Tacos al Pastor (Shepherd-Style Pork Tacos)
Thin pork slices in a red guajillo and achiote marinade, charred hot and served with sweet pineapple, onion and coriander.
Made with Guajillo adobo paste and Recado rojo (achiote paste) and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelMedium
- Costabout £3.04 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
Use your ready made recado rojo and guajillo adobo paste (see the base recipes). Mix them in a large bowl with the pineapple juice and vinegar until smooth.
- 2
Add the sliced pork and massage the marinade in. Cover and chill for at least 1 hour, or up to 24 hours.
60 min - 3
Heat a large heavy frying pan or griddle until very hot. Add a little oil and cook the pork in 2 or 3 batches for 3 to 4 minutes, until the edges are charred and the meat is cooked through. Do not crowd the pan.
4 min - 4
In the same pan, sear the pineapple chunks for 2 minutes until golden at the edges.
2 min - 5
Warm your ready made corn tortillas (see the base recipe) in a dry pan for 20 seconds each side.
- 6
Chop the pork a little smaller. Fill the tortillas with pork, pineapple, onion and coriander, and serve with lime wedges.
Tips
- Freeze the pork shoulder for 45 minutes first. It firms up and is far easier to slice thinly.
- The traditional trompo is a vertical spit. A very hot pan or a grill gives the same charred edges at home.
- Cook in batches. Overcrowding steams the meat instead of browning it.
Storing and freezing
Keep leftover cooked pork in the fridge for up to 3 days and reheat in a hot pan until steaming hot all the way through. Do not reuse raw marinade.
Questions
Are tacos al pastor gluten free?
Yes, if your corn tortillas are 100% masa and your vinegar and juice are plain. The homemade pastes here contain no wheat. Always check any shop bought paste label.
Can I use chicken instead of pork?
Yes. Use thinly sliced chicken thighs and cook for about 5 minutes per batch until no pink remains. The flavour is lighter but still good.
Do I need the pineapple?
It is traditional and balances the chilli, but you can leave it off. A squeeze of lime and a spoon of salsa works well instead.
More made with guajillo adobo paste
Pozole Rojo de Setas (Mushroom Red Pozole)
DFEFNFEspagueti al Guajillo con Camarones (Creamy Guajillo Prawn Spaghetti)
EFNFPambazos de Papa, Chorizo y Pollo (Guajillo Dipped Sandwiches)
EFNFCamotes Asados al Adobo con Salsa de Aguacate (Adobo Sweet Potatoes)
GFDFEFDouble 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.