Main dishes
Homemade Tacos al Pastor: Skillet Recipe with Pineapple
Skillet tacos al pastor with pork marinated in a guajillo, ancho and achiote adobo, topped with charred pineapple, onion, cilantro and lime.
- Total time
- 180 min
- Servings
- 6
- Difficulty
- Medium
- Cuisine
- Mexican
Ingredients
For the meat
For the adobo
To cook and serve
Method
Soak the chiles
Remove the stems and seeds from the guajillo and ancho chiles. Toast them in a dry skillet for 20 seconds per side without burning, then cover with hot water for 15 minutes.
Blend the adobo
Drain the chiles and blend them with the achiote, pineapple juice, orange juice, vinegar, garlic, onion, oregano, cumin, cloves, salt and pepper for 1 minute, until smooth.
Marinate the pork
Coat the pork slices well with the adobo in a glass container. Cover and refrigerate for at least 2 hours; 12 to 24 hours is best.
Char the pineapple
Cut the pineapple into 1 cm (1/2-inch) rings and sear them in a cast-iron skillet over high heat for 3 to 4 minutes per side, until caramelized. Dice them small.
Sear the pork
Heat the skillet with the oil over high heat. Cook the slices in batches, without crowding, for 3 to 4 minutes per side, until the edges char and the inside reaches 63 °C (145 °F).
Chop the meat
Let the meat rest on a board for 3 minutes. Chop it into small pieces and toss it with half of the charred pineapple.
Warm the tortillas
Warm the tortillas on a comal or dry skillet over medium heat for about 30 seconds per side, and keep them wrapped in a cloth so they stay soft.
Assemble and serve
Spoon about 2 tablespoons of meat onto each tortilla. Top with pineapple, onion and cilantro, and serve right away with lime wedges and salsa to taste.
The step photos are illustrative.
Notes
Tips
- Ask the butcher to slice the shoulder thinly, or freeze it for 30 minutes so it is easier to slice yourself.
- The skillet must be very hot and the meat in a single layer: crowded meat releases juice and steams instead of browning.
- Do not move the slices until they release on their own; those charred edges are the flavor of the spit.
- If you use fresh pineapple juice, do not marinate for more than 24 hours: its enzymes make the meat too soft.
- Use a thermometer: pork is done at 63 °C (145 °F) in the thickest part, with a 3-minute rest.
Substitutions
- Achiote: 1 tablespoon sweet paprika plus 1 extra teaspoon of vinegar. It gives the color, not the earthy achiote flavor.
- Ancho chile: pasilla chile or more guajillo.
- Pineapple juice: more orange juice, in the same amount.
- Pork shoulder: pork leg, which is a little drier. Loin is not recommended.
- No cast iron: bake the slices at 220 °C (425 °F) for about 20 minutes, turning halfway, then sear them for 2 minutes in a hot skillet.
Storage
Refrigerate cooked meat within 2 hours in a closed container. It keeps for 3 to 4 days; reheat it in a hot skillet until it reaches 74 °C (165 °F). Raw marinated pork can be frozen for up to 3 months; thaw it in the fridge.
Sources: USDA FSIS, safe minimum internal temperatures; USDA FSIS, leftovers and food safety.
Nutrition facts
1 serving (3 tacos, 1/6 of the recipe)
- Protein
- 34 g
- Carbohydrates
- 55 g
- Fat
- 36 g
- Saturated fat
- 11 g
- Fiber
- 7.8 g
- Sugars
- 11 g
- Sodium
- 900 mg
Estimated per serving of 3 tacos, using pork shoulder, the full adobo, corn tortillas, pineapple and oil. Salsa is not included.
Reference source: USDA FoodData Central, SR Legacy April 2018
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Tacos al pastor are Mexico City's most famous taco. They grew out of the tacos árabes that Lebanese immigrants brought to Puebla: meat roasted on a vertical spit. In the capital, around the 1960s, lamb was swapped for pork and the marinade became an adobo of dried chiles, achiote and spices. Taquerías cook the meat on a trompo topped with a pineapple. At home you get very close with thin slices of pork shoulder, a long marinade and a very hot cast-iron skillet, which chars the edges just like the spit. They are served on corn tortillas with charred pineapple, onion, cilantro, lime and salsa.
Frequently asked questions
Can you make tacos al pastor without a trompo?
Yes. A very hot cast-iron skillet, thin slices and cooking in batches recreate the charred edges of the spit. You can also bake the slices at 220 °C (425 °F) and sear them at the end.
What meat is used for tacos al pastor?
Pork shoulder or leg, cuts with some fat that stay juicy over high heat. Loin is very lean and dries out.
How long should the pork marinate?
At least 2 hours; 12 to 24 is ideal. With fresh pineapple juice, do not go past 24 hours, because the meat gets too soft.
What can I use instead of achiote?
Sweet paprika with a little extra vinegar. It gives the color but not the earthy taste of achiote, which you can find in Latin grocery stores.
How do I store al pastor meat?
Cooked, for 3 to 4 days in the fridge in a closed container; reheat in a skillet to 74 °C (165 °F). Raw and marinated, up to 3 months in the freezer.
