Tacos al Pastor
These tacos al pastor are smoky, tangy, and lightly sweet, with thin slices of pork seared until caramelised at the edges and finished with juicy pineapple. Wrapped in warm corn tortillas and topped simply with onion, cilantro, and lime, they deliver the classic taquería balance of savoury, bright, and fresh.
Ingredients
Adobo
- 300 gpork shoulder, thinly sliced
- 25 gachiote paste
- 1 small (6 g)guajillo chilli, stemmed and seeded
- 60 mlpineapple juice
- 40 gwhite onion, roughly chopped
- 2garlic cloves
- 15 mlwhite vinegar
- 1 gdried oregano
- 1 gground cumin
- 4 gfine salt
- 1 gblack pepper
Piña y guarniciones
- 120 gfresh pineapple, small dice
- 50 gwhite onion, finely diced
- 10 gfresh cilantro, chopped
- 1 limelime, cut into wedges
Para cocinar y servir
- 6 small (150 g)corn tortillas
- 10 mlneutral oil
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •For the best quick version, slice the pork very thinly; this gives more surface area for the adobo and helps mimic the charred edges of true trompo-roasted pastor.
- •If you have time beyond 30 minutes, marinate the pork for 2-12 hours in the refrigerator for deeper flavour.
- •A cast-iron pan gives the best browning. Avoid crowding the pan or the meat will release liquid and stew instead of caramelising.
- •Serve with salsa roja or salsa verde if desired, though classic tacos al pastor are excellent with just onion, cilantro, pineapple, and lime.
Background
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.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free