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Sliced el pastor burrito with charred pork, rice, beans, and pineapple on a floral gold-rim plate
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Foolproof El Pastor Burrito

A foolproof el pastor burrito recipe with achiote-marinated pork, charred pineapple, and a tested 8-hour marinade time for guaranteed flavor every time.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 640kcal

Ingredients

For the Achiote Marinade:

  • 2 dried guajillo chiles, stemmed and seeded
  • 1 dried ancho chile, stemmed and seeded
  • 3 tablespoon achiote paste
  • 4 clove garlic
  • 1/2 cup pineapple juice
  • 2 tablespoon white vinegar
  • 1/4 cup orange juice
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (adjust to taste based on achiote paste brand)

For the Pork:

  • 2 lb pork shoulder, thinly sliced (¼ inch)

For the Charred Pineapple:

  • 1 cup fresh pineapple, chopped into ½-inch chunks

For the Burrito:

  • 6 large flour tortillas (burrito-size)
  • 3 cup cooked white rice
  • 2 cup black beans, warmed
  • 11/2 cup shredded Oaxaca cheese (or Monterey Jack)
  • 1/2 cup fresh cilantro, chopped
  • Lime wedges, for serving

Instructions

  • Toast the guajillo and ancho chiles in a dry skillet over medium heat, about 45 seconds per side, until fragrant. Cover with hot water and let soften for 10 minutes, then drain.
  • Blend the softened chiles with achiote paste, garlic, pineapple juice, vinegar, orange juice, cumin, oregano, and salt until completely smooth.
  • Pour the marinade over the sliced pork in a large bowl, toss to coat completely, cover, and refrigerate for 8 hours.
  • Heat a cast iron skillet over high heat until smoking-hot. Sear the marinated pork in a single layer, 2–3 minutes per side, until charred at the edges and cooked through (145°F internal). Work in batches if needed.
  • Add the fresh pineapple chunks to the same hot pan and char for 90 seconds per side. Chop the pork into bite-sized pieces.
  • Warm each tortilla for 20 seconds per side in a dry skillet. Layer rice, beans, pork, cheese, charred pineapple, and cilantro. Fold the bottom up, tuck in the sides, and roll tightly. Serve with lime wedges.

Notes

  • The 8-hour marinade time is the most important variable in this recipe — see the Controlled Test section above before adjusting it.
  • To make ahead, marinate the pork up to 24 hours in advance if needed for scheduling, but expect a slightly softer texture and tangier flavor than the tested 8-hour window.
  • Assembled burritos freeze well for up to 3 months when wrapped individually in foil and sealed in a freezer bag.
  • For a gluten-free version, use corn tortillas or serve as a burrito bowl over rice.
  • To halve this recipe, use 1 lb of pork and cut all marinade ingredients by half — sear time stays the same.
  • To double for a crowd, sear the pork in multiple batches rather than crowding the pan, which will steam the meat instead of charring it.
  • No cast iron skillet? A heavy stainless steel pan works, though it may need an extra minute of preheating to reach the same searing temperature.
  • Leftover pork and charred pineapple make excellent taco or rice bowl filling beyond just burritos.
  • If your achiote paste is very salty, start with half the added salt in the marinade and adjust to taste before adding the pork.
  • Pat canned pineapple dry before charring if substituting for fresh — excess moisture will steam instead of caramelize.