🇲🇽 Mexico recipe
Tacos al Pastor
These iconic Mexico City street tacos feature thinly sliced pork marinated in a vibrant adobo of dried guajillo and ancho chiles, achiote paste, pineapple juice, and warm spices. Traditionally cooked on a vertical spit called a trompo, this home version uses a cast-iron skillet to achieve caramelized, slightly charred edges. Served on small corn tortillas with fresh pineapple, diced onion, cilantro, and a squeeze of lime.
Prep45 mins
Cook25 mins
Serves4
Difficultymedium
Ingredients
- 2 lbs boneless pork shoulder, sliced 1/4-inch thin
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 tablespoons achiote paste
- 1/2 cup fresh pineapple juice
- 3 tablespoons white vinegar
- 4 cloves garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried Mexican oregano
- 1/4 teaspoon ground cloves
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1/2 fresh pineapple, cut into 1/4-inch slices
- 16 small corn tortillas
- 1/2 white onion, finely diced
- 1 bunch fresh cilantro, chopped
- 3 limes, quartered
- Salsa verde for serving
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 395
- Protein
- 26 g
- Carbs
- 30 g
- Fat
- 19 g
