Serve with lime wedges for squeezing over.ĭo Ahead: Pineapple salsa can be made 4 hours ahead keep chilled. Top each tortilla with a few pieces of pork and some pineapple salsa. Slice pork against the grain into ¼" strips. Grill tortillas until soft and beginning to char, about 30 seconds per side. Transfer to a cutting board and let pork rest 10 minutes. Remove pork from marinade and grill until marinade on pork has dried and begins to caramelize and char, about 12 minutes per side. If using gas grill or grill pan, reduce heat to low if using charcoal grill, use low-zone heat. Season with salt, cover, and chill until ready to use. Finely chop pineapple and combine with habanero chiles, mint, lime juice, and remaining onion in a small bowl. Grill remaining pineapple over medium-high heat, turning once, until charred, 6–8 minutes. If using a gas grill or grill pan, prepare for medium-high heat if using a charcoal grill, prepare for two zones of heat, medium-high and low.
Pour over pork, stirring to coat thoroughly. salt, half of the pineapple, and half of the onion in a blender until smooth, about 2 minutes.
Purée chiles and soaking liquid, garlic, vinegar, sugar, achiote paste, 3 oz. Cover, remove from heat, and let sit 30 minutes to let chiles soften. Inspired by a dish at one of Mexico City’s most beloved restaurants Contramar, Martinez also developed a fish tacos al pastor recipe that’s perfect for an alfresco summer meal.Įditor’s note: This recipe was originally published October 8, 2015.īring guajillo chiles, chiles de árbol, and 2 cups water to a boil in a medium saucepan over medium-high heat. those crispy bits we’re all after) while keeping the meat tender and juicy.Īl pastor means “in the style of the shepherd” and isn’t confined to pork tacos. Grill the pork over low heat to help it develop a deep char and caramelization (a.k.a.
But first, marinate thin slices of pork shoulder (about ¾" thick) in a bath of fresh pineapple, onion, dried chiles, and more for up to 12 hours. Over time tacos al pastor, which are made with pork and served on corn tortillas, grew from this tradition.įor this recipe no vertical spit is required-a grill will do fine. Initially, the dish was made with lamb and called tacos árabes or Arabic tacos. In the early 20th century, a large wave of Lebanese immigrants arrived in Mexico, bringing with them a technique for spit-roasting meat and recipes for shawarma. The dish may be a signature of Mexican cuisine, but its roots started in the Middle East. “Every grillmaster, taqueria owner, and food cart cook has their version of this classic that fills the streets with the smell of spicy grilled pork with charred pineapple and onion.” “Tacos al pastor are an institution in Mexico,” writes recipe developer and former BA editor Rick Martinez.
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