Recipe by Goya
"Tacos al Pastor are a favorite in Mexico and Mexican restaurants throughout the world for good reason: The mixture of smoky, spicy chiles, sweet pineapples and fresh onions and cilantro is taco perfection. Traditionally, Tacos al Pastor are made by marinating pork in chile sauce, layering the meat on a vertical rotisserie, adorning with a pineapple and roasting slowly for hours--a process that's almost impossible to replicate at home. So we've taken the delicious, authentic flavors that make these tacos so special, and adapted the recipe for your home kitchen, so you can enjoy it whenever a craving strikes!"
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For the pork:
Goya Guajillo Chiles
Goya Pasilla Chiles or Goya Ancho Chiles
chipotle pepper from a can of Goya Chipotle Chile in Adobo Sauce
white onion, halved
1 (20 ounce) can
Goya Pineapple Chunks
Goya White Vinegar
Goya Minced Garlic
Goya Adobo with Pepper, to taste
1 (2 1/2 pound)
boneless, skinless pork butt, cut into 1/2-inch cubes
Goya Vegetable Oil
For the garnish:
1 (10 ounce) package
Goya Corn Tortillas, warmed
finely chopped fresh cilantro
lime, cut into wedges
Amazing - a bit spicy and sweet but with subtle complexity to the flavor. I would give this 4.5 stars if I could but I'm rounding up since I can't.
For the sauce I used 5 fresh Anaheim and 2 dried California chillies instead of gujillo (both are fairly mild in heat), 5 large cloves of garlic, 1 tsp. of garlic powder, a 7 oz. can of chipotle chili in adobo, 1 tbsp. canola oil, about 1/4 cup of extra adobo sauce and I put salt and pepper on the roast before coating it with sauce.
I vacuum-pack marinated the meat for 7 hours and instead of stir frying I sous vide cooked the pork roast for 20 hours at 143 degrees in the marinade.
The tacos turned out incredible but the meat with a bit of sauce and pineapple was delicious to snack a la cart. The meat had a slight kick from the chipotle so it you like a lot of heat add more of those or maybe add a serrano or two with veins.
This dish is going in my main rotation.
I could not give this more than 3 stars. I followed the Recipe exactly but it had virtually no flavor (and I marinated the pork overnight). I did add plenty of Adobo, but this definitely needs some good old fashioned SALT. It didn't taste bad, but for all the work this was, it was not worth it and that was really disappointing. I will stick with a different recipe.
This was very good the first day, but amazing the following day! I put the whole recipe in my crock pot without marinating, cooked on low all day, and made al pastor burritos the first night. The meat was quite tender and delicious, but I knew marinating would have given it more depth. Taco's the next day were great, and the third day I just ate it straight- yummy!
I did change the pineapple ratio as I don't care for sweet meat. The first day it was sweet, but the second day it had balanced, and the third day it was spicy!
Really good recipe. It was a lot of work but the end result was AMAZING! I would suggest a little more salt in the dish.
I've always loved those little tacos you can buy on the streets of Mexico! Three for one dollar and they are soooo good! This recipe is about as close as you can get .... north of the border. Ole!
I didn't have time to marinade so I slow cooked the pork in the sauce instead of just marinading in it. The results were very good! The sauce needs additional flavor...more adobo seasoning, chile powder, cumin did the trick. FYI...this is not a novice recipe. It is pretty involved, but worth it!
Needs a bit more spice but otherwise very good. I used shredded cabbage and cotija cheese, spritz with lime juice.
Awesome! Did a 24 hour marinade and will make these again soon!! I got 33 street taco sized out of my batch. They were a hit with everyone even though I added an extra chile and adobo sauce. I use crushed pineapples & blended 1/2 into the sauce. I was eating the sauce w/ a spoon right out of the pot.. it was so good!
Serve w/ onions, radish & cilantro. Some of my guests wanted cheese to I used finely shredded monterrey jack.
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