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Mexico

Tacos al Pastor

Tacos al pastor grew out of the shawarma that Lebanese immigrants brought to Mexico, with dried chiles and achiote taking over from the original spices. In taquerías, the pork turns on a vertical spit called a trompo. This home method swaps the spit for a very hot cast-iron skillet, and the point is the same: thin slices of marinated pork with charred edges. Cook in small batches, because a crowded pan steams the meat and you lose the char.

Prep
5 hr 15 min
Cook
35 min
Total
5 hr 50 min
Serves
6

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An illustration of Tacos al Pastor
Tacos al Pastor, illustrated for Tastybop

Ingredients

  • 2 1/2 lb (1.1 kg) boneless pork shoulder
  • 6 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1/2 cup (120 ml) canned pineapple juice
  • 1/4 cup (60 ml) white vinegar
  • 2 oz (55 g) achiote paste
  • 4 garlic cloves
  • 1 tsp ground cumin
  • 1 tsp dried oregano, preferably Mexican
  • 1/4 tsp ground cloves
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 fresh pineapple, peeled, cored and cut into 1/2-inch (1 cm) slices
  • 2 tbsp vegetable oil
  • 18 small corn tortillas
  • 1 white onion, finely chopped
  • 1 cup (16 g) chopped cilantro
  • 2 limes, cut into wedges
  • Salsa verde, to serve

Instructions

  1. Freeze the pork for 30 minutes so it firms up, then slice it across the grain into 1/4-inch (6 mm) slices.
  2. Toast the guajillo and ancho chiles in a dry skillet over medium heat for about 30 seconds per side, until pliable and fragrant. Don't let them blacken, or the marinade turns bitter. Cover with hot water and soak for 20 minutes.
  3. Drain the chiles and put them in a blender with the pineapple juice, vinegar, achiote, garlic, cumin, oregano, ground cloves, salt and pepper. Blend until completely smooth, adding a splash of water if the blades stall.
  4. Coat every slice of pork with the marinade. Cover and refrigerate for at least 4 hours and up to 24.
  5. Heat a large cast-iron skillet over high heat. Sear the pineapple slices in the dry pan for 2 to 3 minutes per side, until charred in spots, then chop them. Wipe out the skillet.
  6. Add 2 teaspoons of the oil and a single layer of pork, scraping off excess marinade. Cook for 2 to 3 minutes per side, until charred at the edges and 145°F (63°C) in the thickest piece. Move to a plate and repeat in batches, adding oil as needed. Discard any leftover marinade.
  7. Let the pork rest for at least 3 minutes, then chop it into small pieces and toss with any juices from the plate.
  8. Warm the tortillas in the hot skillet for 30 seconds per side and stack them in a clean towel. Fill with pork and pineapple, then top with onion, cilantro, a squeeze of lime and salsa.

Tips

  • Use canned juice for the marinade. Fresh pineapple contains an enzyme that can turn the meat mushy during a long soak, while canned juice has been heated enough to stop it.
  • If achiote paste is hard to find, look in Latin grocery stores or online. Sweet paprika gives a similar color but not the same earthy flavor.
  • If your kitchen fills with smoke, lower the heat to medium-high and open a window. The sugars in the marinade burn fast, so wipe the skillet between batches.

Did you know?

  • Tacos al pastor were inspired by shawarma brought by Lebanese immigrants.
  • Al pastor means shepherd style, after lamb roasted on a spit.
  • The pork turns on a tall spit called a trompo, meaning spinning top.

Questions

What does al pastor mean?

It means shepherd style in Spanish, a nod to the spit-roasted lamb that influenced the dish. Mexican al pastor is made with pork.

Can I make tacos al pastor without a trompo?

Yes, and this recipe does. You won't get the shaved layers of a vertical spit, but thin slices and a hot skillet give you a very good char.

What cut of pork is best for al pastor?

Pork shoulder, also sold as Boston butt. It has enough fat to stay juicy over high heat. Pork loin dries out more easily.

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