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Horizontal Tacos al Pastor

This 'Horizontal Tacos al Pastor' recipe offers a simplified yet flavorful approach to the classic Mexican street food. Pork is marinated in a vibrant achiote and chipotle adobo, then seared until charred. Served in warm tortillas with pineapple, onion, cilantro, and Cotija cheese, it captures the essence of al Pastor without specialized equipment. Perfect for an intermediate cook seeking bold flavors.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 40 minutes
Servings 6 people

Equipment

  • 1 Food Processor
  • 1 Cast-Iron Skillet or Grill
  • 1 Large Freezer Bag for marinating
  • 1 Chef's Knife and Cutting Board
  • 1 Tongs or Spatula

Ingredients
  

Main

  • 1 cup pineapple juice
  • 1/4 cup vegetable oil plus more for cooking
  • One 1-ounce package achiote paste
  • 1 tablespoon adobo sauce
  • 4 chipotles in adobo sauce
  • 1 clove garlic
  • Pinch kosher salt
  • 2 pounds boneless pork butt sliced into 1/2-inch-thick slices, then into 1/2-inch-wide strips
  • 12 fresh 6-inch white corn tortillas
  • 1 yellow onion 1/4-inch dice
  • 1 fresh pineapple peeled, cored, 1/2-inch dice
  • 1/4 cup fresh cilantro leaves
  • Cotija cheese crumbled, for serving
  • Salsa for serving

Instructions
 

  • Puree 3/4 cup of the pineapple juice, the vegetable oil, achiote paste, adobo sauce, chipotles, garlic and salt in a food processor. Mix the pineapple juice mixture with the pork in a freezer bag and move around to coat. Marinate the pork in the fridge, 1 to 2 hours.
  • Preheat a cast-iron skillet or grill to medium-high heat. Lightly oil the skillet and add the tortillas, toasting, about 30 seconds per side. Remove the tortillas and store in a towel to keep warm.
  • Raise the heat under the skillet to high and add 1 tablespoon vegetable oil. Remove the pork from the bag and wipe off any excess pineapple juice mixture. Cook the pork in batches, until charred and cooked through.
  • Remove the pork from the skillet. Chop the meat into bite-size pieces. Add half of the onions and the fresh pineapple and quickly cook until lightly browned, about 2 minutes. Add the remaining 1/4 cup pineapple juice and the chopped pork back to the skillet with the juices.
  • Place the pork, pineapple and onion mixture in the tortillas. Top with the remaining onions, cilantro, cotija and salsa. Order a margarita, apply SPF 2 and take a bite.

Notes

For truly authentic al Pastor flavor, ensure the pork gets a good char in the skillet. Cook in batches to prevent overcrowding, which steams the meat instead of searing it. The adobo marinade provides a robust base; consider marinating overnight for deeper flavor penetration if time allows. Toasting tortillas briefly on high heat yields a pliable base without making them brittle. The pineapple and onion add a crucial sweetness and acidity that balances the richness of the pork, enhancing the traditional al Pastor profile. Don't skip the fresh cilantro and Cotija cheese—they are vital for texture and aromatic finish.