Tacos al Pastor
Mexico City's signature street taco — pork marinated in a guajillo-and-achiote adobo with pineapple, seared until charred and piled on corn tortillas. Finished with onion, cilantro, pineapple, and a squeeze of lime.
Ingredients
- Pork shoulder · thinly sliced600 g
- Pineapple · to grill + garnish0.25
- Corn tortillas · small12
- Onion · finely diced, garnish0.5
- Cilantro · chopped, garnish1 handful
- Lime · to serve1
- Adobo marinade
- Dried chiles · guajillo/ancho, soaked3
- Achiote (annatto) paste2 tbsp
- Garlic3 cloves
- Vinegar2 tbsp
- Pineapple juice3 tbsp
- Oregano1 tsp
- Cumin0.5 tsp
- Salt1 tsp
Steps
- ⏲ 15 min
Soak the dried chiles in warm water for 15 minutes. Blend them smooth with garlic, vinegar, pineapple juice, achiote, oregano, cumin, and salt into an adobo.
- ⏲ 60 min
Coat the thinly sliced pork in the adobo and marinate at least 1 hour, ideally overnight.
- ⏲ 8 min
Sear the marinated pork on a hot pan or grill over high heat until the edges char. Chop it small once cooked.
- ⏲ 3 min
Grill the pineapple until golden and chop it small too.
- ⏲ 1 min
Warm the corn tortillas on a dry pan, both sides.
Pile the pork onto a tortilla, top with pineapple, diced onion, and cilantro. Squeeze lime, add salsa, and eat right away.
Tips & Variations
Variations
- Gringa: Build it on a flour tortilla with melted cheese, like a quesadilla.
- Vegetarian: Use grilled mushrooms or tofu with the same adobo.
- Salsa verde/roja: Dial the heat with a tomatillo green salsa or a red one.
- Chicken pastor: Swap pork shoulder for chicken thigh for a lighter version.
Tips
- Traditionally cooked on a spinning trompo; at home, sear hard on a pan or grill to mimic the char.
- Pineapple is key — its sweetness and enzymes tenderize the pork and lift the flavor.
- Slice the pork thin so it soaks up the adobo and cooks fast.
- Double up the tortillas so they don't tear — and for that authentic feel.
- A final squeeze of lime brings the whole taco together.
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