Tacos al pastor are the most famous tacos in Mexico and probably worldwide. They are made with marinaded port meat, seared to perfection, and sliced, making them juicy and delicious. So, if tacos al pastor are one of your favorites, keep reading. Here, you will learn how to make them at home using different cooking methods that will surely impress your family and guests.
In This Post
Authentic Tacos al Pastor at Home
As a Mexican living abroad, I find it very important to satisfy my craving for good Tacos al Pastor or Tacos de Trompo, or just simply Al pastor, as we call them, in my hometown. Over the years, I tried different methods to mimic the tacos sold in Mexico and failed. One method was stacking the meat and baking it in the oven, but it just didn't work the same. I also tried to create a Mexican gyro, like a kabob style, on a baking sheet covered with aluminum foil and got better results than other methods.
The secret of tasty traditional tacos de trompo is the adobo sauce marinade and the cooking method. Traditional al pastor street tacos are cooked on a vertically rotating rotisserie over low heat using charcoal or gas. Looking for options for a “trompo,” to imitate the Mexican version, I found Kalofas's blog and saw his Gyro recipe. That's when I decided to try the recipe in a vertical rotisserie; the results were amazing and satisfying. Even though I occasionally cook the meat in a frying pan, my favorite way to cook tacos al pastor is in a Carousel Rotisserie. Plus, you can cook tacos Arabes, Gyros, chicken shawarma, and whole chicken. I hope you give it a try; you will love it.
Taquero in Mexico City, assembling the meat for the Tacos al Pastor. The shape of the meat already assembled resembles a spinning top toy, known in Spanish as "Trompo"
How to make Authentic Tacos al Pastor Recipe
Ingredients
Here are the ingredients you'll need to make this dish:
For the Adobo Sauce or Marinade
- Guajillo peppers, seeds, and veins removed.
- Achiote paste
- Pineapple juice
- White vinegar
- Garlic cloves
- Dried Mexican oregano
- Ground cumin
- Ground black pepper
- Whole Cloves
- Salt
For the tacos
- Pork butt Shoulder
- Salt and pepper to season the meat
- White onion cut into slices
- Pineapple rings
- Fresh cilantro
- White onion
- Corn tortillas
- An excellent spicy salsa of your choice
INSTRUCTIONS:
I will break down the directions to make things easier for you.
For the Adobo
- Place the peppers in a saucepan and cover with water. Slowly simmer over medium heat until they look soft. Let them cool and drain. (Please check the ingredients list below)
- Place peppers, achiote, vinegar, pineapple juice, garlic, oregano, cumin, black pepper, whole cloves, and salt in your blender, and process until you have a smooth sauce.
- Then, pour the sauce slowly through a fine sieve for a nice homogenous texture.
- Season the meat with salt and pepper. Place the sauce and steaks in a large bowl, and marinate the meat.
- Marinade for at least 4 hours or overnight.
Cooking methods
Frying Pan, option one:
This method is the easiest since almost anyone has a frying pan or skillet.
- Once your meat has marinated, cut it into small fine strips. Make sure to remove any excess adobo sauce.
- Warm the frying pan and add 1 – 2 Tablespoons of oil until hot enough to sizzle when you place the meat.
- Then, add onion and pineapple slices along with the meat to cook.
- Make sure to turn the meat as needed to avoid the meat sticking to the pan.
Vertical Rotisserie, option two:
Cooking time is approximately 1 hr per 2 pounds of pork using this cooking method. This time will vary depending on your rotisserie equipment.
- First, stack the meat intercalated with slices of onions and pineapple in the Vertical Rotisserie.
- After the meat is cooked, shave or slice it with a sharp knife and place it in an already-warm skillet if you want the meat extra crispy.
Cooking in your broiler, option three:
- Cut the meat as for Kabobs and insert into the skewer, placing onion and pineapple slices between the meat.
- This method will take about 20 minutes to cook, rotating at least twice while cooking.
- Serve your meat in a warm corn tortilla and add your favorite toppings.
- Buen Provecho!
-Mely Martinez
Notes, Tips, and Substitutes
- Marinate the pork in the adobo sauce for at least 4 hours, or overnight, to ensure the flavors penetrate deeply.
- I just mentioned how marinating the meat produces juicy and tender meat. However, don't marinate for more than 24 hours. The acidity of the mixture can break down the meat too much.
- Grill pineapple slices or place them on top of the meat stack to add moisture and caramelized sweetness.
