Traditional

Tacos al Pastor

Name: Tacos al Pastor
Total time: 45 min
Yield: 12 tacos
Cuisine: Mexican
Ingredients: 4 Guajillo chiles, seeded; 1 Ancho chile, seeded; 2 tbsp Achiote paste; 1/2 cup Pineapple juice; 3 tbsp White vinegar; 4 Garlic cloves; 1 tsp each Cumin & oregano; 2 lb Pork shoulder, thin-sliced; 1 cup Fresh pineapple, diced; 1 White onion, diced; 1 bunch Cilantro, chopped; 12 Corn tortillas

Spit-roasted pork marinated in guajillo, achiote, and pineapple — the trompo classic, adapted for a home oven and a hot skillet. Char the edges, shave thin, and finish each taco with pineapple, onion, and cilantro.

Time: 45 min
Heat
Yield: 12 tacos
Region: Central Mexico

Ingredients

Adobo marinade

To build

Method

Toast the guajillo and ancho chiles in a dry skillet until fragrant, then soak in hot water until pliable.
Blend soaked chiles with achiote, pineapple juice, vinegar, garlic, cumin, and oregano into a smooth adobo.
Coat the sliced pork in the adobo and marinate, covered, in the fridge for at least four hours.
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Stack and press the marinated pork, then sear in a screaming-hot skillet until the edges char, 3 minutes per side.
Rest the pork briefly, then chop into bite-size pieces with a few charred pineapple chunks.
Warm the tortillas on a comal, fill with pork, and top with pineapple, onion, and cilantro.