Mexican · Free recipe
Tacos al Pastor
Marinated pork with a warm chili-and-pineapple glow, roasted until the edges crisp and served on small corn tortillas with sweet pineapple and fresh cilantro. This is one of Mexico City's most beloved street tacos.
Step 1
Put the guajillo and ancho chiles in a small saucepan and cover them with water. Bring to a gentle boil over medium heat, then turn off the heat and let them soak for 15 minutes until they are soft and floppy. They should bend easily without cracking.
Step 2
Lift the softened chiles out with a spoon and drop them into a blender. Add the white vinegar, pineapple juice, garlic, oregano, cumin, achiote paste, and salt.
Step 3
Blend on high for about 1 minute until you have a smooth, thick, brick-red paste. If the blender struggles, add 2 tablespoons of the chile soaking water and blend again.
Step 4
Lay the pork slices in a large bowl and pour the marinade over them. Use a spoon or clean hands to coat every slice completely. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
Step 5
When ready to cook, heat a large heavy skillet (12 inch cast iron is ideal) over medium-high heat for 2 minutes. Add 1 tablespoon of the oil and swirl to coat.
Step 6
Working in batches so the pan is not crowded, lay in the marinated pork slices in a single layer. Cook 3 to 4 minutes per side until deeply browned with charred edges. Crowding steams the meat instead of searing it, so do not rush this.
Step 7
Move the cooked pork to a cutting board and repeat with the remaining oil and pork until all of it is seared.
Step 8
Once all pork is cooked, add the pineapple cubes to the same hot skillet. Cook 3 to 4 minutes, stirring, until the pineapple is golden and lightly caramelized at the edges.
Step 9
Stack the seared pork and chop it into small bite-size pieces with a knife. Stir any caramelized pineapple in with it.
Step 10
Warm the tortillas: set a dry skillet over medium heat and heat each tortilla about 20 seconds per side until soft and pliable. Keep them wrapped in a clean kitchen towel so they stay warm.
Step 11
Build each taco by placing a small mound of pork on a doubled-up tortilla, then top with a little chopped onion and cilantro.
Step 12
Serve right away with lime wedges to squeeze over the top.
Tips from the test kitchen
- Slightly freezing the pork for 30 minutes makes it much easier to slice thin.
- Doubling the tortillas keeps them from tearing under the juicy filling.
