Tacos de Carne Molida Al Pastor are a Mexican-inspired taco made with ground pork cooked in an al pastor-style seasoning of achiote, chiles, garlic, and pineapple.
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Unlike traditional tacos al pastor cooked on a vertical trompo, this version is pan-cooked, faster to prepare, and made for easy home cooking.
This tacos de carne molida al pastor recipe is an easy, at-home version cooked quickly in a skillet using ground pork instead of sliced meat.
It's topped with fresh pineapple salsa for the classic al pastor flavor in an easier, faster way.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Ground pork: Juicy and cooks fast.
- Dried chiles: Add color and light heat.
- Achiote: Gives the meat its red color.
- Pineapple: Adds sweetness.
- Onion and garlic: Add flavor.
- Apple cider vinegar: Adds a slight tang.
How to Make Tacos de Carne Molida Al Pastor
Note: Full instructions are provided in the recipe card below.
- Make the adobo: In a spice grinder or mortar and pestle, grind the cumin, oregano, cloves, allspice, and black peppercorns. Set aside.
- Heat 2 tablespoons of oil in a large skillet over medium to medium-low heat. Add the garlic and cook until lightly golden. Add the onion, and cook until softened.
- Add the dried chipotle chile and let it hydrate slightly in the hot oil. Add the guajillo chiles and the bay leaves. Stir constantly to prevent burning.
- Once the chiles become fragrant, add the water and vinegar. Cover and simmer over low heat for 5-7 minutes, until softened. Turn off the heat and let the mixture cool slightly.
- Transfer everything to a blender. Add the canned chipotles, adobe sauce, achiote, salt, ground spices, and the remaining ¼ cup of vinegar. Blend until very smooth.
- Marinate the meat: Place the ground pork in a bowl. Add the adobo gradually, mixing well after each addition, until the meat is evenly coated and turns a deep reddish color, about 5 tablespoons.
- Cover and refrigerate for 1-2 hours to allow the flavors to develop. (The adobo yields more than needed; any leftover sauce can be refrigerated for several days and used to marinate chicken or beef for tacos.)
- Make the pineapple salsa: Heat oil in the same skillet and cook the pineapple slices until caramelized on both sides. Chop the pineapple and place it in a large bowl. Add onion, serrano chile, cilantro, salt, and fresh lime juice. Mix well, taste, adjust the salt if needed, and set aside.
- Cook the meat: Heat 1 tablespoon of oil in a large skillet over medium to medium-high heat. Add the marinated pork and cook, stirring constantly, until fully cooked and crumbled. Add the onion and cook until softened. Adjust Knorr beef bouillon or salt if needed.
- Serve: Serve the al pastor ground pork in warm corn tortillas. Top with pineapple salsa, salsa verde, and a squeeze of lime.
Hint:: Cook the chiles over low heat and stir often so they don't burn, or the adobo can turn bitter. Add the adobo to the meat little by little, since the sauce makes more than needed.
Storage, Make Ahead, & Freezing
Storage: Store leftover carne molida al pastor in an airtight container in the refrigerator for up to 3 days.
Make ahead: The meat can be cooked ahead and reheated in a skillet over medium heat before serving.
Freezing: Freezing is not recommended.
Camila's Tips & Variations
- Add the adobo to the meat little by little; you may not need all of it.
- Cook the chiles over low heat so they don't burn or turn bitter.
- Use fresh pineapple for the best flavor and balance.
- Warm the tortillas before serving for better texture and taste.
Frequently Asked Questions
Is carne molida al pastor traditional?
No. This is a home-style, Mexican-inspired version. Traditional tacos al pastor are made with sliced pork cooked on a vertical spit.
Can I use ground beef instead of pork?
Yes, but pork gives the most authentic al pastor flavor and stays juicier.
Do I need to use all the adobo?
No. Add it little by little until the meat is well coated and flavorful.
What should I serve with these tacos?
