Okay, let’s talk about tacos al pastor for a second. You know, those incredible street tacos with the perfectly spiced pork, the sweet pineapple, and that smoky char that makes your mouth water just thinking about it? Yeah, traditionally those require a giant spinning trompo (that vertical spit thing) and about six hours of your life. But here’s the thing – I figured out how to get 99% of that amazing flavor in about 30 minutes using nothing more than a regular skillet and some clever shortcuts.
I discovered this hack during one of those weeks when I was craving al pastor so badly I could taste it, but the nearest good taco truck was 45 minutes away and I had exactly zero patience. What started as a “let’s see what happens” experiment turned into our new Tuesday night tradition. The secret? We’re using all the traditional flavors and techniques, just adapting them for normal human kitchens and schedules.
Why You’ll Love These Quick Tacos al Pastor
• Authentic flavors, zero fuss – All the smoky, sweet, spicy goodness without special equipment • Ready in 30 minutes – From start to eating, including prep time • Uses easy-to-find ingredients – No hunting down specialty items at three different stores • Perfect for weeknight dinners – Quick enough for Tuesday, special enough for weekend entertaining • Endlessly customizable – Adjust the heat, add extra pineapple, make it your own
Ingredients
For the Al Pastor Marinade:
- 2 lbs (900g) pork shoulder or pork butt, cut into ½-inch pieces
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 cup (240ml) hot water
- ¼ cup (60ml) orange juice
- 2 tablespoons white vinegar
- 2 tablespoons achiote paste (or 1 tbsp each paprika and turmeric)
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
For the Tacos:
- 16 small corn tortillas (6-inch)
- 1 fresh pineapple, cored and cut into ½-inch pieces (or 2 cups pre-cut)
- 1 large white onion, finely diced
- ½ cup fresh cilantro, chopped
- 2 limes, cut into wedges
- Salsa verde or your favorite hot sauce
- 2 tablespoons vegetable oil
Optional Toppings:
- Crumbled queso fresco
- Diced avocado
- Pickled jalapeños
- Mexican crema or sour cream
Equipment You’ll Need
- Large skillet or cast iron pan
- Blender or food processor
- Large mixing bowl
- Tongs
- Small dry skillet for tortillas
Step-by-Step Instructions
- Prep the chiles. Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles for 30-60 seconds per side until fragrant but not burned. You’ll smell them getting toasty – that’s what you want.
- Make the marinade. Place the toasted chiles in a bowl and cover with hot water. Let them soak for 15 minutes until softened. Drain and add to a blender with orange juice, vinegar, achiote paste, garlic, oregano, cumin, smoked paprika, pepper, salt, cloves, and cinnamon. Blend until smooth – it should look like a thick, dark red sauce.
- Marinate the pork. Place the diced pork in a large bowl and pour the marinade over it. Toss until every piece is well coated. If you have time, let it marinate for 30 minutes, but even 10 minutes makes a difference.
- Cook the pork. Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated pork in a single layer (you might need to do this in batches). Don’t stir immediately – let it get a good sear for 3-4 minutes, then toss and continue cooking for another 8-10 minutes until the pork is cooked through and getting crispy edges.
- Add the pineapple. In the last 3-4 minutes of cooking, add the diced pineapple to the skillet. Let it caramelize slightly and pick up all those amazing pan flavors. The pineapple should be heated through but still have some texture.
- Warm the tortillas. While the pork finishes cooking, warm your tortillas in a dry skillet for 15-20 seconds per side, or wrap them in damp paper towels and microwave for 30-45 seconds.
- Assemble your tacos. Fill each warm tortilla with the pork and pineapple mixture. Top with diced onion, fresh cilantro, and a squeeze of lime. Add salsa verde or hot sauce to taste.
- Serve immediately. These are best eaten right away while the pork is hot and the tortillas are warm. Set everything out buffet-style so people can build their own perfect taco.
Substitutions and Variations
Can’t Find Dried Chiles: Use 2 tablespoons chili powder mixed with 1 tablespoon paprika and a pinch of cayenne. Not quite the same depth, but still delicious.
No Achiote Paste: Mix 1 tablespoon paprika with 1 tablespoon turmeric and ½ teaspoon garlic powder. The color won’t be quite as vibrant, but the flavor will be close.
Different Proteins:
- Chicken thighs – Cut into strips and cook the same way
- Pork tenderloin – Quicker cooking, so watch the timing
- Even ground pork – Works in a pinch, though the texture is different
Vegetarian Version: Use thick slices of cauliflower or mushrooms. They won’t taste like pork (obviously), but they’ll absorb all those amazing flavors.
Spice Level Adjustments:
- Milder: Remove the seeds from all the chiles and add a touch of honey
- Spicier: Add a chipotle chile to the marinade or some cayenne pepper
Pro Tips and Common Mistakes to Avoid
Don’t skip the chile toasting step. Those 30 seconds in the dry pan wake up all the flavors in the dried chiles. It’s the difference between good and amazing.
Cut the pork into uniform pieces. This ensures everything cooks evenly. Too big and the outside burns before the inside cooks; too small and it gets tough.
Let the pork get some color. Don’t move it around too much in the first few minutes. That caramelization is where a lot of the flavor comes from.
Fresh pineapple is worth it. Pre-cut works if you’re in a hurry, but fresh pineapple caramelizes better and has more flavor.
Warm those tortillas properly. Cold tortillas are the enemy of good tacos. Take the extra minute to warm them up.
