Mexican Tacos al Pastor

• 600g pork loin or shoulder, thinly sliced
• 3 dried guajillo chiles
• 2 dried ancho chiles
• 1/4 fresh pineapple
• 1/2 onion
• 3 garlic cloves
• oregano, cumin, cloves
• 3 tablespoons apple cider vinegar
• salt
• small corn tortillas
• To serve: onion, cilantro, lime, green salsa

👨‍🍳 Step-by-step instructions

1. 1

   Rehydrate the chiles in hot water for 20 minutes. Blend them with onion, garlic, pineapple, spices, and vinegar.

2. 2

   Marinate the pork in this adobo for at least 2 hours (overnight is better).

3. 3

   Grill the pork in batches on a very hot griddle or skillet.

4. 4

   Finely chop the grilled meat.

5. 5

   Warm the tortillas on the griddle. Serve the meat with chopped onion, cilantro, grilled pineapple, and green salsa.

💡 Chef's tip

The original trompo is cooked vertically with direct heat. At home, the key is a well-prepared adobo and searing the meat over high heat.

📝 Our take

Tacos al pastor have Lebanese origins: shawarma arrived in Mexico with Levantine immigrants in the 20th century and evolved with guajillo chile and pineapple. The pineapple isn't a modern flourish—it's a constitutive part of the marinade: bromelain tenderises the meat and balances the acidity of the chile. Without it, the pastor loses its identity.

🍷 Wine & food pairing

Fresh hibiscus water or horchata. For those who prefer alcohol: a cold Victoria beer or a young mezcal with a smoky edge that plays well with the chile adobo.

Suggested wine: Michelada or hibiscus iced tea