Main Dish

Tacos al Pastor

Spice up your tacos al pastor with one of the most popular dried chilis in Mexico – Guajillo Chili Peppers. Tender, saucy pork comes out mildly smoky and sweet, ready to fill warm tortillas with traditional pineapple pastor garnish.


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Ingredients 10 (2 taco) Servings

  • Guajillo Marinade
  • 6 El Guapo™ Guajillo Chili Peppers, stemmed and seeded
  • 2 cups boiling water
  • 1 small container white onion, quartered
  • 2/3 cup pineapple juice
  • 1/3 cup white vinegar
  • 4 cloves fresh garlic
  • 2 tablespoons spiced achiote paste
  • 1 teaspoon McCormick® Whole Mexican Oregano
  • 1/2 teaspoon McCormick® Ground Pepper Black
  • 1/2 teaspoon McCormick® Ground Cumin
  • 1/8 teaspoon McCormick® Ground Cloves
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • Tacos
  • 3 pounds boneless pork shoulder, trimmed and cut into 1/4-inch slices
  • 1/2 pineapple, peeled, cored and sliced into rings
  • 20 (6-inch) corn tortillas, warmed
  • Chopped white onions
  • Finely chopped fresh cilantro
  • Fresh lime wedges


  • 1 For the Guajillo Marinade, wipe outside of chilis with damp paper towel to remove any dust. Heat large deep skillet on medium-high heat. Toast chilis in hot pan until fragrant, about 10 seconds per side, working in batches as needed.
  • 2 Place chilis in large heat-safe bowl. Add boiling water; cover. Soak chilis 30 minutes or until softened. Remove chilis with tongs or slotted spoon and transfer to blender container, discarding soaking liquid. Add remaining marinade ingredients; cover. Blend on high speed until smooth. Reserve 1/2 cup of the marinade; set aside.
  • 3 For the Tacos, place pork in large resealable plastic bag or shallow baking dish. Add remaining marinade and turn to coat well. Refrigerate at least 4 hours or overnight. Remove pork from marinade. Discard any remaining marinade.
  • 4 Preheat grill or gill pan on high heat. Brush pineapple with 1/4 cup of the reserved marinade. Grill 3 to 5 minutes or until lightly charred and softened, turning halfway through. Remove from grill. Once cool enough to handle, cut into bite-size pieces. Set aside.
  • 5 Sprinkle pork lightly with additional kosher salt, if desired. Grill pork over high heat until lightly charred and cooked through, about 2 to 4 minutes, basting with remaining 1/4 cup marinade. Let rest 5 minutes. Slice into thin strips.
  • 6 Transfer pork and pineapple to serving bowl, tossing to mix. Serve mixture in warmed tortillas, topped with onion, and cilantro. Garnish with lime wedges.


(per Serving)

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