Tacos al Pastor: A flavorful and easy-to-make Mexican classic

Tacos al pastor, a traditional Mexican dish, have become a beloved food around the world. With its unique flavor and texture, this dish has captured the hearts and taste buds of foodies everywhere. In this article, we will explore the history of tacos al pastor, and provide a recipe for making them at home.

Tacos al pastor originated in Central Mexico in the 1920s and were influenced by the Lebanese shawarma. Lebanese immigrants who arrived in Mexico brought with them the spit-roasted meat technique that was used to cook shawarma. Mexicans then took this technique and added their own spin by using pork instead of beef, and marinating the meat in a blend of spices, including achiote, chilies, and garlic.

The meat is typically cooked on a vertical spit, similar to how shawarma is cooked, and then sliced off the spit and served on a warm corn tortilla. Tacos al pastor are often served with pineapple, cilantro, and onions, and a squeeze of lime juice to add a burst of citrus flavor.

Now, let’s get to the recipe. Here’s what you’ll need:

Ingredients:

– 2 lbs. pork shoulder, cut into thin slices
– 3 cloves of garlic, minced
– 1 tbsp. achiote paste
– 1 tbsp. chili powder
– 1 tsp. cumin
– 1 tsp. oregano
– 1 tsp. salt
– 1/2 tsp. black pepper
– 1/4 cup of white vinegar
– 1/4 cup of orange juice
– 1/4 cup of pineapple juice
– 1/2 pineapple, sliced into small pieces
– Corn tortillas
– Cilantro, chopped
– Onion, chopped
– Lime wedges

Instructions:

1. In a large bowl, combine garlic, achiote paste, chili powder, cumin, oregano, salt, black pepper, vinegar, orange juice, and pineapple juice. Mix until the ingredients are well combined.

2. Add the pork shoulder slices to the marinade, making sure each slice is coated evenly. Cover the bowl and let the meat marinate in the refrigerator for at least 2 hours, or overnight for best results.

3. Preheat your grill or oven to 375°F.

4. Skewer the marinated pork slices onto a vertical spit, along with the sliced pineapple.

5. Cook the meat and pineapple on the spit for 45 minutes to an hour, or until the meat is cooked through and the edges are slightly crispy.

6. Once the meat is cooked, remove it from the spit and slice it thinly.

7. Warm the corn tortillas on a griddle or in the oven.

8. To assemble the tacos, place a few slices of pork onto each tortilla, and top with cilantro, onion, and a squeeze of lime juice.

9. Serve with a side of sliced pineapple.

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