- After cooking, thinly slice it off the stack, ensuring a mix of slightly charred and tender pieces.
What To Serve With Tacos al Pastor
Slice the meat finely and make your tacos al pastor with warm corn tortillas, topped with chopped onion and cilantro, pineapple, and a salsa of your choice. Another way of serving your tacos is in a flour tortilla, melted cheese, al pastor meat, and pineapple. This version is a popular one in some northern of the country, also known as a “Gringa.”
More Authentic Mexican Recipes:
If you enjoyed this recipe for tacos al pastor, take a look at some of these other authentic Mexican recipes:
¡Buen provecho!
Mely,
Share on your social networks; it only takes 5 seconds. Thanks!
Tacos de tropo or Al pastor en español.
Frequently Asked Questions About Traditional Tacos al Pastor.
Here are the answers to the most frequent questions I usually get.
What is taco al pastor?
In the 1920s, Lebanese immigrants arrived in Mexico and introduced their culinary dishes to our culture. After some time, their recipe changed into what it is today. Depending on localities, tacos al pastor are also known by other names like “tacos de trompo” or “tacos de adobada.”
Tacos al pastor are thin slices of pork marinated with spices, pineapple or orange juice. The meat is then stacked in the shape of an inverted top and traditionally cooked on a vertical spit. Then, it is thinly cut and served in corn tortillas, pineapple, green salsa, and lime wedges. Tacos al pastor are a favorite dish in Mexico, and like many other tacos, they are found at taco stands and Mexican restaurants.
What cut of meat is used for tacos al pastor?
The best meat for these tacos is boneless pork shoulder/butt roast. The meat is marinated and slow-cooked on a spinning spit roast. This cut of meat and cooking method keeps the meat tender on the inside and roasted in the outer layer.
What is al pastor marinade made of?
The marinade's flavor is an adobo sauce, a mixture of dried chiles, garlic, vinegar, achiote paste, and Mexican spices. This combination of pork and adobo is sweet and tangy, making it an explosion of flavors in your mouth.
What are the best al pastor toppings?
Traditional tacos al pastor are served on a warm corn tortilla, topped with diced white onions, tangy grilled pineapple, fresh cilantro, spicy green salsa, and a squeeze of lime juice. However, you can also find a flour tortilla taco in the northern states of Mexico, with melted cheese called “Gringa al pastor”
How to store tacos al pastor meat.
To store al pastor meat, place it in an airtight container in the refrigerator for 3 to 4 days. Then, place your al pastor meat on a medium-heat skillet until warm for re-heating. To keep the toppings fresh, store them separately.
For more recipes, follow Us on Facebook, Instagram, and Pinterest. In español Visit Us at Mexico en mi cocina.
📖 Recipe
Tacos al Pastor at home
Ingredients
- 1 oz. guajillo peppers cleaned and seed removed About 4 peppers
- 1 oz. achiote paste
- ¼ cup pineapple juice you could use the juices from the sliced pineapple can
- ¼ cup white vinegar
- 3 garlic cloves
- 1 tsp. Mexican oregano
- ½ tsp. ground cumin
- ¼ tsp. ground black pepper
- 2 cloves
- 1 ¼ tsp. salt
FOR THE TACOS
- 2 Lbs. pork butt Shoulder cut in ⅓ inch steaks
- Salt and pepper to season the meat
- 1 medium size white onion cut in slices
- 1 can of pineapple rings
- 1 medium size bunch of cilantro washed and finely chopped
- 1 medium size onion finely chopped
- 12 Corn tortillas
- A good spicy salsa of your choice
Instructions
For the Marinade
- Place the peppers in a saucepan and cover with water. Simmer over medium heat until they look soft. Let them cool and drain.
- Place peppers, achiote, vinegar, pineapple juice, garlic, oregano, cumin, black pepper, whole cloves, and salt in your blender, and process until you have a smooth sauce.
- Then, pour the sauce slowly through a fine sieve for a nice homogenous texture.
- Season the meat with salt and pepper. Place the sauce and steaks in a large bowl, marinate the meat.
- Marinade for at least 4 hours or overnight.
Cooking on a frying pan
- Now, this is the easiest since almost anyone has a frying pan or skillet at home. Once your meat has marinated, cut it into small fine strips. Make sure to remove any excess adobo sauce.
- Warm the frying pan and add 1 – 2 Tablespoons of oil until hot enough that it sizzles when you place the meat. Add onion and pineapple slices along with the meat to cook.
