Entree: Mexico – Mexico City, Central Mexico – Tacos al Pastor

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Additional 8 hrs

Total 8 hrs 40 min

Ingredients

- 3 lb (1.36 kg) boneless pork shoulder, thinly sliced
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 3 tbsp (45 g) achiote paste
- 1/4 cup (60 ml) white or apple cider vinegar
- 1/2 cup (120 ml) fresh orange juice
- 1/4 cup (60 ml) fresh pineapple juice (or reserved from pineapple below)
- 4 cloves garlic
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1/4 tsp (1 g) ground cloves or a small pinch of whole cloves
- 1/4 tsp (1 g) ground cinnamon
- 2 tsp (10 g) kosher salt
- 1 tsp (4 g) black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 small ripe pineapple, peeled and cored — reserve 1 cup (240 ml) juice for marinade if using fresh; slice remaining into 6–8 rings for stacking and dice 1 cup (165 g) for serving
- 18 small corn tortillas (about 4 inch/10 cm)
- 1 medium white onion, finely chopped
- 1/2 bunch (about 30 g) fresh cilantro, chopped
- 3 limes, cut into wedges
- Vegetable oil or cooking spray, for searing
- Optional: chopped fresh chiles or salsa (salsa roja or salsa de chile de arbol) for serving

Instructions

Short Description:
Tacos al Pastor are thinly sliced, achiote- and chile-marinated pork stacked and cooked on a vertical spit, served on warm corn tortillas with grilled pineapple, chopped onion, cilantro, and lime. This Mexico City street-style version highlights the shawarma-inspired spit cooking and bright pineapple finishes.

Regional Notes:
This Mexico City variation uses a vertical spit (similar to shawarma), a technique introduced by Lebanese immigrants, and finishes with fresh pineapple, diced onion, and cilantro. The marinade centers on achiote and rehydrated guajillo chiles, giving the meat its characteristic color and sweet-tangy flavor distinct from other regional pork tacos.

1. Rehydrate chiles: Toast guajillo and ancho chiles briefly in a dry skillet over medium heat until fragrant (10–20 seconds per side), then place in hot water to soak for 15 minutes until soft. Drain.
2. Make marinade: In a blender, combine rehydrated chiles, achiote paste, vinegar, orange juice, pineapple juice, garlic, cumin, oregano, cloves, cinnamon, salt, pepper, and 2 tbsp (30 ml) vegetable oil. Blend to a smooth, thick paste. Add 1–2 tbsp (15–30 ml) water if needed to loosen.
3. Marinate pork: Pat pork slices dry and place in a large bowl or resealable bag. Pour marinade over pork, massaging so every piece is coated. Cover and refrigerate at least 4 hours, ideally overnight (8–12 hours) for best flavor.
4. Assemble on spit (traditional): If you have a vertical spit or rotisserie rod, thread a pineapple ring or two onto the rod, then impale marinated pork slices in a dense, overlapping cone shape around the rod, adding additional pineapple rings in layers so juices penetrate the meat. Secure on the spit and cook on a rotisserie or spit over medium heat until outside is well browned and interior reaches 145–160°F (63–71°C), about 1–2 hours depending on size.
5. Oven/roaster or sheet alternative: If you don’t have a spit, preheat oven to 375°F (190°C). Stack marinated pork slices tightly in a loaf-like cone on a vertical skewer or form a mound on a rimmed baking sheet, tucking pineapple rings into the top and between layers. Roast 60–90 minutes until edges are browned and the center reaches 145–160°F (63–71°C). For added char, thinly slice cooked meat and sear in a hot skillet with a little oil until crisped on edges.
6. Carve and finish: When meat is cooked, shave thin slices from the spit with a sharp knife (or slice thinly from the roasted mound). If using roasted slices, crisp in a hot skillet in batches to get caramelized edges and to caramelize pineapple dice slightly.
7. Warm tortillas: Heat corn tortillas on a dry skillet or comal until pliable and lightly charred, keeping them warm wrapped in a clean towel.
8. Assemble tacos: Place 2–3 tbsp (30–45 g) of sliced al pastor on each tortilla, top with diced grilled pineapple (about 1 tbsp/15 g per taco), a pinch of chopped onion, chopped cilantro, and a squeeze of lime. Add salsa if desired.
9. Serve: Arrange tacos al pastor on a platter and serve hot with extra lime wedges, chopped onion, cilantro, and sliced pineapple on the side.