Tacos al Pastor is a quintessential Mexican dish that is loved by people all over the world. It is a savory and flavorful combination of marinated pork, pineapple, and spices, all served on a soft tortilla. In this blog post, we will take a closer look at Tacos al Pastor, its history, ingredients, and how to make it at home.
History of Tacos al Pastor
Tacos al Pastor originated in Central Mexico in the 1920s and 1930s. Lebanese immigrants who had settled in the region brought with them their tradition of roasting meat on a spit, which they called shawarma. Mexican locals soon adopted this method of cooking and adapted it to their tastes and ingredients. The pork used in Tacos al Pastor is marinated with a blend of spices and chilies, similar to the traditional Lebanese shawarma marinade. Pineapple is added to balance out the spiciness of the meat, giving it a sweet and tangy flavor.
Ingredients for Tacos al Pastor
To make Tacos al Pastor, you will need the following ingredients:
- 2 lbs. of pork shoulder or butt, thinly sliced
- 1 cup of pineapple juice
- 1/4 cup of white vinegar
- 4 cloves of garlic, minced
- 1 tsp of dried oregano
- 1 tsp of ground cumin
- 1 tsp of smoked paprika
- 1 tsp of chili powder
- Salt and pepper, to taste
- Corn tortillas
- Chopped onions and cilantro, for garnish
- Sliced pineapple, for serving
How to Make Tacos al Pastor
In a large bowl, combine the pineapple juice, white vinegar, garlic, oregano, cumin, smoked paprika, chili powder, salt, and pepper. Mix well.
Add the pork slices to the marinade and mix until well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat your grill or oven to 400°F. If using a grill, skewer the marinated pork slices onto a spit and cook for about 20 minutes, or until the meat is cooked through and crispy on the outside.
If using an oven, place the pork slices on a baking sheet and cook for 25-30 minutes, or until the meat is cooked through and crispy on the outside.
Warm the tortillas on a griddle or in the oven.
To assemble the tacos, place a few slices of pork on each tortilla, top with chopped onions and cilantro, and serve with a slice of pineapple on the side.