Tacos al Pastor (Mexico City Pork Tacos with Pineapple)
Thin, charred slices of marinated pork piled into warm corn tortillas with sweet pineapple, onion and coriander, just like a taqueria.
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
- LevelEasy
- Costabout £2.06 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
Put the pork in the freezer for 30 minutes so it firms up, then slice it as thinly as you can, about 5 mm. Thin slices are what give you charred edges.
30 min - 2
Mix the sliced pork with your ready made al pastor marinade (see the base recipe) until every slice is coated. Cover and chill for 6 to 12 hours. Do not go past 24 hours or the pineapple in the marinade turns the pork mushy.
- 3
Heat a large cast iron or heavy frying pan over a high heat until very hot. Add a little oil and cook the pork in 3 or 4 batches, spreading it out in one layer. Cook for 3 to 4 minutes per side until deeply browned with charred edges and no pink inside.
4 min - 4
Sear the pineapple slices in the same pan for 1 to 2 minutes per side until golden. Chop the pork and pineapple roughly together on a board.
2 min - 5
Warm the corn tortillas one at a time in a dry pan for 30 seconds per side, or wrapped in foil in a hot oven, and keep them wrapped in a clean tea towel.
1 min - 6
Pile the pork and pineapple onto two tortillas per taco if you like the double tortilla stack, then top with onion, coriander and a spoonful of your salsa taquera. Serve at once with lime wedges.
Tips
- Use pork shoulder, not loin. The fat cooks into the edges and keeps the thin slices juicy.
- Cook in small batches. A crowded pan steams the pork and you lose the char that makes a proper pastor.
- Never spoon leftover raw marinade over the finished tacos. Use the clean salsa and fresh pineapple for sweetness and tang instead.
- Chop the cooked meat on a board just before serving, as a taquero does from the spit.
Storing and freezing
Keeps in the fridge for up to 3 days once cooled within 1 to 2 hours, and freezes for up to 2 months in the pork alone. Reheat the pork in a hot pan until steaming hot all the way through.
Questions
Can I make tacos al pastor without a spit?
Yes. Thin slices cooked in a very hot cast iron pan, under a grill or on a barbecue give charred edges that are close to the real thing. Chop the meat and add seared pineapple.
Are these tacos gluten free and dairy free?
Yes, pork, pineapple, corn tortillas and salsa made from masa harina and chillies contain no gluten, dairy, egg or nuts. Check your achiote paste label for fillers.
Can I use chicken instead of pork?
Yes. Use skinless chicken thighs sliced thin and cook for 3 to 4 minutes per side until cooked through. Chicken needs a 4 to 12 hour marinade.
More made with salsa taquera (roasted chile de arbol salsa)
Elotes Asados con Crema y Chile (Mexican Street Corn on the Cob)
GFNFTacos de Coliflor al Pastor (Cauliflower Al Pastor Tacos)
GFDFEFPepinos y Jícama con Limón y Chile (Mexican Cucumber and Jicama Snack)
GFDFEFAguachile Rojo de Camarón (Red Chilli Prawn Aguachile)
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.