Tacos al pastor are one of the most popular types of taco in Mexico. They can be found everywhere in the country under different names. The meat is traditionally cooked on a vertical spit like a shawarma, this cooking method was introduced to Mexico by migrants from the Middle East at the end of the 19th century and early 20th century.
Prep Time | 2 hours 20 minutes
Cooking Time | 20 minutes
Difficulty | Medium
1 kg pork shoulder, ½ cm thick slices
50g achiote paste
1 tbsp chipotle paste
3 dry guajillo chillies (rehydrated)
2 dry ancho chillies (rehydrated)
½ onion, roughly chopped
4 garlic cloves
½ cup orange juice
1 tsp oregano
1 tsp cumin
1 tsb salt
½ onion, finely chopped
a handful of coriander, finely chopped
½ fresh medium size pineapple sliced
Your favourite salsa
- Blend the marinade ingredients until smooth.
- Place the pork in a bowl and pour the marinade over the pork. Mix well, making sure the marinade covers all the meat, cover with cling film. Refrigerate for a minimum of 2 hours, ideally overnight.
- Take the pork out of the fridge 30 minutes before cooking.
- Grill the pork for 3-4 minutes on each side or until cooked.
- Grill the pineapple slices for 2 minutes on each side. Once cooked, cut the slices into chunks
- Let the pork rest for a couple of minutes, slice and serve.
Make your tacos al pastor with warm corn tortillas garnished with onion, coriander and pineapple. Squeeze lime juice over, and top with some of your favourite salsa before eating.