- Make sure to turn the meat as needed to avoid the meat sticking to the pan.
Cooking in a Vertical Rotisserie:
- To cook in the Vertical Rotisserie, stack the meat intercalated with slices of onions and pineapple. Let any marinade drain for 20 minutes before starting the timer. 1 Hr. is enough to cook 2 pounds. Cooking will vary depending on your Rotiserrie equipment,
- After the meat is cooked, shave or slice it with a sharp knife and place it in an already-warm skillet to give it that crisper taste as they do at the taquerias in Mexico.
Cooking in your broiler:
- This option to make your tacos al pastor at home is using the broiler in your oven. Cut the meat as for Kabobs and insert into the skewer placing onion and pineapple slices between the meat.
- This method will take about 20 minutes to cook, rotating at least twice while cooking.
You can also use your gas or charcoal grill to cook the marinated pork steaks.
Slice the meat finely and make your tacos with warm tortillas, topped with chopped onion and cilantro, onion, pineapple and a salsa of your choice.
Notes
- Marinate the pork for at least 4 hours, or a little longer, like overnight, to ensure the flavors penetrate deeply.
- I just mentioned how marinating the meat produces juicy and tender meat. However, don't marinate for more than 24 hours. The acidity of the mixture can break down the meat too much.
- Grill pineapple slices or place them on top of the meat stack to add moisture and caramelized sweetness.
- After the meat is done cooking, thinly slice it off the stack, ensuring a mix of slightly charred and tender pieces.
aaron
Note: This recipe doesn't say what to do with the 2 cloves listed in the ingredients. I omitted them because I don't think pastor needs that flavor but wonder if others used them.
Mely Martínez
Hello Aaron,
If you read carefully the recipe, in STEP 2, it says to add the spices, and that includes the clove spices. So glad you still made the recipe.
Happy cooking!
JN
Hi, I have a regular rotisserie and a small apartment. I just don't have room for another appliance! Will it still work with a regular rotisserie? Thanks!
Mely Martínez
Hello JN,
Yes, I think so.
You can still cook the meat in a regular skillet. You will enjoy the flavors of meat.
chris
al pastor is my absolute favorite and i also have a "regular" rotisserie in my air fryer. i plan on trying this recipe next week and will give you my findings!
chris
wow! i cut the shoulder into steak like pieces so i decided to use the basket (typically used for fish) instead of the spit for horizontal rotisserie roasting. first attempt was at too high a temp for too long (360 at 40 minutes), second try was PERFECT. 250 degrees for 32 minutes with slices of onion and fresh pineapple along for the ride. horizontal rotisserie is definitely a good thing as the juices continue to baste the meat as it spins. so tender and flavorful, i can't believe it. thank you mely!!!
Mely Martínez
Hi Chris,
So glad to know you like them!
Eloisa Rodriguez
Achiote paste what is this? Not familiar with this.
Mely Martínez
Hello,
It is a condiment made with annatto seed and spices. IF you live in the states, you can buy it at your local grocery store in the Latin section. or order via Amazon. Here is the link:https://amzn.to/3OimnNt
J Con
How long and what temp would i cook it on my bbq? I have a vertical skewer to stack it on.
Mely Martínez
Hello J Con,
Is the flame vertical too? Because, if it is a vertical roast pit like the ones used for Tacos al Pastor.
Those rotisseries have manual control to regulate the flame, the taqueros usually turn the flame to the highest setting, and start searing the meat.
Usually, they cook the meat 30 seconds to 1 minute per spot where the flame is cooking the meat. Then, the meat is cut into a thin slice and finishes the process on the hot griddle.
Stan Wolofsky
In Cozumel and just had a al pastor taco Was that amazing Would like to make when I get back to Canada So 2 questions - I assume you use a dry Chile and can you replicate using a horizontal rotisserie
Mely Martínez
Hello Stan,
Yes, it is dried peppers. I think it will work using a horizontal rotisserie. I, myself want to buy a new toaster oven with horizontal rotisserie just to try it.
Matt Cardinale
Hi there. I'm planning to use this for about a 6-8 pound pork shoulder this weekend on a bbq pit. Do you suggest multiplying this recipe 3-4 times for the marinade? Or how much would suggest to make for that size of pork? Thanks!
Mely Martínez
Hello Matt,
Yes, multiple the quantities. Enjoy!
