the classic recipe
Al pastor tacos
Al pastor tacos are Lebanese heritage on Mexican soil, made into golden meat spinning on the trompo of Mexico City. Arab lamb that became pork, Arab flatbread that became a corn tortilla, a marinade that gained achiote and guajillo and ancho chiles. The pineapple on top of the spit is not decoration: the sweet drop that falls onto the meat as it turns is the DNA of the al pastor taco. Served small on fresh tortillas, with raw onion and chopped cilantro, a squeeze of lime and salsa on the side. Eaten standing on a Condesa street corner at two in the morning, they are proof that Mexico turns migration history into perfect street food.
yields 4 servings·762 kcal per serving·cuisine Mexican
The traditional recipe
Instructions
Remove seeds and veins from guajillo chiles (4 units) and ancho chiles (2 units). Cover with hot water and soak for 20 minutes until softened.
In a blender, combine the hydrated chiles with achiote paste (30 g), white vinegar (60 ml), orange juice (120 ml), garlic (4 cloves), ground cumin (1 tsp), dried oregano (1 tsp), ground cinnamon (¼ tsp), ground cloves (2 units), black pepper, and kosher salt (1 tsp). Blend until a smooth, thick adobo forms. Pass through a fine strainer for a silkier texture if desired.
Slice the pork loin into thin 3–4 mm slices. Coat each slice with adobo on both sides. Layer in a glass container, cover with plastic wrap, and refrigerate for a minimum of 8 hours — ideally 24 hours.
Slice the pineapple into 1 cm rounds. Set aside separately.
Heat a cast-iron skillet or plancha over high heat until smoking. Cook marinated pork slices in batches — without overlapping — for 2 to 3 minutes per side until the surface caramelizes and the meat is cooked through. Rest for 2 minutes, then chop into small pieces.
In the same hot pan (no extra oil), grill pineapple slices for 3 to 4 minutes per side until charred and caramelized. Dice into small cubes.
Warm corn tortillas on a dry comal or skillet over medium-high heat for 30 to 40 seconds per side until pliable and lightly spotted. Keep wrapped in a clean kitchen towel to prevent drying out.
Assemble each taco: tortilla + chopped pork + pineapple cubes. Finish with finely diced red onion, fresh chopped cilantro, and a squeeze of fresh lime. Serve salsa verde and salsa roja on the side for guests to add to taste.