Taco al Pastor
Taco al Pastor is an iconic Mexican dish born from the fusion of shawarma, brought by Lebanese immigrants, and Mexican spices. It became popular in the streets of Mexico City from the 1960s, where slow-cooked, seasoned pork is combined with pineapple and served in corn tortillas. The sweet and sour taste of pineapple perfectly complements the spicy meat, while lime and cilantro add freshness to the dish. This dish is one of the best-known and most popular versions of Mexican street food, which can easily be prepared at home on a grill or in a pan.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Soak the dried guajillo and ancho chiles in hot water for 10 minutes to soften.
2
Chop the onion and garlic. In a food processor, combine the soaked chiles, cumin, smoked paprika, oregano, vinegar, orange juice, salt, and pepper. Puree into a smooth marinade.
3
Slice the pork into thin strips and thoroughly coat with the marinade. Let it marinate for at least 4 hours, or preferably overnight.
4
On a grill pan or grill, cook the meat over medium heat for 3-4 minutes per side, until caramelized on the outside and juicy on the inside.
5
Grill the pineapple slices as well, then chop them into smaller pieces.
6
Lightly toast the corn tortillas in a dry skillet to keep them pliable.
7
Pile the tortillas with chopped grilled pork, top with grilled pineapple, fresh cilantro, and chopped onion. Serve with lime wedges, so everyone can squeeze fresh lime juice to taste.
