Where it comes from
Tacos al Pastor, a beloved street food in Mexico, originated from the Lebanese immigrants who brought their shawarma technique to the country in the early 20th century. This fusion led to marinated pork, cooked on a vertical spit, becoming a cultural icon. Interestingly, the use of pineapple in the preparation is a distinct twist that adds sweetness and balances the savory flavors.
Street food royalty, these tacos marry juicy marinated pork with a sweet zing from pineapple, all wrapped in corn tortillas that whisper of tradition.
On the Palate
How it's made
5 steps · Show ↓80 min active · 120 min waiting
How it's made
5 steps · Show ↓- 110 min
In a large bowl, combine the dried chilies, garlic, cumin, clove, bay leaf, and vinegar. Add the pork, ensuring it is well-coated with the marinade. Cover and let it marinate in the refrigerator for at least 2 hours to allow the flavors to meld.
Watch outEnsure all the pork is submerged in the marinade to avoid uneven flavoring.
- 245 min
Prepare your vertical rotisserie or grill. Once heated, place the marinated pork onto the spit. Cook slowly over a charcoal or gas flame, rotating occasionally until the meat is deeply browned and caramelized on the outside.
Watch outKeep an eye on the flame to prevent charring the pork too quickly.
- 310 min
Thinly slice the browned pork off the spit using a sharp knife. The slices should be tender and juicy, with a slight crisp on the edges.
- 45 min
Warm the corn tortillas on a skillet or directly over the flame until they are soft and pliable.
- 510 min
Assemble the tacos by placing a portion of sliced pork onto each tortilla. Top with finely chopped onions, cilantro, and diced pineapple. Serve with a wedge of lime on the side.
