Tacos Al Pastor
Tacos mexicains emblématiques — porc mariné à l'achiote grillé à la broche avec ananas, coriandre et oignon sur tortillas de maïs.
Servings
Ingrédients
Nutrition
Étapes
Toast and soak the chiles
Toast the guajillo chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant and slightly darkened. Transfer them to a bowl, cover with boiling water, and let them soak for 15 minutes until softened.
Make the marinade
Drain the chiles and add them to a blender along with the achiote paste, pineapple juice, vinegar, garlic, and cumin. Blend until completely smooth. The marinade should be a deep red-orange color with a slightly smoky aroma.
Marinate the pork
Place the sliced pork in a large bowl and pour the marinade over it, making sure every piece is well coated. Cover with plastic wrap and refrigerate for at least 2 hours, or ideally overnight for the deepest flavor.
Grill the pork and pineapple
Heat a grill or cast-iron skillet to high heat. Cook the marinated pork slices for 2–3 minutes per side until charred at the edges and cooked through. Grill the pineapple slices alongside until caramelized with visible grill marks.
Chop and combine
Transfer the grilled pork to a cutting board and chop it into small, bite-sized pieces. Dice the grilled pineapple into small cubes. Toss the pork and pineapple together so the sweet juices mingle with the smoky meat.
Warm the tortillas
Heat the corn tortillas directly over a gas flame or in a dry skillet for about 30 seconds per side until they puff slightly and develop a few char spots. Stack them in a clean towel to keep warm.
Assemble the tacos
Double up the tortillas and fill each with a generous portion of the pork and pineapple mixture. Top with fresh cilantro and diced white onion. Serve immediately with lime wedges and your favorite salsa verde on the side.
Toast and soak the chiles
Toast the guajillo chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant and slightly darkened. Transfer them to a bowl, cover with boiling water, and let them soak for 15 minutes until softened.
Make the marinade
Drain the chiles and add them to a blender along with the achiote paste, pineapple juice, vinegar, garlic, and cumin. Blend until completely smooth. The marinade should be a deep red-orange color with a slightly smoky aroma.
Marinate the pork
Place the sliced pork in a large bowl and pour the marinade over it, making sure every piece is well coated. Cover with plastic wrap and refrigerate for at least 2 hours, or ideally overnight for the deepest flavor.
Grill the pork and pineapple
Heat a grill or cast-iron skillet to high heat. Cook the marinated pork slices for 2–3 minutes per side until charred at the edges and cooked through. Grill the pineapple slices alongside until caramelized with visible grill marks.
Chop and combine
Transfer the grilled pork to a cutting board and chop it into small, bite-sized pieces. Dice the grilled pineapple into small cubes. Toss the pork and pineapple together so the sweet juices mingle with the smoky meat.
Warm the tortillas
Heat the corn tortillas directly over a gas flame or in a dry skillet for about 30 seconds per side until they puff slightly and develop a few char spots. Stack them in a clean towel to keep warm.
Assemble the tacos
Double up the tortillas and fill each with a generous portion of the pork and pineapple mixture. Top with fresh cilantro and diced white onion. Serve immediately with lime wedges and your favorite salsa verde on the side.
The Story Behind the Dish
Tacos Al Pastor were born from the fusion of Lebanese shawarma and Mexican cuisine. Lebanese immigrants arrived in Mexico in the early 20th century, bringing their vertical spit-roasting technique. Mexican cooks adapted this method, replacing lamb with pork and adding local ingredients like achiote, pineapple, and chili peppers.
The name 'al pastor' means 'shepherd style,' a nod to the Middle Eastern shepherds who originally roasted meat on vertical spits. The iconic trompo (spinning meat cone) became a fixture of Mexico City's street food scene by the 1960s.
Today, tacos al pastor are considered Mexico City's signature street food, with thousands of taquerías serving them from dusk to dawn.
⭐ Why It's Famous
Al Pastor represents the beautiful cultural fusion that defines Mexican cuisine. The combination of smoky marinated pork, sweet pineapple, and fresh cilantro creates an irresistible flavor that has made it the most ordered taco in Mexico City.
💡 Fun Fact
A skilled taquero can slice meat off the trompo so fast that thin pieces fly directly onto waiting tortillas — a technique that takes years to master.
Mexico City, Mexico
19.43°N, -99.13°W
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