Tacos al Pastor

Tacos al pastor is one of Mexico’s most iconic street foods, born from the fusion of Lebanese shawarma traditions brought by immigrants in the early 20th century and Mexican culinary ingenuity. The marinated pork is traditionally cooked on a vertical spit called a trompo, with a pineapple perched on top, slowly basting the meat with sweet, tangy juice as it rotates.

Ingredients

Adobo Marinade

• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1/2 cup pineapple juice
• 3 tbsp white vinegar
• 4 cloves garlic
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground cloves
• 1 tsp smoked paprika
• 1 tbsp achiote paste
• 1 tsp salt
• 1/2 tsp black pepper

Pork & Toppings

• 2.5 lbs boneless pork shoulder, sliced into 1/4-inch thin sheets
• 1 fresh pineapple, cored and cut into 1/2-inch rings
• 1 medium white onion, diced
• 1 bunch fresh cilantro, chopped
• 3 limes, cut into wedges
• 16 small corn tortillas
• Salsa verde or salsa roja for serving

Instructions

1. Toast the chiles: Heat a dry skillet over medium heat. Toast guajillo and ancho chiles for 30 seconds per side until fragrant. Transfer to a bowl, cover with hot water, and soak for 15 minutes. Drain.
2. Blend the marinade: Combine soaked chiles, pineapple juice, vinegar, garlic, cumin, oregano, cloves, paprika, achiote paste, salt, and pepper in a blender. Blend until smooth.
3. Marinate the pork: Place thinly sliced pork in a large bowl. Pour marinade over and toss to coat. Refrigerate at least 2 hours, ideally overnight.
4. Cook the pork: Preheat oven to 400 degrees F. Layer marinated pork on a wire rack over a baking sheet. Roast 20-25 minutes until edges are charred. Or cook in a hot cast iron skillet.
5. Grill the pineapple: Sear pineapple rings over high heat 2-3 minutes per side until caramelized. Dice into small pieces.
6. Chop and assemble: Chop cooked pork into bite-sized pieces. Warm tortillas in a dry skillet. Double-stack tortillas, add pork, pineapple, onion, cilantro, and lime.

Pro Tips

• Partially freeze the pork for 30 minutes before slicing for thinner, more even pieces that absorb more marinade.
• Achiote paste gives the most authentic flavor and color. Substitute with extra smoked paprika and a pinch of turmeric if unavailable.
• Overnight marinating produces the best results as the pineapple juice tenderizes the meat beautifully.

Serving Suggestions

Serve family-style with all toppings in separate bowls. Pair with Mexican street corn, refried beans, and ice-cold beer or agua fresca.

Prep Time: 30 minutes (plus marinating) | Cook Time: 30 minutes | Servings: 4 (16 tacos)

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