Description
Tacos al pastor trace their origins to Lebanese immigrants who brought shawarma to Mexico in the early 20th century. The vertical spit remained, but lamb was swapped for pork, and the marinade became a vivid red paste of dried chiles and achiote. A whole pineapple sits on top, its juices basting the meat as it turns. This home version uses a sheet pan to approximate the charred, caramelized edges and that essential sweet-spicy interplay that makes al pastor the king of the taqueria.
Ingredients
Units
Scale
- 2 pounds boneless pork shoulder, sliced into 1/4-inch thick pieces
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1/2 cup pineapple juice
- 3 tablespoons white vinegar
- 3 cloves garlic
- 1 tablespoon achiote paste (or 1 teaspoon annatto powder)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 4 slices fresh pineapple, about 1/2 inch thick
- Small corn tortillas, warmed
- For serving: diced white onion, fresh cilantro, lime wedges, salsa verde
Instructions
- Toast the guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes per side until pliable and fragrant. Place in a bowl, cover with hot water, and soak for 20 minutes until soft. Drain, reserving 1/4 cup soaking liquid.
- Blend the soaked chiles, reserved liquid, pineapple juice, vinegar, garlic, achiote paste, cumin, oregano, pepper, and salt until smooth. The marinade should be a deep, brick-red paste.
- Place the sliced pork in a large bowl or zip-lock bag. Pour the marinade over and turn to coat every piece. Marinate for at least 2 hours, or overnight in the refrigerator.
- Preheat the oven to broil on high. Line a sheet pan with foil. Spread the marinated pork in a single layer on the pan, overlapping slightly. Place the pineapple slices alongside or on top.
- Broil 6 inches from the heat for 8-10 minutes until the edges of the pork are deeply charred and caramelized. Flip the meat and pineapple, then broil for another 6-8 minutes. The meat should have blackened, crispy edges.
- Chop the cooked pork into small pieces on a cutting board. Dice the broiled pineapple and mix it into the meat.
- Serve on warmed corn tortillas topped with diced white onion, cilantro, and a squeeze of lime. Pass salsa verde alongside.
Notes
- Slicing the pork thin before marinating allows the chile paste to penetrate deeply and creates more surface area for charring under the broiler.
- Achiote paste is what gives al pastor its distinctive red-orange color and earthy flavor. It can be found at Latin American grocery stores or online.
- Corn tortillas should be small (4-5 inches) and doubled up for structural integrity. Warm them on a dry comal or skillet, not in the microwave, for the best flavor and pliability.
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving