This Tacos al Pastor recipe was given to me by my sister, she wrote the recipe while watching a TV show in Mexico, they were having a competition for the best Tacos al Pastor in Mexico City. The most famous taquerias were represented there, and the winner was kind enough to share his recipe. My sister took notes and this is the best recipe.
Best Authentic Homemade Tacos al Pastor
As a Mexican living abroad, it is not easy for me to satisfy the craving for eating really good Tacos al Pastor or Tacos de Trompo, as we call them in my hometown. Something happens inside taco trucks or Mexican-style restaurants outside of México that cannot explain in this short space, but you can see that there is a Mexican-looking guy cooking in the kitchen but the food doesn’t taste anything like the real thing.
I know they are focusing their business on the local clientele’s palate but please, why change the flavors 180 degrees? That is why I am always looking for ways to recreate those flavors at home as much as possible and this Tacos al pastor recipe is one of them.
Photo courtesy of Mexico Alternativo
Tacos al pastor are cooked on a vertical spit, the meat is stacked in the shape of an inverted top. Over the years, I tried different methods to mimic the tacos as they are sold in Mexico. One method was stacking the meat and bake it in the oven, it just doesn’t work, the result was soft meat and not the crispier texture of the vertical pit, then the classic skillet versions where the meat sticks a little bit to the pan, the kabob style got better results than the previous cooking methods until one day I happen to visit blogger Kalofas and saw his Gyro recipe. Using a rotisserie to make it. Bingo! I had found what I needed, a vertical rotisserie oven small enough to place on your countertop.
And after doing some shopping via eBay and 26 dollars, including shipping and handling, I am the proud owner of a Carousel Rotisserie. For me, this is the only way to cook tacos al pastor and also Tacos Arabes, Gyros, Chicken Shawarma, and a whole chicken, too. You can buy a newer version of this
Vertical Rotisserie
online. Or get the same like mine, just click on the link below the ingredients list.
online. Or get the same like mine, just click on the link below the ingredients list.You can buy a similar and new version Rotisserie in Amazon.
How to make Tacos al Pastor Recipe
INSTRUCTIONS:
- Place the peppers in a saucepan and cover with water. Simmer over a medium heat until they look soft. Let them cool and drain. (Please check the ingredients list below)
- Place peppers, vinegar, pineapple juice with the spices and achiote paste in your blender. Process it until you have a very smooth sauce. Pour the sauce slowly through a fine sieve to get a nice homogenous texture.
- Season the meat with salt and pepper. Place the sauce and steaks in a large bowl and marinate the meat or use a pastry brush.
- Marinade for at least 4 hours or overnight of hours, and then grill the steaks or fry in a skillet. Grilling some pineapple and onion slices on the meat to add to the tacos when serving.
Now for the cooking process:
- To cook in the Vertical Rotisserie stake the meat intercalating with some slices of onions and pineapple. Let any marinade drain for about 20 minutes before starting the timer. 1 Hr. is enough to cook 2 pounds. Shave the meat with a sharp knife and place it in an already warm skillet.
- The second 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. Since the meat is cut into smaller portions this method will take about 20 minutes to cook rotating at least 2 times while cooking.
- Now, this is the easiest since almost anyone has a frying pan or skillet at home. Once your meat has marinated cut 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 when you place the meat it sizzles. Add onion and pineapple slices along the meat to cook. Turning as needed to avoid the meat to stick to the pan.
Tacos al Pastor Trompo
Slice the meat finely and make your tacos al pastor with warm tortillas, topped with chopped onion and cilantro, onion, pineapple and a salsa of your choice.
HOW TO MAKE TACOS AL PASTOR AT HOME
This recipe for Tacos al Pastor was given to me by my sister, she wrote the recipe while watching a TV show in Mexico, they were having a competition for the best Tacos al Pastor in Mexico City. The most famous taquerias were represented there, and the winner was kind enough to share his recipe.
Print Pin Rate Add to CollectionPrep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 362kcal
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
- 1/2 tsp. ground cumin
- ¼ tsp. ground black pepper
- 2 cloves
- 1 ¼ tsp. salt
FOR THE TACOS
- 2 Lbs. pork butt Shoulder cut in 1/3 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
- Place the peppers in a saucepan and cover with water. Simmer over a medium heat for about 15 minutes or until they look soft. Let them cool and drain.
- Place peppers, vinegar, pineapple juice with the spices and achiote paste in your blender. Process it until you have a very smooth sauce. Pour the sauce slowly through a fine sieve to get a nice homogenous texture. At this time, taste the sauce just to make sure the salt is enough for your taste.
- Season the meat with salt and pepper. Place the sauce and steaks in a large bowl and marinate the meat or use a pastry brush and apply the sauce to each side of the steaks.
- Marinade for at least 4 hours or overnight of hours (believe me it tastes way better), and then grill the steaks or fry in a skillet. Grilling some pineapple and onion slices along the meat to add to the tacos when serving. When cooking in a skillet, remove any excess adobo sauce since it will stick to the pan.
Now for the cooking process:
- To cook in the Vertical Rotisserie stake the meat intercalating with some slices of onions and pineapple. Let any marinade drain for about 20 minutes before starting the timer. 1 Hr. is enough to cook 2 pounds. Shave the meat 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.
- The second option is using the broiler of your oven. Cut the meat as for Kabobs and insert into the skewer placing onion and pineapple slices between the meat. Since the meat is cut in smaller portions this method will take about 20 minutes to cook rotating at least 2 times while cooking.
- Now, this is the easiest since almost anyone has a frying pan or skillet at home. Once your meat has marinated cut in 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 when you place the meat it sizzles. Add onion and pineapple slices along the meat to cook. Turning as needed to avoid the meat to stick to the pan. Cook for about 12 -15 minutes.
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
• This is my old Rotisserie but you can buy the new version of the Vertical Rotisserie. • This adobo sauce is great with the pork meat for your tacos, choose your own cooking method as shown below.
Nutrition
Serving: 2tacos | Calories: 362kcal | Carbohydrates: 34g | Protein: 32g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 527mg | Potassium: 799mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1290IU | Vitamin C: 6.5mg | Calcium: 93mg | Iron: 3.4mg
Have you made this recipe? Let me know on InstagramTag @mexicoinmykitchen and hashtag me #mexicoinmykitchen!
Recipe in spanish https://www.mexicoenmicocina.com/receta-tacos-al-pastor/
Check out our recipes for Tacos de Suadero, Tripitas, Steak and Beef Tongue.
¡Buen provecho!
Mely,
Tacos al Pastor recipe
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En español Receta de Tacos al-Pastor.
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!
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
When do you pour the vinegar?
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
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.
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!
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! 🙂
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!
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!!!
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.
Our first stop in Mexico everytime for Pastor. Look forward to trying this recipe. Nice buy on the Vertical Rotisserie.
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?
Hello Spectrumama,
I think you could. I never hurts to try!
How did it turn out
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.
Hola Lety,
Que delicia, espero les guste a tus amigos de Goa.
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.
Hello Minh< The Instant Pot will render a different texture in the meat compared to the traditional way Tacos al Pastor are made.
okay I’ll stick to one of the options in your recipe then. Thank you! 🙂
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.
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!
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.