Tacos al Pastor with Cilantro (Printable Version)
Marinated pork shoulder paired with fresh pineapple and tomatillo salsa on warm corn tortillas, topped with cilantro.
# What You'll Need:
→ Meat & Marinade
01 -
500g pork shoulder, thinly sliced
02 -
2 dried guajillo chilies
03 -
2 dried ancho chilies
04 -
2 garlic cloves
05 -
1/2 small onion
06 -
2 tbsp white vinegar
07 -
2 tbsp pineapple juice
08 -
1 tsp achiote paste (or paprika as substitute)
09 -
Salt & pepper to taste
→ Toppings & Assembly
10 -
1 cup diced fresh pineapple
11 -
6 small corn tortillas, warmed
12 -
Fresh cilantro, chopped
13 -
Green salsa (tomatillo-based or jalapeño)
14 -
Lime wedges (optional)
# Steps To Follow:
01 -
Soak dried guajillo and ancho chilies in hot water for 10 minutes until softened. Transfer to a blender with garlic, onion, white vinegar, pineapple juice, achiote paste, salt, and pepper. Blend until smooth.
02 -
Thoroughly coat pork slices in the prepared marinade. Cover and refrigerate for at least 3 hours, preferably overnight for maximum flavor development.
03 -
Grill or sear marinated pork on high heat until nicely charred and cooked through. Allow meat to rest briefly before chopping into small, bite-sized pieces.
04 -
Heat corn tortillas on a dry, hot pan until soft and lightly toasted on both sides.
05 -
Place a portion of chopped pork on each warm tortilla. Add fresh pineapple chunks, drizzle with green salsa, and finish with chopped cilantro. Serve with lime wedges on the side if desired.
# Notes and Tips:
01 -
For authentic flavor, allow pork to marinate overnight.
02 -
Tacos al Pastor originated from Lebanese immigrants bringing shawarma techniques to Mexico.
03 -
The combination of savory pork and sweet pineapple creates the signature flavor profile of this dish.