Mexico City Tacos al Pastor

Mexico City deserves something with traffic, color, smoke, and real flavor. Proper trompo al pastor is its own thing, but this home version gets close enough to be exciting without requiring street-stall hardware.

Quick Look

• Race: Mexico City Grand Prix
• Prep time: 25 minutes, plus 2 hours marinating
• Cook time: 20 minutes
• Serves: 6

Ingredients

• 2 pounds pork shoulder, thinly sliced
• 3 tablespoons achiote paste
• 2 chipotle peppers in adobo
• 3 tablespoons pineapple juice
• 2 tablespoons white vinegar
• 2 cloves garlic
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 pineapple, sliced
• Small corn tortillas
• Diced onion, cilantro, and lime wedges, for serving

Method

1. Blend the achiote, chipotle, pineapple juice, vinegar, garlic, oregano, and salt into a marinade.
2. Toss the pork with the marinade and chill for at least 2 hours.
3. Heat a large skillet or grill pan over high heat.
4. Cook the pork in batches until browned at the edges.
5. Grill or sear the pineapple slices and chop them.
6. Warm the tortillas and fill with pork, pineapple, onion, cilantro, and lime.

Drink Pairing

• Wine: Valle de Guadalupe rosado.
• Local pairing: Agua de jamaica.

Notes

• Char on the edges matters here.
• If you want more heat, add salsa roja at the table rather than overloading the marinade.