Tacos Al Pastor: A Step-by-Step Guide to Authentic Mexican Flavor at Home

Tacos al pastor are arguably one of Mexico’s most iconic street foods. The vibrant red marinated pork, shaved from a slowly rotating spit, and served in warm tortillas with pineapple, cilantro, and onion, is a symphony of sweet, savory, and spicy flavors. While traditionally cooked on a vertical spit called a *trompo*, this recipe will guide you through creating delicious and authentic tacos al pastor in your home kitchen, even without specialized equipment. Get ready to embark on a culinary journey and impress your friends and family with this incredibly flavorful dish!

What Makes Tacos Al Pastor Special?

The unique flavor of tacos al pastor comes from its marinade and cooking method. The marinade, a blend of chilies, spices, and achiote paste, gives the pork its signature red color and depth of flavor. The slow cooking process, traditionally on a vertical spit, allows the pork to become incredibly tender and develop a slightly crispy exterior. The addition of pineapple adds a sweet and tangy counterpoint to the rich, savory pork, creating a truly unforgettable taste experience.

History of Tacos Al Pastor

Tacos al pastor have a fascinating history rooted in Lebanese immigrants who settled in Mexico in the late 19th and early 20th centuries. They brought with them their tradition of cooking meat on a vertical spit, similar to shawarma or gyros. Over time, Mexican cooks adapted this technique, replacing lamb with pork and incorporating local chilies and spices into the marinade. The result was tacos al pastor, a uniquely Mexican dish with Lebanese influences.

Ingredients You’ll Need

To make authentic tacos al pastor at home, you’ll need the following ingredients:

For the Marinade:

• 3-4 lbs Pork Shoulder (Boston Butt): This cut is ideal because it has a good amount of fat, which helps keep the pork moist and flavorful during cooking. You can also use pork loin, but it tends to be drier. Cut the pork into thin slices, about 1/4 inch thick.
• 4-6 Dried Chiles Guajillo: These chiles are mild to medium in heat and have a fruity, slightly smoky flavor. Remove the stems and seeds before using.
• 2-3 Dried Chiles Ancho: These chiles are also mild and have a rich, slightly sweet flavor. Remove the stems and seeds before using. For a spicier kick, add a chile de arbol.
• 2 tbsp Achiote Paste: Achiote paste gives the pork its signature red color and a unique earthy flavor. It’s made from annatto seeds.
• 1/2 cup White Vinegar: Vinegar helps to tenderize the pork and adds a tangy flavor to the marinade.
• 1/4 cup Orange Juice: Orange juice adds sweetness and acidity to the marinade.
• 1/4 cup Pineapple Juice: Pineapple juice further enhances the sweetness and adds a tropical flavor.
• 4 cloves Garlic: Garlic adds a pungent and savory flavor.
• 1 tsp Dried Oregano: Mexican oregano is preferred, but regular oregano will work as well.
• 1 tsp Ground Cumin: Cumin adds a warm, earthy flavor.
• 1/2 tsp Ground Cloves: Cloves add a warm, aromatic flavor. Use sparingly, as they can be overpowering.
• 1/4 tsp Ground Cinnamon: Cinnamon adds a subtle sweetness and warmth.
• 1 tsp Salt: Salt enhances the flavors of the other ingredients.
• 1/2 tsp Black Pepper: Black pepper adds a touch of spice.

For the Tacos:

• Corn Tortillas: Use small, street-style corn tortillas for the most authentic experience.
• 1/2 Pineapple: Cored and diced into small pieces.
• 1/2 White Onion: Finely chopped.
• 1/2 bunch Cilantro: Finely chopped.
• Lime Wedges: For serving.
• Your Favorite Salsa: Optional, for serving.

Equipment You’ll Need

• Blender: To make the marinade.
• Large Bowl: To marinate the pork.
• Plastic Wrap or Resealable Bag: To cover the pork while marinating.
• Cast Iron Skillet or Large Frying Pan: To cook the pork.
• Baking Sheet: Optional, to keep the cooked pork warm.
• Knife: For chopping vegetables and slicing pork.
• Cutting Board: For chopping vegetables and slicing pork.
• Tongs: To handle the pork while cooking.

Step-by-Step Instructions

Step 1: Prepare the Chiles

Remove the stems and seeds from the dried chiles. Place them in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the chiles are softened.

Step 2: Make the Marinade

Drain the chiles and transfer them to a blender. Add the achiote paste, white vinegar, orange juice, pineapple juice, garlic, oregano, cumin, cloves, cinnamon, salt, and pepper. Blend until smooth.

Step 3: Marinate the Pork

Place the sliced pork in a large bowl. Pour the marinade over the pork and toss to coat evenly. Cover the bowl with plastic wrap or transfer the pork to a resealable bag. Marinate in the refrigerator for at least 4 hours, or preferably overnight, for the best flavor.

Step 4: Cook the Pork

Heat a cast iron skillet or large frying pan over medium-high heat. Add a tablespoon of oil. Working in batches, cook the pork until browned and cooked through, about 3-5 minutes per side. Avoid overcrowding the pan, as this will lower the temperature and prevent the pork from browning properly.

Tip for a Crispier Texture: After cooking the pork in the skillet, you can broil it in the oven for a few minutes to get a slightly crispy exterior. Place the cooked pork on a baking sheet and broil for 2-3 minutes, or until the edges are slightly charred. Watch carefully to prevent burning.

