“Tacos al pastor are an institution in Mexico,” writes recipe developer and former BA editor Rick Martinez. “Every grillmaster, taqueria owner, and food cart cook has their version of this classic that fills the streets with the smell of spicy grilled pork with charred pineapple and onion.”
The dish may be a signature of Mexican cuisine, but its roots started in the Middle East. In the early 20th century, a large wave of Lebanese immigrants arrived in Mexico, bringing with them a technique for spit-roasting meat and recipes for shawarma. Initially, the dish was made with lamb and called tacos árabes or Arabic tacos. Over time tacos al pastor, which are made with pork and served on corn tortillas, grew from this tradition.
For this recipe no vertical spit is required—a grill will do fine. But first, marinate thin slices of pork shoulder (about ¾" thick) in a bath of fresh pineapple, onion, dried chiles, and more for up to 12 hours. Grill the pork over low heat to help it develop a deep char and caramelization (a.k.a. those crispy bits we’re all after) while keeping the meat tender and juicy.
Al pastor means “in the style of the shepherd” and isn’t confined to pork tacos. Inspired by a dish at one of Mexico City’s most beloved restaurants Contramar, Martinez also developed a fish tacos al pastor recipe that’s perfect for an alfresco summer meal.
Editor’s note: This recipe was originally published October 8, 2015.
Recipe information
Yield
6 to 8 Servings
Ingredients
10
2
3
8
1
¼
3
3
1
1
2
¼
3
16
Preparation
Step 1
Bring guajillo chiles, chiles de árbol, and 2 cups water to a boil in a medium saucepan over medium-high heat. Cover, remove from heat, and let sit 30 minutes to let chiles soften.
Step 2
Place pork in a large bowl. Purée chiles and soaking liquid, garlic, vinegar, sugar, achiote paste, 3 oz. salt, half of the pineapple, and half of the onion in a blender until smooth, about 2 minutes. Pour over pork, stirring to coat thoroughly. Cover and chill 3–12 hours.
Step 3
If using a gas grill or grill pan, prepare for medium-high heat; if using a charcoal grill, prepare for two zones of heat, medium-high and low. Grill remaining pineapple over medium-high heat, turning once, until charred, 6–8 minutes. Finely chop pineapple and combine with habanero chiles, mint, lime juice, and remaining onion in a small bowl. Season with salt, cover, and chill until ready to use.
Step 4
If using gas grill or grill pan, reduce heat to low; if using charcoal grill, use low-zone heat. Remove pork from marinade and grill until marinade on pork has dried and begins to caramelize and char, about 12 minutes per side. Transfer to a cutting board and let pork rest 10 minutes.
Step 5
Grill tortillas until soft and beginning to char, about 30 seconds per side. Slice pork against the grain into ¼" strips. Top each tortilla with a few pieces of pork and some pineapple salsa. Serve with lime wedges for squeezing over.
Do Ahead: Pineapple salsa can be made 4 hours ahead; keep chilled.