AL PASTOR-STYLE SHREDDED BEEF ENCHILADAS — Beef roast is slow cooked with pineapple and achiote chili, then shredded and wrapped in flour tortillas in these flavorful enchiladas.
These Al Pastor-Style Shredded Beef Enchiladas are a slow-cooked, flavorful adaptation of traditional pork tacos al pastor, and a hearty, filling meal any day of the week.
My middle son spent some time as a missionary in Mexico, and one of his favorite things was the local taco trucks that served tacos al pastor.
I did my best to recreate his favorite tacos when he returned home, but since the meat is traditionally cooked on a spit, it’s not exactly the kind of recipe that’s easy to make at home.
Which is one reason I love these enchiladas. Instead of pork (which you could also use), they’re made with a beef roast that’s slow cooked with al pastor inspired flavors like pineapple and achiote chili.
And they’re definitely something I can make at home–no spit needed!
Even if you’ve never had tacos al pastor, you’re going to love all of the amazing flavors in these enchiladas.
I can usually find blocks of achiote chili paste in the Mexican food section at my local grocery store. If it’s not available where you live, you can always order it from Amazon.
It’s one of the hallmark flavors in traditional al pastor, so you definitely want to use it in this recipe, along with the pineapple and the canned chipotles in adobo (also available in the Mexican food section at the grocery store).
This recipe makes a big, hearty pan of enchiladas. But the leftovers are amazing! And if you prefer, you can definitely use corn tortillas in place of the flour.
Although they aren’t quite the traditional tacos al pastor of Mexico, my son and the rest of the family gave these Al Pastor-Style Shredded Beef Enchiladas two thumbs up.
Be sure to save this recipe for Al Pastor-Style Shredded Beef Enchiladas to your favorite Pinterest board for later.
Here’s what you’ll need to make Al Pastor-Style Shredded Beef Enchiladas
- Beef roast
- Canned pineapple
- Canned chipotles in adobo
- Achiote chili paste
- Flour or corn tortillas
- Canned enchilada sauce
- Cheddar cheese
- Monterrey jack cheese
- Fresh cilantro, for garnish
- 1 (3 lb.) beef roast
- 1 tablespoon vegetable oil
- 1 (20 oz.) can pineapple tidbits, undrained
- 1/2 of a 3.5 oz. brick of achiote chili paste
- 1 chipotle in adobo, minced
- 1/4 cup white vinegar
- 1 teaspoon salt
- 8-10 flour tortillas (6-8 inch size)
- 1 (10 oz.) can red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterrey jack cheese
- Fresh chopped cilantro, for garnish
- In a large skillet, brown the roast in the oil over medium-high heat. Transfer the meat to a lightly greased slow cooker.
- Pour the pineapple into the slow cooker. Crumble in the achiote chili paste. Stir in the chipotle in adobo, vinegar and salt. Cover and cook on low for 6-8 hours, or until the meat shreds easily with a fork.
- Preheat oven to 350 degrees. Remove the roast from the slow cooker and shred. Reserve 1 cup of the cooking liquid from the slow cooker.
- In a medium bowl, stir together the reserved cooking liquid and the enchilada sauce. Spread a thin layer of sauce over the bottom of a lightly greased 9x13 inch baking dish.
- Spoon the shredded beef into the tortillas and roll up tightly. Place seam side down in the prepared pan. Pour the sauce evenly over the enchiladas and sprinkle with both cheese.
- Bake, uncovered, for 20-25 minutes or until cheese is melted and sauce is bubbly. Garnish with chopped cilantro, if desired.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 357Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 29mgSodium: 998mgCarbohydrates: 40gFiber: 3gSugar: 4gProtein: 13g
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Who Dished It Up First: This is an original recipe.