Picture this: a sizzling spit of marinated pork, charred to perfection, sliced thin and tucked into warm corn tortillas, topped with juicy pineapple and a sprinkle of cilantro. Tacos al pastor are Mexico’s gift to the world, blending smoky, spicy, and sweet flavors in every bite. Inspired by Lebanese shawarma, this street food classic is surprisingly doable at home—no rotisserie required! Let’s dive into this recipe for tacos al pastor that’ll bring the vibrant streets of Mexico City to your kitchen.
Why Tacos al Pastor Are Irresistible
Tacos al pastor are all about bold, layered flavors: tender pork marinated with smoky chiles and warm spices, balanced by the sweet-tart pop of pineapple. Traditionally cooked on a vertical spit (trompo), the pork gets crispy edges while staying juicy inside. This recipe uses a stovetop or oven method to mimic that magic, serving 4–6 with authentic flair. Ready to fire up your taste buds?
Here’s what you’ll need:
- For the marinade: 3 dried guajillo chiles, 2 dried ancho chiles, 1 chipotle in adobo, 1/4 cup pineapple juice, 3 garlic cloves, 1 tbsp oregano (Mexican if possible), 1 tsp ground cumin, 1 tsp smoked paprika, 2 tbsp apple cider vinegar, 1 tbsp achiote paste (optional for color), salt.
- For the tacos: 2 lbs pork shoulder (thinly sliced), 1/2 fresh pineapple (cut into small chunks), 12–16 small corn tortillas, 1 small onion (diced), 1/2 cup cilantro (chopped), lime wedges.
- For serving: Salsa verde or roasted tomato salsa, hot sauce.
Step 1: Prep the Marinade
Start by prepping the chiles: remove stems and seeds from guajillo and ancho chiles, then toast them in a dry skillet over medium heat for 1–2 minutes until fragrant. Soak in hot water for 15 minutes to soften. Blend the soaked chiles, chipotle, pineapple juice, garlic, oregano, cumin, smoked paprika, vinegar, achiote paste (if using), and 1 tsp salt until smooth. Taste and adjust salt if needed—the marinade should be bold and slightly tangy.
Pro Tip: Wear gloves when handling chiles to avoid spicy fingers!
Step 2: Marinate the Pork
Slice the pork shoulder as thinly as possible (partially freezing it for 30 minutes helps). Toss the pork in a large bowl with the marinade, ensuring every piece is coated. Cover and refrigerate for at least 4 hours, ideally overnight, to let the flavors meld.
Step 3: Cook the Pork and Pineapple
Heat a large cast-iron skillet or griddle over medium-high heat with 1 tbsp oil. Working in batches, cook the marinated pork in a single layer, searing for 3–4 minutes per side until charred and cooked through. For that authentic touch, add pineapple chunks to the skillet in the last 2 minutes to caramelize. Alternatively, spread pork and pineapple on a baking sheet and broil on high for 8–10 minutes, flipping halfway, until crispy. Slice pork into bite-sized pieces if needed.
Pro Tip: Don’t overcrowd the pan—crowding steams the meat instead of charring it.
Step 4: Assemble the Tacos
Warm the corn tortillas on a skillet or directly over a gas flame for a slight char (10–15 seconds per side). Stack 2 tortillas per taco for sturdiness. Add a pile of pork, a few caramelized pineapple chunks, a sprinkle of diced onion, and a pinch of cilantro. Serve with lime wedges and your favorite salsa for a zesty kick.
Tips for Tacos al Pastor Perfection
- Thin slices are key: Thin pork cooks faster and mimics the trompo’s texture.
- Pineapple is non-negotiable: It balances the spice and adds that signature sweetness.
- Double up tortillas: They hold up better against juicy fillings.
- Make it spicy: Blend extra chipotle into your salsa for heat lovers.
Bring Mexico to Your Table
These tacos al pastor are a fiesta in every bite—smoky, sweet, and just the right amount of spicy. Perfect for a Taco Tuesday or a weekend gathering, they’ll have everyone reaching for seconds. Save this recipe, fire up your skillet, and share your taco masterpiece on Pinterest. ¡Buen provecho!
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