TACOS AL PASTOR

Tacos al Pastor have their roots in Puebla, just like our Head Chef here at Chimichecas, where Lebanese immigrants introduced spit-roasted meat in the 1920s, inspiring this iconic taco style. Thinly marinated pork, caramelized pineapple, and fresh toppings create a perfect balance of savory, sweet, and tangy flavors. Ideal for lunch, dinner, or any festive gathering, these tacos are quick to assemble, fun to eat, and always crowd-pleasing.

Ingredients

Serves 4

  • 1 kg pork shoulder, thinly sliced
  • 100 g pineapple, sliced
  • 3 tbsp chilli paste
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 tbsp vinegar
  • Salt & pepper, to taste
  • Corn tortillas
  • Fresh coriander, chopped
  • Onion, finely diced
  • Lime wedges, for serving

Instructions:

  1. Marinate the pork: In a bowl, combine chili paste, garlic, cumin, oregano, vinegar, salt, and pepper. Coat the pork slices thoroughly and leave to marinate for at least 2 hours, ideally overnight.
  2. Cook the pork: Preheat a grill or oven to medium-high. Thread pork slices onto skewers if you want the traditional vertical spit style, or lay them flat on a tray. Grill or roast until edges are caramelized and pork is cooked through (~20–25 min).
  3. Add pineapple: In the final 5 minutes of cooking, add pineapple slices on top of the pork so they caramelize lightly.
  4. Warm tortillas: Heat corn tortillas on a skillet or directly over the flame until soft and slightly charred.
  5. Assemble tacos: Slice the pork thinly, place on tortillas, top with pineapple, onion, and coriander. Squeeze lime over the top.

Serve immediately with your choice of Chimichecas salsa.

Chef’s Notes

  • Marination is key: Letting the pork sit overnight allows the flavors to penetrate fully—don’t rush it.
  • Charring matters: Slightly caramelized edges on the pork and pineapple give the tacos their signature sweet-smoky depth.
  • Balance the heat: If your chili paste is very spicy, you can add a little extra pineapple or a touch of honey to soften the edge.
  • Slice thinly: Thin slices of pork ensure each taco is tender and easy to eat.
  • Tortilla tip: Warm the tortillas until just soft and pliable, but avoid over-toasting; you want them to fold easily without cracking.