Tacos al Pastor
Easy Classic Tacos al Pastor Recipe with Optional Spicy Citrus Marinade
This authentic Tacos al Pastor recipe brings the vibrant flavors of Mexico right to your kitchen. The pork is traditionally cooked on a vertical spit, but our simplified method uses a grill or broiler to achieve that perfect char and tenderness. You'll layer thinly sliced pork shoulder with a rich marinade of chiles, achiote, and spices, making this a true weeknight fiesta favorite.
Prep Time: 30 minutes (plus 4 hours marinating) Cook Time: 20 minutes
Total Time: 4 hours 50 minutes Servings: 6
Ingredients:
For the Marinade
3 dried Guajillo chiles, stemmed and seeded
2 dried Ancho chiles, stemmed and seeded
1/2 cup orange juice
1/4 cup white vinegar
2 tablespoons achiote paste
4 cloves garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
For the Tacos
2 pounds pork shoulder (boneless), thinly sliced
1/2 cup fresh pineapple, cut into small cubes
1 small white onion, finely chopped
18 small corn tortillas
Lime wedges, for serving
Fresh cilantro, chopped, for garnish
Heat It Up with Eleven Eleven Sauce: For a bold, fiery twist, substitute 1/4 cup of the marinade liquid with Blazing Citrus Hot Sauce to infuse the pork with a spicy, citrusy depth that cuts through the richness of the meat.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
1. Prepare the Chiles and Marinade: Place the Guajillo and Ancho chiles in a bowl and cover with boiling water. Let them soften for about 20 minutes. Drain and transfer the chiles to a blender with the orange juice, vinegar, achiote paste, garlic, chili powder, cumin, oregano, and salt. Blend until completely smooth.
2. Marinate the Pork: Place the thinly sliced pork shoulder in a non-reactive dish or large resealable bag. Pour the blended marinade over the pork, ensuring every piece is coated. Cover or seal and refrigerate for at least 4 hours, or preferably overnight, allowing the flavors to penetrate the meat.
3. Grill or Broil the Pork: Preheat your grill to medium-high heat or set your broiler to high. Thread the marinated pork onto skewers if grilling, or spread the slices on a foil-lined baking sheet if broiling. Cook for 3–5 minutes per side until the edges are nicely charred and the pork is cooked through and tender.
4. Chop and Serve: Once cooked, finely chop the pork into small pieces. Warm the corn tortillas on a dry skillet or grill. To assemble, place a spoonful of pork onto a warm tortilla, top with chopped onion, fresh cilantro, and a few small cubes of pineapple. Serve immediately with a lime wedge.
Tips & Variations
For a Smoother Texture: Strain the marinade after blending to remove any remaining chile skin pieces for an ultra-smooth coating.
The Pineapple Factor: Grilling or broiling a large pineapple slice alongside the pork and chopping it afterward adds an extra layer of caramelized sweetness.
Skillet Method: If you don't have a grill or broiler, cook the chopped, marinated pork in a hot cast-iron skillet, stirring frequently, until browned and cooked through.
Other Users Suggest
Swap: Replace the pork shoulder with 2 lbs of boneless, skinless chicken thighs. This makes for a quicker-cooking protein that absorbs the marinade just as well.
Swap: Use 3 tablespoons of the marinade mixture to toss with 1 cup of peeled and deveined shrimp before cooking. Cook the shrimp for only 2 minutes per side for fast shrimp tacos.
Swap: Substitute the corn tortillas with small flour tortillas. They are sturdier and less likely to tear when loaded with fillings.
Storage, Reheat & Freeze
Storage: Store leftover cooked pork in an airtight container in the refrigerator for up to 3 days. Store toppings separately.
Reheat: Reheat the chopped pork in a skillet over medium heat or microwave until just warmed through to avoid drying it out.
Freeze: Cooked, chopped pork can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition Facts (per serving)
Calories: 380 Protein: 32g Carbs: 25g Fat: 17g
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