
• 1 tablespoon Paprika
• 1 tablespoon Cumin
• 1 tablespoon Thyme
• 1 tablespoon Oregano
• 1 tablespoon Vegetable Oil (for skillet)
• 0.5 cup Fresh Pineapple (sliced, then cut into bite‑size pieces after grilling)
• 8 pieces Corn Tortillas (small size, warmed before serving)
• 0.25 cup Cilantro (chopped, for garnish)

Instructions

1. Rehydrate Chilies

   Place the guajillo and ancho chilies in a small saucepan, cover with water, add the halved onion, garlic cloves, bay leaves, 1/4 cup apple cider vinegar, and 1/4 cup pineapple juice. Bring to medium heat and simmer until the chilies are soft, about 5 minutes.

   Time: PT5M

2. Blend the Marinade

   Transfer the softened chilies and cooking liquid to a blender. Add the remaining 1/2 cup pineapple juice, the juice of two oranges, 1 tbsp each of salt, black pepper, paprika, cumin, thyme, and oregano. Blend until a smooth paste forms.

   Time: PT5M

3. Marinate the Pork

   Lay the thin pork slices on a plate. Spread a thin layer of the chili‑orange paste over each slice, then rub the remaining paste into the meat. Cover tightly with plastic wrap (or foil) and refrigerate for at least 5 hours or overnight.

   Time: PT5H

   Temperature: 4°C

4. Cook the Pork

   Heat 1 tbsp vegetable oil in a skillet over medium‑high heat until shimmering. Add the marinated pork strips in a single layer and cook 3‑4 minutes per side, or until browned and the internal temperature reaches 145°F (63°C).

   Time: PT10M

   Temperature: Medium‑high heat

5. Grill the Pineapple

   In the same skillet, add the pineapple slices and grill 2‑3 minutes per side until caramelized. Remove and cut into bite‑size pieces.

   Time: PT5M

   Temperature: Medium‑high heat

6. Warm the Tortillas

   Warm the corn tortillas on a clean skillet or in the microwave for about 30 seconds, keeping them covered so they stay soft.

   Time: PT2M

7. Assemble the Tacos

   Place a portion of cooked pork on each tortilla, top with grilled pineapple, chopped cilantro, and any additional toppings you like. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

560

Protein

34 g

Carbohydrates

30 g

Fat

19 g

Fiber

2 g