Tacos al Pastor

Let's cook

1. 1

   Rehydrate the chillies

   Toast the guajillo and ancho chillies in a dry pan for 30 seconds a side until fragrant, then cover with boiling water and soak 20 minutes until pliable.

   💡

   Toast them only until they smell sweet. Burnt chillies make the whole marinade bitter.

2. 2

   Blend the adobo

   Blend the drained chillies with the achiote, pineapple juice, vinegar, garlic, oregano, cumin, and salt until completely smooth. It should be thick enough to cling to a spoon.

3. 3

   Marinate

   Coat the pork steaks thoroughly in the adobo, layering them in a container. Refrigerate at least 6 hours, ideally overnight.

4. 4

   Build the stack

   Preheat the oven to 350°F (175°C). Thread the marinated steaks onto two long skewers set upright in a loaf tin, or simply stack them tightly on a rack over a roasting tray. Top the stack with a thick slice of pineapple.

   💡

   The pineapple on top drips enzymes and sugar down through the stack as it roasts — that is the al pastor signature.

5. 5

   Roast

   Roast 75–90 minutes until the pork reaches 190°F (88°C) and the outside is dark and lacquered. Grill the remaining pineapple slices alongside until charred.

6. 6

   Shave and serve

   Rest 15 minutes, then shave thin slices off the outside of the stack with a sharp knife. Crisp the shavings in a hot dry skillet for a minute. Serve in warm tortillas with diced pineapple, onion, cilantro, and lime.

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