Kate
Hello. I’ve never re-hydrated peppers before. Do I remove seeds and stems before simmering them? Or after? Thanks. Excited to try this.
Mely Martínez
Hello Kate,
You need to open the peppers, remove the seeds and the stem before adding them to the water.
Mark Keefe
Hi there! Love your site. Can you confirm that, if using a vertical rotisserie, the meat is to be grilled or fried in a skillet both before and after using the rotisserie? Or just after to crisp it up? Thank you!
Mely Martínez
Hello Mark, If using a rotisserie you do not need to cook it previously, if that is the question.
Simon
Hi, I'm from England and lived in Toluca for about 3 years. That was 20 years ago and I've never managed to replicate tacos al pastor....until now. Wow. Spot on.
Mely Martínez
Hello Simon,
It is so nice to know you like the tacos al pastor recipe. BTW Toluca is still the same after so many years. Metepec is the area that is more modern now.
Saludos!
Simon
It would be great if you could do a recipe for the famous toluca chorizo verde
Kendra
Love this recipe. We have made it a handful of times now. We have a big green egg with a rotisserie so we cook it over the hot coals with a pineapple rigged up above it to drip over while cooking. I also like to double or triple the marinade amount then boil the liquid after marinating to use as a sauce on the tacos.
Mely Martínez
Hello Kendra,
It sounds so good, I bet the flavors are outstanding when you make it on your Green Egg grill.
Dave
This the best al pastor I have ever eaten. I made it on a cast iron skillet. I highly recommend you to try this you will not be disappointed. My wife made me make it over and over inviting our kids and neighbor’s over to try it. I got exhausted and everyone said it’s the best.
Mely Martínez
Hello Dave,
Thank you for trying the recipe for Tacos Al PAstor. I'm glad to know you like them!
Carole Golden
Ridiculously delicious. This recipe should be in everyone's box.
Mely Martínez
Hi, Carole,
Tacos al pastor are delicious! Thank you for trying the recipe.
Robb
How much is an oz of achiote paste? American measurements are so annoying! An oz can be both a volume and a weight measurement.
Mely Martínez
Hello Robb, I just google it for you. It will be 28.34 grams.
Brad
Hi Mely, I have a horizontal rotisserie for my gas grill and also have a wood pellet smoker.
1) have you ever tried smoking the kebabs?
2) Would a horizontal rotisserie work well for this in place of a vertical? Unfortunately vertical rotisseries seem very expensive when I only need it sporadically.
thanks!
Mely Martínez
Hello Brad,
I have never smoked kebabs, and for the horizontal rotisserie, you can use that one. I know what you mean, they are really expensive for sporadical use.
Judy Howle
I made a smaller amount of meat but made the full recipe for the sauce so I have half of it left. I should have made more! Not quite enough leftovers for 2 hungry people today, haha. They are so good! I cooked mine in a black skillet. I had already sliced them thinly before marinating so they cooked fast. I'm going to make more soon. Great recipe! I made pico de gallo and put that on the tacos also along with cilantro.
Mely Martínez
Hello Judy,
You can freeze the leftover sauce for up to 2 months.
Joanne
This may be a silly question.....step 4 of the instructions says to grill the steaks (this is after marinating) and then the cooking instructions below that give 3 options: rotisserie, broiler and pan fry. I do not have a rotisserie...can you clarify if I'm supposed to grill the steaks first and then finish them off in the pan? Wondering if it would come out too dry? I absolutely LOVE all your recipes and want to be sure that I get this one right! 🙂
Mely Martínez
Hello Joanne,
Those are different cooking options. You do not need to cook it again.
Judy Howle
I did a search for authentic Mexican recipes and discovered you. I love Tacos al Pastor. A local Mex restaurant has them and they are good but the last 2 times the meat was really dried and hard so I quit buying them. I made them at home once but they were not too good using an Instant Pot. Your recipe looks great! I can't wait to try it. I may use the grill now that we cleaned it to roast chile peppers, haha. I am going to look at your other recipes.
Mely Martínez
Hello Judy,
I hope you like this recipe. I have a friend in Austin, TX that uses this recipe to cook tacos al pastor. His clients love them.
JT
These tacos are restaurant quality. I can’t believe how well they turned out. The recipe on this site for salsa de chile de arbol is a perfect complement. If they don’t taste “authentic” to you, remember that recipes vary regionally in Mexico and most taquerias in the states try to do a little of everything rather than specialize in pastor.
