Tacos al pastor are born from the fusion between the Lebanese shawarma technique brought by immigrants to Mexico at the beginning of the 20th century and local chilies and spices, giving rise to one of the most iconic street dishes in Mexico.
Mexican
Tacos al Pastor
Authentic Mexican tacos al pastor with chili and pineapple adobo, traditional step-by-step recipe.
- Mexico
- street food
- Light
- High protein
- medium
40 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 22 g
- Carbohydrates 24 g
- Fat 16 g
Story behind the dish
Preparation
Tacos al Pastor is a preparation from Mexico with medium difficulty. Reserve about 65 minutes in total (40 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of pork (needle) in thin fillets.
- Have ready: 4 guajillo chiles.
- Have ready: 2 ancho chiles.
- Have ready: 1 pineapple.
- Have ready: 1 onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Toast and soak the chiles in hot water for 15 minutes
Toast and soak the chiles in hot water for 15 minutes, then blend them with garlic, vinegar, cumin, oregano and a piece of pineapple until you obtain a marinade. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step.Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Marinate the pork with the marinade for at least 3 hours…
Marinate the pork with the marinade for at least 3 hours (ideally overnight). Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Stack the marinated meat in thin layers (traditionally in a…
Stack the marinated meat in thin layers (traditionally on a vertical top) alternating with pineapple slices. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Grill the meat over high heat on a griddle or grill.
Grill the meat over high heat on a griddle or grill, cutting thin slices as the outer edges brown. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Also cut pieces of roasted pineapple to accompany
Also cut pieces of roasted pineapple to accompany. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve the finely minced meat on warm corn tortillas.
Serve the finely chopped meat on warm corn tortillas, with chopped pineapple, cilantro and onion. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Slicing the meat very thin before marinating helps the marinade penetrate better and cook quickly.
- The roasted pineapple in contact with the meat provides a characteristic acid-sweet touch, do not omit it.
Variations
- Chicken shepherd
- Vegetarian version with marinated mushrooms
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