Tacos al pastor represent the beautiful intersection of history, culture, and culinary innovation. Often considered the king of Mexican street food, these tacos feature thinly sliced, marinated pork that glows with a vibrant red hue, perfectly balanced by the sweetness of roasted pineapple. While traditional al pastor is cooked on a massive vertical rotisserie called a trompo, you can achieve those same legendary flavors in your own kitchen.
The Fascinating History Behind the Taco
To understand how to make taco al pastor, you first have to understand where it came from. The dish is actually a Mexican adaptation of shawarma. In the early 20th century, Lebanese immigrants moved to Mexico, specifically to the state of Puebla, bringing with them the technique of spit-roasting lamb.
Over time, Mexican chefs swapped the lamb for pork, replaced the pita with corn tortillas, and traded Middle Eastern spices for a bold marinade of dried chilies, achiote, and citrus. The result was “al pastor,” which literally translates to “in the style of the shepherd.” Today, it is a staple of Mexico City’s vibrant food scene and a favorite worldwide.
Essential Ingredients for Authentic Flavor
The secret to a great taco al pastor lies entirely in the marinade, known as the adobo. Without the right balance of earthy, spicy, and acidic components, you are simply making grilled pork.
The Meat Selection
Traditionally, pork shoulder (also known as pork butt) is the gold standard. It has the perfect ratio of fat to lean meat, ensuring the pork stays succulent even when sliced thin and charred. Some cooks prefer using pork loin for a leaner option, but the shoulder provides that classic street-taco richness.
The Marinade Components
Achiote paste is the most critical ingredient. Made from annatto seeds, it provides the signature deep red color and a mild, earthy flavor. You will also need dried chilies—specifically Guajillo chilies for a smoky, mild base and Ancho chilies for sweetness and depth.
To round out the flavor, you’ll use pineapple juice, white vinegar, garlic, oregano, cumin, and cloves. The acidity in the pineapple juice and vinegar serves a dual purpose: it adds brightness and acts as a tenderizer for the meat.
Step-by-Step Preparation
Making al pastor is a labor of love that requires patience, specifically when it comes to marinating.
Preparing the Adobo
Start by de-seeding and de-stemming your dried chilies. Toast them lightly in a pan for a minute until fragrant, then soak them in hot water for about 15 minutes until they are soft.
In a blender, combine the softened chilies, achiote paste, garlic, spices, vinegar, and pineapple juice. Blend until the mixture is completely smooth. It should be thick enough to coat the back of a spoon.
Slicing and Marinating
The texture of al pastor is defined by thin, stackable slices. Freeze your pork shoulder for about 45 minutes before cutting; this firms up the meat and allows you to get paper-thin slices.
Place the meat in a large bowl or a heavy-duty zip-top bag and pour the marinade over it. Ensure every inch of the pork is covered. For the best results, let it marinate in the refrigerator for at least 4 hours, though overnight (up to 24 hours) is highly recommended. The longer it sits, the deeper the flavor penetrates.
Cooking Methods for the Home Kitchen
Since most of us do not own a vertical spit, we have to get creative to replicate that charred, caramelized exterior.
The Roasted Loaf Method
One popular way to mimic a trompo is to stack the marinated slices of pork on top of one another to create a “loaf.” You can use a vertical skewer or simply roast it horizontally in a pan.
Preheat your oven to 350°F. Place the stacked meat in the oven and roast until the internal temperature reaches 145°F. Once cooked, let it rest, then use a sharp knife to shave off thin ribbons of meat. To get that signature “crispy edge,” toss the shaved meat in a hot skillet for 2 minutes before serving.
The Skillet or Griddle Method
If you want tacos fast, the skillet method is the most efficient. Heat a cast-iron skillet over medium-high heat with a tablespoon of oil. Cook the thin slices of pork in batches, making sure not to crowd the pan. You want the meat to sear and develop dark, crispy spots. Because the marinade contains sugar and pineapple juice, it will caramelize quickly, so keep a close eye on it to prevent burning.
The Grilling Method
For a smokier profile, you can grill the pork slices over high heat. This works best if the slices are slightly thicker (about a quarter-inch). Grill for 3 to 4 minutes per side until charred. Once cooked, chop the meat into small bits.
The Importance of the Pineapple
You cannot have a true taco al pastor without pineapple. The sweetness of the fruit cuts through the richness of the pork and the heat of the chilies.
When using a trompo, a whole pineapple is placed at the top of the spit, and its juices baste the meat as it rotates. At home, you should grill or sauté fresh pineapple chunks until they are slightly caramelized. Always use fresh pineapple if possible, as canned versions lack the necessary acidity and firm texture.
Assembling the Perfect Taco
The assembly is just as important as the cooking. A taco al pastor is a minimalist masterpiece.
The Tortilla
Use small, yellow corn tortillas. For the best experience, warm them on a dry griddle or over an open flame until they are pliable and slightly charred. Double-stacking them (using two tortillas per taco) is the traditional way to ensure the taco doesn’t break under the weight of the juicy meat.
The Garnishes
Keep it simple and fresh. The classic toppings are:
- Finely diced white onion.
- Freshly chopped cilantro.
- A squeeze of lime juice.
- Roasted pineapple chunks.
- Salsa Verde or a spicy habanero salsa.
The onion and cilantro provide a sharp, herbaceous contrast to the warm, spiced meat.
Tips for Success
One common mistake is using too much achiote, which can make the meat taste bitter. Stick to the recipe measurements.
Another tip is to save some of the marinade before you add the raw meat. You can simmer this extra sauce on the stove and use it to glaze the meat during the final stages of cooking for an extra punch of flavor.
Lastly, don’t skimp on the fat. If your pork shoulder is particularly lean, add a little lard or oil to the pan when crisping up the meat. Fat carries the flavor of the chilies and ensures the meat doesn’t dry out.
FAQs
What can I use if I cannot find achiote paste?
While achiote is unique, you can create a substitute by mixing 1.5 tablespoons of paprika, 1 teaspoon of oregano, 1/2 teaspoon of garlic powder, a pinch of cumin, and a splash of white vinegar. It won’t have the exact earthy depth, but it will provide the color and a similar flavor profile.
Is taco al pastor spicy?
Generally, no. While the marinade uses several types of dried chilies, Guajillo and Ancho chilies are prized for their flavor and color rather than their heat. The result is a savory, spiced flavor rather than a “hot” spicy one. If you want heat, that is typically added via the salsa on top of the finished taco.
Can I use a slow cooker for al pastor?
Yes, you can. Place the marinated pork in a slow cooker and cook on low for 6 to 8 hours. However, the meat will have a “pulled” texture rather than the traditional sliced texture. To fix this, always finish the shredded meat in a hot skillet with a bit of oil to get those essential crispy edges.
What is the best pineapple to use?
Fresh Maui or MD2 (Golden) pineapples are ideal because they are sweet and hold their shape well. Avoid using canned pineapple in syrup, as it is too soft and contains too much sugar, which can cause the meat to burn before it cooks through.
How long does the leftover meat stay fresh?
Cooked al pastor meat stays fresh in the refrigerator for 3 to 4 days. It actually reheats incredibly well in a skillet, often becoming even crispier and more flavorful the second time around. You can also freeze the marinated (uncooked) meat for up to 3 months.