Tacos Al Pastor

These slow cooker beef tacos are inspired by classic tacos al pastor, with smoky chipotle, sweet pineapple, tender shredded beef, and fresh toppings. Perfect for taco night or casual entertaining.

Course Entree

Cuisine Mexican

Keyword asian tacos, beef tacos, slow cooker tacos, tacos al pastor

Prep Time 20

Cook Time 6

Total Time 6 20

Servings -18 tacos

Calories 196kcal

Author Tiffany Bendayan

Ingredients

For Beef

2-3 Lbs Beef Chuck Roast fat trimmed
20 oz Crushed Pineapple
1/2 Cup Apple Cider Vinegar
2-3 Chipotles in Adobo Sauce
2 tablespoons adobo sauce
1/2 Onion
1 Tablespoon chili garlic sauce OR hot sauce
Salt + Pepper

For Serving

12 –15 corn tortillas
1 cup diced fresh pineapple
1 avocado diced
1/2 cup crumbled cotija cheese
lime wedges
chopped cilantro optional
diced onion optional

US Customary - Metric

Instructions

In a blender, combine the crushed pineapple, apple cider vinegar, chipotle peppers, adobo sauce, onion, and chili sauce. Blend until smooth.
Pour the sauce into the slow cooker.
Season the beef chuck roast generously with salt and pepper. Cut into 2–3 large pieces if needed to fit.
Add the beef to the slow cooker and coat with the sauce.
Cover and cook on LOW for 8 hours or HIGH for 5–6 hours, until the beef is fork tender.
Remove the beef from the slow cooker and shred using two forks.
Return the shredded beef to the sauce and toss to coat for extra flavor.
Warm the tortillas in a skillet, oven, or tortilla warmer.
Fill each tortilla with shredded beef, diced pineapple, cotija cheese, avocado, and a squeeze of lime.
Serve immediately.

Notes

This recipe is a beef-inspired shortcut version of traditional tacos al pastor, which are typically made with marinated pork cooked on a vertical spit.
For less heat, reduce the chipotle peppers to 1–2.
Leftover beef is delicious in burrito bowls, quesadillas, or nachos.

Nutrition