Make-Ahead, Storage, and Reheating
Make-Ahead: You can marinate the pork up to 24 hours ahead – the flavors will actually get better. You can also make the marinade itself and store it in the fridge for up to a week.
Storage: Leftover pork keeps in the refrigerator for up to 4 days. Store it separately from the tortillas and toppings for best results.
Freezing: The marinated raw pork freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before cooking.
Reheating: Reheat the pork gently in a skillet over medium heat, adding a splash of water or orange juice if it seems dry. Don’t microwave it – you’ll lose that nice texture.
Serving Suggestions
These tacos are pretty perfect on their own, but they’re even better as part of a Mexican feast:
Mexican rice – The classic side that soaks up all the delicious juices.
Refried beans – Creamy beans balance out the bright, acidic flavors.
Elote (Mexican street corn) – Grilled corn with mayo, cheese, and chili powder is the perfect summer pairing.
Fresh guacamole – Because tacos and guac are basically a law of nature.
Mexican beer with lime – A cold Corona or Modelo with a lime wedge is traditional for a reason.
The leftovers make incredible quesadillas, burrito bowls, or even breakfast tacos with scrambled eggs. IMO, al pastor might be the most versatile taco filling out there.
Approximate Nutrition (Per Serving, Makes 8 servings, 2 tacos each)
- Calories: 320
- Protein: 24g
- Carbohydrates: 28g
- Fat: 12g
- Fiber: 4g
- Sodium: 580mg
Note: Nutrition values are estimates and will vary based on specific ingredients and serving sizes.
Frequently Asked Questions
Q: Can I make this without a blender? A: You can finely mince the soaked chiles and mix everything by hand, but it won’t be as smooth. A food processor works too, or even an immersion blender in a deep bowl.
Q: What if I can’t find achiote paste? A: Check the Latin foods section of your grocery store – it’s usually with the spices. Online ordering is also an option. The paprika/turmeric substitute works in a pinch.
Q: How spicy is this? A: With guajillo and ancho chiles, it’s medium heat – flavorful but not overwhelming. Most people find it pleasantly spicy without being painful.
Q: Can I use pork chops instead of pork shoulder? A: Pork shoulder has more fat and flavor, but pork chops work if that’s what you have. Just watch the cooking time since they’ll cook faster.
Q: My marinade seems really thick. Is that normal? A: Yes! It should be like a thick paste. If it’s too thick to blend, add a tablespoon of water or orange juice at a time until it blends smoothly.
Printable Recipe Card
Quick Tacos al Pastor
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Serves: 8 (2 tacos each)
Marinade:
- 2 lbs pork shoulder, diced
- 3 guajillo chiles + 2 ancho chiles, toasted and soaked
- ¼ cup orange juice, 2 tbsp vinegar
- 2 tbsp achiote paste
- 4 cloves garlic, minced
- 1 tsp each: oregano, cumin, salt
- ½ tsp each: smoked paprika, black pepper
- ¼ tsp each: cloves, cinnamon
Assembly: 16 corn tortillas, 2 cups diced pineapple, diced onion, cilantro, lime wedges, salsa verde
Instructions:
- Toast chiles 30-60 seconds per side, soak in hot water 15 minutes
- Blend soaked chiles with orange juice, vinegar, achiote, garlic, and spices
- Marinate diced pork 10-30 minutes
- Cook pork in oil over medium-high heat 8-10 minutes until crispy
- Add pineapple last 3-4 minutes
- Warm tortillas, assemble tacos with toppings
- Serve immediately with lime and salsa
Storage: Refrigerate leftover pork up to 4 days, freeze marinated raw pork up to 3 months
There you have it – street food magic that actually fits into your real life! Ever wondered why it took so long for someone to figure out how to make al pastor without a giant spinning meat cone? Sometimes the best discoveries come from pure taco desperation. Trust me, once you make these, you’ll never look at Tuesday night dinner the same way.
Quick Tacos al Pastor
Equipment
- Large skillet or cast-iron pan
- Blender or food processor
- Large mixing bowl
- Tongs
- small dry skillet for tortillas
Ingredients
- 2 lbs pork shoulder or pork butt, cut into ½-inch pieces
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 cup hot water
- 1/4 cup orange juice
- 2 tbsp white vinegar
- 2 tbsp achiote paste (or substitute)
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1 tsp salt
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 16 small corn tortillas (6-inch)
- 2 cups fresh pineapple, diced
- 1 large white onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- salsa verde or hot sauce, to taste
- 2 tbsp vegetable oil
- optional toppings: queso fresco, avocado, pickled jalapeños, crema
Instructions
- Heat a dry skillet and toast guajillo and ancho chiles for 30–60 seconds per side until fragrant.
- Soak toasted chiles in hot water for 15 minutes. Drain and blend with orange juice, vinegar, achiote paste, garlic, oregano, cumin, smoked paprika, pepper, salt, cloves, and cinnamon until smooth.
- Place diced pork in a large bowl and coat with marinade. Let marinate at least 10 minutes (up to 30 minutes).
- Heat oil in skillet over medium-high heat. Add marinated pork in batches and cook 8–10 minutes, letting it sear before tossing, until cooked through with crispy edges.
- Add diced pineapple during the last 3–4 minutes of cooking. Let it caramelize and heat through.
- Warm tortillas in a dry skillet or microwave. Fill with pork-pineapple mixture, top with onion, cilantro, lime, and salsa.
- Serve immediately while hot. Enjoy with extra lime and salsa verde.
