Street Style Burritos Al Pastor

Growing up, I never thought I’d get excited about making Mexican food at home. The local taco truck always seemed to have that special touch I couldn’t match in my kitchen. But after learning how to make burritos al pastor, I’ve changed my mind completely. There’s something so satisfying about marinating the pork and watching it cook with those sweet pineapple pieces.

I’ve found that making these burritos is actually easier than I expected. Sure, they take a bit of prep time, but most of that is just letting the meat soak up all those good flavors. I usually start the marinade in the morning before work, and by dinner time, we’re ready to roll. My kids even jump in to help with the assembly – though I’m pretty sure they steal more than a few pineapple chunks along the way.

The best part? You don’t need any fancy equipment or hard-to-find ingredients. Just some basic spices, pork, and a willingness to let the marinade do its magic. Trust me, once you try making these at home, you might find yourself reaching for the takeout menu a little less often.

What Kind of Chicken Should I Use?

For burritos al pastor, boneless, skinless chicken breast is your best bet since it’s lean and takes on marinades really well. You could swap in chicken thighs if you prefer darker meat – they’ll actually stay a bit juicer, but they’ll need an extra few minutes of cooking time. Fresh chicken works best here, but if you’re using frozen, just make sure it’s completely thawed and patted dry before you dice it up. When you’re cutting the chicken, try to keep the pieces as uniform as possible at about ½-inch so they cook evenly and fit nicely in your burrito without falling out.

Options for Substitutions

This burrito recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Chicken breast: You can easily swap chicken breast for chicken thighs, which actually stay a bit juicier. Pork shoulder is another great option since it’s traditionally used in al pastor. For a vegetarian version, try firm tofu or jackfruit.
• Adobo sauce: If you can’t find Mexican adobo sauce, you can use the sauce from a can of chipotle peppers in adobo. In a pinch, mix together equal parts tomato paste, white vinegar, and your favorite Mexican spice blend.
• Fresh pineapple: Canned pineapple works just fine here – just make sure to drain it well. If you’re not a fan of pineapple, you can leave it out, though it’s pretty key to that al pastor flavor.
• Cheese: Any melting cheese works great – try Monterey Jack, pepper jack, or even a Mexican cheese blend. Just avoid hard cheeses like parmesan.
• Mexican crema: Regular sour cream works perfectly. You can also thin out plain Greek yogurt with a little milk and a pinch of salt for a similar effect.
• Guacamole: If you don’t have guacamole, simply slice up some fresh avocados. They’ll give you that same creamy texture that makes burritos so good.

Watch Out for These Mistakes While Cooking

The biggest challenge when making burritos al pastor is getting the chicken cooked just right – overcooking will make it dry and tough, so aim to cook it until it’s just done (165°F) and still juicy. A common mistake is not letting the chicken marinate long enough in the adobo sauce – give it at least 2 hours or ideally overnight to develop those rich, authentic flavors. When assembling your burritos, avoid overstuffing them with filling or they’ll be impossible to roll and might burst while cooking – stick to about 3/4 cup of filling per burrito and leave about an inch of space on all sides of the tortilla. For the best results, make sure to heat your tortillas before rolling (30 seconds per side on a hot griddle) to make them pliable and prevent cracking, and don’t skip the final step of toasting the assembled burrito until golden brown – this creates a delicious crispy exterior while keeping the inside warm and melty.

What to Serve With Al Pastor Burritos?

These flavorful burritos pair perfectly with classic Mexican side dishes that complement their sweet and savory filling. Mexican rice is always a good choice – either red rice cooked with tomatoes or simple cilantro lime rice works great here. I like to add a side of refried or black beans to make the meal more filling, and they’re perfect for scooping up with any leftover tortilla chips. For something fresh on the side, try a simple cabbage slaw with lime dressing or a corn salad with chopped bell peppers and red onions. If you’re serving drinks, horchata or Mexican Coca-Cola would be perfect with these burritos!

Storage Instructions

Keep Fresh: These tasty burritos will stay good in the fridge for up to 3 days when wrapped tightly in aluminum foil or stored in an airtight container. Just make sure to keep any extra guacamole, pico de gallo, and sour cream separate to prevent the tortillas from getting soggy.

Freeze: Want to meal prep? These burritos are perfect for freezing! Wrap them individually in foil (without the fresh toppings), then pop them in a freezer bag. They’ll keep for up to 3 months. Pro tip: write the date on the foil so you know when you made them.

Reheat: To warm up your burrito, unwrap it from the foil and microwave for 2-3 minutes if thawed, or 4-5 minutes if frozen. For a crispy exterior, heat a skillet with a little oil and cook the burrito for 2-3 minutes per side. Add your fresh toppings after reheating, and you’re good to go!

Preparation Time	30-60 minutes
Cooking Time	10-15 minutes
Total Time	40-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 250-270 g
• Fat: 200-220 g
• Carbohydrates: 150-170 g

Ingredients

• 2 pounds chicken breast, diced into ½-inch pieces
• 2/3 cup mexican adobo sauce
• 2/3 cup fresh pineapple, diced into ½-inch pieces
• 2 cups shredded cheese (oaxaca, cheddar, or mozzarella)
• 3 cups guacamole
• 2 cups pico de gallo
• Salt to your liking
• 3 tablespoons olive oil (plus extra for sautéing burritos)
• Spicy salsa (see notes for options)
• Mexican crema or sour cream

Step 1: Marinate the Chicken

Place the chicken in a bowl and pour the adobo sauce over it.

Toss the chicken to ensure each piece is thoroughly coated with the sauce.

Cover the bowl and marinate the chicken for at least 30 minutes or overnight if possible, to enhance the flavor.

Step 2: Cook the Chicken and Pineapple

Heat oil in a pan over medium-high heat.

Add the marinated chicken and cook, stirring constantly, for about 10 minutes or until the chicken is slightly crispy on the outside and cooked through.

Stir in the diced pineapple and cook for an additional half minute.

Turn off the heat and set the cooked mixture aside.

Step 3: Assemble the Burrito

Lay a tortilla flat on a clean surface.

Place some cheese in the middle of the tortilla.

Next, add the cooked chicken and pineapple mixture on top of the cheese.

Finish by topping it with guacamole and pico de gallo.

Step 4: Roll the Burrito

To roll the burrito, pull up the sides of the tortilla and, using your index and middle fingers, fold them towards the center.

Use your middle finger to hold the sides in place, then, with your index and thumb, fold the bottom of the tortilla over the filling.

Tightly tuck the tortilla around the filling and roll it up completely.

Step 5: Heat the Burrito

Heat a griddle or a comal over medium-high heat and lightly oil it with butter or oil.

Place the rolled burrito on the hot griddle and heat for 1 to 2 minutes per side.

For optimal results, heat longer where the cheese is located to encourage melting, and less where the guacamole and pico de gallo are positioned to prevent warming them up too much.

Step 6: Serve and Enjoy

Once warmed through, remove the burrito from the griddle.

Serve alongside salsa and sour cream for dipping and additional flavor.

Enjoy your delicious homemade burrito!