Tacos al Pastor
Marinated pork with pineapple, cilantro and onion on warm corn tortillas — the crown jewel of Mexico City street corners.
- Prep time: 40 minutes
- Cook time: 25 minutes
- Total time: 65 minutes
- Servings: 6
- Difficulty: Medium
- Spice level: 3/5
- Calories: 420 kcal
- Occasion: Weekend
Ingredients
- 1.5 kg pork shoulder, thinly sliced
- 4 dried guajillo chiles, seeded
- 2 dried ancho chiles, seeded
- 3 tbsp achiote paste
- 4 cloves garlic
- 1/2 cup pineapple juice
- 2 tbsp white vinegar
- 1 tsp ground cumin, oregano and salt each
- 1 fresh pineapple, sliced
- 18 small corn tortillas
- White onion and cilantro, finely chopped
- Lime wedges to serve
Instructions
- Toast the guajillo and ancho chiles on a hot comal for 30 seconds per side, then soak in hot water for 15 minutes until soft.
- Blend the soaked chiles with garlic, achiote, pineapple juice, vinegar and spices into a smooth marinade.
- Coat the sliced pork thoroughly and marinate for at least 4 hours, ideally overnight.
- Stack the pork on a vertical spit or sear in batches on a screaming-hot skillet until edges caramelize.
- Grill the pineapple slices until charred, then dice.
- Warm the tortillas, pile with pork, top with pineapple, onion and cilantro, and finish with lime.