Tacos al Pastor (Marinated Pork and Pineapple Tacos)
Thin slices of brick red marinated pork, charred with sweet pineapple and folded into warm corn tortillas.
Made with Salsa taquera (roasted chile de arbol salsa) and Corn tortillas from masa harina and Al pastor marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min plus marinating
- LevelMedium
- Costabout £2.71 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your al pastor marinade first (see the base recipe). Slice the pork as thinly as you can, about 5 mm, cutting across the steaks. Put it in a bowl with 150 g of the marinade and mix with your hands until every slice is coated. Cover and chill for 4 to 24 hours.
- 2
Heat a large heavy frying pan or griddle over a high heat and add the oil. Cook the pork in 2 or 3 batches for 3 to 4 minutes a batch, without moving it much, until browned at the edges and cooked through with no pink.
4 min - 3
Griddle the pineapple slices in the same pan for 2 minutes a side until charred. Chop into small pieces.
- 4
Chop the pork roughly on the board, as the taquero would, so you get crisp edges and tender middles.
- 5
Warm your ready made corn tortillas (see the base recipe) in a dry pan for 20 to 30 seconds a side.
- 6
Fill each tortilla with pork, pineapple, a little chopped onion and coriander. Spoon over the salsa taquera and serve with lime wedges.
Tips
- Slice the pork very thinly. Partly freezing the steaks for 30 minutes makes them far easier to cut.
- Do not crowd the pan. If the pork steams, it will not crisp, so cook in batches and keep the cooked pork warm.
- Salsa taquera is hot. Add it a spoonful at a time, or serve it on the side for children.
- Throw away any marinade left in the bowl, as it has touched raw pork.
Storing and freezing
Keeps in the fridge for up to 3 days. Cool within 1 to 2 hours and reheat in a hot pan until steaming hot all the way through. The cooked pork also freezes for up to 2 months.
Questions
Can I make al pastor without a spit?
Yes. Thin slices cooked in a very hot frying pan, griddle or under a hot grill get the same charred edges. Chopping the cooked pork on a board gives the street taco texture.
Can I use chicken or mushrooms?
Yes. Chicken thigh slices cook in about the same time, and thick oyster or king oyster mushrooms make a good vegan version using the same marinade.
Is this recipe gluten free and dairy free?
Yes. The marinade, pork, pineapple and masa harina tortillas contain no gluten, dairy, egg or nuts. Check that your achiote paste and masa harina packs are labelled gluten free.
More made with salsa taquera (roasted chile de arbol salsa)
Huevos al Albañil (Bricklayer's Eggs in Fiery Salsa)
DFNFVTorta Ahogada de Birria (Drowned Birria Sandwich)
EFNFHPPepinos y Jícama con Limón y Chile (Mexican Cucumber and Jicama Snack)
GFDFEFTacos de Bistec a la Mexicana (Steak, Tomato and Chilli Tacos)
GFDFEFSee every dish made with salsa taquera (roasted chile de arbol salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.