Tacos al Pastor

Ingredients

• 1.36 kgpork shoulder or butt (sirloin cutlets or butterfly chops, cut into 1.3 cm slices)
• 710 mlachiote adobo marinade
• Halfa pineapple, peeled and cut into 1.3 cm slices
• 30 ml, dividedvegetable oil
• To tastekosher or coarse sea salt
• 12 to 14corn tortillas (or flour tortillas for gringas-style tacos)
• To tasteshredded queso asadero, Mexican Oaxaca or Chihuahua cheese
• 150 gwhite onion, roughly chopped, to garnish
• 15 gcilantro, roughly chopped, to garnish
• 2limes, cut into quarters, to garnish
• To tastesalsa of your choice, to serve

Instructions

1. 1

   Marinate the pork

   Coat the meat in the adobo marinade and refrigerate for at least 3 hours or up to 48 hours. Set aside 180 ml of the marinade to brush over the pineapple before cooking and to finish the meat.

2. 2

   Prepare the pineapple

   When ready to cook, take the meat out of the refrigerator. Brush some of the reserved marinade over the pineapple slices and keep the rest for later.

3. 3

   Sear the pineapple

   Heat a large, heavy skillet over medium-high heat. Add 15 ml of oil once it is hot, then sear the pineapple in batches for about 3 minutes per side, until juicy with light charring on both sides. Take it off the heat; once cool enough to handle, remove the core and cut the fruit into strips about 2.5–5 cm long and 6 mm wide. Put the pineapple in a bowl and cover it.

4. 4

   Brown the pork

   Drizzle the remaining 15 ml of oil into the skillet and lightly season the meat with salt to taste. Sear the slices in uncrowded batches for about 2 minutes per side, until browned on both sides. Transfer them to a chopping board and cut crosswise into strips about 6 mm thick and 2.5 cm wide.

5. 5

   Finish the meat

   After all the meat is cooked, lower the heat to medium and return the meat to the skillet. Pour over the remaining reserved marinade, stir and cook for 1 minute. Cover the skillet and set it on the table.

6. 6

   Warm the tortillas

   Heat the corn tortillas on a preheated cast-iron skillet or comal over medium heat for 1 to 2 minutes per side, until cooked through, lightly browned and crisp on the outside. Keep them in a tortilla warmer and serve with the meat, pineapple, cilantro, onion, lime wedges and salsa so everyone can assemble their own tacos.

7. 7

   Make gringas

   For gringas, warm flour tortillas on the comal, then add the melty cheese and fold each tortilla like a quesadilla. Once the cheese has melted, open the tortilla, add a generous 1 to 2 tablespoons of sliced meat, fold it again and serve.

What are tacos al pastor?

Tacos al pastor are a Mexican style of taco made with pork seasoned in an achiote-based marinade, commonly served with pineapple. The name and cooking tradition are associated with spit-roasted meat, while this version sears the pork in a skillet for a practical home-cooking approach.

Marinating ahead builds flavour, and cooking the pineapple and pork separately lets each brown well. The meat is finished with reserved marinade, then paired with bright, fresh toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 25g protein, 28g carbs, 24g fat.

Pork provides most of the protein and fat, while the tortillas contribute much of the carbohydrate; pineapple and the adobo marinade also add some carbohydrate. For a more balanced plate, serve with beans or a salad and add plenty of onion, cilantro and lime.

The marinade and the cut

Achiote adobo: this supplies the dish’s distinctive seasoning and coats the pork during its long rest. Keep the reserved portion separate from the meat so it can be used on the pineapple and for the final pan finish.

Pork: shoulder or butt brings richness, while sirloin cutlets or butterfly chops are leaner options. Slicing the meat about 1.3 cm thick helps it sear quickly.

Get a good sear

Pineapple first: work in batches rather than packing the skillet, giving the fruit room to develop colour. Let each side cook for about 3 minutes before turning.

Pork next: keep the slices in a single layer and cook in batches if needed. Overcrowding traps steam and makes browning harder.

Slice and finish

Cutting the cooked meat crosswise into thin strips makes it easy to portion into tortillas. Aim for the stated size, about 6 mm thick and 2.5 cm wide.

Final minute: return all the meat to the skillet over medium heat and stir in the reserved marinade. The recipe calls for 1 minute of cooking at this stage; cover the pan afterwards to keep the meat ready for serving.

Build a balanced taco

Fresh toppings: chopped onion and cilantro add sharpness, while lime and salsa bring acidity and extra flavour. Offer them at the table so each person can season their tacos to taste.

For a fuller plate, serve the tacos with beans or a simple salad. Keep the tortillas warm so they stay pliable as people assemble them.

Corn tortillas or gringas

Corn tortillas: warm each one for 1 to 2 minutes per side on a comal or cast-iron skillet, until cooked through with a lightly crisp exterior. A tortilla warmer helps keep them ready to fill.

Gringas: the optional flour-tortilla version folds melted cheese around a portion of the sliced pork, like a quesadilla. Add the meat after the cheese melts, as described in the method.

Recipe notes & tips

• For the best flavour, marinate the pork for at least 3 hours, allowing up to 48 hours in the refrigerator.
• Reserve the 180 ml of marinade before it comes into contact with the raw meat.
• Cook the pineapple in batches so the slices can sear rather than steam.
• Cut away the pineapple core before slicing the cooked fruit into strips.
• Keep the pork slices uncrowded in the skillet and brown them in batches if necessary.
• Set out the toppings before warming the tortillas so they can be served straight away.

Variations

• Make gringas: use flour tortillas and melt cheese inside them before adding the sliced pork.
• Choose a leaner cut: use sirloin cutlets or butterfly chops instead of shoulder or butt.
• Change the salsa: serve with the salsa you prefer, as the recipe leaves the choice open.
• Add more lime: offer extra wedges at the table for a sharper finish.
• Adjust the toppings: let everyone choose their own amounts of onion and cilantro.

Common mistakes to avoid

• Skipping the marinating time: the recipe requires at least 3 hours, so start well before cooking.
• Crowding the skillet: the ingredients will brown less effectively; cook them in batches.
• Turning the pineapple too soon: give each side about 3 minutes to sear and lightly char.
• Leaving the pineapple core in: remove it before slicing the cooked fruit into strips.
• Overcooking the final marinade: after returning the meat to the pan, cook it with the marinade for just 1 minute.
• Letting tortillas cool uncovered: keep them in a tortilla warmer while the other ingredients are served.

How to store

Refrigerate leftover pork and pineapple in covered containers for up to 3 days. Reheat the meat gently in a skillet until hot, and warm tortillas separately just before serving.

Frequently asked questions