Comments on: Tacos Al Pastor Recipe – Homemade Version

By: Charbel Barker

Charbel Barker — Mon, 22 Apr 2024 23:24:17 +0000

In reply to Erica.

Thanks, Erica! I am so glad you enjoyed it. This is definitely one of our favorite recipes at my house too!

By: Erica

Erica — Sat, 20 Apr 2024 01:15:19 +0000

I followed the recipe exactly and let the pork marinate overnight. My goal was dinner and have some leftovers for tomorrow. There are no leftovers. This was absolutely amazing and I think it’s going to have to be on the rotation.

By: Linda

Linda — Fri, 18 Aug 2023 09:38:28 +0000

Hi and thanks for the recipe, we’re trying it this weekend. I’m curious about the picture of the yellow salsa in the molcajete… it appears to be different than the one you made in the video. Thanks!

By: ForeverMama

ForeverMama — Tue, 09 May 2023 02:02:14 +0000

I’ve made various tacos over the years, but had not yet made Al Pastor. I’m glad I did, as they came out delicious. They were full of flavor. I did cook the leftover marinade; added some pineapple juice and water to thin it down a bit and we topped our tacos with the cooked chili sauce and others with the Roasted Tomatillo Chipotle Sauce. Love the pineapple here. Thank you for sharing. Made it for The AmaZ’ing Race 2023 – Oaxaca, Mexico tag game.

By: Anonymous

Anonymous — Sat, 05 Nov 2022 16:39:49 +0000

In reply to Daniel.

@Daniel, I thought it stated 2 to 3 lbs..

By: Bianca

Bianca — Fri, 17 Jun 2022 02:10:36 +0000

Dont underestimate how important it is to strain the marinade!!! I completely forgot and while my pork had a nice caramelization, the marinade under it became an awful, thick, gluey texture which made it basically inedible!!! However, the taste was spot on and it smelled even better cooking. I cant wait to try this recipe again the right way

By: Gino

Gino — Tue, 17 May 2022 17:36:56 +0000

I do love Al pastor
How about instead of a salsa, use a pineapple Pico de gallo?

By: Betsi

Betsi — Mon, 04 Apr 2022 09:36:47 +0000

Made this for my daughter’s birthday. Couldn’t find guajillo chile’s locally so I soaked a bunch of dried chipotles and blistered a couple of poblanos to use in the marinade. Spectacular. I coupled the salsa recipe and used 2 chipotles in adobo and it was plenty spicy. I will definitely make this again.

By: Christien Dykstra

Christien Dykstra — Mon, 03 Jan 2022 18:32:55 +0000

In reply to Rebecca M.

@Rebecca M,

You MUST take a trip to Central Mexico where the recipe originated!!! Guaranteed, you will not be disappointed guadalajara is a charming city with all the culinary staples of Mexican cuisine.

By: Christien Dykstra

Christien Dykstra — Mon, 03 Jan 2022 18:30:46 +0000

In reply to Ashley Shippy.

@Ashley Shippy, hey!
Glad you found this recipe. As someone who is very proud of his Mexican heritage, I’d suggest elevating this dish with anatto (achiote). In all my years attempting to replicate pastor recipes from street vendors and grill masters of Mexico city, there is ONE ingredient that is the common denominator: achiote. It has an unrivaled flavour; a bit peppery, but with a tang and aroma that truly makes pastor… PASTOR. this recipe is great for those who don’t have achiote, but seriously it won’t be authentic unless you use anatto (achiote). Just a bit of info: anatto is the ground paste of a seed that comes from a bush that grows in the arid central region of Mexico, it imparts a fabulous red colour to the meat as well (we eat with our eyes too 😉