2 Photos
Select File

Validate Cancel

Tacos al Pastor Platter

20 mins
Super List
Upload a picture
To print
For all those who love taquitos al pastor, they will not have to wait any longer for their favorite taquero. Here is a recipe for a Tacos al Pastor Platter, which will undoubtedly become the favorite snack to share with friends. In addition, show you how to marinate meat for the pastor, one of the most popular typical Mexican recipes made with chiles, achiote, pineapple juice and some spices.
Learn more about Brenda Villagomez


6 portions
  • 3 guajillo chilies, deveined and soaked, for the achiote marinade
  • 1/4 cups pineapple, for the achiote marinade
  • 2 chipotle chilies, for the ahiote marinade
  • 1/2 cups achiote, liquid, for achiote marinade
  • 1/2 cups pineapple juice, for the ahiote marinade
  • 1/2 cups white vinegar, for the achiote marinade
  • 1 tablespoon cumin, for the achiote marinade
  • 1 tablespoon oregano, for the achiote marinade
  • enough salt and pepper
  • 1 kilo Pork steak, cut into small cubes
  • 1 pineapple
  • enough vegetal oil
  • 20 chile de árbol peppers, deveined and seedless, for the sauce
  • 2 garlic, for the sauce
  • 3 allspices, for the sauce
  • 1/4 onions, for the sauce
  • 1 cup pineapple, for the sauce
  • 1/2 cups pineapple juice, for the sauce
  • 30 tortillas, tortillas for the tacos
  • enough fresh coriander, finely chopped, to garnish
  • enough onion, finely chopped, to garnish
  • enough lemon, To serve


For the marinade, blend the guajillo chile with pineapple, chipotle pepper, achiote, pineapple juice, vinegar, cumin, oregano, season with salt and pepper.
Place the meat in an oven proof dish and pour in the previous marinade preparation.Refrigerate 30 minutes.
Meanwhile, cut the pineapple in half and with a spoon hollow out one of the halves, reserving the pulp for the sauce. Peel that half and set aside.
Cut the other half of the pineapple into small, thin triangles to garnish your tacos.
For the sauce, in a pan over medium heat, fry the chiles over low heat with a little oil until they change color slightly, taking care not to burn them, remove and reserve. Then, fry the garlic with the whole pepper, the onion and the pineapple pulp that you reserved.
Blend the previous preparation with the pineapple juice and season with salt to taste
In a saucepan over medium heat, heat the oil and fry the meat, cook for 10 minutes. Set aside.
On a comal or grill over medium heat, heat the tortillas.
Place the tortillas on a platter, forming a ring like a crown like shape, then with a spoon, add the meat, add the onion, cilantro and the pineapple triangles. In the middle of the tacos, place half of the pineapple peeled and hollowed out and serve there the chili arbol sauce .


On a platter, accompanied by onion, cilantro and salsa.


If you prefer your sauce a little less spicy, you can add more pineapple to counteract the spiciness.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (5)
Lennin Iván
09/04/2020 22:28:27
Rachael Miranda
22/10/2019 02:35:43
Roberto GM
19/10/2019 13:47:47
Felicidades este vídeo esta bien entendible; Gracias
Nely Arteaga
06/06/2019 19:02:04
Riquísimo como no como carne de puerco yo lo cambie por pollo y quedo deli😜
Andy Avendaño
11/05/2019 01:01:09

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.