Have you tried Tacos al Pastor? They are one of those dishes that instantly impress: succulent marinated pork, bright pineapple, and warm tortillas combine for a perfect balance of savory, sweet, and tangy. If you love bold, layered flavors, these tacos are a must-try.
Tacos al Pastor begin with pork that’s marinated in a chile-and-spice blend—traditionally including guajillo and ancho chiles—with orange and lime juices, garlic, a touch of vinegar, and achiote for color and depth. The meat soaks up this mixture overnight and is then cooked with diced pineapple to create that irresistible mix of spicy and refreshing flavors. 
Our nanny, Martha, who grew up in León, Mexico, taught me how to make these. She’s an incredible cook and always offers helpful tips when I’m in the kitchen, especially for Tex‑Mex and traditional Mexican dishes. When I asked her what her favorite tacos were, she didn’t hesitate—Tacos al Pastor—so she generously shared her recipe.
Some ingredients—especially the dried chiles and achiote paste—might be new to your pantry. I recommend seeking them out at a well-stocked grocery store or a Latin market. Once you have them, you’ll find many uses beyond these tacos. These tacos are great for gatherings and summer cookouts because you can marinate the pork ahead of time and cook it quickly when guests arrive.
Thank you, Martha, for teaching us to make these Tacos al Pastor. Your directions make this classic recipe approachable and delicious for home cooks everywhere. 
SHOP THE POST.
For another taco recipe with a kick, try my Spicy Chicken Tikka Tacos.
- 4 dried guajillo peppers
- 4 dried ancho chiles
- 4 cloves garlic
- 2 whole cloves
- 1/2 tsp. ground cinnamon
- kosher salt, to taste
- black pepper, to taste
- 1 tbsp. distilled white vinegar
- 1/4 cup orange juice
- 2 tbsp. lime juice
- 2 tbsp. Achiote paste
- 1/4 cup cubed pineapple
- 1/2 white onion, cut in half
- 1.5 cups reserved water from softening the chiles
- 3-4 lbs. pork shoulder
- 3 cups pineapple, diced into 1/2 inch cubes (plus more for serving)
- cilantro, for serving
- Tortillas or butter lettuce leaves, for serving
- 1/4 head purple cabbage, shredded fine
- lime wedges
- finely diced red onion
- Remove the stems and seeds from the dried chiles.
- Bring a small saucepan of water to a boil. Once boiling, remove from heat and add the chiles to the hot water. Let them sit until softened, about 5 minutes.
- Place the remaining marinade ingredients in a blender. When the chiles are softened, transfer them to the blender along with 1.5 cups of the soaking liquid.
- Blend until very smooth, then set aside to cool.
- Trim excess fat from the pork, then cut the meat into 1/2 inch cubes.
- Place the cubed pork in a large bowl. Pour enough cooled marinade over the pork to just cover it, toss to coat, then cover and refrigerate overnight. (Leftover marinade can be frozen for later use.)
- When ready to cook, heat a large skillet—cast iron is ideal—over medium-high heat. Add the pork in a single layer (work in batches if needed) along with the diced pineapple. Sauté until the pork is cooked through and browned on all sides, about 8–10 minutes.
- Serve the pork in warm tortillas, in butter lettuce leaves, or over rice.
- Top with diced red onion, shredded purple cabbage, extra pineapple, cilantro, and lime wedges.
- Enjoy immediately for the best texture and flavor.