Tacos al Pastor
Spit-Grilled Pork Tacos
Thin-sliced pork marinates in a guajillo-achiote-pineapple paste, then chars in a hot oven or on the grill for the sweet-tart, spit-roasted flavor of Mexico City's iconic trompo tacos.
Tacos al Pastor
✦ Antes de Empezar
Before you cook
Can I make tacos al pastor without a vertical trompo?
Yes — the loaf-pan or skewer method here recreates the layered char of a trompo in a home oven. Roasting at 425°F (220°C) for 25 to 35 minutes gets similarly caramelized edges once you chop the pork and re-sear it on a hot griddle with diced pineapple.
Ingredientes· 17View
Pork & Marinade
- 3 lbsPork Shoulder (Butt)sliced very thin
- 3.5 ozAchiote Pastecrucial for signature color & flavor
- 3Dried Guajillo Chilesstems and seeds removed
- 1Dried Ancho Chilestem and seeds removed
- 1/2 cupPineapple Juice
- 1/4 cupWhite Vinegar
- 4 clovesGarlicpeeled
- 1 tspMexican Oregano
- 1/2 tspGround Cumin
- 1/2 tspGround Coriander
- to tasteSalt & Pepper
Searing & Assembly
- 1/2 cupFresh Pineapplesliced into small wedges
- 2 tbspLard or Vegetable Oil
- as neededCorn Tortillas
- 1White Onionfinely diced
- 1 bunchFresh Cilantrochopped
- as neededLimessliced into wedges
Instrucciones
6 pasosPrepara los chiles
Prepare the chiles
Toast the guajillo chiles, then soak until pliable. Blend with the achiote paste, pineapple juice, vinegar, garlic, oregano, cumin, and salt until smooth.
Marinar
Marinate
Coat the pork slices thoroughly in the marinade and refrigerate for 4 to 12 hours.
Arma el trompo
Stack the pork
For a home oven method, stack the marinated pork slices tightly in a loaf pan or on a vertical skewer, tucking pineapple slices at the top and bottom.
Cocina el cerdo
Cook the pork
Roast at 425°F (220°C) until browned and cooked through, 25 to 35 minutes, or grill in batches over high heat.
Pica y dora
Chop and sear
Chop the cooked pork and sear briefly on a hot griddle with diced pineapple until the edges turn crisp.
Sirve
Serve
Serve in small warm tortillas topped with onion, cilantro, lime, and salsa.
