---
title: Tacos al Pastor (Chile-Marinated Pork Tacos)
servings: 4
prep time: 30 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/tacos-al-pastor
---

Gather @pork shoulder{800%g}, @dried guajillo chili{4}, @dried ancho chili{2}, @white vinegar{3%tbsp}, @dried oregano{1%tsp}, @ground cumin{1%tsp}, @corn tortilla{12}, @fresh cilantro{1%bunch} and @vegetable oil{2%tbsp}.

Toast the dried chilies in a dry pan until fragrant, then soak them in hot water for 15 minutes until pliable. ~{15%minutes}

Blend the soaked chilies with the @achiote paste{2%tbsp}, half the @pineapple{300%g}, vinegar, @garlic{4%clove}, oregano, cumin and @salt{1%tsp} into a smooth, thick marinade.

Coat the pork slices in the marinade and refrigerate at least 2 hours, ideally overnight. ~{2%hours}

Sear the pork in a lightly oiled, very hot pan in batches, 2–3 minutes per side, until the edges caramelize and crisp. Sear the pineapple wedges alongside. ~{6%minutes}

Rest the meat briefly, then chop it and the charred pineapple into small pieces, mingling them on the board.

Warm the tortillas on a dry comal until soft and spotted with brown.

Build each taco: pork and pineapple, a shower of @onion{1} and cilantro, and a squeeze of @lime{2}. Serve immediately, two tortillas deep if you like.