Step 5: Warm the Tortillas

Warm the corn tortillas in a dry skillet or on a comal over medium heat for a few seconds per side, until softened and pliable. You can also warm them in the microwave by wrapping them in a damp paper towel and microwaving for 30 seconds.

Step 6: Assemble the Tacos

Place a few slices of cooked pork on each tortilla. Top with diced pineapple, chopped onion, and chopped cilantro. Serve immediately with lime wedges and your favorite salsa.

Tips for the Best Tacos Al Pastor

• Use Good Quality Pork: The quality of the pork will significantly impact the flavor of your tacos. Look for pork shoulder with good marbling.
• Don’t Skip the Marinating Time: The longer you marinate the pork, the more flavorful it will be. Overnight marinating is ideal.
• Cook the Pork in Batches: Avoid overcrowding the pan when cooking the pork. Cooking in batches will ensure that the pork browns properly.
• Warm the Tortillas Properly: Warm tortillas are essential for a great taco. Make sure to warm them until they are soft and pliable.
• Use Fresh Toppings: Fresh pineapple, onion, and cilantro will add a bright and vibrant flavor to your tacos.
• Don’t Be Afraid to Experiment: Feel free to adjust the amount of chilies in the marinade to your liking. You can also add other spices, such as smoked paprika or chipotle powder.

Variations and Additions

• Spicy Tacos Al Pastor: Add a chile de arbol to the marinade for a spicier kick.
• Tacos Al Pastor with Roasted Pineapple: Roast the pineapple in the oven before adding it to the tacos for a deeper, caramelized flavor.
• Tacos Al Pastor with Avocado: Add slices of avocado to the tacos for a creamy and rich texture.
• Tacos Al Pastor Bowls: Serve the tacos al pastor filling over rice or quinoa with your favorite toppings for a delicious and healthy bowl.
• Vegetarian Tacos Al Pastor: Substitute the pork with grilled or roasted portobello mushrooms marinated in the same marinade.

Serving Suggestions

Tacos al pastor are best served immediately after cooking. They are delicious on their own, but you can also serve them with:

• Mexican Rice: A classic side dish for tacos.
• Refried Beans: Another classic side dish.
• Guacamole: A creamy and flavorful dip.
• Pico de Gallo: A fresh and vibrant salsa.
• Mexican Street Corn (Elote): Grilled corn on the cob with mayonnaise, cotija cheese, and chili powder.

Storing Leftovers

Leftover cooked pork can be stored in the refrigerator for up to 3 days. Reheat the pork in a skillet or microwave before serving. Store the tortillas separately.

Nutritional Information (Approximate)

The nutritional information for tacos al pastor will vary depending on the ingredients used and the serving size. However, a single taco typically contains approximately:

• Calories: 200-300
• Protein: 15-20g
• Fat: 10-15g
• Carbohydrates: 15-20g

Conclusion

Tacos al pastor are a delicious and rewarding dish to make at home. With a little preparation and patience, you can create authentic Mexican flavor that will impress your friends and family. So, gather your ingredients, fire up your skillet, and get ready to enjoy a taste of Mexico!

Recipe Card

Tacos Al Pastor

Prep Time: 30 minutes

Marinating Time: 4 hours (or overnight)

Cook Time: 20 minutes

Yield: 12-16 tacos

Ingredients:

For the Marinade:

• 3-4 lbs Pork Shoulder (Boston Butt), thinly sliced
• 4-6 Dried Chiles Guajillo, stemmed and seeded
• 2-3 Dried Chiles Ancho, stemmed and seeded
• 2 tbsp Achiote Paste
• 1/2 cup White Vinegar
• 1/4 cup Orange Juice
• 1/4 cup Pineapple Juice
• 4 cloves Garlic
• 1 tsp Dried Oregano
• 1 tsp Ground Cumin
• 1/2 tsp Ground Cloves
• 1/4 tsp Ground Cinnamon
• 1 tsp Salt
• 1/2 tsp Black Pepper

For the Tacos:

• Corn Tortillas
• 1/2 Pineapple, cored and diced
• 1/2 White Onion, finely chopped
• 1/2 bunch Cilantro, finely chopped
• Lime Wedges, for serving
• Your Favorite Salsa, for serving (optional)

Instructions:

1. Prepare the Chiles: Remove the stems and seeds from the dried chiles. Place them in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the chiles are softened.
2. Make the Marinade: Drain the chiles and transfer them to a blender. Add the achiote paste, white vinegar, orange juice, pineapple juice, garlic, oregano, cumin, cloves, cinnamon, salt, and pepper. Blend until smooth.
3. Marinate the Pork: Place the sliced pork in a large bowl. Pour the marinade over the pork and toss to coat evenly. Cover the bowl with plastic wrap or transfer the pork to a resealable bag. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
4. Cook the Pork: Heat a cast iron skillet or large frying pan over medium-high heat. Add a tablespoon of oil. Working in batches, cook the pork until browned and cooked through, about 3-5 minutes per side.
5. Warm the Tortillas: Warm the corn tortillas in a dry skillet or on a comal over medium heat for a few seconds per side, until softened and pliable.
6. Assemble the Tacos: Place a few slices of cooked pork on each tortilla. Top with diced pineapple, chopped onion, and chopped cilantro. Serve immediately with lime wedges and your favorite salsa.

Enjoy your homemade Tacos Al Pastor!