Tacos al Pastor
Mexico City’s crown jewel — marinated pork with dried chillies and pineapple, charred to perfection, served on warm corn tortillas.
In Mexico City, the best food doesn’t happen in restaurants — it happens at tiny carts on street corners where maestros have perfected one dish over decades. Tacos al Pastor — marinated pork with dried chillies and pineapple — are the crown jewel of Mexican street food. The complex, smoky, sweet-spiced flavours are unlike anything else in the culinary world.
Ingredients
The Pork Marinade
- ✦ 700g pork shoulder, thinly sliced
- ✦ 3 dried guajillo chillies
- ✦ 2 dried ancho chillies
- ✦ 1 chipotle in adobo + 1 tbsp sauce
- ✦ 150g fresh pineapple chunks
- ✦ 4 cloves garlic
- ✦ 1 small white onion, quartered
- ✦ 2 tbsp white wine vinegar
- ✦ 1 tsp ground cumin
- ✦ 1 tsp dried Mexican oregano
- ✦ ½ tsp smoked paprika
- ✦ Salt and black pepper
Pico de Gallo
- ✦ 4 ripe tomatoes, diced small
- ✦ ½ white onion, finely diced
- ✦ 2 jalapeños, finely diced
- ✦ Large bunch fresh cilantro
- ✦ Juice of 2 limes
To Serve
- ✦ 16 small corn tortillas
- ✦ 3 ripe avocados (for guacamole)
- ✦ 200g fresh pineapple, diced
- ✦ 100g cotija cheese, crumbled
- ✦ 4 limes, quartered
Step-by-Step Instructions
Rehydrate and Blend the Marinade
Toast dried chillies in a dry pan for 30 seconds per side. Soak in hot water for 20 minutes until softened. Blend with pineapple, garlic, onion, chipotle, vinegar, cumin, oregano, paprika and soaking water until completely smooth.
Marinate the Pork
Slice the pork shoulder as thinly as possible — almost translucent. Toss in the marinade, making sure every piece is coated. Refrigerate for at least 2 hours — overnight is ideal. The pineapple enzymes tenderise the meat while the chillies penetrate deeply.
Make Pico de Gallo and Guacamole
Combine diced tomatoes, onion, jalapeño, and cilantro with lime juice and salt. Let sit 15 minutes for flavours to meld. For guacamole: mash avocados roughly, fold in lime, onion, serrano chilli, and cilantro. Season generously.
Cook the Pork
Heat a cast-iron skillet over very high heat until smoking. Cook marinated pork in batches for 2–3 minutes per side until charred and caramelised. The pineapple sugars create beautiful dark, sticky patches that are the hallmark of great al pastor.
Warm the Tortillas
Warm corn tortillas directly over a gas flame or in a dry cast-iron pan for 20–30 seconds per side until lightly charred and pliable. Stack and wrap in a clean cloth to keep warm. Double-stack two small tortillas per taco for strength.
Assemble and Serve
Set up a taco bar with all toppings. Build each taco with generous pork, fresh pineapple, onion, cilantro, a squeeze of lime, pico de gallo, guacamole, and crumbled cotija. Eat immediately — tacos wait for no one.
👨🍳 Chef’s Tips
- Always use corn tortillas for authentic tacos — flour tortillas are Tex-Mex
- The char on the pork is non-negotiable — high heat is the entire point
- Pineapple both in the marinade AND as a fresh topping is the al pastor signature
- Serve with multiple salsas — variety is how street tacos are eaten in Mexico City
- Day-old marinated pork is significantly better — plan ahead
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