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Tacos al Pastor

Name: Tacos al Pastor
Total time: 40 min
Yield: Serves 2
Cuisine: Mexico
Ingredients: 300g Thinly sliced pork shoulder; 1/4 Pineapple; 8 Corn tortillas; 2 tbsp Achiote paste; 1 Chipotle chili; 3 tbsp Orange juice; 2 cloves Garlic; 1/4 Onion; To taste Cilantro; 1 Lime

Main Dish

⏱ 40 min

👥 Serves 2

Difficulty ⭐⭐

Thin-shaved marinated pork with charred pineapple, piled onto warm tortillas — Mexico's iconic street taco.

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📖 The Story Behind This Dish

Al pastor traces back to Lebanese immigrants who brought the vertical spit (trompo) used for shawarma to Mexico. That technique met Mexican chili marinades, and tacos al pastor were born: thin layers of pork stacked and roasted on a spinning spit, then shaved off and served with a slice of charred pineapple. It's the quintessential taco stand dish, with many vendors staying open late into the night.

🌆 Where it's eaten: A weeknight in Mexico City: people line up in front of a trompo on their way home from work, watching the taquero shave off crisp edges of pork and top each taco with a piece of pineapple.

🥕 Ingredients (serves 2)

Thinly sliced pork shoulder 300g
Pineapple 1/4
Corn tortillas 8
Achiote paste 2 tbsp
Chipotle chili 1
Orange juice 3 tbsp
Garlic 2 cloves
Onion 1/4
Cilantro To taste
Lime 1

👩‍🍳 Instructions

Blend garlic, chipotle chili, orange juice, and achiote paste into a marinade.
Coat the pork in the marinade and let sit for 30 minutes to overnight.
Sear the pork in a hot skillet or on a grill until browned.
Char the pineapple lightly, then chop it into small pieces.
Chop the cooked pork finely and toss it with the pineapple.
Pile onto warmed tortillas and top with onion, cilantro, and a squeeze of lime.

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