Meaning of Al Pastor in English

The term "Al Pastor" translates to "In the style of the shepherd" (shepherd style) in English. The name "al pastor" is derived from the method of cooking meat on a vertical spit, similar to how shepherds would traditionally cook their meat over an open fire which was popular in northern Mexico.

What's the difference between carnitas and al pastor?

Carnitas and al pastor are popular Mexican meat dishes, but they differ in a few ways. Carnitas are made from braised pork cooked slowly until tender and crispy, resulting in juicy and flavorful meat. On the other hand, Al pastor involves marinating thinly sliced pork in a combination of spices, such as achiote, and cooking it on a vertical spit, giving it a distinct charred and smoky flavor. Additionally, while carnitas are often served in larger chunks, al pastor is typically sliced thin and served on tortillas with toppings like pineapple, onions, and cilantro.

What is Mexican Oregano?

Mexican oregano has a strong, citrusy, earthy flavor with hints of mild licorice and mint. It is a staple herb in Mexican cuisine and is often used to add a unique and aromatic touch to salsas, marinades, soups, stews, and meat dishes.

What is the best meat for al pastor recipe?

The traditional and most commonly used meat for tacos al pastor is pork. Specifically, pork shoulder or pork butt (also known as pork shoulder butt or Boston butt) is often preferred due to its marbling and tenderness . The pork shoulder has enough fat to keep the meat moist and flavorful during cooking. Thinly sliced pork shoulder works exceptionally well for tacos al pastor as it absorbs the marinade flavors and cooks quickly on the grill or stovetop, resulting in juicy and delicious meat.

What is the origin of this recipe?

Traditional tacos al pastor, also known as tacos de trompo, originated in Mexico in the 19th century through the culinary influence of Syrian and Lebanese immigrants. (Much like the similar dish tacos arabes) Adapted from the Middle Eastern method of cooking meat on a vertical rotisserie (lamb shwarma or gyro meat), the dish marries pork with spices like achiote paste, garlic, and pineapple juice. The meat is then cooked on a rotating trompo, sliced thin, and served on corn tortillas with toppings such as onions, cilantro, and pineapple. Tacos al pastor has become a beloved street food, especially in Mexico city, showcasing the fusion of Mexican and Middle Eastern flavors in a delicious and iconic dish.

Can this recipe be made in the oven?

You can easily make this recipe in the oven. - Preheat your oven to 375°F (190°C). - Line a baking sheet with aluminum foil for easy cleanup. Arrange the marinated pork slices on the baking sheet, ensuring they are in a single layer. - Add pineapple chunks and red onion rounds to the baking sheet alongside the pork slices. - Place the baking sheet in the preheated oven and cook for about 25-30 minutes, or until the pork is cooked through and slightly charred and the pineapple and onions are caramelized. - Remove the baking sheet from the oven and let the meat rest for a few minutes. - Transfer the pork, pineapple, and onions to a cutting board. Thinly slice the cooked pork.

Tacos De Trompo (Tacos Al Pastor)

Name: Tacos De Trompo Recipe
Prep time: PT-476504H43M18S
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 pounds (900g) boneless pork shoulder or pork butt, thinly sliced (1/4 inch thick); 2 tablespoons achiote paste; 4 cloves garlic, minced; 2 teaspoons ground cumin; 2 teaspoons dried Mexican oregano; 1 teaspoon smoked paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup pineapple juice; 2 tablespoons white vinegar; 2 tablespoons vegetable oil (any non-flavored oil will work); 1 small pineapple, peeled, cored, and cut into rings or chunks; 1 red onion, peeled and sliced into thick rounds; Corn tortillas (or flour tortillas); Diced onions; Chopped fresh cilantro; Lime wedges

Ingredients

Units Scale

Marinade:

2 pounds (900g) boneless pork shoulder or pork butt, thinly sliced (1/4 inch thick)
2 tablespoons achiote paste
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried Mexican oregano
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup pineapple juice
2 tablespoons white vinegar
2 tablespoons vegetable oil (any non-flavored oil will work)

For grilling:

1 small pineapple, peeled, cored, and cut into rings or chunks
1 red onion, peeled and sliced into thick rounds

For serving:

Corn tortillas (or flour tortillas)
Diced onions
Chopped fresh cilantro
Lime wedges

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Instructions

In a bowl, prepare the marinade by combining the achiote paste, minced garlic, cumin, oregano, smoked paprika, salt, black pepper, pineapple juice, vinegar, and vegetable oil. Mix until combined.
Use a sharp knife to slice pork into thin slices—place in a large mixing bowl or resealable plastic bag.
Add the thinly sliced pork shoulder to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to overnight.
Preheat the grill to medium-high heat. Grill the meat for 7 to 8 minutes per side or until the outer layer of meat is slightly charred. An instant-read meat thermometer inserted into the center of the largest piece should read at least 145°F.
Transfer the pork to a platter or baking sheet and grill the onion and pineapple slices on both sides until slightly charred, about 5 minutes per side.
Place meat on a cutting board and slice it into thin pieces. Cut pineapple and onions into bite-size pieces.
Warm the corn tortillas on a dry skillet or grill for a few seconds on each side until pliable.
Place a few slices of cooked pork, grilled pineapple, and red onion onto each warm corn tortilla to assemble the tacos. Top with diced onions, chopped cilantro, and a squeeze of lime juice.
Serve the tacos al pastor immediately and enjoy the delicious flavors!

Note: Adjust cook time depending on the meat slices’ thickness and desired char level on the pineapple and onions. Keep an eye on them while grilling to prevent overcooking or burning.

Notes

Tips

Marinating Time: Give the pork enough time to marinate for maximum flavor. Overnight marination is recommended, but if you’re short on time, aim for at least 2 hours to allow the flavors to penetrate the meat.

Thin Slices: Slice the pork shoulder into thin, uniform slices. This allows for quicker and more even cooking, ensuring that the meat remains tender and juicy.

Achiote Paste: Achiote paste is a key ingredient for the distinct flavor of al pastor. Look for authentic achiote paste, which can be found in Latin American grocery stores or online. It provides the characteristic red color and earthy taste to the marinade.

Pineapple Juice: Pineapple juice not only adds sweetness but also helps to tenderize the meat. Its natural enzymes break down proteins, resulting in a more tender and flavorful final dish.

Grilling Techniques: If grilling outdoors, use a medium-high heat to achieve a nice char on the meat. For stove-top cooking, use a hot skillet to sear the meat and create a similar effect.

Charred Pineapple and Onion: When grilling the pineapple and onion, aim for some charring to enhance their flavors. The slight caramelization adds a delicious smoky and sweet element to the tacos.

Proper Tortillas: Use fresh, high-quality corn tortillas for an authentic touch. Warm them slightly on a dry skillet or grill to make them pliable and enhance their flavor.

Author: Elena
Prep Time: 10 min + chill time
Cook Time: 20 minutes
Category: Savory
Method: Mexican
Cuisine: Mexican