We chose to use a charcoal grill and really enjoyed the added smokiness. Hope to try them with a vertical rotisserie someday.
Thank you for sharing your recipes!
Mely Martínez
Hello JT,
Thank you for your comment and for trying the Tacos al Pastor recipe. Happy cooking!
Karina
I tried this recipe for the first time and I LOVED it! I loved it so much, I regret not making more.
Mely Martínez
Hello Karina,
Next time if you make double save some to make quesadillas. Happy cooking!
Christina
Hi, I made your recipe with fresh pineapple and marinated it for 1 day. The meat turned out VERY mushy because of the enzymes in the pineapple. In your recipe I suggest specifying *only canned* pineapple for the marinade. And when I broiled the meat in the oven it did not brown much and ended up steaming instead. Did you only broil 1 skewer at a time?
Mely Martínez
Hello Christina,
Pineapple juice tenderize the meat. That's why I mention on the notes that it is better to cook on a grill or on a frying pan as a better option that the oven.
Judy Howle
Yes, I read on several recipes not to marinate the meat in fresh pineapple juice for that reason. I will use the juice from the canned pineapple.
Steven G.
I did this with 2oz of guajillo peppers + 80mL (1/3 cup canned) pineapple juice. After simmering the peppers for about 15 minutes. lay them on a clean surface or chop block with the skin side down. Using a spoon gently scrape the meat off the skin and into the blender then discard the skin. Put the pineapple juice, achiote paste and guajillo meat with the spices into a blender and mix for MINUTES. You will have a much darker sauce, a bolder flavor and no need to strain it through a seine. The end result has a viscosity of ketchup and is very smooth. Amazingly authentic tasting. I swear you could bottle it.
Can be used on thin sliced pork loin (trimmed) with excellent results when marinated for 11 hours.
Thank you Mely. You are my Mentor.
Judith
Your site is just great, I have tried so many recipes and have loved them all. So glad I found your site as there have been recipes that I wanted to cook for many years but some seemed daunting, some I didn't pay enough attention to my mom when she'd cook them. Your step by step details has me always saying "I thought that was a half day cooking process I won't be able to do it after work." I guess I just think of my mom starting at 3PM everydsy making a dozen flour tortillas and dinner being ready at 6. Now that I think about it she was a stay at home mom most of my life so she took her time preparing the dough at 3PM, then moving onto the beans, rice and main dishes. When the food was near the end of cooking time she'd roll out and cook the tortillas. Now through your recipes I see the big picture while this cooking, start on this then once that's cooking you can start this. Thank you for sharing your recipes and helping this woman realize it's not exactly 2-3 hours of cooking that I thought it was for most dishes.
mmartinez
Hello Judith,
That is the way to handle the cooking, must times you multitask, while you cook the rice, also cook or chop the vegetables or stew meats. It fot sure takes time, and I'm always wondering about the working moms and the little time they have to handle work, house, child care and cooking. It is a lot of work!
Thank you for your kind words, it got me all teary-eyed.
Muchas gracias!
Minh
Great recipe! I like how you describe the different ways to prepare the meat. Have you also been able to experiment with an Instant Pot? I wonder whether it would be possible to prepare the meat somehow with that.
mmartinez
Hello Minh< The Instant Pot will render a different texture in the meat compared to the traditional way Tacos al Pastor are made.
Minh
okay I'll stick to one of the options in your recipe then. Thank you! 🙂
Michelle Heintz
What temperature do you set the rotisserie to?
Mely Martínez
Hello Michelle,
This one doesn't have a temperature setting, only a timer. But, if you have one that has a temperature indicator, set at 400 F degrees.
Judy Howle
I tried an Instant Pot recipe and the flavor was good but not the texture. Stick with what Mely recommends.
Leticia Alaniz
Hola Mely, mañana iremos a un festejo en casa de unos amigos de Goa. Los consentiré con unos tacos al pastor pero de pollo y tortillas recién hechas, Tu receta es de verdad cielo al paladar.
mmartinez
Hola Lety,
Que delicia, espero les guste a tus amigos de Goa.
spectrumama
This looks amazing! Could you do this on a horizontal rotisserie? I have one of those already. Just wondering if the recipe would work the same?
mmartinez
Hello Spectrumama,
I think you could. I never hurts to try!
It's me
How did it turn out
CaptMike Tracy
Our first stop in Mexico everytime for Pastor. Look forward to trying this recipe. Nice buy on the Vertical Rotisserie.
