Mexican tacos al pastor 👈

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Red pozole

meThe guacamole, the pibil cochinita, mole or tacos al pastor are typical dishes of Mexico. It seems that the name of the recipe comes from the inhabitants of the state of Puebla, the poblanos, when referring to the grazing of animals by the Lebanese.

In other areas of Mexico they are called ‘tacos de trompo’ or ‘tacos de adobada’.

In the state of Puebla, tacos al pastor have their own Fair in honor of the patron San Nicolás Tolestino who It is celebrated at the beginning of September.

Tacos al pastor

In Periodista Digital we tell you the step by step of this traditional dish from Mexico.

The origin of tacos al pastor

tacos al pastor You can find them in any restaurant or taqueria anywhere in Mexico, however their origin is not indigenous. These tacos are actually an adaptation of another Middle Eastern recipe called shawarma, according to El Universal, one of the most popular newspapers in Mexico.

Tacos al pastor

Its origin is Arabic, the recipe came to Mexico thanks to immigrants from the Middle East who arrived in these lands at the end of the 19th century and the beginning of the 20th. For example, at the beginning of the 20th century, they arrived in Puebla many Lebanese immigrantss, these immigrants brought with them their recipes that they adapted with local ingredientsone of them was the tacos de pastor.

Tacos al pastor

Ingredients

Some ingredients are easy to get in Mexico but not so much in Spain. On Amazon you can find some, others can be substituted.

For 4 servings

  • Pork loin fillets – 750 g
  • Guajillo chili – 1 unit (jalapeño pepper can be substituted)
  • Pineapple juice – 125 ml
  • Dried oregano –½ teaspoon
  • Cumin-¼ teaspoon
  • Pepper – to taste
  • Salt –½ teaspoon
  • White vinegar –85 ml
  • Pineapple slices, natural (or canned) – 4 units
  • Annatto paste (you have it on Amazon) – 1 tablespoon

To accompany

  • Corn or wheat pancakes or tortillas – 4 units
  • Chopped onion – ½ unit
  • Chopped fresh cilantro – 4 tablespoons
  • Avocado – ½ unit
  • Limes or lemons cut into wedges – 2 units
  • Ranchera sauce, or tomato sauce

Utensils

  • A skewer stick or skewer

Preparation

  1. Take the pork out of the fridge about ten minutes before starting the recipe.pork tenderloin
  2. With a sharp knife cut the meat in slices of approximately 1 cm.
  3. Place the meat that we have cut in a container or taper.
  4. You can find achiote paste on Amazon, but you can also can be substituted with easy ingredients. (Mix ¼ teaspoon of paprika, ½ teaspoon of oregano, two pinches of cumin, a clove of minced garlic and a tablespoon of white vinegar). Mix and you use it in the recipe.
  5. In a bowl add the achiote paste or the previous substitute mixture.
  6. Add the cut guajillo chili, (or a cut jalapeño), plus the vinegar, oregano, cumin, salt and pepper indicated in the ingredients of the recipe.
  7. Pour the pineapple juice into the previous mixture and beat gently with a spoon to combine the ingredients.
  8. Pour this mixture over the pork loin meat that we had reserved in a Tupperware container in step 3.
  9. Cover with a lid or plastic wrap.
  10. Let the meat rest with the pineapple and spice marinade for at least 4 hours in the fridge. You can also let it rest overnight. in this case it will have more flavor.
  11. After the rest, preheat the oven to 180º, prepare an oven tray lined with parchment or oven paper.
  12. Place drained pineapple slices on the baking tray.
  13. About the slices divide the marinated pork.
  14. Bake for 30 minutes at 180º.
  15. Let rest for at least 5 minutes inside the oven.
  16. Peel and slice the onion, avocado, pieces of the pineapple slices that we roasted in the oven and a little cilantro.
  17. To serve: Place the four pancakes or corn tortillas. Share the pork.
  18. Add the chopped onion, avocado, pineapple chunks and sprinkle with cilantro.
  19. Season with a little ranch sauce or green sauce.Tacos al pastor

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Author

Elena Bellver

Web content writer & Seo, Copywriter & Community Manager. She is the editor of the kitchen recipes for Periodista Digital.