Tacos Al Pastor

  • Preparation 40 MIN
    Cooking 25 MIN
    Marinating 4 H
  • Servings 4






  1. In a bowl of warm water, soak the chili peppers for 5 minutes to soften. Drain.
  2. In a pot over medium heat, soften the garlic in the oil for 2 minutes. Add the spices and cook for 30 seconds. Add the orange juice, vinegar and rehydrated chili peppers. Bring to a boil and simmer for 2 minutes. Let cool.
  3. In a blender, purée the mixture until smooth. Pour into an airtight container.
  4. In a glass dish or resealable plastic bag, combine the pork with two-thirds of the marinade. Cover and let marinate for 4 to 6 hours in the refrigerator. Set the remaining marinade aside in the refrigerator until ready to serve.


  1. Heat a grill pan over high heat. Oil the pan. Grill the onion slices for 2 minutes on each side. Set aside on a plate. Cook the pineapple until nicely grilled. Set aside with the onions to cool. On a work surface, coarsely chop the onion and thinly slice the pineapple. Set aside in separate bowls.
  2. Grill half of the pork at a time for 4 minutes on each side or until nicely golden. Season with salt.
  3. On a work surface, cut the fat off the meat, if desired, then stack a few pork slices at a time and finely slice. Transfer to a plate and keep warm until ready to serve.
  4. Place the onion, pineapple, cilantro, reserved marinade, tortillas, pork and lime wedges at the centre of the table. Let everyone around the table fill their own tacos.


Guajillo is a type of dried chili pepper common in Mexican cooking. It is available at specialty grocery stores. If unavailable, you can replace the 4 guajillo peppers in this recipe with 1 roasted and peeled bell pepper and 1 fresh chili pepper. In this case, omit step 1 of the recipe.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.