Tacos al pastor
Thin slices of pork marinated in chiles, achiote and pineapple, cooked on a vertical spit and tucked into tortillas with pineapple and cilantro. They are smoky, sweet and tangy.
Tacos-al-Pastor: Matt Saunders, CC BY-SA 3.0 (Wikimedia Commons)
Where it comes from
Al pastor developed in Mexico City in the mid-1900s, inspired by the vertical rotisserie cooking brought by Lebanese immigrants and adapted with local chiles and pineapple. It is now a cornerstone of Mexican street food.
Explore the cuisine of Mexico.
Recipe
Make Tacos al pastor at home
Ingredients
- 2 lb (900 g) pork shoulder, sliced thin
- 3 dried guajillo chiles, seeded
- 2 dried ancho chiles, seeded
- 2 tbsp achiote paste
- 1/2 cup pineapple juice
- 1/4 cup white vinegar
- 4 garlic cloves
- 1 tsp cumin
- 1 tsp oregano
- 1 cup fresh pineapple, diced
- 16 corn tortillas
- Onion, cilantro and lime
How it's made
- Soak the dried chiles in hot water for 15 minutes.
- Blend the chiles with achiote, pineapple juice, vinegar, garlic, cumin, oregano and salt into a smooth paste.
- Coat the pork slices and marinate at least 4 hours.
- Roast in a 425 F (220 C) oven or grill in a hot skillet for about 20 minutes, turning, until charred at the edges.
- Chop the pork and pan-fry with pineapple chunks.
- Serve on warm tortillas with onion, cilantro and lime.
Variations
- Oven-roasted: skewered and stacked in a loaf pan.
- Chicken al pastor: with thigh meat.
- Gringa: pastor in a flour tortilla with cheese.
Cook’s tip: Slice the pork thin so it caramelizes quickly and stays tender.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Tacos-al-Pastor: Matt Saunders, CC BY-SA 3.0 (Wikimedia Commons)