Skillet Tacos al Pastor

Achiote, dried chiles and pineapple bring the flavors of al pastor to thinly sliced pork.

Mexico · Pork · 165 min

DeSabor Kitchen · Published October 1, 2026 · Updated October 5, 2026 · 145 / 20 / 165 min · 4 · Mexico

Slice pork thinly before marinating so the adobo reaches every piece. Refrigeration is essential during the two-hour rest. Brown in uncrowded batches; pooled liquid would steam the pork instead of producing crisp edges.

Ingredients

• 600 g boneless pork shoulder, thinly sliced
• 3 guajillo chiles, stemmed and seeded
• 25 g achiote paste
• 60 ml orange juice; 2 tbsp white vinegar
• 2 garlic cloves; 1 tsp dried oregano; 1 tsp salt
• 250 g pineapple, diced
• 1 tbsp neutral oil; 12 small corn tortillas
• 1/2 white onion, chopped; 3 tbsp chopped cilantro; 2 limes

Instructions

1. Cover guajillos with boiling water for 15 minutes. Drain and blend with achiote, orange juice, vinegar, garlic, oregano and salt.
2. Coat pork in marinade. Cover and refrigerate 2 hours; never leave raw pork at room temperature to marinate.
3. Heat oil in a large skillet. Cook pork in two batches, 6–8 minutes each, until browned and at least 63°C; rest 3 minutes. Sear pineapple in the pan for 3 minutes.
4. Chop pork, warm tortillas and fill with meat, pineapple, onion and cilantro. Serve with lime.

Cook's Tips

• The preparation time includes 2 hours of refrigerated marinating. Thin slices cook quickly; do not crowd the pan.

Home-style recipe; not independently kitchen-tested. Check all ingredients and substitutions for allergens. Times are estimates; use the texture and temperature checks in the method. Serving accompaniments are separate unless listed. In temperatures above 32°C, refrigerate perishables within 1 hour rather than 2.