Al pastor is one of the great hybrid foods: Lebanese shawarma technique, Mexican chili marinade, pineapple sweetness, and the sizzle of a trompo (vertical spit) all collide into one of the world’s greatest street foods. I ate my first proper al pastor at a tiny taqueria in Mexico City at 2am after a long night out, and I have been chasing that memory ever since. This is my closest approximation made on a home grill.
The Marinade
Rehydrate three dried guajillo chillies and two ancho chillies in boiling water for 20 minutes. Blend with four garlic cloves, half an onion, 60ml of white vinegar, a tablespoon of achiote paste, a teaspoon each of cumin and dried oregano, and a generous pinch of salt. Marinate thin-sliced pork shoulder in this mixture overnight — the acid tenderises and the chilli paste penetrates deeply.
Cooking Without a Trompo
Stack the marinated pork slices on metal skewers, pressing firmly. Grill over high heat, turning occasionally, until the outside is charred and caramelised. Alternatively, cook in a very hot cast iron skillet in batches, getting that essential char. Chop roughly with a sharp knife — you want a mix of caramelised exterior and juicy interior pieces.
Assembly
Warm corn tortillas directly over a gas flame. Load with the pork, a sliver of pineapple, finely diced white onion, fresh coriander, and a squeeze of lime. Salsa roja optional but highly recommended. The complete taco should be eaten immediately, folded, and finished in two bites.