Tacos al Pastor

Method

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1. Toast the dried chillies in a dry pan for 30 seconds a side until fragrant but not blackened, then soak in hot water for 20 minutes.

   Mark done Start 30 sec timer

2. Blend the drained chillies with the chipotles, achiote, garlic, pineapple juice, vinegar, oregano, cumin and salt into a smooth, thick paste.

   Mark done

3. Toss the pork slices in the marinade until every piece is coated. Refrigerate for at least 4 hours, ideally overnight.

   Mark done

4. Stack the pork slices tightly onto two long metal skewers driven through a base of pineapple rings, building a compact 15 cm tower. Top with more pineapple.

   Mark done

5. Stand the skewers upright in a roasting tin — an onion half makes a good stand — and roast at 220°C / 430°F for 45 to 55 minutes, until the outside is charred and the interior reaches 71°C.

   Mark done Start 45 min timer

6. Grill the remaining pineapple rings hard on both sides until blackened at the edges, then dice.

   Mark done

7. Rest the meat for 10 minutes, then shave thin slices off the outside of the stack with a sharp knife, exactly as a taquero would.

   Mark done Start 10 min timer

8. Warm the tortillas on a dry comal for 20 seconds a side, doubling them up.

   Mark done

9. Fill with pork, charred pineapple, onion and coriander. Serve with lime and salsa verde.

   Mark done

Chef’s Tips

• Ask the butcher to slice the shoulder thinly on a slicer. Doing it by hand is possible if you half-freeze the meat first.
• Do not marinate longer than 24 hours — the pineapple enzymes will turn the pork mushy.
• Double the tortillas. One will always tear, and that is how it is served in Mexico City anyway.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for limes in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A cold Mexican lager with lime, or a margarita
• Serve with charro beans and grilled spring onions
• Finish with churros

Storage & Reheating

Cooked pork keeps 4 days refrigerated and freezes 3 months. Reheat in a screaming-hot dry pan to re-crisp the edges.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.