The key to the tastiest tacos al pastor is using Mexican dried chiles, achiote paste, and this easy recipe.
In this recipe
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origins
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Traditional tacos al pastor
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Tacos al pastor made easy
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The best piece of pork
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Adobada marinade
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Tips for making tacos al pastor
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Classic toppings
Tacos al Pastor, called Al Pastor Tacos in Spanish, are arguably the most famous tacos in Mexico City. Local taquerias compete for the title of best Al Pastor tacos. The length of the line, or the number of people at a taco stand, is a good indication of how good the tacos are. Today almost every taqueria in the country serves their own version. Everyone has their own personal claim to the best in town – Al Pastor tacos are a cult taco in Mexican culture.
Why is it called al pastor?
Tacos al pastor means “shepherd style tacos”. The influence comes from Lebanese immigrants to Mexico who brought with them the shawarma, thinly sliced meat that was stacked and roasted on a slowly rotating vertical skewer. Shawarma is traditionally made with lamb, hence the shepherd reference. Tacos al pastor are made with Mexican staples like chili, achiote paste, and pork.
The traditional tacos al pastor
The meat for tacos al pastor consists of thinly pounded pork steaks stacked tightly in a vertical spit roast, topped with a whole peeled pineapple. The skewer turns while the pork and pineapple slowly cook until deliciously charred around the edges.
Skilled taqueros are responsible for slicing the meat and pineapple with a very sharp knife and landing them on warm corn tortillas. In one order, you usually get four or five small tacos with some finely chopped cilantro and a white onion. It’s so perfect my mouth is watering just thinking about it.
Easy Homemade Tacos al Pastor
Now, when it comes to making these delicious tacos at home, there can be some fiddly methods, like skewering pork and pineapple and charcoal grilling for hours, or if you have your own spit roast at home, that can take a long time too. I recommend this quick and easy version – a quick sear on the stovetop, followed by 20 minutes in the oven. I promise it has all the flavors with a lot less effort. You don’t even need any special equipment.
The best cut of pork for tacos al pastor
Boneless pork shoulder is the best cut for tacos al pastor, and getting your butcher to cut it into thin steaks is half the job. My local grocery store carries pork shoulder steaks. Otherwise, cut the pork into 1/2-inch steaks before marinating.
The Adobada Marinade
The pork steaks are marinated in an adobada. This marinade gives the meat its distinctive red color and classic Al Pastor flavor. It is prepared with a mixture of dried Mexican chilies such as guajillo, ancho, pasilla, mulato or cascabel. The chilies are first roasted to release their flavor and then soaked in hot water to make them easy to paste.
The rehydrated chilies are mixed with flavors, spices, pineapple and achiote paste. The result is a bright brick-red marinade that’s fruity, earthy, and with deep flavors from the chilies.
Always corn tortillas
Tacos al pastor are always served on warm corn tortillas. When the Al Pastor pork is served in flour tortillas with cheese, the tacos are called gringas.
My tips for making tacos al pastor
- Focus your energy on the marinade. Want the signature flavors of a classic Al Pastor? Use authentic ingredients like dried Mexican chillies and achiote paste, a red paste that adds color and flavor to Central American cuisine. It consists of annato seeds, garlic, spices and vinegar. Mexican or Latin American grocery stores carry them.
- Marinate the pork overnight in the fridge. The flavors and color penetrate the pork, and the pineapple in the marinade helps tenderize the meat. You have no time? At least 3 hours is ideal.
- Fry the marinated pork until golden brown, lightly charred and cooked through. You want those charred edges around the pork, so cook them in batches without overlapping.
- Let the pork rest for a few minutes before slicing it.
Classic toppings
Roasted pineapple, finely chopped white onion and cilantro, and a healthy squeeze of lime make the perfect garnishes for tacos al pastor. My roasted pineapples are cut into small triangles and seasoned with ground ancho or guajillo chilies for added flavor.
