Mexico City’s most beloved street taco — pork marinated in achiote and pineapple, charred at the edges, tucked into warm corn tortillas with raw onion, coriander and a squeeze of lime. Sweet, smoky, tangy and completely moreish — and quick enough to make at home in a hot pan.
Ingredients
- 500g pork shoulder, thinly sliced
- 1/2 cup pineapple juice
- 2 tbsp achiote paste
- 2 chipotle chillies in adobo, chopped
- 3 garlic cloves, crushed
- 1 tbsp white vinegar
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 8 corn tortillas
- 1 small onion, finely diced
- 1/2 cup chopped fresh coriander
- 1 lime, cut into wedges
Method
- Marinate: whisk the pineapple juice, achiote paste, chipotles, garlic, vinegar, cumin, oregano and cinnamon into a smooth marinade. Coat the pork, cover and leave for at least 1 hour, or overnight.
- Cook the pork: sear the pork in a very hot, dry pan in batches until charred at the edges and cooked through. Rest for 5 minutes, then chop small.
- Warm the tortillas: heat the tortillas in a dry pan until soft and lightly toasted.
- Build the tacos: fill each tortilla with pork, diced onion and chopped coriander.
- Serve: squeeze lime over the top and eat at once. Serve with your favourite salsa.
Recipe Card — Tacos al Pastor
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Serves: 4
Category: Main Dishes · Street Food
Cuisine: Mexican