📝 About This Recipe
Transport your kitchen to the vibrant streets of Mexico City with this authentic Al Pastor recipe. Thinly sliced pork shoulder is marinated in a rich, smoky adobo of achiote and dried chilies, then seared to perfection to mimic the traditional 'trompo' rotisserie. The magical combination of savory pork, caramelized pineapple, and zesty salsa creates a symphony of flavors that is both legendary and addictive.
🥗 Ingredients
The Pork & Marinade
- 2 lbs Pork Shoulder (Butt) (sliced very thin, about 1/8 inch thick)
- 3 tablespoons Achiote Paste (provides the signature red color and earthy flavor)
- 3 pieces Guajillo Chilies (stemmed, seeded, and toasted)
- 2 pieces Ancho Chilies (stemmed, seeded, and toasted)
- 1/2 cup Pineapple Juice (unsweetened)
- 1/4 cup White Vinegar
- 4 cloves Garlic (peeled)
- 1 teaspoon Dried Mexican Oregano
- 1/2 teaspoon Ground Cumin
For the Tacos
- 1/2 piece Fresh Pineapple (peeled and sliced into rounds or wedges)
- 18-24 pieces Corn Tortillas (small street-taco size)
- 2 tablespoons Vegetable Oil (for searing)
Garnish & Toppings
- 1 piece White Onion (finely diced)
- 1 bunch Fresh Cilantro (finely chopped)
- 3 pieces Limes (cut into wedges)
- 1 cup Salsa Verde (tomatillo-based)
👨🍳 Instructions
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1
Prepare the chilies by removing stems and seeds. Toast them in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak in hot water for 15 minutes to soften.
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2
In a high-speed blender, combine the softened chilies, achiote paste, pineapple juice, vinegar, garlic, oregano, cumin, and a generous pinch of salt. Blend until completely smooth.
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3
Place the thinly sliced pork in a large bowl or glass baking dish. Pour the marinade over the meat, ensuring every slice is thoroughly coated. Cover and refrigerate for at least 4 hours, ideally overnight.
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4
When ready to cook, remove the pork from the fridge 20 minutes prior to bring it closer to room temperature.
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5
Heat a large cast-iron skillet or griddle over medium-high heat with a tablespoon of oil.
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6
Grill the pineapple slices until charred and caramelized, about 2-3 minutes per side. Dice the charred pineapple into small bits and set aside.
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7
Working in batches to avoid crowding the pan, lay the pork slices flat. Sear for 2-3 minutes per side until you get dark, crispy 'char' spots. The sugar in the marinade will caramelize beautifully.
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8
Once cooked, stack the pork slices and roughly chop them into bite-sized pieces, just like a taquero would do off the spit.
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9
Quickly wipe the skillet and warm the corn tortillas for 30 seconds on each side until pliable and slightly toasted.
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10
To assemble, double up the tortillas (street style), pile on a generous portion of pork, and top with a spoonful of charred pineapple.
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11
Garnish with a sprinkle of diced onion and fresh cilantro.
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12
Serve immediately with lime wedges and your favorite salsa verde on the side.
💡 Chef's Tips
For the most authentic texture, freeze the pork for 30-45 minutes before slicing to get it paper-thin. Don't skip the achiote paste; it provides the unique flavor and color that defines Al Pastor. Ensure your skillet is screaming hot before adding the meat to get those crispy, charred edges without overcooking the center. If you want more smoke, add one chipotle chili in adobo to the blender for an extra kick. Always use two tortillas per taco to prevent them from breaking under the weight of the juicy meat and salsa.
🍽️ Serving Suggestions
Pair with an ice-cold Mexican Lager or a refreshing Hibiscus (Jamaica) Agua Fresca. Serve alongside 'Frijoles Charros' (cowboy beans) for a hearty meal. A side of grilled spring onions (cebollitas) adds a sweet, charred depth to the platter. Offer a variety of salsas, including a creamy avocado salsa and a spicy salsa roja. Finish the meal with a light dessert like lime sorbet or fresh mango with tajin.