Tacos al Pastor

★ 3.8 · Medium

Juicy marinated pork with a deep red chile-pineapple glaze, piled onto warm corn tortillas and finished with fresh pineapple, onion, and cilantro. This is the taco that made street-cart lines famous.

30 minPrep Time

25 minCook Time

55 minTotal Time

4 servings (about 16 small tacos)Yield

Why You'll Love This

Restaurant-style smoky-sweet flavor made entirely from pantry dried chiles
Pork sears in a skillet, no vertical spit required
Ready to marinate ahead for easy weeknight assembly

Ingredients

2 lbboneless pork shoulder, sliced into 1/4-inch thick steaks
3dried guajillo chiles, stemmed and seeded
2dried ancho chiles, stemmed and seeded
1 cuppineapple juice
3 tbspwhite vinegar
4 clovesgarlic, peeled
1 tspground cumin
1 tspdried oregano
1/2 tspground cinnamon
2 tspkosher salt
2 tbspvegetable oil, divided
1 cupfresh pineapple, diced small
24corn tortillas (6-inch), warmed, doubled up
1/2 cupwhite onion, finely diced
1/2 cupfresh cilantro, chopped
2limes, cut into wedges

Nutrition (estimated per serving)

410Calories

32gProtein

18gFat

34gCarbs

5gFiber

620mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Toast the guajillo and ancho chiles in a dry skillet over medium heat for 30 seconds per side, until fragrant and slightly darker but not blackened.
Place the toasted chiles in a bowl, cover with 1 cup boiling water, and soak for 15 minutes until softened.
Drain the chiles and transfer to a blender with the pineapple juice, vinegar, garlic, cumin, oregano, cinnamon, and salt. Blend on high for 1 minute until completely smooth.
Place the pork steaks in a large zip-top bag or bowl, pour the marinade over, and massage to coat every piece. Refrigerate for at least 2 hours, or up to overnight for best flavor.
Heat 1 tablespoon of the oil in a large cast iron or heavy skillet over medium-high heat until shimmering.
Remove pork from marinade, letting excess drip off, and cook in a single layer (working in 2 batches so it sears, not steams) for 3 to 4 minutes per side, until deeply browned and the internal temperature reaches 145 F.
Transfer cooked pork to a cutting board and let it rest for 5 minutes.
Add the remaining 1 tablespoon oil to the same skillet and cook the diced pineapple over medium-high heat for 2 to 3 minutes, stirring occasionally, until lightly caramelized at the edges.
Chop the rested pork into small, taco-sized pieces (about 1/2 inch).
Return the chopped pork to the skillet with the pineapple and toss over medium heat for 1 minute to combine and rewarm.
Stack two warm corn tortillas per taco (they tear easily on their own) and spoon 2 to 3 tablespoons of the pork mixture onto each.
Top each taco with a pinch of diced white onion and chopped cilantro.
Serve immediately with lime wedges on the side for squeezing.

Tips

Slicing the pork thin before marinating lets the chile paste penetrate fully in just 2 hours instead of overnight.
Do not crowd the skillet when searing the pork; overcrowded meat releases liquid and steams instead of browning.