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Red Al Pastor Tacos (Traditional Chilli Adobo)

Name: Red Al Pastor Tacos (Traditional Chilli Adobo)
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Cuisine: Mexican
Ingredients: 200 g Fresh pineapple; 1 bunch Fresh coriander; 4 Dried ancho chillies; 2 Dried mulato chillies; 800 g Pork leg; 4 Dried guajillo chillies; 3 tbsp Annatto paste; 24 Small corn tortillas

75 min (45 prep + 30 cook) Medium 6 servings Ciudad de México / Puebla

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 30 Mar 2026

Pork marinated in red chilli and annatto adobo, grilled on a spit. Traditional al pastor variant.

About this recipe

Pork marinated in a deep red adobo of ancho, guajillo and mulato chillies with annatto and spices, grilled on a vertical spit. The more traditional red version of al pastor.

History & Origin

Red al pastor tacos represent the version closest to the historical origin of this iconic Mexican dish. The story of pastor is one of extraordinary cultural fusion: Lebanese immigrants who arrived in Mexico in the early 20th century brought with them the shawarma technique - marinated meat roasted on a vertical spit - which Mexicans radically transformed with chillies, annatto and pineapple, creating something entirely new. "Red pastor" is distinguished from the conventional pastor many know by the more intense, deeper colour of its adobo, which dispenses with artificial colourings and is based entirely on dried chillies: ancho, guajillo and mulato primarily. These three chillies, when correctly toasted and ground with annatto, spices and vinegar, create a deep vermilion adobo with a more complex, earthy flavour profile. This "red" version is particularly associated with neighbourhood taqueras of Mexico City, Puebla and the Bajío, where more traditional taqueros insist on the purity of the adobo. The result is darker meat with more character. The al pastor taco tradition in Mexico is so important that in 2019 it was recognised as part of the intangible cultural heritage. The best pastor stalls have carefully guarded adobo recipes passed down through generations.

Estimated cost

£9.80

Total cost

£1.63

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

390

Calories

28g

Protein

26g

Carbohydrates

20g

Fat

Fibre

620mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Soak 4 ancho, 4 guajillo and 2 mulato chillies in hot water for 25 minutes. Drain, reserve water. Lightly toast all dried chillies on a griddle before soaking for deeper flavour.
💡 Toasting is key for complex flavour: 30 seconds per side.
2
Blend the soaked chillies with 3 tablespoons annatto paste, 4 garlic cloves, half an onion, 1 teaspoon cumin, 1 teaspoon oregano, 1/2 teaspoon black pepper, a pinch of ground cloves, 3 tablespoons white vinegar and salt. Blend with soaking water to a smooth paste.
3
Slice 800g pork leg into very thin fillets (3-4mm). Cover completely with the red adobo. Marinate in the fridge at least 8 hours, ideally 24 hours.
💡 Marinating time is fundamental: no less than 8 hours.
4
Without a spit: cook the marinated fillets on a very hot griddle or pan, 2-3 minutes per side, in small batches so they brown rather than steam. Chop finely.
💡 A very hot griddle caramelises the adobo: that's what we're after.
5
Warm small corn tortillas. Serve with grilled fresh pineapple, chopped white onion, coriander, lime and taquera green salsa.
💡 Grilled pineapple is not optional: its acidity balances the pork fat.