Tacos al Pastor
Mexico City's iconic street food featuring thinly sliced pork marinated in a vibrant achiote-chile paste, traditionally cooked on a vertical spit (trompo), then shaved and served on warm corn tortillas with sweet pineapple, sharp onion, fresh cilantro, and a squeeze of lime.
🧂 Ingredients
- 1.5 kg Pork shoulder(Trim excess fat and slice very thinly, about 1/8-inch thick. If difficult to slice thinly, partially freeze the pork for 30-60 minutes.)
- 6 Dried guajillo chiles(Stems and seeds removed.)
- 2 tbsp Achiote paste(Look for annatto paste, often found in Latin American markets or the international aisle.)
- 1/2 Fresh pineapple(Reserve about 1/2 cup of juice for the marinade. Cut the other half into 1/2-inch thick rings or chunks for grilling.)
- 60 ml White vinegar(About 1/4 cup.)
- 4 cloves Garlic(Peeled.)
- 24 Corn tortillas(Small street taco size.)
- 1 White onion(Finely diced, for serving.)
- 1 cup Fresh cilantro(Chopped, for serving.)
- 4 Limes(Cut into wedges, for serving.)
- 1 cup Salsa verde(Or your favorite salsa, for serving.)
- to taste Salt
- 1 tbsp Vegetable oil(For cooking if not using a vertical spit.)
👨🍳 Instructions
- 1
Prepare the marinade: Place the stemmed and seeded guajillo chiles in a bowl and cover with boiling water. Let them soak for about 15-20 minutes, until softened. Drain the chiles. In a blender, combine the softened guajillo chiles, achiote paste, reserved pineapple juice (about 1/2 cup), white vinegar, peeled garlic cloves, and a pinch of salt. Blend until completely smooth. If the mixture is too thick, add a tablespoon or two of water to reach a thick, paste-like consistency.
⏱️ 20 minutes - 2
Marinate the pork: Place the thinly sliced pork shoulder in a large bowl or a resealable plastic bag. Pour the blended marinade over the pork, ensuring every slice is coated. Massage the marinade into the meat. Cover the bowl or seal the bag and refrigerate for at least 8 hours, or preferably overnight (up to 24 hours) for maximum flavor infusion.
⏱️ 12-24 hours - 3
Cook the pork: If using a vertical spit (trompo), skewer the marinated pork slices tightly onto the spit, layering them to form a compact cylinder. Cook over medium-high heat, rotating slowly, until the exterior is deeply browned and slightly charred. Shave off thin slices as it cooks. If not using a trompo, heat 1 tablespoon of vegetable oil in a large skillet or cast-iron pan over medium-high heat. Working in batches to avoid overcrowding the pan, sear the marinated pork slices until deeply browned and slightly crispy on the edges, about 3-4 minutes per side. Remove pork from the pan and set aside.
⏱️ 20-30 minutes - 4
Grill the pineapple: While the pork is cooking or resting, grill the pineapple rings or chunks over medium-high heat for about 3-5 minutes per side, until lightly charred and caramelized. Remove from heat and let cool slightly. Chop the grilled pineapple into smaller, bite-sized pieces.
⏱️ 10 minutes - 5
Prepare the tortillas: Warm the corn tortillas by heating them briefly on a dry skillet, griddle, or directly over a low gas flame until pliable and slightly puffed. You can also wrap them in a damp cloth and microwave for 30 seconds. For extra stability, use two tortillas per taco.
⏱️ 5 minutes - 6
Assemble the tacos: Place a generous portion of the cooked, shaved (or chopped) al pastor pork onto the warm tortillas. Top with a spoonful of the chopped grilled pineapple, finely diced white onion, and fresh cilantro. Serve immediately with lime wedges on the side for squeezing and salsa verde for drizzling.
⏱️ 10 minutes
💡 Pro Tips
- ✓Traditional tacos al pastor are cooked on a vertical spit called a 'trompo', similar to shawarma or doner kebab. This method allows the fat to baste the meat as it cooks, creating incredible flavor and texture.
- ✓Achieving a good char on the edges of the pork is crucial for authentic flavor. Don't be afraid of a little browning!
- ✓For easier slicing of the pork, partially freeze it for 30-60 minutes before cutting. This makes it firmer and easier to slice thinly.
- ✓Double up your tortillas (use two per taco) for better structural integrity, especially if your tortillas are thin or the filling is generous.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Al Pastor Style Chicken: Substitute thinly sliced chicken thighs for pork and marinate as directed. Adjust cooking time accordingly.
- Campechano: Mix the al pastor pork with thinly sliced grilled steak or crispy fried chorizo for a richer, mixed-meat taco.