Best Authentic Homemade Tacos al Pastor
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. My sister took notes and this is the best recipe.
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 recipe is one of them.
Photo courtesy of Mexico Alternativo
online. Or get the same like mine, just click on the link below the ingredients list.
How to make Tacos al Pastor at home
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
- The second option 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.
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.
- 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
- 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
- Corn tortillas
- A good spicy salsa of your choice
-
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.
-
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.
• 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.
Check out our recipes for Tacos de Suadero, Tripitas, Steak and Beef Tongue.
¡Buen provecho!
Mely,
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Esos taquitos me han hecho agua la boca Mely que deliciosos se ven, son de mis favoritos me encantan los taquitos al pastor.
Hola Norma,
Y tu en el DF consigues los mejores tacos.
Mely
Hi Mely, thats a lovely looking tacos, even though I dont eat pork. Have a nice day 🙂
Hi Nammi,
You can use chicken instead of pork, the adobo sauce is really good even with fish dishes.
Mely
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.
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!
Tacos al Pastor are one of my favorites… this is a great way to recreate them!
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.
Hello Kirby,
I always love your sense of humor. I can even imagine the dog running around in circles.
Mely
Oh my! You have me wanting a vertical rotisserie so very much!!!!! I am going to hunt one down.
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
Me encanta tu rostizador vertical! Ahora yo quiero uno! =( =) Que tortura con los taquitos al pastor
Ahora tengo que hacerlos
Besos
Nora, desde que hago los tacos en el rosticero no hay vuelta atras.
Saludos,
Mely
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?
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
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.
Hola FLavio,
Si esos son bastante caros, pero ya sabes el ingenio de otros me ayudo a hacer mi propio trompo.
Saludos,
Mely
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
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
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
Another beautiful and traditional recipe post from you.
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! 🙂
Hello Candace,
It is so cool that you are making your tortillas at home. Look forward to see the pictures.
Mely
Beautiful, al pastor is a hard taco to find and to find a good one is even harder, Yours looks fantastic..
Hello Gerry,
You are right, these are some hard to find tacos, a really good ones. So better make them at home.
Happy cooking!
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!
We just did tacos al pastor 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!
Hola Paul F,
Tacos Arabes are also some of my favorites, well I just love a good taco. 🙂
Happy week!
Mely
Que divino! hasta parece que me llega el olorcito. Divinas fotos
besos
Qué ricos tacos Mely!
Me encantan los tacos de "trompo" así se les llama también en Monterrey.
Gracias por la receta!
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
I didnt know you could buy these things. That is great. I will have to look for one of those.
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 😮
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!
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