Easy Tacos al Pastor

Ingredients

• 15 ml (1 tablespoon)olive oil
• 4garlic cloves, smashed and peeled
• 5 ml (1 teaspoon)annatto
• 5 ml (1 teaspoon)Mexican oregano
• 2.5 ml (1/2 teaspoon)ground cumin
• 2.5 ml (1/2 teaspoon)freshly ground black pepper
• 4guajillo chillies, seeded, stemmed and sliced
• 120 ml (1/2 cup)pineapple juice
• 45 ml (3 tablespoons)white vinegar
• 1.59 kg (3 1/2 pounds)pork loin
• 454 g (1 pound)fresh pineapple, diced
• 1/2red onion, diced
• 1 handfulcilantro, chopped
• 30 ml (2 tablespoons)lime juice
• 1 pinchkosher salt
• 12flour or corn tortillas

Instructions

1. 1

   Warm the spices

   Put the olive oil, garlic, annatto, oregano, cumin and black pepper in a pan. Stir over medium heat until the garlic softens and the spices smell fragrant.

2. 2

   Make the marinade

   Add the sliced chillies and stir for about 1 minute, until softened. Pour in the pineapple juice and vinegar, then simmer for about 1 minute more. Leave the mixture to cool, then blend in a food processor until smooth.

3. 3

   Marinate the pork

   Cut the pork loin into cubes about 1.3–1.9 cm (1/2–3/4 inch) across and put them in a bowl. Pour over the marinade and toss to coat. Cover and refrigerate overnight.

4. 4

   Prepare the skewers

   Thread the marinated pork onto skewers and season all sides with kosher salt. Leave the skewers on the counter to lose their chill while you heat the grill to 220°C (425°F).

5. 5

   Mix the salsa

   Briefly mix the diced pineapple and onion with the cilantro, lime juice and salt.

6. 6

   Grill the pork

   Grill the pork skewers for 3–4 minutes per side, until they have good grill marks and are fully cooked.

7. 7

   Assemble the tacos

   Warm the tortillas, fill them with grilled pork and add pineapple salsa. Serve with a wedge of lime.

What are tacos al pastor?

Tacos al pastor are a Mexican style of taco featuring pork seasoned with chillies and spices, traditionally cooked on a vertical spit. The style is associated with Mexico City and draws on the influence of spit-roasted meat traditions brought by Lebanese immigrants.

This version adapts the idea for a home grill: the pork is cut into cubes, marinated overnight and cooked on skewers. Pineapple appears both in the marinade and as a fresh salsa topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 63g protein, 40g carbs, 15g fat.

The pork provides most of the protein, while the tortillas and pineapple contribute carbohydrates. Olive oil and the pork account for much of the fat. For a more balanced plate, serve the two tacos with a generous portion of vegetables or salad.

Why the marinade works

Chilli base: Guajillo chillies are softened with garlic and spices before being blended into a smooth marinade. Annatto adds its characteristic colour, while oregano, cumin and black pepper round out the seasoning.

Pineapple and vinegar: Juice helps carry the marinade over the pork, and vinegar gives it a sharp note. Let the cooked mixture cool before blending and adding it to the meat.

Get the pork ready

Even cubes: Cut the loin into pieces around 1.3–1.9 cm so they thread onto skewers and cook at a similar pace. Keep the pieces roughly consistent rather than making some very small and others much larger.

Overnight rest: Cover the pork and refrigerate it overnight as directed. Thread it onto the skewers before grilling, then season the outside with kosher salt.

Grilling cues

Hot grill: Heat the grill to 220°C before adding the skewers. The recipe calls for 3–4 minutes per side, with grill marks and fully cooked pork as the cues to look for.

Even exposure: Turn the skewers so each side gets time against the grill. Keep an eye on the smaller pieces, which may finish sooner than larger cubes.

A fresh pineapple salsa

Salsa mix: Combine diced pineapple and red onion with chopped cilantro, lime juice and salt shortly before serving. Its fresh, tangy flavour contrasts with the savoury, grilled pork.

Cut the pineapple and onion into small pieces so they sit neatly in the tortillas. The salsa can be mixed while the grill heats.

Serving the tacos

Tortillas: The ingredients allow for flour or corn tortillas; warm them before filling so they are flexible. The recipe yields 12 tacos, or two per serving for six servings.

Finish: Divide the pork among the tortillas, spoon over the salsa and serve with lime wedges. Add the salsa at the table if you want to keep the tortillas from becoming soggy.

Recipe notes & tips

• Soak wooden skewers before grilling if needed to help prevent them scorching.
• Let the marinade cool fully before adding it to the pork.
• Cut the pork into similarly sized cubes for more even cooking.
• Keep the skewers spaced out on the grill so the pork can brown.
• Mix the pineapple salsa shortly before serving for a fresh texture.
• Warm the tortillas just before assembling the tacos.

Variations

• Use corn tortillas: Choose them instead of flour tortillas for a different base.
• Adjust the chilli: Use fewer guajillo chillies for a milder marinade.
• Add extra lime: Serve additional lime wedges for a sharper finish.
• Change the salsa texture: Dice the pineapple and onion more finely for a neater topping.
• Cook indoors: Use a grill pan if an outdoor grill is unavailable, turning the skewers to brown each side.

Common mistakes to avoid

• Blending while hot: Let the marinade cool first to avoid handling a hot mixture in the food processor.
• Uneven pork cubes: Cut the pieces to a similar size so they cook more consistently.
• Skipping the overnight rest: Refrigerate the covered pork overnight to follow the recipe's marinating time.
• Crowding the grill: Leave space around the skewers so the pork can develop grill marks.
• Guessing doneness from colour alone: Check that the pork is fully cooked, as well as looking for grill marks.
• Adding salsa too early: Top the tacos shortly before serving to keep the tortillas from going soft.

How to store

Refrigerate leftover pork and salsa separately in covered containers and use within 3 days. Reheat the pork until hot throughout, then assemble with freshly warmed tortillas; the salsa is best served chilled or at room temperature.

Frequently asked questions