Home-style Tacos al Pastor (Chile and Pineapple Pork Tacos)

Home-style Tacos al Pastor (Chile and Pineapple Pork Tacos)

Goya 0

"Tacos al Pastor are a favorite in Mexico and Mexican restaurants throughout the world for good reason: The mixture of smoky, spicy chiles, sweet pineapples and fresh onions and cilantro is taco perfection. Traditionally, Tacos al Pastor are made by marinating pork in chile sauce, layering the meat on a vertical rotisserie, adorning with a pineapple and roasting slowly for hours--a process that's almost impossible to replicate at home. So we've taken the delicious, authentic flavors that make these tacos so special, and adapted the recipe for your home kitchen, so you can enjoy it whenever a craving strikes!"

Ingredients 3 h {{adjustedServings}} servings

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Original recipe yields 6 servings


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  1. Bring 2 cups water to boil in medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium-low and simmer until chiles soften, about 10 minutes; transfer to plate. Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half; reserve remaining half. Strain pineapples; reserve juice and fruit separately.
  2. Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. Puree until smooth, about 2 minutes. Transfer chile mixture to saucepan over medium-high heat. Bring chile mixture to a boil; cook until paste loses raw onion taste, about 2 minutes. Season with Adobo; cool. In large container with lid, or in large ziptop bag, combine pork cubes, cooled chile marinade and reserved pineapple chunks; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours.
  3. Heat oil in large skillet over medium-high heat. Strain pork and pineapples, discarding marinade. Add pork and pineapples to skillet. Cook in batches until dark golden brown on all sides and cooked through, about 15 minutes; transfer to large serving plate.
  4. Meanwhile, finely slice remaining onion half. Transfer sliced onion to bowl with cilantro. Serve pork and pineapple mixture in warm tortillas. Garnish pork tacos with cilantro, onions and limes.
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  • Cooking tip from LA COCINA GOYA
  • Warm, soft tortillas, every time! Achieving perfectly warm and pliable tortillas can be tricky business: We find the microwave results in gummy, chewy rounds while the oven dries them out. Our tried-and-true method: steaming. To do, fill a steamer with 1/2 inch water; bring to a boil and reduce heat to medium-low. In the meantime, wrap the tortillas in a dish towel. Then, place the bundle in the steamer, cover with a tight-fitting lid and heat until warm, about 10 minutes.
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Reviews 12

  1. 18 Ratings

Vagabum Mike

Amazing - a bit spicy and sweet but with subtle complexity to the flavor. I would give this 4.5 stars if I could but I'm rounding up since I can't. For the sauce I used 5 fresh Anaheim and 2 dried California chillies instead of gujillo (both are fairly mild in heat), 5 large cloves of garlic, 1 tsp. of garlic powder, a 7 oz. can of chipotle chili in adobo, 1 tbsp. canola oil, about 1/4 cup of extra adobo sauce and I put salt and pepper on the roast before coating it with sauce. I vacuum-pack marinated the meat for 7 hours and instead of stir frying I sous vide cooked the pork roast for 20 hours at 143 degrees in the marinade. The tacos turned out incredible but the meat with a bit of sauce and pineapple was delicious to snack a la cart. The meat had a slight kick from the chipotle so it you like a lot of heat add more of those or maybe add a serrano or two with veins. This dish is going in my main rotation.


This was very good the first day, but amazing the following day! I put the whole recipe in my crock pot without marinating, cooked on low all day, and made al pastor burritos the first night. The meat was quite tender and delicious, but I knew marinating would have given it more depth. Taco's the next day were great, and the third day I just ate it straight- yummy! I did change the pineapple ratio as I don't care for sweet meat. The first day it was sweet, but the second day it had balanced, and the third day it was spicy!


I could not give this more than 3 stars. I followed the Recipe exactly but it had virtually no flavor (and I marinated the pork overnight). I did add plenty of Adobo, but this definitely needs some good old fashioned SALT. It didn't taste bad, but for all the work this was, it was not worth it and that was really disappointing. I will stick with a different recipe.