Tacos al Pastor

Tacos al Pastor is a popular Mexican street food that features marinated pork, typically cooked on a vertical spit, similar to shawarma. The meat is infused with the flavors of pineapple, chili, and spices, then served in corn tortillas with fresh toppings like onions, cilantro, and lime. This dish is a delicious culmination of Mexican and Lebanese cuisine, vibrant and perfect for any dinner gathering.

120 min total Base: 4 servings 350 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: pork shoulder, pineapple juice, white vinegar, dried guajillo chiles, dried chipotle chiles, garlic cloves, ground cumin, ground oregano, salt, black pepper, olive oil, corn tortillas, onion, fresh cilantro, lime — quantities stay the same regardless of serving count.

pork shoulder

1 kg(fixed)

pineapple juice

200 ml(fixed)

white vinegar

50 ml(fixed)

dried guajillo chiles

4 pieces(fixed)

dried chipotle chiles

2 pieces(fixed)

garlic cloves

4 pieces(fixed)

ground cumin

1 teaspoon(fixed)

ground oregano

1 teaspoon(fixed)

salt

1 teaspoon(fixed)

black pepper

0.5 teaspoon(fixed)

olive oil

2 tablespoons(fixed)

corn tortillas

8 pieces(fixed)

onion

1 pieces(fixed)

fresh cilantro

0.5 bunch(fixed)

lime

2 pieces(fixed)

Instructions

In a dry skillet, toast the guajillo and chipotle chiles over medium heat until fragrant, about 2-3 minutes. Remove stems and seeds, then soak the chiles in hot water for about 15 minutes until softened.

In a blender, combine the soaked chiles, pineapple juice, white vinegar, garlic, ground cumin, ground oregano, salt, and black pepper. Blend until smooth to create the marinade.

Cut the pork shoulder into 2-inch pieces and place it in a large bowl. Pour the marinade over the pork, toss to coat well, and cover. Refrigerate for at least 4 hours, ideally overnight.

Preheat your grill or a heavy skillet over medium-high heat. Remove the pork from the marinade and discard the excess marinade. Chop the pork into smaller pieces, then cook it on the grill or skillet for about 20-25 minutes until browned and cooked through, turning occasionally for even cooking.

While the pork cooks, finely chop the onion and cilantro. Once the pork is done, let it rest for a few minutes before slicing thinly. Serve the pork inside warmed corn tortillas topped with onion, cilantro, and a squeeze of fresh lime.

💡 Chef's Tip

For the best flavor, marinate the pork overnight if possible, allowing the spices to infuse more deeply into the meat.

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