Tacos al Pastor
Spit-roasted pork marinated in guajillo, achiote, and pineapple — the trompo classic, adapted for a home oven and a hot skillet. Char the edges, shave thin, and finish each taco with pineapple, onion, and cilantro.
- Time
- 45 min
- Heat
- Yield
- 12 tacos
- Region
- Central Mexico
Ingredients
Adobo marinade
To build
Per-100g nutrition (8 ingredients verified)
| Ingredient | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| Ancho chile, seeded | 294 | 11.8 g | 0 g | 47.1 g |
| Achiote paste | 0 | 0 g | 0 g | 90.9 g |
| Pineapple juice | 50 | 0 g | 0 g | 12.5 g |
| White vinegar | 0 | 0 g | 0 g | 0 g |
| Garlic cloves | 100 | 0 g | 0 g | 20 g |
| White onion, diced | 29 | 1.2 g | 0 g | 7.1 g |
| Cilantro, chopped | 23 | 2.1 g | 0.5 g | 3.7 g |
| Corn tortillas | 188 | 3.1 g | 1.6 g | 40.6 g |
Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.
Method
Toast the guajillo and ancho chiles in a dry skillet until fragrant, then soak in hot water until pliable.
Blend soaked chiles with achiote, pineapple juice, vinegar, garlic, cumin, and oregano into a smooth adobo.
Coat the sliced pork in the adobo and marinate, covered, in the fridge for at least four hours.
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Stack and press the marinated pork, then sear in a screaming-hot skillet until the edges char, 3 minutes per side.
Rest the pork briefly, then chop into bite-size pieces with a few charred pineapple chunks.
Warm the tortillas on a comal, fill with pork, and top with pineapple, onion, and cilantro.
Build the plate
Round it out
Recommended Cookware & Gear
Cast Iron Round Comal (10.5")
Essential for blistering tortillas and charring chiles evenly.
Heavy Duty Cast Iron Tortilla Press (8")
Engineered leverage for uniform, paper-thin corn masa discs.
Volcanic Stone Molcajete (8.5")
Basalt texture shears cell walls for superior salsa emulsions.
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