Tacos al Pastor are classic Mexican tacos made with thinly sliced pork marinated in dried chilies, spices, and achiote, then cooked until juicy and served in warm corn tortillas with onion, cilantro, pineapple, and salsa.
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This iconic street food is known for its sweet, smoky, and savory flavor and is especially popular in Mexico City.
This homemade Tacos al Pastor recipe is an easy, home-style version that keeps the bold flavors of the original without the need for a trompo (vertical spit).
The pork is sliced thin, marinated for deep flavor, cooked quickly in a pan, and finished with caramelized pineapple and onion, making it a simple and delicious way to enjoy tacos al pastor at home.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Pork: Thinly sliced pork cooks quickly and stays juicy, making it ideal for tacos al pastor. It absorbs the adobo well and develops great flavor when seared.
- Guajillo chiles: Add color and a mild, slightly sweet chile flavor without heat. They form the base of the adobo.
- Canned Chipotle chiles: Provide a smoky depth that gives tacos al pastor their signature flavor.
- Garlic: Adds savory richness and balance to the marinade.
- Yellow Onion: Brings natural sweetness and helps round out the adobo.
- Achiote Powder: Gives the pork its traditional reddish color and a mild earthy flavor.
- Distilled white vinegar: Adds acidity to balance the richness of the pork and helps tenderize the meat.It can be substituted with Apple cider vinegar.
- Warm spices (allspice, cloves, peppercorns, oregano, cumin, ginger): Create the classic al pastor spice profile with warmth and complexity.
- Fresh pineapple: Adds sweetness and light acidity, balances the savory pork, and caramelizes when cooked.
- Corn tortillas: The traditional base for serving tacos al pastor, holding up well to the juicy filling.
How to Make Tacos al Pastor
Note: Full instructions are provided in the recipe card below.
- Adobo for Pastor: Heat the oil in a large skillet over medium heat, and fry the garlic cloves and onion for 3-4 minutes. Add the dried chipotle chile and, when it begins to swell, lower the heat to medium-low. Add the guajillo chiles and bay leaves, stirring constantly to prevent the chiles from burning.
- Mix ⅓ cup of water with ⅓ cup of vinegar and pour the mixture into the skillet. Cover, reduce the heat, and simmer for 10 minutes. Remove from the heat and let cool.
- Meanwhile, grind the oregano, cumin, ginger, allspice berries, black peppercorns, and cloves in a spice grinder or mortar and pestle until fine and set aside.
- Transfer the cooked chiles and their cooking liquid to a blender. Add canned chipotle chiles, 1 teaspoon of the adobo canned sauce, ground spices from the spice grinder, achiote, salt, and ¼ cup vinegar. Blend until a smooth adobo forms. Set aside.
- Pork for Pastor: Season the pork on both sides with 1½ teaspoons Kosher salt. Spread a thin layer of adobo over each piece of pork, coating well. Continue until all the meat is covered. Cover and refrigerate the pork overnight to marinate.
- Heat the oil in a large nonstick pan or grill pan over medium heat. Add the pineapple slices and the pork steaks. Cook the pork for 30-45 seconds per side, then remove from the pan. Scrape off excess adobo from the pan if it starts to burn using a heatproof spatula. Remove the pineapple slices once they are lightly browned on both sides. Continue cooking the meat, adding more oil as needed.
- Slice the pork very thinly and cut the pineapple into small pieces.
- Heat the remaining oil in the same pan used to cook the meat. Add the thinly sliced onion and sauté until softened. Add the sliced pork and pineapple and cook over medium-high heat for 30 seconds. Remove from the heat.
- Serve the tacos al pastor on warm corn tortillas, topped with salsa taquera.
Hint: Cook the meat in batches and add more oil as needed. If the adobo starts to burn, don't panic-simply scrape it off the pan and continue cooking.
Storage, Make Ahead, & Freezing
Storage: Store leftover tacos al pastor meat in an airtight container in the refrigerator for up to 3 days.
Make Ahead: The pork can be marinated a day in advance, which helps develop deeper flavor and makes cooking quicker the next day.
Freezing: Freezing is not recommended.
Camila's Tips & Variations
- Pork cut: This recipe works best with pork shoulder, but you can also use boneless pork butt roast or pork leg.
- Slice the pork thin: Thin slices cook quickly and stay juicy.
- Marinate overnight: This gives the pork the best flavor and color.
- Cook in batches: Avoid overcrowding the pan so the meat browns properly.
- Scrape the pan as needed: If the adobo starts to burn, simply scrape it off and keep cooking.
- Add oil as needed: A little extra oil helps prevent sticking and burning.
Frequently Asked Questions
What cut of pork is best for tacos al pastor?
Thinly sliced pork works best. You can use pork shoulder, pork butt, pork tenderloin, or pork leg. The key is slicing the meat very thin so it cooks quickly and stays juicy.
Is this tacos al pastor recipe spicy?
No. The adobo is flavorful but not spicy. The dried chilies add color and depth, not heat. Spice is usually added with salsa on top.
Do I need a trompo to make tacos al pastor?
No. This is a home-style version cooked in a pan or griddle, inspired by the traditional trompo method used in taquerías.
Why does the adobo stick or burn in the pan?
Adobo contains chilies and spices that can burn quickly. If this happens, simply scrape it off the pan, add a little more oil if needed, and keep cooking.
What should I serve with tacos al pastor?
They're best served on warm corn tortillas with pineapple, onion, cilantro, and a salsa taquera.
❤️ Love this Tacos al Pastor recipe?
Make sure to check out our Taco de Carne Molida recipe, an easy and flavorful Mexican ground beef taco perfect for weeknight dinners.
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Recipe
Tacos al Pastor
Equipment
- Large skillet or griddle
- Mortar and pestle or spice grinder
Ingredients
Adobo
- 6 dried guajillo chiles , wiped clean, stemmed, seeded, and torn into 1-inch pieces
- 1 dried chipotle chile
- 2 canned chipotle chiles plus 1 teaspoon adobo sauce
- 5 garlic cloves
- 1 small onion , cut into chunks
- 5 bay leaves
- ⅓ cup water
- ⅓ cup distilled white vinegar or apple cider vinegar
- 2 tablespoons olive oil or vegetable oil
Spices
- 4 allspice berries
- 10 black peppercorns
- 5 whole cloves
- ¼ teaspoon oregano
- ¼ teaspoon cumin seeds
- ¼ teaspoon ground ginger
- 1 tablespoon achiote powder or a small chunk of achiote paste
- 1 teaspoon kosher salt
- ¼ cup distilled white vinegar or apple cider vinegar
Pork
- 1.36-1.6 kg (3 to 3½ lb) boneless pork loin chops, pounded thin to ¼ inch thick
- 1½ teaspoons kosher salt
To Finish
- ¼ fresh pineapple , peeled, cored, and sliced thin to ¼ inch thick
- 1 small yellow onion , thinly sliced
- 3 tablespoons olive oil or vegetable oil
Instructions
Adobo for Pastor
- Heat the oil in a large skillet over medium heat, and fry the garlic cloves and onion for 3-4 minutes.
- Add the dried chipotle chile and, when it begins to swell, lower the heat to medium-low. Add the guajillo chiles and bay leaves, stirring constantly to prevent the chiles from burning.
- Mix ⅓ cup of water with ⅓ cup of vinegar and pour the mixture into the skillet. Cover, reduce the heat, and simmer for 10 minutes. Remove from the heat and let cool.
- Meanwhile, grind the oregano, cumin, ginger, allspice berries, black peppercorns, and cloves in a spice grinder or mortar and pestle until fine and set aside.
- Transfer the cooked chiles and their cooking liquid to a blender. Add canned chipotle chiles, 1 teaspoon of the adobo canned sauce, ground spices from the spice grinder, achiote, salt, and ¼ cup vinegar. Blend until a smooth adobo forms. Set aside.
Pork for Pastor
- Season the pork on both sides with 1½ teaspoons Kosher salt. Spread a thin layer of adobo over each piece of pork, coating well. Continue until all the meat is covered. Cover and refrigerate the pork overnight to marinate.
- Heat the oil in a large nonstick pan or grill pan over medium heat. Add the pineapple slices and the pork steaks. Cook the pork for 30-45 seconds per side, then remove from the pan.
- Scrape off excess adobo from the pan if it starts to burn using a heatproof spatula. Remove the pineapple slices once they are lightly browned on both sides. Continue cooking the meat, adding more oil as needed.
- Slice the pork very thinly and cut the pineapple into small pieces.
- Heat the remaining oil in the same pan used to cook the meat. Add the thinly sliced onion and sauté until softened. Add the sliced pork and pineapple and cook over medium-high heat for 30 seconds. Remove from the heat.
- Serve the tacos al pastor on warm corn tortillas, topped with salsa taquera.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
