Tacos al Pastor

Nutrition · per serving

Steps

1. 1

   Put a dry frying pan over medium heat and toast the guajillo chilli for 20-30 seconds per side until fragrant and slightly pliable, not darkened. Transfer to a bowl, cover with hot water, and soak for 5 minutes to soften.

   1 small (6 g) guajillo chilli, stemmed and seeded
2. 2

   Meanwhile, slice the pork shoulder as thinly as possible; partially freezing it for 10 minutes beforehand makes this easier if needed. In a blender, combine the softened guajillo, achiote paste, pineapple juice, roughly chopped onion, garlic, vinegar, oregano, cumin, salt, and black pepper. Blend to a smooth, thick adobo.

   300 g pork shoulder, thinly sliced25 g achiote paste60 ml pineapple juice40 g white onion, roughly chopped2 garlic cloves15 ml white vinegar1 g dried oregano1 g ground cumin4 g fine salt1 g black pepper1 small (6 g) guajillo chilli, stemmed and seeded
3. 3

   Toss the sliced pork thoroughly with the adobo and let it stand for 10 minutes at room temperature while you prepare the garnishes. This short rest won't replace a long marinade, but thin slicing helps the flavour penetrate quickly.

   300 g pork shoulder, thinly sliced
4. 4

   Dice the pineapple, finely dice the onion, chop the cilantro, and cut the lime into wedges. Keep the garnishes separate for easy taco assembly.

   120 g fresh pineapple, small dice50 g white onion, finely diced10 g fresh cilantro, chopped1 lime lime, cut into wedges
5. 5

   Heat a large heavy frying pan or cast-iron skillet over medium-high heat. Add the oil, then spread the pork in a single layer; cook in 2 batches if needed so it sears rather than steams. Cook for 3-4 minutes, stir, then cook 3-4 minutes more until the pork is cooked through, lightly charred at the edges, and any sauce clinging to the meat has caramelised.

   10 ml neutral oil300 g pork shoulder, thinly sliced
6. 6

   Add the diced pineapple to the pan for the final 1-2 minutes and toss with the pork just until warmed and lightly caramelised. Taste a piece and adjust with a squeeze of lime at the table rather than adding more salt now.

   120 g fresh pineapple, small dice300 g pork shoulder, thinly sliced
7. 7

   Warm the tortillas directly over a gas flame for a few seconds per side or in a dry pan for about 30 seconds per side until soft and flexible. Keep them wrapped in a clean towel so they stay warm and do not crack.

   6 small (150 g) corn tortillas
8. 8

   Assemble the tacos by dividing the pork and pineapple among the warm tortillas. Top with diced onion and cilantro, and serve immediately with lime wedges for squeezing over.

   6 small (150 g) corn tortillas300 g pork shoulder, thinly sliced120 g fresh pineapple, small dice50 g white onion, finely diced10 g fresh cilantro, chopped1 lime lime, cut into wedges

Origin & History

Tacos al pastor developed in central Mexico, especially Mexico City and Puebla, influenced by Lebanese immigrants who brought spit-roasted shawarma techniques in the early 20th century. Mexican cooks adapted the method using pork, dried chillies, achiote, and pineapple, creating the now-iconic taco cooked on a vertical trompo.