📝 About This Recipe
Transport your kitchen to the vibrant streets of Mexico City with this authentic Al Pastor recipe. Thinly sliced pork shoulder is bathed in a rich, smoky adobo of earthy achiote and dried chilies, then seared to achieve those iconic crispy, caramelized edges. Topped with sweet charred pineapple and zesty salsa, it’s a masterclass in the balance of sweet, savory, and spice.
🥗 Ingredients
The Meat
- 3 pounds Pork Shoulder (Butt) (sliced into very thin 1/8-inch sheets)
- 1 Fresh Pineapple (peeled, cored, and sliced into rounds)
The Adobo Marinade
- 5 pieces Guajillo Chilies (stemmed and seeded)
- 2 pieces Ancho Chilies (stemmed and seeded)
- 3 tablespoons Achiote Paste (essential for color and earthy flavor)
- 1/2 cup Pineapple Juice (fresh is best for enzymes)
- 1/4 cup White Vinegar
- 4 cloves Garlic (peeled)
- 1 teaspoon Dried Mexican Oregano
- 1/2 teaspoon Ground Cumin
- 2 teaspoons Salt
For Serving
- 24 small Corn Tortillas (warm)
- 1 small White Onion (finely diced)
- 1/2 cup Fresh Cilantro (chopped)
- 3 Limes (cut into wedges)
- 1 cup Salsa Verde (for drizzling)
👨🍳 Instructions
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1
Toast the Guajillo and Ancho chilies in a dry skillet over medium heat for 2 minutes until fragrant but not burnt.
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2
Place toasted chilies in a bowl of hot water and soak for 15 minutes until soft. Drain the water.
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3
In a blender, combine the softened chilies, achiote paste, pineapple juice, vinegar, garlic, oregano, cumin, and salt. Blend until completely smooth.
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4
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.
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5
Cover and refrigerate for at least 4 hours, though overnight is highly recommended for the best flavor penetration.
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6
Preheat a large heavy skillet or griddle (cast iron is ideal) over medium-high heat with a tablespoon of oil.
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7
Grill the pineapple rounds in the dry skillet until they develop dark charred spots on both sides. Remove and dice into small pieces.
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8
Working in batches to avoid crowding, place the marinated pork slices in the hot skillet. Cook for 2-3 minutes per side until charred and slightly crispy on the edges.
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9
Stack the cooked pork slices and roughly chop them into bite-sized bits, mimicking the texture of meat shaved off a traditional vertical spit (trompo).
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10
Quickly toss the chopped meat back into the hot skillet for 1 minute to crisp up the newly cut edges.
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11
Warm the corn tortillas on the griddle until pliable and slightly toasted.
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12
Assemble the tacos by placing a generous heap of pork on two stacked tortillas, topping with charred pineapple, diced onion, and cilantro.
💡 Chef's Tips
Freeze the pork for 30-45 minutes before slicing; it makes getting those paper-thin sheets much easier. Don't skip the achiote paste—it provides the signature red color and a subtle earthy bitterness that defines Al Pastor. If you don't have a cast iron skillet, a broiler on high can mimic the 'trompo' char; just spread the meat on a sheet pan. Ensure your skillet is screaming hot before adding the meat to get those crispy, caramelized bits without overcooking the center.
🍽️ Serving Suggestions
Pair with a cold Mexican Lager or a crisp Hibiscus (Jamaica) Agua Fresca. Serve with a side of Frijoles Charros (cowboy beans) for a hearty meal. Provide a variety of salsas, specifically a spicy Salsa Roja and a tangy Salsa Verde. Offer grilled spring onions (cebollitas) on the side for an authentic taqueria experience.