Tacos al Pastor

About this recipe

Tacos al pastor are arguably the most famous tacos in Mexico and the world. They were born from a fusion of the shawarma technique brought by Lebanese immigrants and traditional Mexican flavors. The pork is marinated in a blend of chiles, achiote paste, and spices, stacked on a vertical spit, and slowly cooked as it turns in front of the flame. They are served in small tortillas with pineapple, onion, cilantro, and salsa. At home, they can be prepared in a skillet or oven with delicious results.

1. 1

   Remove the veins and seeds from the guajillo and ancho chiles. Toast for 30 seconds on each side on a dry griddle, then soak in hot water for 15 minutes.

   
2. 2

   Blend the soaked chiles with the achiote paste, vinegar, garlic, cumin, black pepper, cloves, oregano, and a splash of the soaking water until very smooth.

   

   💡 Achiote paste (recado rojo) is essential for the authentic al pastor color and flavor. It can be found in Latin American grocery shops.

3. 3

   Cut the pork into thin steaks of 3-4 mm. Coat thoroughly with the marinade, cover, and refrigerate for at least 2 hours, or ideally overnight.

   
4. 4

   Cut the pineapple slices into medium-sized chunks.

   
5. 5

   Heat a large skillet or griddle over high heat. Cook the pork steaks for 2-3 minutes on each side until charred at the edges and cooked through. Chop into small pieces.

   
6. 6

   In the same pan, sear the pineapple chunks for 2-3 minutes on each side until golden and caramelized.

   
7. 7

   Warm the tortillas on a dry griddle until soft and pliable.

   
8. 8

   Assemble the tacos: place chopped al pastor meat on each tortilla, top with pineapple, diced onion, chopped cilantro, and a squeeze of lime. Serve with salsa.