Tacos al pastor
Tacos al pastor
Mexico City pork tacos with achiote, chilli and pineapple — shawarma technique that became something entirely Mexican.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Tacos al pastor.
1 person cooked this in the public kitchen. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 3 hr 10 min
- Difficulty
- Medium
- Spice
- Medium heat
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Al pastor is pork, marinated red, cooked on a vertical spit, shaved onto a corn tortilla with pineapple, onion and coriander. You do not have a trompo. Neither do most people. This is an oven-and-grill home version: the marinade is the point, the pineapple still shows up, and you will not pretend it is identical to a midnight taco in Centro Histórico.
Ingredients
- Pork, shoulder, thinly sliced700 g
- Achiote, paste30 ml
- Fresh chilli, dried guajillo if possible, soaked, or fresh red chilli2
- Garlic3 clove
- Pineapple, some blended into marinade, rest diced for serving200 g
- Vinegar15 ml
- Cumin4.9 ml
- Oregano4.9 ml
- Corn tortilla12
- Onion, finely chopped1 small
- Coriander, chopped1 handful
- Lime, wedges2
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Blend achiote, chilli, garlic, a chunk of pineapple, vinegar, cumin, oregano and a pinch of salt into a thick marinade.
10 minStep 2
Toss pork slices in the marinade. Rest at least 2 hours, overnight if you can.
10 minTip: Thin slices catch more marinade and cook faster.
Step 3
Heat the oven to 220°C. Spread pork on a tray and roast 20–25 minutes until edges char in places. Finish under a hot grill if you want more trompo energy.
25 min220°CStep 4
Warm tortillas on a dry pan until they puff and spot. Keep them wrapped in a cloth.
8 minStep 5
Chop the pork. Build tacos: meat, diced pineapple, onion, coriander, lime. Salsa if you have it. Eat immediately.
5 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Achiote paste → Paprika plus a little vinegar and garlic
Colour and earthiness will be paler. Still tasty pork tacos.
Pork shoulder → Chicken thigh
Different dish, same marinade logic.
Tips
- Double-stack tortillas if they are thin. Leakage is not a personality.
- Leftover meat makes breakfast with eggs. Still not carbonara.
History & culture
Lebanese immigrants brought spit-roasted meat to Mexico; Mexican cooks moved it onto pork, achiote, chilli and corn tortillas. It is a Mexico City classic that travelled. Eat standing up if you want the full effect. Always warm the tortillas.
Twentieth-century fusion with a clear lineage. Not 'ancient Aztec'. Better than that story: it is a living city dish.
Modern adaptation — Home roast instead of trompo. Achiote paste plus chilli and pineapple juice stands in for a professional marinade.
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Photograph: T.Tseng via Wikimedia Commons (CC BY 2.0). https://commons.wikimedia.org/wiki/File:Tacos%20al%20pastor.jpg