Warm corn tortillas, pineapple, onion, cilantro, lime, and your favorite salsa work best.
❤️ Love this Tacos de Carne Molida Al Pastor recipe?
Try our Tacos Al Pastor recipe for the same bold, smoky flavors in a classic, easy-to-make style you'll enjoy at home.
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Recipe
Tacos de Carne Molida Al Pastor
Equipment
- Medium skillet (for chiles and pineapple)
- Spoon or spatula
Ingredients
For the al pastor ground pork:
- 6 dried guajillo chiles , wiped clean, stemmed, seeded, and torn into 1-inch pieces
- 1 dried chipotle chile
- 2 canned chipotle chiles plus 2 teaspoons adobe sauce
- 1 small yellow onion , peeled and cut into chunks
- 6 whole garlic cloves , peeled
- 5 bay leaves
- ⅓ cup water
- ⅓ cup distilled white vinegar or apple cider vinegar
- ¼ teaspoon cumin seeds
- ¼ teaspoon dried oregano
- 5 Whole cloves
- 4 Allspice
- 10 Black peppercorns
- 1 tablespoon achiote powder or achiote paste (If using achiote paste, use a small piece)
- 1 teaspoon kosher salt , to taste
- ¼ cup distilled white vinegar or apple cider vinegar
Meat:
- 1 kg (2.2 lb) ground pork
- 1 tablespoon olive oil or vegetable oil
- 1 small yellow onion, thinly sliced
- Knorr chicken bouillon or kosher , as needed
For the pineapple salsa:
- ½ fresh pineapple , peeled, cored, and cut into ½-inch-thick rings
- 1 teaspoon olive oil or vegetable oil
- 1 small yellow onion , finely chopped
- 1 Serrano chile , finely chopped
- 1 small bunch fresh cilantro , chopped
- kosher salt , to taste
- Fresh lime juice , adjust to taste
For serving:
- Warm corn tortillas
- Green salsa (optional)
- Extra chopped onion and cilantro
- Lime wedges
Instructions
- Make the adobo: In a spice grinder or mortar and pestle, grind the cumin, oregano, cloves, allspice, and black peppercorns. Set aside.
- Heat 2 tablespoons of oil in a large skillet over medium to medium-low heat. Add the garlic and cook until lightly golden. Add the onion, and cook until softened.
- Add the dried chipotle chile and let it hydrate slightly in the hot oil. Add the guajillo chiles and the bay leaves. Stir constantly to prevent burning.
- Once the chiles become fragrant, add the water and vinegar. Cover and simmer over low heat for 5-7 minutes, until softened. Turn off the heat and let the mixture cool slightly.
- Transfer everything to a blender. Add the canned chipotles, adobe sauce, achiote, salt, ground spices, and the remaining ¼ cup of vinegar. Blend until very smooth.
- Marinate the meat: Place the ground pork in a bowl. Add the adobo gradually, mixing well after each addition, until the meat is evenly coated and turns a deep reddish color, about 5 tablespoons.
- Cover and refrigerate for 1-2 hours to allow the flavors to develop. (The adobo yields more than needed; any leftover sauce can be refrigerated for several days and used to marinate chicken or beef for tacos.)
- Make the pineapple salsa: Heat oil in the same skillet and cook the pineapple slices until caramelized on both sides.
- Chop the pineapple and place it in a large bowl. Add onion, serrano chile, cilantro, salt, and fresh lime juice. Mix well, taste, adjust the salt if needed, and set aside.
- Cook the meat: Heat 1 tablespoon of oil in a large skillet over medium to medium-high heat. Add the marinated pork and cook, stirring constantly, until fully cooked and crumbled. Add the onion and cook until softened. Adjust Knorr beef bouillon or salt if needed.
- Serve: Serve the al pastor ground pork in warm corn tortillas. Top with pineapple salsa, green salsa, and a squeeze of lime.
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.
