Tacos al Pastor is a popular Mexican street food that perfectly encapsulates the fusion of Middle Eastern and Mexican culinary traditions. Originally inspired by the Lebanese method of cooking meat on a spit, this dish features marinated pork seasoned with a blend of dried chilies, spices, and pineapple, then slowly cooked on a vertical rotisserie. The meat is shaved off in thin slices, capturing a crispy exterior and juicy interior.
These succulent pork slices are then tucked into small, soft corn tortillas and typically topped with diced onions, fresh cilantro, and additional pineapple chunks, adding a sweet and tangy contrast to the savory meat. A squeeze of lime juice and a dab of salsa verde or roja can enhance the flavors. Tacos al Pastor are celebrated for their delightful combination of sweet, spicy, and savory elements, making them a beloved choice among taco fans looking for a deeply flavorful and satisfying meal.
AuthorJulia ForesekCategoryMain Course, MexicanDifficultyIntermediatePrepare the Marinade:
In a blender, combine the soaked and drained guajillo and ancho chilies, garlic, white vinegar, pineapple juice, achiote paste, cumin, oregano, cloves, salt, and pepper. Blend until smooth.
Marinate the Pork:
Place the thinly sliced pork in a large bowl or resealable plastic bag. Pour the marinade over the pork, ensuring all pieces are well-coated. Refrigerate and let marinate for at least 3 hours, preferably overnight.
Cook the Pork:
If using a grill: Preheat your grill to medium-high heat. Grill the marinated pork slices for about 2-4 minutes on each side, until charred and cooked through.
If using an oven: Preheat the oven to 400°F (200°C). Spread the pork slices on a baking sheet and roast for about 20-30 minutes, turning halfway through, until slightly charred and cooked.
Prepare Tacos:
Warm the corn tortillas on a skillet or directly over a low flame until soft and slightly charred.
Slice the cooked pork into smaller pieces.
Assemble the Tacos:
On each tortilla, place a portion of the sliced pork, a few pieces of diced pineapple, some chopped red onion, and a sprinkle of fresh cilantro.
Serve with lime wedges on the side for squeezing over the tacos.
Ingredients
Directions
Prepare the Marinade:
In a blender, combine the soaked and drained guajillo and ancho chilies, garlic, white vinegar, pineapple juice, achiote paste, cumin, oregano, cloves, salt, and pepper. Blend until smooth.
Marinate the Pork:
Place the thinly sliced pork in a large bowl or resealable plastic bag. Pour the marinade over the pork, ensuring all pieces are well-coated. Refrigerate and let marinate for at least 3 hours, preferably overnight.
Cook the Pork:
If using a grill: Preheat your grill to medium-high heat. Grill the marinated pork slices for about 2-4 minutes on each side, until charred and cooked through.
If using an oven: Preheat the oven to 400°F (200°C). Spread the pork slices on a baking sheet and roast for about 20-30 minutes, turning halfway through, until slightly charred and cooked.
Prepare Tacos:
Warm the corn tortillas on a skillet or directly over a low flame until soft and slightly charred.
Slice the cooked pork into smaller pieces.
Assemble the Tacos:
On each tortilla, place a portion of the sliced pork, a few pieces of diced pineapple, some chopped red onion, and a sprinkle of fresh cilantro.
Serve with lime wedges on the side for squeezing over the tacos.
Notes
Perfect Beverage Pairing:
- Mexican Lager: A light and crisp Mexican lager complement the spicy and sweet flavors of the Tacos al Pastor.
- Agua Fresca de Piña: A pineapple agua fresca would echo the pineapple in the tacos and provide a refreshing counterbalance to the spices.
