Tacos al Pastor
Thinly shaved pork marinated in smoky dried chiles and pineapple, grilled until charred — Mexico City's most iconic street taco.
Details
Ingredients
- 2 lbs boneless pork shoulder, thinly sliced
- Marinade:
- 4 guajillo chiles, stemmed, seeded, and soaked
- 2 chipotle peppers in adobo
- 1/2 cup pineapple juice
- 3 cloves garlic
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp achiote paste (or 1 tsp paprika + 1/2 tsp turmeric)
- 2 tbsp white vinegar
- 1 tbsp vegetable oil
- Salt
- Assembly:
- Small corn tortillas, warmed
- 1 cup fresh pineapple, diced
- 1/2 white onion, finely diced
- Fresh cilantro
- Lime wedges
- Salsa verde
Instructions
- 1
Blend soaked guajillo chiles, chipotles, pineapple juice, garlic, cumin, oregano, achiote, vinegar, and salt until smooth.
- 2
Coat sliced pork in the marinade. Refrigerate for at least 2 hours (overnight is ideal).
- 3
Grill or pan-sear the marinated pork over high heat for 3-4 minutes per side until charred. Also grill pineapple chunks until caramelized.
- 4
Chop the grilled pork into small pieces. Dice the grilled pineapple.
- 5
Serve on warm corn tortillas topped with grilled pineapple, diced onion, cilantro, a squeeze of lime, and salsa verde.
About This Recipe
A vibrant culinary legacy born from a fusion of Lebanese shawarma and Mexican flavors, Tacos al Pastor stands as a crowning jewel of Mexico City's street food scene. Its creation in the mid-20th century saw Lebanese immigrants adapt their spit-roasted lamb technique to locally available pork, marinated in a distinct adobo of dried chiles and achiote, then cooked on a vertical spit known as a 'trompo.' The magic of al Pastor lies in its multi-layered flavor profile: the smoky depth of guajillo and chipotle chiles, the subtle earthiness of achiote, the pungent kick of garlic and oregano, and the crucial counterpoint of fresh pineapple. As the thinly sliced pork rotates, the pineapple, often placed atop the trompo, drips its sweet, acidic juices onto the meat, tenderizing it and imparting a caramelized sweetness. Achieving that signature crispy, charred edge, often shaved directly onto a warm corn tortilla, is paramount. Garnishing simply with diced white onion, fresh cilantro, more pineapple, and a squeeze of lime brings it all together into a perfectly balanced, utterly addictive bite.
Tips & Tricks
- • To replicate the 'trompo' char at home, arrange thinly sliced marinated pork on metal skewers and broil or grill over high heat, turning frequently until edges are crispy and charred. Alternatively, cook in a very hot cast-iron skillet, creating batches to avoid overcrowding.
- • If achiote paste is unavailable, a blend of 1 teaspoon paprika and 1/2 teaspoon turmeric will approximate the color and add a touch of earthy flavor, though it won't fully replicate achiote's unique taste.
- • The pork can be marinated for up to 24 hours, which intensifies the flavors and aids in tenderization. Cooked al pastor can be stored in an airtight container in the refrigerator for 3-4 days and reheated gently in a skillet.
- • Elevate the experience by serving with a vibrant homemade salsa verde or a fiery habanero salsa. Pair with a refreshing agua fresca like horchata or jamaica, or a crisp Mexican lager, for an authentic street food feast.
Nutrition Facts
Per serving (approximate)