Mexico
Recipe by Mr. Cuisine — researched from regional sources and kitchen-tested
Thinly sliced pork shoulder marinated in a vibrant achiote and guajillo chile adobo, cooked until caramelised with crisp edges, then served on warm corn tortillas with grilled pineapple, onion and coriander. This recipe is designed for home kitchens while staying faithful to the flavours and techniques that define authentic tacos al pastor.
Toast the dried chillies briefly until fragrant, then soak in hot water for 15 minutes.
Toasting develops flavour while soaking softens them for a smooth adobo.
The chillies should smell fragrant but not burnt.
Blend the soaked chillies with achiote paste, roasted garlic, orange juice, pineapple juice, vinegar, oregano, cumin, coriander, cinnamon and salt until completely smooth.
A smooth marinade coats every slice evenly.
A thick, deep-red sauce without visible chilli pieces.
Coat the pork thoroughly with the adobo, cover and refrigerate overnight.
Extended marination allows the spices and aromatics to penetrate the meat.
Every slice should be evenly coated.
Heat a cast-iron skillet or grill over high heat. Cook the pork in batches until browned and cooked through.
Cooking in batches prevents steaming and encourages caramelisation.
Dark caramelised edges with juicy centres.
Rest the cooked pork for 10 minutes, chop into bite-sized pieces and return briefly to the hot pan to crisp the edges.
Resting keeps the juices inside while the final crisping recreates traditional texture.
Small crispy edges without drying out.
Char the pineapple slices over high heat, then dice.
Grilling concentrates sweetness and adds light caramel notes.
Golden char marks.
Warm the tortillas, fill with pork, grilled pineapple, onion and coriander, then finish with a squeeze of lime.
Warm tortillas remain soft and enhance the overall flavour.
Soft tortillas that bend without cracking.