Unwrap the Magic of Tacos Al Pastor

From my early days in Sinaloa, the heartland of carne asada, my introduction to Tacos Al Pastor during a summer in Celaya, Guanajuato, transformed my culinary perspective. It wasn't until I was 13 and visiting my sister in this vibrant Guanajuato city that I first encountered the mesmerizing "trompo" - a vertical, kebab-like rotisserie. The pork, richly marinated in spices and chilies with achiote for that signature hue, was topped with a juicy pineapple that basted the meat as it cooked.

At a quaint taqueria in the bustling city center, I watched in awe as the taquero masterfully sliced the meat, catching pineapple atop the steaming tacos. These tacos, nestled in soft, small tortillas and adorned with fresh coriander and onions, were a revelation. Accompanied by an array of salsas and a squeeze of lime, they offered a perfect balance of spicy and sweet flavors.

Years later, the memory of those flavours lingered, prompting me to seek out Tacos Al Pastor whenever I visited Mexico City, Celaya or Guadalajara. Even at the airport, grabbing a last bite before departure was a must, ensuring I carried the taste with me.

Ready to recreate this culinary delight? Here's how to make your own Tacos Al Pastor:

Ingredients for Adobo Sauce:
- 6 Guajillo chilies, cleaned, deseeded, and cut into pieces
- 1-2 tinned chipotle peppers
- 5 cloves of garlic
- ¼ onion, roughly chopped
- 5 bay leaves
- 2/3 cup of liquid (apple vinegar and water mixed)
- 4 allspice berries
- 10 black peppercorns
- 5 cloves
- Spices: ¼ teaspoon each of oregano, cumin, and ginger
- 1 tablespoon of achiote (annatto)
- 1 teaspoon salt
- ¼ cup of apple cider vinegar

For the Meat:
- 1 ½ kilos of thin pork steaks (loin, shoulder, or leg)
- 1 pineapple, peeled cut in two
- 1 onion, sliced
- Garnish: Coriander and diced onion

For the Tacos:
- Corn tortillas
- Salsa of your choice
- Garnish: Coriander and diced onion

Instructions:
1. Fry the onion and garlic in a skillet, then add the guajillo chilies. Stir in the bay leaves and the vinegar-water mix, simmering covered for 10 minutes until chilies are soft..
2. Cool the chilies mix, then grind your spices in a mortar. Blend the spices with the chilies, chipotle, achiote, salt, and vinegar into a smooth paste.
3. Coat the pork evenly with the adobo sauce, cover, and refrigerate overnight.
4. Use one half of the pineapple as a base and insert four skewers. Layer the meat and sliced onion on the skewers to form a small trompo. Top with the other half of the pineapple and bake in a 180°C (350°F) oven for 45 minutes or until the meat is cooked through.
5. Serve the meat and pineapple on warm tortillas, topped with coriander, onion, salsa, and lime. Be sure to slice the meat as thin as possible before adding it to the tortillas.

For salsa recipes go here https://lachivaloca.com.au/blogs/news/lets-salsa

Ready to give your taco nights a delicious twist? Make La Chivaloca's Tacos Al Pastor at home and let the rich, vibrant flavours bring a little piece of Mexico right to your table. Get ready to fall in love with every bite!