Brittney Salinas
Hi Mely!
This probably comes off as a stupid question, and I do realize that doing it this way would most likely change the texture of the finished product very different than your original... But my question is, Can I make the meat for tacos al pastor in the crock pot instead of stacking the meat on a vertical rotisserie? I don't have one and they were all pretty expensive on Amazon.. However, I do want to try the recipe and if I use the same ingredients like the achiote, guajilo chile, pineapple, onion, garlic, etc and just simmer it with pork shoulder in a slow cooker that may work right? What are your thoughts on this? Love your site and your recipes!! Muchas Gracias!!!
mmartinez
Hello Brittney,
You can cook the meat with the adobo, the texture and flavor will be a little bit different but they for sure will be good. I had tried even making them in the oven, but they don't really taste as tacos al pastor. Just like another pork adobada meat.
Joost Nixon
Mely, way up in the Northern Washington State, real Al Pastor is just about impossible to find. This recipe reminds me of a little place in LA, where I grew up. Made ten pounds for a church potluck. Boom! Thank you!
The tacos were a big hit! THANK YOU!
Stephanie Vargas
We love tacos al pastor! I decided I would try making them at home this weekend instead of going out...WOW they were good! My husband is from Mexico and he loved them too. Thanks for all the great authentic recipes! 🙂
Stephanie Vargas
We love tacos al pastor and I decided to try making them at home and found this recipe. WOW..so good. My husband is from Mexico and he loved them too. Thanks for the great recipes!
amy thompson
I love this!
gristine
Oh my god. I'm staying in Mexico as an exchange student this year, and I'm only about a month away from returning to Norway. I have to learn how to make tacos al pastor. They are delicious! But I had no idea it took so much time and effort 😮 Thank you for the recipe, I'll definitely try your recipe.
Cristian Vasquez
When do you pour the vinegar?
Mely
Thenak you Cristian for your question and catching that missing item. It goes along with the peppers and spices into the blender. I already update te recipe.
Thanks again.
Mely
Ruth Shin
So happy to stumble upon your site. Wonderful recipes. The "rotisseries" they seem to be using in the pic look identical to the ones that middle easterners use to make shawarma. I am up in NY. For decades there was a definite desert of authentic mexican food. However, I'm happy to say that as the Mexican population grows, it is becoming possible to find authentic places. These businesses tend to initially cater to the Mexicans in the neighborhood. Unfortunately, the quality level seems to go down as soon as the place is discovered by hipsters. They tend to mob these places and then they start losing their authenticity and quality. Always a disappointment when this happens. I am glad I can recreate these at home. Another thing that seems impossible to find is an authentic cemita! Luckily I have my own source for papalo!
Mely
Hello Ruth,
I agree with you about how the quality go down and the flavors also change to cater their new customers.
Come back soon.
Mely
Lori
I didnt know you could buy these things. That is great. I will have to look for one of those.
Pily
Ya comí y se me hizo agua la boca!!!! me gustó que le pones jugo de piña , así lo voy a hacer ahora!!
un beso
MyCookingTime
Qué ricos tacos Mely!
Me encantan los tacos de "trompo" así se les llama también en Monterrey.
Gracias por la receta!
Gabriela, clavo y canela
Que divino! hasta parece que me llega el olorcito. Divinas fotos
besos
Pau F
We just did your tacos al pastor recipe this past weekend on the charcoal grill, they came out perfect!!! Esto es l o que mas extraño de vivir en Mexico! (y tacos arabes con jocoque)
Saludos!
Mely
Hola Paul F,
Tacos Arabes are also some of my favorites, well I just love a good taco. 🙂
Happy week!
Mely
Pau F
we just did tacos al pastor over the weekend on the grill, they came out amazingly good! Esto es lo que mas extraño de vivir en Mexico (y tacos arabes con jocoque!!)
saludos!
Gerry @Foodness Gracious
Beautiful, al pastor is a hard taco to find and to find a good one is even harder, Yours looks fantastic..
Mely
Hello Gerry,
You are right, these are some hard to find tacos, a really good ones. So better make them at home.
Happy cooking!
Candace
Mely, this looks soooo good. I have got to find one of those rotisseries. I made corn tortillas for the first time tonight and wish that I had some of this meat to go inside of it. Soooooon! 🙂
Mely
Hello Candace,
It is so cool that you are making your tortillas at home. Look forward to see the pictures.
