Tacos al Pastor
Tacos al Pastor
The iconic Mexico City street taco featuring thinly sliced pork marinated in a vibrant achiote-chile sauce with pineapple. Traditionally cooked on a vertical spit (trompo), this home version uses a hot skillet to achieve similar caramelized, slightly charred edges.
Ingredients
- 2 lbs boneless pork shoulder, thinly sliced
- 3.5 oz achiote paste🔄 Swap available
- 3 pieces guajillo chiles🔄 Swap available🌶️ Chile info
- 0.5 cup pineapple juice
- 2 tbsp white vinegar
- 3 pieces garlic cloves
- 0.5 tsp cumin
- 0.5 tsp black pepper
- 1 tsp salt
- 4 rings pineapple slices
- 18 pieces small corn tortillas
- 0.5 cup white onion, finely diced
- 0.5 cup fresh cilantro, chopped
- 6 pieces lime wedges
- 0.5 cup salsa verde
Instructions
- 1
Remove stems and seeds from guajillo chiles. Toast in a dry skillet for 30 seconds per side, then soak in hot water for 15 minutes.
- 2
Blend soaked chiles with achiote paste, pineapple juice, vinegar, garlic, cumin, pepper, salt, and ½ cup of the chile soaking liquid until very smooth.
- 3
Place thinly sliced pork in a large bowl or zip-lock bag. Pour the marinade over the pork and toss to coat evenly. Refrigerate for at least 2 hours, or overnight for best results.
- 4
Heat a large cast-iron skillet or griddle over high heat. Cook the marinated pork in batches without crowding, about 3–4 minutes per side until charred at the edges and cooked through.
- 5
In the same hot pan, sear pineapple rings for 1–2 minutes per side until caramelized. Dice the grilled pineapple.
- 6
Warm corn tortillas on the griddle for about 30 seconds per side.
- 7
Assemble tacos by placing pork on doubled-up tortillas, topped with diced grilled pineapple, onion, cilantro, a squeeze of lime, and salsa verde.
Chef's Tips
Freeze the pork for 30 minutes before slicing to get paper-thin cuts. The thinner the meat, the better the caramelization and the more authentic the texture.
