Tacos al pastor is a quintessential Mexican dish, with tender pork and pineapple marinated in a savory and aromatic chile sauce. Serve with warm corn tortillas, tomatillos salsa, and lemon or lime wedges.

Recipe Summary

50 mins
29 mins
4 hrs
5 hrs 19 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
To Serve:


Instructions Checklist
  • Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.

  • Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.

  • Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.

  • Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap.

  • Marinate pork in the refrigerator, 4 hours to overnight.

  • Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces.

  • Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.

  • Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.

Nutrition Facts

204 calories; protein 16.9g 34% DV; carbohydrates 23g 7% DV; fat 5.6g 9% DV; cholesterol 43.5mg 15% DV; sodium 748.1mg 30% DV. Full Nutrition

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
We thought this was very tasty but slicing the loin thin and grilling led it to dry out. It also made a mess of my grill. I had the meat on about 60 seconds each side and the loin sliced about 1/8" thick. My 3 year old liked the sweetness and ate 2 tacos but it was too tough for my 15 month old. Read More