Mely
Swathi Iyer
Another beautiful and traditional recipe post from you.
Ruth S. Macotela
Que delicia! hay Mely, tu nadamas me haces romper la dieta. Que buena idea lo de prepararlos en el Carousel rotisserie, no se me habia prendido el foco. Mi esposo desde cuando quiere comprar un trompo para preparar los tacos al pastor en el verano para nuestros amigos y dejar en paz por un rato la BBQ, pero si que estan un poco caritos. Por otro lado, tu receta con mole, esa que se prepara en capa sy queda como un lasagna me la han "chuleado" mucho 🙂
Como siempre gracias por las ideas y las recetas. Que disfrutes de un exelente verano!
XOXO
Mely
Hola Ruth,
Que bueno que les guste la receta del platillo con mole, es rico y saca siempre de apurros por lo facil que es preparar.
Saludos,
Mely
Miz Helen
Hi Mely,
You have created a wonderful Taco, this is just beautiful and your presentation is just awesome. I just love the flavors that you combined for this recipe and the method that you used to achieve your goal. Hope you have a great week end and thanks for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Byte64
Me tomaste por sopresa querida Mely, tenía planes de volver a hacer los tacos al pastor desde hace un par de meses así que me quedo con aún mas ganas de comerlos.
A mi hijo les encantan también, la genetica no miente 😀
El año pasado, cuando fui al mercado de San Juan en el DF, pasé por las calles del centro historico donde están un montón de tiendas con herramientas para la cocina y los restaurantes y por supuesto tenían trompos de varios tipos, el mas bonito que ví costaba alrededor de 14000 pesos.
Mely
Hola FLavio,
Si esos son bastante caros, pero ya sabes el ingenio de otros me ayudo a hacer mi propio trompo.
Saludos,
Mely
trisha
Tengo suenos de tacos al pastor en un restaurante en Queretaro. Me encanta tacos al pastor. Porque no estan en los menus de restaurantes en EEUU?
Mely
Hola Trisha,
Pienso que la razon principal por la cual no los ofrecen es porque saben que no saben igual cociendo la carne en otro metodo que no sea el asador vertical. Y ese que usan en las taquerias es toda una inversion.
Saludos y que tengas muchos sueños bonitos.
Mely
Nora
Me encanta tu rostizador vertical! Ahora yo quiero uno! =( =) Que tortura con los taquitos al pastor
Ahora tengo que hacerlos
Besos
Mely
Nora, desde que hago los tacos en el rosticero no hay vuelta atras.
Saludos,
Mely
Chris
Oh my! You have me wanting a vertical rotisserie so very much!!!!! I am going to hunt one down.
Mely
Hi Chris,
I was lucky to find it as soon as I saw the post in the Kalofagas. When rigth to ebay and there it was. It looked like there were no takers maybe that is why is was so affordable.
Good luck in finding yours!
Mely
kirby
Mely, you're a genius! Twenty six bucks and change for authentic al pastor. That's much easier than my plan to hook the dog up to a treadmill to turn a spit on the Weber.
Mely
Hello Kirby,
I always love your sense of humor. I can even imagine the dog running around in circles.
Mely
Karen
Tacos al Pastor are one of my favorites... this is a great way to recreate them!
Prieta
OMG! This looks soooo gooood! This reminded me of the days when I used to eat more meet. My husband and I used to cross the border on special trips to our favorite tacos de adobada stand. Oh god, I could have some right now! Great recipe Mely, I'm glad you posted it. Saudis.
Mely
Hola Prieta,
Missing the taco stand at the border too. I used to go to the ones in Reynosa, Tamps while living in Texas. Have a great week!
Nammi
Hi Mely, thats a lovely looking tacos, even though I dont eat pork. Have a nice day 🙂
Mely
Hi Nammi,
You can use chicken instead of pork, the adobo sauce is really good even with fish dishes.
Mely
NORMA RUIZ
Esos taquitos me han hecho agua la boca Mely que deliciosos se ven, son de mis favoritos me encantan los taquitos al pastor.
Mely
Hola Norma,
Y tu en el DF consigues los mejores tacos.
Mely
Martin
Hello everyone! A friend of mine, from Mexico City, and my self, made tacos al pastor. But instead of cooking the meat on a pan, we cooked it in my smoker. It was a hit!!! It had all the great flavor of the spices, with a Smokey flavor.
Mely Martínez
Hello Martin,
I bet those were some amazing tacos!