Mexico City · Mexico
Tacos al pastor · TAH-kos al pas-TOR
A home-pan take on Mexico’s al pastor tacos: citrus and achiote pork with pineapple, onion and coriander, inspired by vertical-spit street cooking.
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4 steps · 3 hr 45 min
Soften the seeded guajillo chiles in hot water, then drain and let them cool before blending. Blend with achiote paste, orange juice, lime juice, garlic and salt. Coat the thin pork slices and marinate covered in the refrigerator for at least 3 hours. Keep raw-meat utensils away from garnishes; discard used marinade.
Heat a heavy skillet with part of the oil and cook the pork in uncrowded batches until browned and its internal temperature reaches 63°C / 145°F. Rest for 3 minutes, then chop across the grain. Use a clean board and knife; colour alone is not a safety test.
Sear the pineapple with the remaining oil in a clean hot skillet, then cut into bite-size pieces. Warm the tortillas in a separate dry skillet or comal until flexible and lightly spotted. Keep the diced white onion and coriander fresh for the topping.
Fill each warm tortilla with cooked pork and pineapple, then add fresh onion and coriander. Serve immediately with salsa and lime wedges. This skillet method is a home adaptation; no vertical spit is required.
Cook’s tipCook in uncrowded batches so the adobo caramelizes instead of steaming; chop only after a short rest.
StorageRefrigerate cooked pork for up to 3 days. Reheat to 74°C / 165°F and warm tortillas separately.
Cook it one step at a time, with timers.
Start Cook Mode →Mexico City · street life
Tacos al pastor are inseparable from the rhythm of taquerías, where meat is sliced from a vertical spit directly onto small tortillas.
Image source: Wikimedia Commons contributor · license on source page