Recipe · Uptown, Dallas

The best al pastor taco bowls combine deeply marinated, citrus-achiote spiced meat seared until charred at the edges with sweet caramelized pineapple and vibrant rice bases.

Traditional Pork Al Pastor Taco Bowl

Name: Traditional Pork Al Pastor Taco Bowl
Ingredients: 1.5 lb boneless pork shoulder (sliced into 1/4-inch thin strips); 2 oz achiote paste (annatto seed seasoning paste); 3 dried guajillo chiles (stemmed, seeded, and soaked in boiling water for 10 minutes); 1 canned chipotle pepper in adobo sauce; 1/2 cup pineapple juice; 1/4 cup orange juice; 2 tbsp apple cider vinegar; 4 garlic cloves; 1 tsp Mexican oregano; 1 tsp ground cumin; 1.5 tsp kosher salt; 2 tbsp vegetable oil; 2 cups cooked white rice; 1 can (15 oz) black beans (rinsed and warmed); 1.5 cups fresh pineapple (cut into 1/2-inch cubes); 1 avocado (sliced); 1/2 small red onion (finely diced); 1/2 cup fresh cilantro (chopped); 1 lime (cut into wedges); 1.5 lb boneless skinless chicken thighs (cut into bite-sized pieces); 2 tbsp achiote paste; 2 canned chipotle peppers in adobo sauce (plus 1 tbsp sauce); 1/3 cup pineapple juice; 2 tbsp fresh lime juice; 3 garlic cloves (minced); 1 tsp chili powder; 1/2 tsp ground cumin; 1 tsp kosher salt; 1 tbsp avocado oil; 2 cups cooked brown or white cilantro-lime rice

Mexico City

4 servings, 45 minutes (plus marinating time)

Sources: Cross-checked against Serious Eats, Rick Martínez, and Mexico in My Kitchen

4 servings

You’ll need

35 items · tap to check off

For the marinade and pork

For the bowl assembly

For the chicken and marinade

For the bowl assembly

Make it step by step

17 steps · 167 min of timed cooking

Blend the achiote, soaked guajillos, chipotle, pineapple juice, orange juice, vinegar, garlic, oregano, cumin, and salt until completely smooth.
Toss the sliced pork thoroughly with the blended marinade in a large bowl.
Cover the pork and refrigerate for at least 2 hours, or overnight for best flavor.⏱ 120 min
Heat 1 tablespoon of vegetable oil in a 12-inch cast-iron skillet over high heat until shimmering.
Sear the pork in batches for 4 to 5 minutes without crowding until browned and charred on the edges.⏱ 5 min
Add the pineapple cubes to the empty hot skillet and sear for 2 minutes until lightly blackened on edges.⏱ 2 min
Divide the warm rice and black beans evenly among four wide serving bowls.
Top each bowl with the crisped pork and charred pineapple.
Garnish with sliced avocado, diced red onion, fresh cilantro, and a squeeze of lime juice before serving.
Blend the achiote paste, chipotles with sauce, pineapple juice, lime juice, garlic, chili powder, cumin, and salt into a smooth purée.
Coat the diced chicken thighs evenly with the marinade in a medium bowl and rest for 15 to 30 minutes.⏱ 30 min
Heat the avocado oil in a 12-inch nonstick or carbon steel skillet over medium-high heat.
Add the marinated chicken in a single layer and sauté for 6 to 8 minutes until cooked through and caramelized.⏱ 8 min
Toss the diced pineapple into the pan during the final 2 minutes of cooking to absorb pan drippings.⏱ 2 min
Divide the cilantro-lime rice evenly between four bowls.
Arrange the cooked chicken, warm pineapple, charred corn, and pico de gallo across the rice.
Sprinkle with crumbled cotija cheese and fresh cilantro before serving warm.

💡

Chef’s tip · Sear the marinated pork in small batches in a smoking-hot skillet so it browns deeply instead of steaming in its own marinade juices.

Ask Savarin your own question

Recipes with real chefs’ steps, restaurant picks with prices and addresses, meal plans for the week.

Try it free

Browse all recipes or where to eat.