📝 About This Recipe
Born from the fusion of Lebanese shawarma techniques and vibrant Mexican ingredients, Tacos al Pastor is the undisputed king of Mexico City street food. This recipe captures that iconic 'trompo' flavor at home using thinly sliced pork shoulder marinated in a rich, smoky achiote-chile adobo. The magic lies in the balance of earthy spices, tangy vinegar, and the caramelized sweetness of fresh pineapple that cuts through the savory richness of the meat.
🥗 Ingredients
The Pork
- 3 pounds Pork Shoulder (Butt) (sliced very thin, about 1/8 inch thick)
The Adobo Marinade
- 5 pieces Guajillo Chiles (stemmed and seeded)
- 2 pieces Ancho Chiles (stemmed and seeded)
- 3.5 ounces Achiote Paste (one standard small block)
- 1/2 cup Pineapple Juice (unsweetened)
- 1/4 cup Apple Cider Vinegar
- 4 cloves Garlic (peeled)
- 1 teaspoon Dried Mexican Oregano
- 1 teaspoon Ground Cumin
- 2 teaspoons Salt (plus more to taste)
Assembly and Garnish
- 1/2 piece Fresh Pineapple (peeled, cored, and sliced into rounds)
- 24 pieces Corn Tortillas (small street-taco size)
- 1 small White Onion (finely diced)
- 1 bunch Fresh Cilantro (finely chopped)
- 3 pieces Limes (cut into wedges)
- 1 cup Salsa Verde (for serving)
👨🍳 Instructions
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1
Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt.
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2
Place the toasted chiles in a bowl of boiling water and let them soak for 15 minutes until soft and pliable.
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3
In a blender, combine the soaked chiles, 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 heavy-duty zip-top bag. Pour the marinade over the meat, ensuring every slice is thoroughly coated.
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5
Refrigerate and marinate for at least 4 hours, though overnight (up to 24 hours) is highly recommended for the best flavor and texture.
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6
When ready to cook, preheat a large cast-iron skillet or griddle over medium-high heat with a tablespoon of oil.
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7
Grill the pineapple rounds for 3-4 minutes per side until charred and caramelized. Remove, dice into small pieces, and set aside.
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8
Work in batches to avoid crowding the pan. Lay the marinated pork slices flat in the hot skillet. Cook for 2-3 minutes per side until you get charred, crispy edges.
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9
Once cooked, stack a few slices of pork and roughly chop them into bite-sized pieces. Keep the meat warm in a bowl covered with foil.
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10
Wipe the skillet clean and quickly warm the corn tortillas for 30 seconds per side until soft and pliable.
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11
To assemble, stack two tortillas (street style), pile on a generous portion of the chopped pork, and top with a few pieces of charred pineapple.
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12
Garnish with a sprinkle of diced white onion, fresh cilantro, and a squeeze of lime juice. Serve immediately with your favorite salsa.
💡 Chef's Tips
For the easiest slicing, place the pork shoulder in the freezer for 45-60 minutes before cutting to firm it up. If you don't have a cast iron skillet, a broiler works well; spread the meat on a sheet pan and broil until the edges are crispy. Do not skip the achiote paste; it provides the signature deep red color and earthy flavor essential to Al Pastor. Ensure your skillet is smoking hot before adding the meat to achieve the 'street food' char without overcooking the center. Always use two tortillas per taco to prevent the juices from breaking the base.
🍽️ Serving Suggestions
Pair with a 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 wonderful smoky sweetness. Offer a variety of salsas, specifically a spicy Salsa Verde or a creamy Avocado Salsa. Finish the meal with cinnamon-dusted churros for a classic dessert pairing.