By Rajlakshmi
January 28, 2026
Be it any sports, snacks are a part of match-day nights. One such tasty snack is the Mexcian Al pastor tacos. They are easy to make, super tasty and here is the perfect recipe!
600g of boneless meat, thinly sliced ¼ cup achiote paste 3 tablespoons of pineapple juice 3 tablespoons of orange juice 2 tablespoons of white vinegar 2 tablespoons of vegetable oil 3 cloves of garlic, minced 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon of salt ½ teaspoon black pepper
Corn tortillas Diced pineapple, for serving Chopped cilantro, for serving Diced onions, for serving Lime wedges, for serving
In a bowl, combine achiote paste, pineapple juice, orange juice, white vinegar, vegetable oil, minced garlic, ground cumin, dried oregano, salt, and black pepper.
Place the thinly sliced meat into a large resealable plastic bag or a shallow dish. Pour the marinade over it.
Marinate in the refrigerator for at least 4 hours. Preheat your grill or stovetop grill pan over medium-high heat.
Remove the marinated meat from the refrigerator and thread the slices onto skewers or a vertical spit, if you have one.
If using skewers, make sure to thread them lengthwise through the slices to secure them.
Grill the meat for about 10–12 minutes, rotating occasionally, until the edges are slightly charred. Let it cool.
Warm the corn tortillas in a dry skillet until soft and pliable. Slice the meat into bite-sized pieces. Assemble the tacos by placing some on each tortilla.
Top with diced pineapple, chopped cilantro, diced onions, and a squeeze of lime juice and serve!