Gluten Free Al Pastor Tacos

Total time4 hr 50 min

Prep time30 min

Cook time20 min

Few things hit harder than al pastor tacos done right — that smoky, tangy, slightly sweet pork is one of the great flavor combinations in all of taco culture. The marinade here is built from rehydrated guajillo and ancho chiles blended with pineapple juice, achiote paste, apple cider vinegar, and garlic, which means every bite of pork carries serious depth without a single drop of soy sauce or any other hidden gluten source to worry about. Corn tortillas stand in as the natural, naturally wheat-free base, so there's no substitution required and no compromise on texture or taste. The pork shoulder gets sliced thin, marinated for at least four hours, then seared in a hot skillet until the edges caramelize and char — that's where the magic happens. Topped with fresh diced pineapple, white onion, cilantro, and a squeeze of lime, each taco is bright and punchy against all that rich, spiced meat. This recipe serves four and comes together beautifully for a weeknight dinner or a casual spread where everyone builds their own plate.

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Ingredients

4 servings

For the marinade

3 dried guajillo chiles, stemmed and seeded
Badia Chili Guajillo Bag - 3 Oz That's Tasty Chiles, Guajillo, Medium Heat Badia Guajillo Chili Pods El Guapo Whole Guajillo Chili Pods (Chile Guajillo Entero), 2 oz Bag Tampico Spices Chile Pods Guajillo - 3 Oz
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2 dried ancho chiles, stemmed and seeded
½ cup pineapple juice
3 tbsp achiote paste
3 tbsp apple cider vinegar
4 garlic cloves, peeled
1 tsp ground cumin
1 tsp dried oregano
½ tsp ground black pepper
1 tsp salt

For the pork

2 lbs boneless pork shoulder, sliced ¼-inch thick
2 tbsp neutral oil (such as avocado oil or canola oil)

For serving

12 corn tortillas
1 cup fresh pineapple, cut into small dice
½ white onion, finely diced
½ cup fresh cilantro leaves
2 limes, cut into wedges
salsa verde or hot sauce, for serving (optional)

Instructions

1
Place the guajillo and ancho chiles in a small saucepan and cover with 1 cup of water. Bring to a boil over medium-high heat, then remove from the heat and let the chiles soak for 10 minutes, until softened and pliable.
2
Drain the chiles and transfer them to a blender. Add the pineapple juice, achiote paste, apple cider vinegar, garlic cloves, cumin, oregano, black pepper, and salt. Blend on high until completely smooth, about 1 minute.

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