🛒 Ingredients
- 500 g pork loin, sliced
- 3 dried guajillo chilies
- 2 dried ancho chilies
- ½ onion
- 3 garlic cloves
- 1 orange (juice)
- 100 g fresh pineapple
- Fresh cilantro
- Corn tortillas
- Green salsa
👨🍳 Step-by-step instructions
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Soak the chilies in hot water for 20 minutes. Drain and blend with onion, garlic, orange juice, and spices.
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Marinate the meat with the adobo for at least 2 hours, preferably overnight in the refrigerator.
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Cook the meat in a very hot skillet or in the oven at 200 °C until caramelized.
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Finely chop the meat or slice it into strips. Heat the tortillas on a griddle or dry skillet.
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Serve on double tortillas with pineapple, chopped onion, cilantro, and green salsa.
💡 Chef's tip
Marinate the meat for at least 4 hours, preferably overnight. For a homemade spit: stack the slices on a skewer and roast in the oven at 220 °C for the final 10 minutes to achieve golden edges.
📝 Our take
The adobo is everything in this recipe. The toasted dried guajillo chili, achiote, and pineapple are non‑negotiable: without them you have marinated chicken, not al pastor. The home‑cook’s key, without a spit, is to sear the meat over very high heat in a cast‑iron skillet to achieve the caramelized edges that set a proper al pastor taco apart from a mediocre one.
🍷 Wine & food pairing
Tamarind agua fresca or a well‑chilled Mexican beer. Al pastor tacos call for refreshing drinks that cleanse the palate between bites.
Suggested wine: Light Mexican beer
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