牧羊人猪肉塔可
Mexico City's most iconic taco: thin slices of pork marinated in dried chillies, achiote and pineapple, traditionally stacked on a vertical trompo and shaved off crisp. This home version uses the oven or grill to get the same sweet-smoky, slightly charred pork, served on warm corn tortillas with pineapple, onion and cilantro.
Toast and soak dried guajillo and ancho chillies, then blend with achiote paste, garlic, vinegar, pineapple juice and spices into a marinade. Coat thinly sliced pork shoulder and marinate at least 4 hours. Stack the slices tightly, roast or grill with pineapple until the edges char, then slice thin. Serve on warm corn tortillas with diced pineapple, onion, cilantro and salsa.
- Slice the pork thin (about 5 mm) so it takes on marinade and chars at the edges.
- Pineapple does double duty — it tenderises the pork in the marinade and adds sweetness charred on top.
- Warm the corn tortillas properly (on a dry comal) and double them up so they don't tear.
Equipment
- Blender
- Comal or skillet
- Roasting tin or grill
- Sharp knife
食材
Marinade (adobo)
- 3 guajillo chillies, stemmed and seeded
- 2 ancho chillies, stemmed and seeded
- 50 g achiote paste
- 4 garlic cloves
- 60 ml white vinegar
- 120 ml pineapple juice
- 5 g dried oregano
- 3 g ground cumin
- 1 tsp salt, ¼ tsp ground cloves
Pork
- 1 kg pork shoulder, sliced thin
- 300 g fresh pineapple, sliced
To serve
- Corn tortillas
- 1 white onion, finely diced
- Fresh cilantro, chopped
- Lime wedges
- Salsa verde or salsa roja
步骤
- 步骤01
Toast the guajillo and ancho chillies in a dry pan for 30 seconds until fragrant, then soak in hot water 15 minutes until soft. Blend with the achiote, garlic, vinegar, pineapple juice, oregano, cumin, salt and cloves into a smooth marinade.
- 步骤02
Toss the thin pork slices with the adobo until fully coated. Cover and refrigerate at least 4 hours, ideally overnight.
- 步骤03
Stack the marinated slices tightly on a skewer or pack into a loaf tin, topping with pineapple slices. Roast at 220°C/425°F (or grill over medium-high) until the outside is charred and the pork is cooked, 35–45 minutes.
- 步骤04
Slice thin shavings from the outer edges of the stack, then return the rest to brown again — repeat. Chop the charred pineapple. Toss the pork shavings with a little of the charred pineapple.
- 步骤05
Warm corn tortillas on a dry comal until pliable and lightly toasted. Double them up, pile in the pork, and top with diced onion, cilantro, charred pineapple and a squeeze of lime. Serve with salsa.
Make ahead
Marinate the pork up to a day ahead — it only gets better. You can roast the stack a few hours ahead and re-crisp shavings in a screaming-hot pan to order, which mimics the trompo.
Storage
Marinated raw pork keeps 2 days refrigerated or freezes 3 months. Cooked pork keeps 4 days refrigerated and reheats well in a hot skillet (crisp the edges again). Warm tortillas fresh.
Variations
Gringa
Build it as a quesadilla: pork and pineapple with melted cheese in a flour tortilla.
Grill / trompo-style
If you have a vertical rotisserie, stack the slices with pineapple on top and shave as it cooks for the authentic trompo char.
Chicken al pastor
Use thinly sliced chicken thigh — reduce the roasting time and watch it doesn't dry out.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
常见问题
What does 'al pastor' mean?
'Al pastor' means 'shepherd style' — the technique came to Mexico with Lebanese immigrants who brought spit-roasted shawarma. Mexicans adapted it with pork, dried chillies and achiote, cooked on a vertical trompo, and crowned it with pineapple.
What is achiote paste?
Achiote (annatto) paste is a brick-red seasoning made from annatto seeds, spices and vinegar. It gives al pastor its characteristic colour and earthy flavour. Look for it in Latin grocers or online; there's no perfect substitute, though a mix of paprika and a little extra spice approximates the colour.
Do I need a trompo (vertical spit)?
No. Stacking the marinated slices tightly and roasting them, then shaving and re-crisping the edges, gives you the same layered char at home. A grill or even a hot skillet works.
What cut of pork is best?
Pork shoulder (also called pork butt) is ideal — it has enough fat to stay juicy and slices well. Slice it thin, about 5 mm, so it takes the marinade and chars quickly.
Corn or flour tortillas?
Traditional al pastor tacos use small corn tortillas, doubled up. Warm them on a dry comal until soft and lightly toasted. Flour tortillas are used for the 'gringa' quesadilla version with cheese.
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