Al pastor tacos
Authentic al pastor tacos with pork marinated in achiote and guajillo chillies, caramelised roasted pineapple, fresh coriander and onion. The flavour of a real Mexican taquería at home.
What tacos al pastor are and how to make them without a spit
Tacos al pastor are Mexican tacos of marinated pork: thin slices of loin, 3-4 mm, marinated in a sauce of toasted and soaked guajillo and ancho chillies, achiote paste, orange and lime juice, garlic, Mexican oregano, cumin and apple cider vinegar, seared until the edges caramelise, chopped and served in corn tortillas with roasted pineapple, chopped white onion, coriander, green salsa and lime. At the taquería they cook on a vertical spit; at home a very hot cast-iron griddle takes its place. This recipe makes 12 tacos in 45 minutes of work, plus a 2-hour or, better, overnight marinade. The keys: toast and soak the chillies before blending the marinade, a very hot griddle, and the caramelised pineapple, which balances the spiced adobo.
Ingredients
Instructions
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Make the chilli marinade
Toast the guajillo and ancho chillies in a dry pan over medium heat for 30 seconds per side until fragrant but not burnt. Soak in hot water for 15 minutes until softened. Drain and blend with the garlic, orange and lime juices, achiote paste, oregano, cumin and vinegar until you have a smooth sauce. Season with salt.
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Marinate the pork
Place the pork slices in a sealed container or ziplock bag. Pour the chilli marinade over the pork and mix to coat every slice completely. Seal and marinate in the fridge for at least 2 hours, ideally overnight. The longer the marination, the more intense the flavour.
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Grill the pork
Take the pork from the fridge 20 minutes before cooking. Heat a cast-iron griddle or heavy pan over very high heat until smoking hot. Cook the pork pieces in batches without crowding, 3-4 minutes per side, until well charred with slightly caramelised edges. Leave to stand for 3 minutes then break into small pieces.
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Roast the pineapple
In the same hot griddle over medium-high heat, cook the pineapple chunks for 2-3 minutes per side until caramelised with grill marks. Roasted pineapple adds sweetness and acidity that balance the bold adobo flavour.
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Warm the tortillas
Heat the corn tortillas on a dry comal or pan over medium heat, 30 seconds per side, until warm and pliable. Wrap them in a clean cloth to keep warm.
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Assemble and serve
Bend each tortilla in half. Add the pork pieces, a few chunks of caramelised pineapple, finely diced white onion and fresh coriander. Serve with green salsa and lime wedges on the side. Serve immediately.
Nutrition information
| Calories | 290 kcal |
|---|---|
| Protein | 22 g |
| Carbs | 24 g |
| Sugars | 3 g |
| Fat | 12 g |
| Trans fat | 0 g |
Values per serving (1 of 4).
Frequently asked questions
Can I make them without a vertical spit?
Absolutely. On a cast-iron griddle or very hot pan you achieve excellent flavour through the Maillard reaction. The key is a very hot surface so the edges caramelise, mimicking the spit effect.
Where can I find achiote paste?
In most Latin American grocery stores and in larger supermarkets with an international aisle. If unavailable, you can make it at home: ground achiote seeds blended with orange juice, vinegar, cumin, oregano and garlic. The distinctive red colour comes from the achiote.
Can I use flour tortillas instead of corn?
Corn tortillas are the authentic choice for al pastor tacos. Flour tortillas are thicker and softer, more suited to burritos and other preparations. For the most authentic experience, use corn tortillas, which complement the spiced marinade far better.
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