MexicoMexico CityTraditional

Tacos al Pastor

Chilli-and-achiote marinated pork shaved from the trompo, piled onto corn tortillas with pineapple, onion and coriander.

55 minIntermediate4 servings4.7 (0)

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Origin & history

Al pastor is a Mexican adaptation of shawarma, brought by Lebanese immigrants to Puebla and Mexico City in the early twentieth century. The vertical spit was reimagined with pork and dried chillies, and pineapple became the signature finish in the mid-century. It is Mexico's most visible street taco, carved to order.

Ingredients

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Pork

Marinade

To serve

The method

Step by step

6 steps

01
Toast and soak the chillies
18 min
Toast the dried chillies briefly in a dry pan, then soak in hot water for 15 minutes. Blend with achiote, vinegar, garlic, oregano, cumin, salt and a splash of the soaking water.
Do not burn the chillies — 20 seconds each side is enough.
02
Marinate
8 min
Coat the pork in the adobo and marinate at least 4 hours, ideally overnight.
03
Sear in batches
15 min
Cook the pork in a very hot cast-iron pan in thin layers until charred at the edges and just cooked through, 3–4 minutes per batch.
04
Char the pineapple
5 min
Sear the pineapple slices in the same pan until caramelised, then dice.
05
Warm the tortillas
4 min
Warm the corn tortillas on a dry comal or pan until soft and lightly blistered.
06
Assemble
4 min
Pile pork onto tortillas, top with pineapple, finely diced onion and coriander, and squeeze over lime.

Chef tips

— Slice the pork as thinly as possible — partly freeze it to make this easier.
— A very hot pan is what gives the char.

Common mistakes

— Steaming the pork instead of searing it.
— Dry chillies burnt in the pan, which turn the marinade bitter.

Substitutions

Achiote paste → 1 tsp paprika + ¼ tsp turmericColour and mild flavour.
Pork shoulder → Chicken thighs or king oyster mushroomsReduce marinating time to 1 hour.