Name: Tacos al Pastor (Mexican Street-Style)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 500g (about 1 lb) boneless pork shoulder, thinly sliced; 2 tbsp achiote paste; 2 tbsp orange juice; 2 tbsp white vinegar; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp ground cumin; 1/2 tsp salt; 1/4 tsp black pepper; 8 small corn tortillas; 1/2 small pineapple, peeled and sliced into small chunks; 1/2 small white onion, finely chopped; 1/4 cup fresh cilantro, chopped; 1 lime, cut into wedges; 2 tbsp vegetable oil

Tacos al Pastor (Mexican Street-Style)

miradu

This recipe brings authentic Mexican street food right to your kitchen with Tacos al Pastor—juicy marinated pork, fragrant with achiote and citrus, grilled until caramelized and served with grilled pineapple, onion, and cilantro on warm corn tortillas. Inspired by the vibrant flavors of San Francisco’s Mission District, this dish layers salty, tangy, sweet, and herbal notes for the perfect bite. The charred edges of the pork and pineapple evoke the essence of taco stands, and the easy technique makes it possible for anyone to prepare. Enjoy with friends and a squeeze of lime for the full street food experience!

Ingredients

Instructions

In a bowl, combine achiote paste, orange juice, vinegar, garlic, oregano, cumin, salt, and pepper. Mix until a smooth marinade forms.
Add sliced pork to the marinade and toss well to coat. Cover and marinate in the fridge for at least 20 minutes (or up to 2 hours for deeper flavor).
Heat 1 tbsp vegetable oil in a large skillet or grill pan over medium-high heat. Add pork slices in batches, cooking for 2-3 minutes per side until browned and caramelized. Remove and keep warm.
In the same pan, add remaining oil and the pineapple chunks. Grill for 2-3 minutes until lightly charred.
Warm corn tortillas in a dry skillet or directly over a flame until pliable and slightly toasted.
Assemble tacos: layer pork, grilled pineapple, onion, and cilantro onto tortillas.
Serve immediately with lime wedges for squeezing.