Tacos al Pastor — PurePrep

Name: Tacos al Pastor
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 ½ lb pork shoulder thinly sliced (Ask your butcher to slice it thin, or partially freeze the meat for 30 minutes to make slicing easier); 3 dried guajillo chiles seeded; 2 dried ancho chiles seeded; 1 c fresh pineapple (Use 1/2 cup for the marinade and reserve 1/2 cup diced for topping); 4 clove garlic peeled; ¼ c white onion roughly chopped (This is for the marinade only); 3 tbsp apple cider vinegar; 1 tsp ground cumin; 1 tsp dried Mexican oregano (Regular dried oregano works if Mexican oregano is unavailable); ½ tsp smoked paprika; ½ tsp black pepper; 1 tsp kosher salt; 2 tbsp neutral oil (Use avocado oil or canola oil); 12 corn tortilla (Small 4-inch tortillas work best; double them up when serving); ½ c white onion (For serving); ½ c fresh cilantro (For serving); 2 lime (For serving); 1 chipotle chile in adobo sauce (Adds smokiness and heat; use half if you prefer less spice)

✓ AI-generated · AI-reviewed

30 minPrep

25 minCook

55 minTotal

4Servings

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Ingredients

1 ½ lb pork shoulder thinly sliced (Ask your butcher to slice it thin, or partially freeze the meat for 30 minutes to make slicing easier)
3 dried guajillo chiles seeded
2 dried ancho chiles seeded
1 c fresh pineapple (Use 1/2 cup for the marinade and reserve 1/2 cup diced for topping)
4 clove garlic peeled
¼ c white onion roughly chopped (This is for the marinade only)
3 tbsp apple cider vinegar
1 tsp ground cumin
1 tsp dried Mexican oregano (Regular dried oregano works if Mexican oregano is unavailable)
½ tsp smoked paprika
½ tsp black pepper
1 tsp kosher salt
2 tbsp neutral oil (Use avocado oil or canola oil)
12 corn tortilla (Small 4-inch tortillas work best; double them up when serving)
½ c white onion (For serving)
½ c fresh cilantro (For serving)
2 lime (For serving)
1 chipotle chile in adobo sauce (Adds smokiness and heat; use half if you prefer less spice)

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Instructions

Toast the Dried Chiles

Heat a dry skillet over medium heat until hot.

Press each guajillo and ancho chile flat onto the dry skillet for 15 to 20 seconds per side until fragrant and slightly darkened.

Transfer the toasted chiles to a bowl and cover with 2 cups of boiling water.

Let the chiles soak for 15 minutes until fully softened.

Make the Adobo Marinade

Drain the soaked chiles and transfer them to a blender.

Add 1/2 cup pineapple, the garlic, roughly chopped onion, chipotle chile, apple cider vinegar, cumin, oregano, smoked paprika, black pepper, and salt to the blender.