Tacos al pastor, also known as tacos de trompo, are without a doubt a favorite throughout Mexico. These tacos were born in the city of Puebla as a result of adapting the Arab shawarma, introduced by Lebanese immigrants in the 1960s. This Mexican variant changes the lamb meat for marinated pork and is accompanied with onion, cilantro and pineapple. Wondering how to make homemade tacos al pastor? Keep reading and do not miss this rich recipe for Mexican tacos, without a doubt the best option.
Ingredients to make Tacos al Pastor:
- 500 grams of pork loin
- 100 grams of onion
- 2 cloves of garlic
- 3 Lemon
- 500 grams of pineapple
- 100 grams of wide chili
- 1 kilogram of taquera corn tortillas
- 3 tablespoons of apple cider vinegar
- 1 tablespoon of chicken bouillon powder
- 1 bottle of green or red sauce prepared
- 1 tablespoon ground oregano
- 2 tablespoons sweet paprika
- 1 sprig of Coriander
- 1 pinch of salt and pepper
- ½ cup vegetable oil
How to make Tacos al Pastor:
1.The first step to cook tacos de pastor is to put all our ingredients and utensils at hand, in this way we will facilitate its preparation.
2.We begin by deveining and seeding the ancho chilies. We booked. Apart wash the peeled garlic, onion, lemons and coriander. We cut the lemons in half, one lemon is squeezed to get its juice and the rest we place in a bowl along with the finely chopped onion and cilantro. We will cut the pineapple into strips and we will reserve it for the moment of plating.
3.Put the ancho chilies in a pot with three cups of water and a tablespoon of salt over medium heat, cover and cook until they are very soft. Blend the cooked chilies with the lemon juice, half a cup of the water in which they were cooked, the two garlic cloves, three tablespoons of apple cider vinegar and the rest of the spices.
4.In a frying pan with a splash of oil already hot over medium heat, fry the sauce until it boils, at which point lower the heat to low and leave it uncovered for 5 more minutes.
5.Wash the pork under cold running water. In a container, pour the warm fried sauce and put the meat in pieces to marinate, refrigerate for 30 minutes.
6.In a separate Comal or frying pan, heat the corn tortillas and reserve, wrapped with a clean, dry cloth. These tacos are traditionally served in “tortilla taquera”, which are the same as corn tortillas but somewhat smaller. If you can’t find tortilla chips you can use regular corn tortillas like I did.
7.On a griddle or thick Comal with a splash of oil already hot over normal heat, fry the meat for tacos al pastor. Once the meat is fried, it is placed in hot tortillas with a handful of chopped onion, a handful of cilantro and a few slices of pineapple. They are accompanied with green or red sauce to taste and a little lemon.
8.We hope you enjoy our homemade Mexican tacos al pastor recipe.
