Tacos al Pastor are one of Mexico’s most beloved street foods. Originating from Lebanese shawarma traditions, this dish features thin slices of pork marinated in a smoky chili-adobo sauce, stacked and roasted, then shaved into tortillas and topped with pineapple, onion, and fresh cilantro. Bursting with sweet, smoky, and spicy flavor — these tacos are made to impress.
Soak the guajillo chilies in hot water for 15 minutes. Drain and blend with garlic, vinegar, orange juice, pineapple juice, oregano, cumin, paprika, and salt until smooth.
Coat the pork slices thoroughly with the marinade. Cover and refrigerate for at least 4 hours or overnight.
Heat a grill or skillet to medium-high heat. Cook the marinated pork slices in batches for 3–4 minutes per side, until slightly charred and cooked through.
Let the pork rest for a few minutes, then chop into bite-sized pieces.
Warm the corn tortillas on a dry skillet or open flame until soft and slightly browned.
Wrap in a clean towel to keep warm.
Place a portion of chopped pork on each tortilla.
Top with diced pineapple, chopped onion, and cilantro.
Finish with a squeeze of lime juice.
Serve hot with extra lime wedges on the side.
Perfect with a cold beer or agua fresca on a summer day.
I’m Anthony, the creator behind RoosterChef, and I’m so glad you’re here! I’m on a mission to inspire people to cook delicious, restaurant-quality meals at home. Whether you’re looking for quick weeknight dinners, impressive date night dishes, or comfort food with a twist, I’ve got you covered.
