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Tacos Al Pastor
Mexico City's legendary shawarma-influenced pork tacos — pineapple-marinated pork cooked on a vertical spit with caramelized pineapple.
30 mins
60 mins
8 people
Mexican
Pork shoulder
Sliced into thin steaks
1.5kg
Dried guajillo chilies
Soaked in hot water
6
Dried ancho chili
Soaked in hot water
2
Pineapple
Sliced, for topping and marinade
1/2
Achiote paste
2 tbsp
Garlic
6 cloves
Cumin
2 tsp
Oregano
1 tsp
White vinegar
3 tbsp
Orange juice
1/2 cup
Corn tortillas
24
White onion, cilantro, lime
to serve
🍽️ Vertical rotisserie spit
→ Oven broiler or outdoor grill
High heat char approximates spit-roasted pork
🍽️ Achiote paste
→ Mix paprika + turmeric + a little vinegar
Approximates the earthy-red character
Blend soaked chilies with achiote, garlic, cumin, oregano, vinegar, OJ, and pineapple chunks into smooth paste.
💡 Pro Tip: Blend until very smooth — rough paste doesn't coat pork evenly.
Score pork slices, coat in marinade thoroughly. Marinate minimum 4 hours or overnight.
💡 Pro Tip: The acid in the marinade tenderizes AND adds flavor. Overnight is the target.
Grill or high-heat cook pork in batches until charred on both sides.
💡 Pro Tip: High heat is essential. Al pastor must have char — not just cooked through.
Finely chop cooked pork. Grill pineapple slices until caramelized.
💡 Pro Tip: Caramelized pineapple is not optional — it provides the sweet-acid balance the dish depends on.
Warm tortillas on a hot pan. Assemble with pork, pineapple, onion, cilantro, salsa, lime.
💡 Pro Tip: Al pastor tacos should be small and neat — not overfilled.
- ✓Achiote is the characteristic color and flavor
- ✓Caramelized pineapple is mandatory
- ✓Char on the pork is essential
- ✓Serve small and neat on double corn tortillas
- →With salsa verde and fresh lime
- →With Mexican rice and beans
- →Late night with agua fresca