Al Pastor Tacos are a Mexican street food legend—marinated pork cooked on a vertical spit (trompo) and shaved off into tender, caramelized slices. The marinade combines guajillo and ancho chilies, pineapple, achiote, and spices for a sweet, savory, smoky flavor. This home version uses the oven or grill to achieve incredible results.
Make the Marinade
In a dry skillet over medium heat, toast the guajillo and ancho chilies for 30 seconds per side until fragrant. Transfer to a bowl and cover with hot water. Soak for 15 minutes until softened. Drain.
In a blender, combine the softened chilies, pineapple juice, vinegar, garlic, achiote, oregano, cumin, paprika, salt, and pepper. Blend until smooth.
Marinate the Pork
Place the sliced pork in a large bowl or resealable bag. Pour the marinade over the pork and toss to coat. Cover and refrigerate for at least 4 hours, or up to 24 hours.
Cook the Pork (Oven Method)
Preheat oven to 325°F (165°C). Place a rack over a baking sheet. Layer the marinated pork and onion slices on a vertical skewer or stack tightly in a loaf pan.
Cover with foil and roast for 2 hours. Remove foil, increase heat to 400°F (200°C), and roast for 20 minutes until edges are caramelized.
Slice and Crisp
Remove pork from oven. Slice thinly. For extra crispiness, sear slices in a hot skillet for 1 minute per side.
Assemble Tacos
Warm corn tortillas. Fill with al pastor pork, fresh pineapple, diced onion, cilantro, and salsa. Serve with lime wedges.
These Al Pastor Tacos are a fiesta of flavors—sweet, savory, smoky, and fresh.
