Mexican-style pork tacos (Tacos Al Pastor)

I start this hump day with a slightly more complex recipe, which is prepared for hanging out with friends or for improving the mood after a hard day. These are tacos, (tortillas) stuffed with roast pork, with great spices! This is an ideal recipe for fans of Mexican cuisine!


  • 2 kg boneless pork neck
  • 3 tablespoons achiote paste
  • 2 tablespoons guajillo chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon cumin
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • ¾ cups of white vinegar (175 ml)
  • 1 cup pineapple juice (240 mL)
  • 1 pineapple, peeled and sliced into 1 cm (2 cm) circles


  • 10 small corn tortillas
  • 1 garlic, finely chopped
  • 1 cup fresh cilantro, finely chopped (40 g)
  • 1 cup salsa (260 g)
  • 1 avocado, diced
  • lime juice and zest for decoration


  • 1 thick wooden skewer, trimmed to the height of your oven

Notes and info about spices:

Achiote spice is a blend of spices and chilies commonly used in Mexico, especially on the Yucatan Peninsula. … Ingredients: anatta seeds, black pepper, garlic, sea salt, cumin, allspice, orange peel, habanero chiles, lemon juice (contains solid cereals).

Guajillo Chili Pepper is the main patron of Mexican cuisine and is gaining in popularity in the culinary world. The guajillo pepper obtained from it, has a unique fruity but smoky flavor with a bitterness ranging from mild to medium.


  1. Cut the pork into slices about 1cm thick, then transfer to a large bowl or bowl. In a medium bowl, mix the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar and pineapple juice, mash and stir until smooth, no lumps. Pour the marinade over the pork slices, soak well to make sure the meat is coated on all sides. Cover the bowl with plastic wrap and then refrigerate for at least 2 hours or up to 3 days.
  2. Preheat the oven to 180 ° C. Line a baking sheet with parchment paper or aluminum foil.
  3. Place a slice or two of pineapple on a baking sheet. Take a wooden skewer and push it directly into the middle of the pineapple. The skewer placed in this way forms the basis on which you will place the meat, like a barbecue skewer, not only in a horizontal but in a vertical position. Take the pork out of the fridge and push the slices through the skewer, stacking them on a skewer layer by layer, slice by slice, one on top of the other, upwards until you have consumed the meat and get more room just for a slice of pineapple, which you top. The pineapple will balance the skewer.
  4. Bake for about an hour and a half until the pork is slightly browned on the outside and dark red. Rest the meat for about 10 minutes, then cut thin slices of pork and fried pineapple.
  5. Then put a little pork on the tortillas, followed by a few pieces of pineapple, sprinkle with onions, a pinch of cilantro, a tablespoon of salsa and a couple of cubes of avocado. Sprinkle with lime juice or zest.

In some parts of Mexico, lime is served in slices with tacos.

Bon appetit!

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