Al pastor is one of the most beloved taco fillings in all of Mexico, and for good reason. This dish, which traces its origins to Lebanese immigrants who brought shawarma to Mexico in the early 20th century, has evolved into something uniquely Mexican -- a perfect marriage of Middle Eastern technique and Mexican flavors.
At Taco Cabina, our al pastor is the single most ordered item on our menu, and today Chef Marco shares the family recipe so you can recreate this magic at home. While we use a traditional trompo (vertical spit) in our restaurant, we have adapted this recipe for a standard home oven with incredible results.
The Achiote Marinade
The secret to great al pastor starts with the marinade. Achiote paste, made from annatto seeds, gives al pastor its distinctive red-orange color and earthy flavor. Combined with dried chiles, pineapple juice, and aromatic spices, it creates a complex, deeply flavorful coating for the pork.
Marinade Ingredients
- 3.5 oz achiote paste
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 cup pineapple juice
- 3 tablespoons white vinegar
- 4 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Pork and Assembly
- 3 lbs boneless pork shoulder, sliced thin (1/4 inch)
- 1 fresh pineapple, peeled, cored, and sliced into rings
- Fresh corn tortillas
- White onion, finely diced
- Fresh cilantro, chopped
- Lime wedges
Step-by-Step Instructions
1. Toast and Rehydrate the Chiles
Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles for about 30 seconds per side until fragrant and pliable. Be careful not to burn them or they will become bitter. Place the toasted chiles in a bowl and cover with hot water. Let them soak for 20 minutes until completely soft.
2. Make the Marinade
Drain the chiles and add them to a blender along with the achiote paste, pineapple juice, vinegar, garlic, cumin, oregano, black pepper, salt, and oil. Blend on high until completely smooth, about 2 minutes. The marinade should be a thick, vibrant red paste. Taste and adjust seasoning as needed.
3. Marinate the Pork
Place the thinly sliced pork in a large bowl or zip-lock bag. Pour the marinade over the pork and massage it in thoroughly, making sure every piece is well coated. Cover and refrigerate for at least 4 hours, but ideally overnight. The longer it marinates, the more flavorful it becomes.
4. Cook the Pork
For the home oven method: Preheat your oven to 350 degrees F. Layer the marinated pork slices on a wire rack set over a baking sheet lined with foil. Cook for about 25 minutes. Then switch to broil on high and cook for an additional 5-8 minutes until the edges are charred and caramelized. This charring is essential for authentic al pastor flavor.
5. Grill the Pineapple
While the pork is cooking, grill or broil the pineapple rings until they have nice char marks, about 3-4 minutes per side. Dice the grilled pineapple into small pieces.
6. Chop and Assemble
Remove the pork from the oven and chop it into small pieces on a cutting board, incorporating any extra-crispy edges. The texture should be a mix of tender meat and crispy caramelized bits. Warm your corn tortillas on a dry comal or skillet. Fill each tortilla with the chopped al pastor, top with diced grilled pineapple, white onion, fresh cilantro, and a squeeze of lime.
Chef Marco's Pro Tips
First, always slice the pork thin. This allows maximum surface area for the marinade to penetrate and creates more opportunities for those delicious charred edges. Second, do not skip the pineapple -- its sweetness and acidity are essential for balancing the rich, spicy pork. Third, use fresh corn tortillas, never store-bought. If you cannot find fresh ones, quickly fry store-bought ones in a tiny bit of oil to revive them.
At Taco Cabina, we serve our al pastor on double-stacked corn tortillas because they hold up better to the juicy filling. We always warm our tortillas on a hot, dry comal until they puff slightly and develop small brown spots. This step takes seconds but elevates the entire taco.