Made with thinly sliced pieces of marinated pork, this tacos al pastor recipe uses classic Mexican ingredients for an authentic flavor.
Made with thin slices of marinated pork mixed with a delicious collection of grilled pineapple, pepper, and garlic, all washed in an unforgettable bath of fresh juice; tacos al pastor might be one of my favorite dishes.
I first discovered tacos al pastor on a Puerto Vallarta taco crawl when Flavor the Globe writer Anita Draycott brought them to my attention. Since then, I’ve been working on getting this authentic Mexican recipe just right.
This tacos al pastor recipe is derived right from the streets of Versalles, Puerto Vallarta. Considered one of the hottest foodie neighborhoods in Mexico, there is an amazing collection of restaurants and food experiences exploding from this area.
What Are Tacos al Pastor?
Tacos al pastor originated in Central Mexico and is one of the staples of Mexican cuisine. The name “al pastor” means “in the style of the shepherd” in Spanish. The name and the flavors reflect the dish’s Lebanese roots, where meat is cooked on a vertical spit, known as “shawarma.”
This culinary influence came from Lebanese immigrants who settled in Mexico. They had a massive influence on the Mexican food scene.
Tacos al pastor is typically served on soft shell tortillas. The delicious taste comes from thinly sliced pork, usually sourced from the shoulder or loin. The pork is marinated in a mixture of achiote, garlic, oregano, cumin, cinnamon, and citrus juice (usually either orange, pineapple, or a mixture of both). The marinade helps to give the pork its vibrant red-orange color. It also provides a delightfully tangy and slightly smoky flavor.
In traditional style, the pork is stacked onto a vertical shawarma, or skewer, which gets topped with an onion and pineapple. Most kitchens, including mine, aren’t equipped with that kind of equipment, so I’ll show you how to get the same result with kitchen tools that most people have at the ready.
Loin or Shoulder: What Cut of Meat Should You Use for Tacos al Pastor?
The marinated pork is at the heart of a great tacos al pastor recipe. But what is the best meat to use for the dish? It’s also important to know how to prepare the meat, slice it, and how long to marinate it.
From countless runs through the kitchen, the best results come from a very thinly sliced boneless pork shoulder. If you don’t have one, It can be done by hand with a good knife, but if you make this recipe regularly, I recommend picking up a meat slicer. It will make your life much easier.
Pork shoulder is, generally, a big hunk of meat. This cut can make a lot of food, and when it is slow-cooked, it releases a tremendous amount of flavor from the fat and tissue in the joint.
If working around the pork shoulder’s bone seems intimidating, the next best option is pork sirloin. Sirloin offers a much more forgiving cut of meat. It’s not quite as tasty and more prone to drying out, but it’s a great secondary option.
How To Make The Taco al Pastor Marinade
The trick to making the best taco al pastor is in the marinade. This delicious adobo is based around a mixture of chili, garlic, vinegar, and citrus juices that give these tacos their unmistakable flavor.
To craft the tastiest marinade, it’s best to use freshly dried chiles. Look for ones that are still slightly flexible, as they are still packed with great flavor. You’ll want to pair these with a nice achiote paste to achieve the iconic al pastor color and flavor, along with some fresh orange and/or pineapple juice.
Finish it off with cumin, cinnamon, oregano, cloves, and possibly a small mint for a fresh from-the-street-vendor flavor you’ll want to make over and over again.
Authentic Taco al Pastor Recipe
Creating an authentic taco al pastor dish takes a bit of planning. Soaking the meat is best done overnight, so this isn’t a dish you can throw together on a whim (at least not if you want it done right). Ideally, give yourself two nights. One night for the meat to marinate, and a second for it to cure and become easier to slice.
