Tacos al Pastor
The Quirky Foodster Team
Ingredients
- Pork shoulder, thinly sliced — 800 g (1.75 lb)
- Dried guajillo chiles, seeded — 4
- Dried ancho chiles, seeded — 2
- Garlic — 2 cloves
- Pineapple juice — 1/4 cup (60 ml / 2 fl oz)
- Vinegar — 2 tbsp
- Ground cumin — 1 tsp
- Dried oregano — 1 tsp
- Salt — to taste
- Small corn tortillas — 16
- Diced fresh pineapple — 1 cup (150 g / 5 oz)
- Onion, finely chopped — 1/2
- Chopped coriander — 1/4 cup (15 g / 0.5 oz)
- Lime wedges, to serve
Method
- Toast the guajillo and ancho chiles briefly in a dry pan, then soak in hot water for 10 minutes until softened.
- Blend the softened chiles with the garlic, pineapple juice, vinegar, cumin, oregano and salt into a smooth marinade.
- Coat the sliced pork thoroughly in the marinade and refrigerate for at least 2 hours, or overnight for best flavour.
- Heat a griddle or heavy pan over high heat and cook the marinated pork in batches until charred at the edges and cooked through, about 3–4 minutes per batch.
- Chop the cooked pork into small pieces.
- Warm the tortillas on the griddle.
- Fill each tortilla with pork, a spoonful of diced pineapple, chopped onion and coriander.
- Serve with lime wedges.
Introduction: Marinated pork cooked on a vertical spit and shaved into small corn tortillas with pineapple, onion and coriander, one of Mexico City’s most iconic street tacos.
Cultural Background: Tacos al pastor evolved from Lebanese immigrants’ shawarma technique, adapted with local chiles and pineapple to create a dish now considered thoroughly Mexican, especially associated with Mexico City’s taquerias and their tall vertical trompo grills.
Tips: Marinate the pork as long as possible for the deepest, most characteristic flavour. Cook the pork over high heat in a single layer so it chars rather than steams.
Variations: Use chicken instead of pork for pollo al pastor. Add a thin slice of grilled pineapple directly to the taco for extra caramelised sweetness.
Storage: Refrigerate cooked pork in an airtight container for up to 3 days.
Reheating: Reheat the pork in a hot dry pan for a few minutes until warmed through and slightly re-crisped.
Nutrition: Per serving (approx., 3 tacos): 420 kcal, 28 g protein, 18 g fat, 38 g carbohydrate.
FAQs:
Q: Can this be made without a vertical spit?
A: Yes, this stovetop version achieves a similar charred,
Q: Why is pineapple used?
A: It adds sweetness and a touch of acidity that balances the rich, spiced
- Pork shoulder, thinly sliced — 800 g (1.75 lb)
- Dried guajillo chiles, seeded — 4
- Dried ancho chiles, seeded — 2
- Garlic — 2 cloves
- Pineapple juice — 1/4 cup (60 ml / 2 fl oz)
- Vinegar — 2 tbsp
- Ground cumin — 1 tsp
- Dried oregano — 1 tsp
- Salt — to taste
- Small corn tortillas — 16
- Diced fresh pineapple — 1 cup (150 g / 5 oz)
- Onion, finely chopped — 1/2
- Chopped coriander — 1/4 cup (15 g / 0.5 oz)
- Lime wedges, to serve
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