Description
Juicy, marinated pork al pastor wrapped in a warm tortilla with fresh toppings, combining sweet, smoky, and savory flavors for an authentic Mexican experience.
Ingredients
Units
Scale
For the Pork Marinade:
- 1 lb pork shoulder, thinly sliced
- 2 dried guajillo chilies, soaked and blended
- 1/4 cup pineapple juice
- 2 tablespoons white vinegar
- 2 tablespoons achiote paste
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking & Assembly:
- 1 tablespoon olive oil
- 1/2 cup diced pineapple
- 4 large flour tortillas
- 1/2 cup chopped cilantro
- 1/2 cup diced onion
- 1/2 cup salsa roja or salsa verde
- 1/4 cup sour cream (optional)
Instructions
- In a bowl, mix guajillo chili paste, pineapple juice, vinegar, achiote paste, garlic, cumin, oregano, paprika, salt, and black pepper.
- Add pork slices to the marinade, coat well, cover, and refrigerate for at least 2 hours (overnight for best flavor).
- Heat olive oil in a skillet over medium-high heat. Cook marinated pork for 4-5 minutes per side until charred and cooked through.
- Warm tortillas on a dry skillet for a few seconds on each side.
- Assemble burritos by placing cooked al pastor pork on each tortilla.
- Add diced pineapple, chopped cilantro, diced onion, salsa, and sour cream if using.
- Roll the tortilla tightly into a burrito and serve warm.
Notes
- For extra authenticity, grill the pork on a skewer or rotisserie for a smoky flavor.
- Swap pork for chicken or jackfruit for a different take.
- Serve with lime wedges for an extra zesty kick.
- Prep Time: 15 minutes (+2 hours marination)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling / Pan-frying
- Cuisine: Mexican