Make Tonight Taco Night
- Birria Tacos
- Easy Fish Tacos
- Tacos de lengua (tacos with beef tongue)
- Cheese Tacos
- Bang bang shrimp tacos
Shepherd style tacos
ingredients
For the marinade
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3 cups water
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4 dried Cascabel or Guajillo Chiligutted and gutted
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2 dried ancho chillies, gutted and gutted
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1 dried pasilla chile, seeded and seeded
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1 big ripe pineapple
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3 Garlic cloves
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1 tablespoon achiote paste
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1 tablespoon Mexican oregano
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1 teaspoon ground cumin
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1 teaspoon Black peppercorns
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1/3 Cup Apple Cider Vinegar
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3 tablespoon olive oil
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3 tablespoon orange juice
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1 teaspoon kosher saltplus more for cooking the pork
For the tacos
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3 lb (1.4kg) pork shoulder steaks
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4 tablespoon olive oil, shared
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1 tablespoon ground ancho or guajillo chillies
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1 teaspoon kosher salt
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1 Middle white onion, finely diced
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1 small bundle Coriander, finely chopped
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3 Limes, cut into wedges
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4 tortilla Corn tortillas
method
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Rehydrate the chilies:
In a kettle or small saucepan, bring 3 cups of water to a boil.
Meanwhile, heat a large nonstick skillet over medium-high heat. Add the cascabel, ancho, and pasilla chiles and roast until aromatic and slightly softened, about 2 minutes on each side. Carefully pour the boiled water directly into the pan over the chilies and place a large plate on top to ensure the chilies are fully submerged. Let them soak for 20 minutes until soft.
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Preparing the pineapple:
Wash the outside of your pineapple under running water. Place the pineapple on a large cutting board. Use a sharp chef’s knife to cut off the crown and root end and discard. Stand the pineapple upright on its flat bottom so it doesn’t roll over. Cut off the skin starting from the top and discard.
While the pineapple is still upright, cut off the edible part and work around the core. Discard the core.
Cut about a third of the pineapple into large pieces. You add these to the marinade.
Cut the remaining pineapple into about 2 x 1/2-inch pieces. Place these in a bowl, cover with plastic wrap and refrigerate until ready to use. When you’re ready to serve the tacos, toast them.
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Make the Adobada Marinade:
Place the rehydrated chiles in a blender—discard the soaking water—and add the pineapple chunks, garlic, achiote paste, oregano, cumin, black peppercorns, vinegar, olive oil, orange juice, and salt. Blend until very smooth.
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Marinate Pork:
Place the pork shoulder steaks in a large bowl and pour the adobada marinade over them. Brush the meat completely with the marinade with your hands. Wash your hands and cover the bowl with plastic wrap. Let it marinate in the fridge for at least 3 hours or up to overnight.
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Preheat oven to 400°F.
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Roast Pork:
Heat a large skillet with 1 tablespoon olive oil over high heat. You will sear the pork in batches. Once the pan is hot, place 3 steaks in the pan, being careful not to overlap. Sprinkle a pinch of salt over each steak.
Fry for 2 minutes per side until golden brown and lightly charred. Transfer the meat to a large casserole dish. Fry the remaining pork.
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Bake Pork:
Pour the adobada marinade used to marinate the pork over the seared pork. Cover the casserole dish with foil and bake for 20 minutes or until the pork is cooked through. Set aside to rest while you toast the pineapple.
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Fry the pineapple:
Transfer the reserved pineapple to a baking sheet and spread into an even layer. Drizzle with 1 tablespoon olive oil and sprinkle with ground ancho chiles and salt. Roast for 15 minutes, until edges are lightly charred.
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Meanwhile, warm the tortillas:
Reheat your corn tortillas in batches over a hot comal or in a skillet and keep them warm in a tortillero or by wrapping them in a clean dishtowel.
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Slice pork:
Using a very sharp knife, slice the pork thinly and arrange on a serving platter. Scrape the marinade onto the sliced pork.
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Assemble the tacos:
Bring the sliced pork, roasted pineapple, warm tortillas, chopped onions, cilantro, and lime wedges to the table for everyone to create their own tacos. For the perfect Al Pastor taco, scoop a spoonful of pork into a tortilla, top with a slice or two of pineapple, garnish with onions and cilantro, then generously squeeze a lime. Enjoy!
Leftover pork can be stored tightly covered in the refrigerator for up to 3 days. To reheat, I simply transfer it to a baking dish, cover with foil, and heat in a 400F oven for 15-20 minutes.
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| nutritional information (per serving) | |
|---|---|
| 842 | calories |
| 48g | Fat |
| 54g | carbohydrates |
| 51g | protein |
