Tacos al Pastor
The Fusion That Conquered the World
There's a culinary love story between Mexico and Lebanon that few know. When Lebanese immigrants arrived in Mexico in the early 20th century, they brought shawarma with them. Mexicans, with their innate ability to adopt and improve everything they touch, transformed it into something completely new: al Pastor. They swapped lamb for pork, added achiote, chile, and—this is genius—a pineapple on top of the trompo.
recipe.ingredients
- 2 lbs pork shoulder, thinly slicedPreferably shoulder or leg
- 3.5 oz achiote paste
- 4 guajillo chiles, seededSoaked in hot water 20 min
- 2 ancho chiles, seeded
- ½ cup pineapple juice
- ¼ cup white vinegar
- 4 garlic cloves
- 1 tsp cumin
- 1 tsp Mexican oregano
- ½ fresh pineapple, thinly sliced
- Small corn tortillas
- White onion, finely chopped
- Fresh cilantro, chopped
- Limes for serving
- Salt to taste
recipe.nutrition
Per serving
380
recipe.calories
28g
recipe.protein
24g
recipe.carbs
18g
recipe.fat
recipe.history
Tacos al Pastor are a beautiful example of culinary fusion. Lebanese immigrants who arrived in Mexico in the early 1900s brought the technique of cooking meat on a vertical spit (shawarma). Mexican cooks adapted it using pork instead of lamb, marinated it in local spices and achiote, and crowned the spit with pineapple. The result became one of Mexico's most iconic street foods.
recipe.preparation
- 1
Start by preparing the adobo: blend the soaked chiles (drained) with achiote paste, pineapple juice, vinegar, garlic, cumin, oregano, and a tablespoon of salt. It should be a thick, aromatic paste that smells like pure Mexican magic.
- 2
Place the pork slices in a large container and coat generously with the adobo, making sure every piece is covered. Cover and refrigerate at least 4 hours, ideally overnight.
- 3
When ready to cook, preheat a cast iron skillet or griddle over high heat.
- 4
Cook the marinated pork in batches without crowding, until well browned and slightly charred on the edges. The achiote caramelizes creating that dark, delicious crust we're looking for.
- 5
On the same griddle, grill the pineapple slices until caramelized on both sides, about 2 minutes per side.
- 6
Chop the meat into small pieces with a sharp knife. Mix with some chopped grilled pineapple.
- 7
Heat the tortillas directly over flame or on a comal until soft and pliable, with some char marks.
- 8
Assemble the tacos: double tortilla (this is law), a generous portion of meat, onion, cilantro, and a piece of pineapple. Serve with lime and your favorite salsa.
recipe.modeChef
From the trompo to your kitchen with professional style
The best taqueros have secrets that transform good tacos into transcendental experiences. Here are some of them.
- Add a little melted pork fat to the adobo for juicier, shinier meat.
- If you have a grill, cook the meat over charcoal for that authentic taquería smoke flavor.
- Make a grilled pineapple salsa: blend caramelized pineapple with toasted árbol chile, garlic, and salt. It's addictive.
- Tortillas should be freshly made or heated with a little lard for that perfect texture.
recipe.tips
- •If you can't find achiote paste, mix 3 tbsp paprika with 1 tsp cumin, ½ tsp oregano, and a little vinegar.
- •The meat should be cut very thin, almost transparent, to absorb the adobo well and cook quickly.
- •Freeze the meat 30 minutes before slicing to make thin cuts easier.
- •The adobo can be prepared a week ahead and stored in the refrigerator. It actually improves with time.
recipe.specialTrick
The secret of the best taqueros is the 'sweat': when the meat is almost ready, cover it with the tortillas directly on the griddle for 30 seconds. The tortillas absorb the juices and aroma of the meat, becoming slightly shiny and fragrant. This is the difference between a good taco and an unforgettable one.
recipe.faq
While the traditional vertical spit creates unique charred edges, you can achieve excellent results on a cast iron skillet or grill. The key is high heat and not overcrowding the pan.
Pork shoulder (Boston butt) or leg are ideal. They have the right balance of meat and fat for tender, flavorful tacos. Slice thin against the grain.
Minimum 4 hours, but overnight (12-24 hours) is best. The acids in pineapple juice help tenderize the meat. Don't go beyond 48 hours or the texture may become mushy.
While not strictly required, the pineapple is essential to authentic al pastor. It adds sweetness, acidity, and helps tenderize the meat. Grilled pineapple is particularly delicious.
