Tacos Al Pastor Recipe
Published May 5, 2023. This post may contain affiliate links. Please read my disclosure policy.
This delicious Mexican Tacos al Pastor recipe with marinated roasted al pastor meat in a corn tortilla is served with pineapple, onion, and cilantro. Tacos al pastor is hands down my favorite taco, and once you make them, I think they’ll be yours also.
I could eat tacos several times a week and be completely content. If you are the same, try my Authentic Mexican Birria Tacos or Baja Fish Tacos recipe.
Tacos al Pastor
Tacos al pastor consists of roasted al pastor meat that is thinly sliced and served on a corn tortilla with garnishes of onion, pineapple, and cilantro. This extremely popular taco is commonly served at restaurants or street carts across Mexico and the United States.
Pastor translates to “shepherd,” meaning a cooking style adapted from Lamb Shawarma preparations created by Lebanese immigrants living in Mexico. Their middle eastern cooking method used spice and herbs to marinate the meat, then placed it on a vertical spit and roasted it. This method was then used to create the meat used in tacos al pastor.
Ingredients and Substitutions
- Al Pastor – You will need thinly sliced al pastor meat to make these tacos al pastor.
- Tortillas – Corn tortillas are the authentic classic tortilla to use.
- Cilantro – Fresh chopped cilantro is used as a garnish for the tacos.
- Pineapple – I like to use slightly caramelized fresh pineapple as a garnish.
- Onion – You can use a red, white, sweet, or yellow onion.
How to Make Tacos Al Pastor
Marinate and roast the al pastor meat.
Heat the corn tortillas until they are warm and steaming.
Cook the sliced pineapple on a pan under the broiler on high for 3 to 4 minutes per side or directly on a hot grill for 2 to 3 minutes per side or until lightly charred. Medium dice them.
Thinly slice the cooked al pastor meat into a heated corn tortilla. You can use two shells if you’d like.
Next, generously garnish with diced red onions, cilantro, and pineapple.
Serve the tacos al pastor with lime slices.
Make-Ahead and Storage
Make-Ahead: These tacos are meant to be eaten as soon as assembled. However, keep the meat warm and all the ingredients separate up to 30 minutes before serving.
How to Store: Cover all the ingredients separately and keep them in the refrigerator for up to 5 days. These will not freeze well.
How to Reheat: Heat the desired amount of al pastor meat in a medium-sized pan with 2 to 3 tablespoons of water and heat over low heat until warm.
Chef Notes + Tips
- You can use fresh uncooked pineapple as well.
- Flour tortillas can be used instead of corn, but it is not traditional.
- Feel free to double up on the tortillas if you see they are tearing.
More Mexican Recipes
Tacos Al Pastor Recipe
Ingredients
- 12 corn tortillas
- 1 peeled and thickly sliced fresh pineapple, 1/2 thick
- 3 cups thinly sliced al pastor meat
- 1 peeled and thinly sliced red onion
- 1 cup roughly minced fresh cilantro
- Lime wedges for garnish
Instructions
- Marinate and roast the al pastor meat.
- Heat the corn tortillas over a grill, open flame, or in a large pan over medium heat for 20 to 30 seconds per side or until they are warm and steaming. Cover them with a towel to keep them warm.
- Cook the sliced pineapple on a pan under the broiler on high for 3 to 4 minutes per side or directly on a hot grill for 2 to 3 minutes per side or until lightly charred. Medium dice them.
- Thinly slice the cooked al pastor meat onto a heated corn tortilla. You can use two shells if you’d like.
- Next, generously garnish with diced red onions, cilantro, and pineapple. Repeat the process until all the ingredients are used evenly.
- Serve the tacos al pastor with lime slices.
What is used to marinate the meat for Tacos Al Pastor recipe?, thank you.
click on it in the recipe card to get that recipe
We all loved this!
Thank you!
Excellent!
I love Al Pastor that it’s what I usually order when we go out for Tacos. Thank you for the recipe, now I make them myself, and it’s better than going out.
Perfect!!
Another Great Recipe here Chef. I love tacos. I made a pork roast yesterday and I have left overs so I’m making Tacos Al Pastor for dinner tonight. I always have a Pineapple on hand at my house, it’s my favorite snack so I’m good to go. I watched my Grand Mother make her meat on a spit when I was a kid and she cooked it all day low and slow, mopping it here and there with her spices and chilies and pineapple juice. It was delicious. Thank you for this delicious recipe.
Perfect!
I made these using marinated pastors meat at my local Mexican grocery store. I assembled the tacos per your recipe and using your ingredients but I couldn’t eat them because of soapy flavor of the cilantro. Everyone complained about the taste of soap. Since I didn’t chop the cilantro finely I could remove the cilantro and subbed with basil. It was ok but was lacking something. Do you know of another ingredient I could substitute for the cilantro? Fortunately I made fish tacos and everyone loved them. My Mexican American friends that came loved the tacos al pastore and said the pineapple was so good and knew it was fresh pineapple chunks that I blackened before finishing. It was a good night and the flavors from the tacos and bottles of Pacifico Mexican beer topped it off. Thanks again Chef!
My pleasure!