Mexico Iconic Street Food Tacos al Pastor-Recipes and Ingredients

Tacos al pastor are one of Mexico’s most iconic street food dishes. These delicious tacos consist of thin slices of pork that are stacked and roasted on a vertical rotisserie called a trompo. The pork is then thinly sliced off and placed onto small corn or flour tortillas along with onions, cilantro, and salsa before being folded or rolled up. In this article we talk about Mexico Iconic Street Food Tacos al Pastor-Recipes and Ingredients.

Tacos al pastor are bursting with complex flavors from the marinade used to season the meat. The trompo method of cooking also gives the pork a unique taste and texture. When done right, the pork will be lightly charred on the outside while remaining juicy on the inside. Tacos al pastor make for a satisfying meal or snack any time of day.

While tacos al pastor likely originated in central Mexico, they have become popular across the country. You can find tacos al pastor being sold at street food carts, food trucks, and small taquerias or taco stands. They are an integral part of Mexican street food culture.

History and Origins

Tacos al pastor have their roots in shawarma, the famous Middle Eastern meat dish. This influence comes from Lebanese immigrants who brought shawarma to Mexico in the early 20th century. The traditional vertical rotisserie cooking method used for shawarma was adapted to pork instead of lamb, resulting in what we now know as tacos al pastor.

The name “al pastor” literally means “in the style of the shepherd” in Spanish. This is a reference to the rotisserie and vertical spit used to cook the meat, which somewhat resembles a shepherd’s staff.

Over time, tacos al pastor took on their own uniquely Mexican identity. The marinade, salsas, and way of serving the meat in corn tortillas differentiated them from their Middle Eastern cousin. They are now one of the most beloved and ubiquitous street foods in Mexico.

Key Ingredients

These are the key ingredients that go into authentic tacos al pastor:

Pork
The traditional meat used is pork shoulder or leg. It needs to have a decent amount of fat content to stay moist and flavorful during cooking.

Pineapple
Pineapple is added to the marinade and sauce. It gives tacos al pastor their signature sweet and sour taste.

Dried chilies
Ancho, guajillo, and chipotle chilies are used to make the vibrant red adobo marinade/sauce. This infuses the meat with smoky chili flavor.

Spices and aromatics
The marinade also contains spices like cumin, cloves, cinnamon, and oregano plus aromatics like garlic and onion.

Corn or flour tortillas
The sliced meat is wrapped in small soft corn or flour tortillas to make tacos. Corn tortillas are more traditional.

Onions and cilantro
Chopped raw white onion and cilantro add freshness and texture when topped on the tacos.

Salsas
Salsa verde, salsa roja, or other Mexican salsas can be added as extra flavor.

Limes
Lime wedges are squeezed over the tacos for some bright acidity to cut through the richer flavors.

Pineapple Tacos al Pastor Marinade Recipe

This marinade can be used to flavor pork before roasting tacos al pastor on a vertical rotisserie. It utilizes dried chilies, spices, garlic, onion, orange juice, pineapple, and more to create an intensely flavorful adobo sauce.

Ingredients

• 3 dried ancho chilies, stemmed and seeded
• 3 dried guajillo chilies, stemmed and seeded
• 1 chipotle chili canned in adobo sauce
• 1 cup pineapple juice
• 1⁄2 cup orange juice
• 1⁄4 white onion, roughly chopped
• 4 garlic cloves
• 1 teaspoon Mexican oregano
• 1 teaspoon ground cumin
• 1⁄2 teaspoon ground clove
• 1⁄2 teaspoon ground cinnamon
• 1 bay leaf
• Salt and pepper to taste
• 2 cups diced fresh pineapple

Instructions

1) Heat a skillet over medium heat. Fry the ancho, guajillo, and chipotle chilies for 1-2 minutes per side until softened and fragrant. Transfer to a bowl and cover with hot water. Allow to rehydrate for 20 minutes until fully softened.

2) Drain the rehydrated chilies and transfer to a blender. Add the pineapple juice, orange juice, onion, garlic, Mexican oregano, cumin, clove, cinnamon, and bay leaf. Blend until completely smooth, adding a splash of water if needed. Season to taste with salt and pepper.

3) Place the marinade into a large bowl. Stir in the diced fresh pineapple.

4) Slice pork shoulder or leg into 1⁄4 inch thick slices. Add the pork to the marinade, tossing to evenly coat. Cover and refrigerate for at least 2 hours up to overnight to marinate.

5) Thread the marinated pork onto metal skewers. Cook on a vertical rotisserie or trompo at medium-high heat for 12-15 minutes. Slice into thin strips and serve in warm corn tortillas with desired toppings.

Traditional Trompo Recipe

This recipe explains how to make traditional tacos al pastor cooked on a vertical rotisserie or trompo. This imparts smoky, charred flavors you can’t replicate otherwise.

Ingredients

• 3 lbs pork shoulder or leg, sliced into 1⁄4 inch strips
• 1 recipe pineapple tacos al pastor marinade (previous recipe)
• 1 white onion, thinly sliced
• 2 pineapples, peeled, cored, and sliced into rounds
• Corn or flour tortillas
• Chopped onion and cilantro (for serving)
• Lime wedges (for serving)

Instructions

1. Slice the pork shoulder or leg with the grain into long, 1⁄4 inch thick slices. Place in a large bowl. Pour over the marinade, turning to coat the meat. Cover and refrigerate for 2-12 hours.
2. Thread the marinated pork slices accordion-style onto the vertical rotisserie, packing tightly together. Alternate with slices of onion and pineapple. Load from the bottom up.
3. Cook over medium-high heat for 15-20 minutes, rotating slowly. Use a knife to shave off the outermost cooked slices.
4. Warm the tortillas on a comal or skillet.
5. To serve: Place several slices of the cooked pork into the warm tortillas. Top with chopped raw onion and cilantro. Squeeze over lime juice. Add salsa if desired. Fold up and enjoy right away!

Tips for Making Perfect Tacos al Pastor

Here are some helpful tips to achieve flavorful, authentic tacos al pastor:

• Use bone-in pork shoulder or leg for more flavor and moisture
• Marinate the meat for at least 2 hours, or up to 24 hours
• Cook on a rotating vertical spit if possible to achieve charred bits
• Alternate with sliced pineapple and onions to baste the meat
• Use smaller corn tortillas that won’t overpower the fillings
• Chop the onion and cilantro finely so they don’t fall out
• Serve with sliced radish, lime wedges, and spicy salsa on the side

With these tasty recipes and proper techniques, you’ll be able to achieve amazing tacos al pastor with complex flavors and textures. This iconic Mexican street food is simple to recreate at home for a flavorful meal. The aroma of the chile-pineapple marinated pork roasting over an open flame is sure to wow any guests. I sincerely hope you find this “Mexico Iconic Street Food Tacos al Pastor-Recipes and Ingredients” article helpful.