Enjoy authentic Mexican food with our recipe for marinated grilled pork served in corn tortillas with pineapple, cilantro and onions.
- 4+ hours
- 4-6 pers.
Tacos al Pastor is a popular Mexican dish known for its unique taste and colorful presentation. It has a fascinating origin that combines Mexican and Middle Eastern culinary traditions.
The history of Tacos al Pastor dates back to the 1920s and 1930s when Lebanese immigrants began settling in Mexico. They brought with them the technique of shawarma, where meat is slowly rotated on a vertical spit and cut into thin slices. Mexican chefs adapted this technique by using pork instead of lamb or beef and marinating it in a mixture of dried chilies, achiote paste, vinegar, and pineapple juice. This unique marinade gives the meat its distinctive red color and flavor.
The name “al Pastor” means “in the style of the shepherd”, which refers to the traditional methods of preparing meat in the Eastern Mediterranean. Today, Tacos al Pastor are typically served with small corn tortillas, topped with chopped onion, fresh cilantro, slices of fried or baked pineapple, and a squeeze of lime juice. The dish has become one of Mexico’s most iconic street food dishes and is enjoyed by locals and tourists alike across the country.
Tacos al Pastor is an excellent example of culinary fusion and innovation that has become an integral part of Mexico’s rich gastronomic culture.
Authentic homemade Tacos al Pastor
With our recipe you can make authentic Tacos al Pastor at home and enjoy the taste of a classic and popular Mexicandish with roots in Lebanese cuisine.
Ingredients:
Marinade:
Meat:
- 1 kg pork (shoulder or tenderloin), cut into thin slices
For serving:
Procedure:
1. prepare the chilies:
- Remove the stem and seeds from the dried guajillo and ancho chilies. Soak them in boiling water for about 10 minutes.
2. Make the marinade:
- Blend the softened chilies with vinegar, orange juice, pineapple juice, achiote paste, garlic, oregano, cumin and salt until you get a smooth paste.
3. Marinate the meat:
- Cover the thin slices of pork with the marinade and leave to marinate for at least 4 hours, preferably overnight, in the fridge.
4. Prepare the meat:
- Grill or fry the meat in a hot pan until tender and slightly caramelized.
5. Warm tortillas:
- Heat the corn tortillas in a dry pan or in the oven until warm and slightly crispy.
6. Serving:
- Arrange the meat on tortillas, top with chopped onion, fresh coriander and small pieces of fresh pineapple. Serve with lime wedges and salsa verde. Enjoy!
Note:
- For authentic flavor, you can also use a vertical skewer to grill the meat, as is traditionally done with Tacos al Pastor.
- Adjust the strength of the marinade to taste by adding more or less of the dried chilies.
