Authentic Tacos al pastor Recipe Mexico, North America
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Tacos al pastor is a celebrated Mexican dish that features thinly sliced pork marinated in a rich blend of dried chilies, spices, onion, and pineapple, that’s cooked on a vertical spit known as a "trompo." This dish owes its origins to the Lebanese immigrants who settled in Mexico in the early 20th century, introducing the method of cooking meat on a vertical spit, much like the shawarma of their homeland. The preparation process begins with marinating the pork shoulder slices in a vibrant mixture of one to three kinds of chili peppers (guajillo, ancho, or chipotle peppers), combined with achiote paste, vinegar, pineapple juice, and an array of herbs and spices, most notably cumin, Mexican oregano, clove, garlic, and pepper. The marinated pork is then layered onto a vertical spit, with a whole onion and pineapple often placed at the top and bottom, respectively. Cooked slowly beside an open flame, the meat is caramelized on the outside while remaining tender and juicy inside. ... Read more
Cooking tips
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meat
The traditional choice is pork shoulder, but loin, leg, and neck are also used. -
marinade
The traditional marinade will have achiote paste, although, in some Mexican taquerias, they forgo the achiote, use only chile peppers, and add tomatoes for color and flavor. Typical tacos al pastor marinade will also have vinegar and pineapple juice, which some replace with orange juice. The meat must marinate for several hours for flavors to penetrate the meat and the salt to soften it. -
serving
Tacos al pastor are served topped with grilled pineapple, chopped white onion, cilantro, salsa, and a squeeze of lime juice. The traditional choice is red salsa made with chile peppers and tomatoes, which complements the pork, although green salsa is an equally good choice.
Authentic and Home-Style Tacos al Pastor
PREP 30min
COOK 50min
RESTING 12h
READY IN 13h 20min
The following recipe honors the tradition of tacos al pastor by focusing on traditional ingredients yet making the preparation suitable for home cooks. The meat is marinated in a rich adobo that blends guajillo peppers, achiote paste, and pineapple juice, and the recipe offers various options for cooking the marinated pork, whether you prefer frying, grilling, broiling, or using a vertical rotisserie, ensuring a delicious outcome no matter your kitchen setup. The recipe is courtesy of Mely Martinez, a blogger behind the popular MexicoInMyKitchen.com website, cook, and the author of the award-winning cookbook The Mexican Home Kitchen.
Ingredients
FOR ADOBO MARINADE
1 oz (30g) guajillo peppers cleaned and seed removed, about 4 peppers
1 oz (30g) achiote paste
¼ cup (60 ml) pineapple juice you could use the juices from the sliced pineapple can
¼ cup (60 ml) white vinegar
3 garlic cloves
1 tsp Mexican oregano
½ tsp ground cumin
¼ tsp ground black pepper
2 cloves
1 ¼ tsp salt
FOR TACOS
2 lbs (900g) pork butt shoulder cut in ⅓ inch steaks
salt and pepper to season the meat
1 medium size white onion cut in slices
1 can of pineapple rings
1 medium size bunch of cilantro washed and finely chopped
1 medium size onion finely chopped
12 corn tortillas
a good spicy salsa of your choice
Preparation
First, make the marinade. Begin by simmering the peppers in a saucepan filled with water over medium heat until they soften. After cooling and draining them, blend the peppers with vinegar, pineapple juice, spices, and achiote paste until smooth. Strain this mixture through a fine sieve to achieve an even consistency.
Season your meat with salt and pepper, then combine it with the marinade in a large bowl. Use a pastry brush for an even coat. Allow the meat to marinate for at least 4 hours, or preferably overnight, for the best flavor infusion.
To cook in the frying pan, slice the meat into thin strips after marinating and remove any excess marinade. Heat 1 to 2 tablespoons of oil in the pan until it sizzles upon adding the meat. Cook the meat with onion and pineapple slices, turning frequently to ensure it doesn't stick.
For cooking in a vertical rotisserie, layer the meat with onion and pineapple slices on the spit. Let excess marinade drip off for about 20 minutes before cooking. It typically takes an hour to cook 2 pounds (900g) of meat. After cooking, thinly shave the meat off and briefly pan-sear it in a hot skillet for a taqueria-style crispy finish.
Another method is broiling, which is ideal for achieving a charred effect. Skewer the meat kabob-style with onion and pineapple in between. It should take about 20 minutes to cook, with at least two rotations for even cooking.
Grilling is also an excellent option. Whether using gas or charcoal, grill the marinated meat until perfectly cooked.
For serving, slice the cooked meat finely and arrange on warm tortillas. Garnish your tacos with chopped onion, cilantro, pineapple slices, and your choice of salsa.
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