Cooking Like a Mexican

BY ALEJANDRA BORBOLLA

Feeling the heat by the pool, with friends craving a grill-side feast? Well, I’ve got just the recipe to share, a beloved favorite embraced across the country.

Enter Tacos Al Pastor, a culinary gem cherished not only in Mexico but also in the United States. Picture this: tender shaved spit-roasted pork, mingling with juicy pineapple, crisp onion, and vibrant cilantro, all cradled on a warm corn tortilla. While regional tweaks may happen, the heart of this dish—the succulent pork—remains a constant throughout Mexico.

Crafting Tacos Al Pastor is a culinary journey steeped in tradition and flavor. It begins with a symphony of ingredients for the marinade: guajillo and ancho chilies, garlic, onion, orange juice, pineapple juice, and a rich blend of spices including oregano, thyme, pepper, cumin, achiote, and salt. This marinade is not just a seasoning; it’s a potion that transforms humble pork loin slices into savory, tender bites bursting with flavor.

Once the pork basks in this marinade, it’s time for the magic of the trompo. This iconic vertical spit, reminiscent of the traditional Mexican toy, is where the alchemy of Tacos Al Pastor truly unfolds. The marinated pork slices are meticulously stacked onto the trompo, forming a tower of flavor. As the trompo spins, the heat of the vertical grill works its magic, rendering the pork fat and caramelizing the edges to perfection. The aroma that wafts through the air is enough to make anyone’s mouth water.

Atop the trompo, you might spy a tantalizing pineapple or onion, ready to join the flavor fiesta. And of course, cilantro adds its signature freshness, providing a verdant contrast to the rich, savory pork. Each component of Tacos Al Pastor plays its part in creating a harmonious symphony of flavors and textures, a testament to the culinary artistry of Mexican cuisine.

The origins of Tacos Al Pastor are as fascinating as the dish itself. They trace back to the Lebanese immigrants who arrived in Mexico during the 1930s, bringing with them the culinary traditions of their homeland. Inspired by the spit-roasted lamb dish, Shawarma, these immigrants adapted the recipe to suit local tastes, substituting lamb with pork and adding a Mexican twist with spices like achiote and pineapple. Thus, Tacos Al Pastor was born—a delicious fusion of Lebanese and Mexican flavors that has captured the hearts and palates of food lovers around the world.

The experience of enjoying Tacos Al Pastor is about more than just satisfying your hunger; it’s a sensory delight that transports you to the bustling streets of Mexico City, where the tantalizing aroma of sizzling meat fills the air and the sound of laughter and music echoes in the streets. It’s a celebration of tradition, culture, and community, embodied in every bite of this iconic street food.

But the story of Tacos Al Pastor doesn’t end there. Just as its origins are rooted in adaptation and innovation, so too are its many variations. While traditional Tacos Al Pastor features thinly sliced pork, marinated and roasted to perfection, modern interpretations have taken this classic dish to new heights. From chicken al pastor to vegetarian and vegan versions featuring mushrooms or jackfruit, there’s no shortage of creative twists on this beloved recipe.

And let’s not forget about beverages! Tacos Al Pastor are perfectly complemented by a refreshing agua fresca or a cold cerveza, making them the ideal choice for a summer barbecue or poolside fiesta. For a non-alcoholic option, whip up a batch of horchata, a sweet and creamy rice milk drink flavored with cinnamon and vanilla, to wash down those delicious tacos.

In conclusion, Tacos Al Pastor is more than just a dish; it’s a culinary experience that embodies the rich tapestry of Mexican culture and cuisine. From its humble beginnings on the streets of Mexico City to its status as a beloved comfort food enjoyed around the world, Tacos Al Pastor has truly stood the test of time. So the next time you’re in the mood for a fiesta, gather your friends, fire up the grill, and treat yourselves to the mouthwatering flavors of Tacos Al Pastor. ¡Buen provecho!

Ingredients

For the Al Pastor Meat/Marinade:

• 2-3 pounds Pork Loin, thinly sliced
• 4 Guajillo Chilies, boiled, de-seeded, and cleaned
• 1 Ancho Chile, boiled, de-seeded, and cleaned
• 4 cloves of garlic
• 1/2 onion
• 1/2 cup orange juice
• 3/4 cup fresh pineapple juice
• 1 tablespoon Oregano
• 1 tablespoon Thyme
• 1 tablespoon Pepper
• 1 teaspoon Cumin
• 1-2 tablespoons Achiote powder or paste
• 1-2 tablespoons Salt
• 3 Cloves

For the Roasted Tomatillo Chipotle Sauce:

• 3 Tomatillos
• 1/4 Onion
• 2 small cloves of garlic
• 1-2 chipotles (adjust to taste)
• 3 tablespoons Pineapple juice
• Salt and Pepper to taste

For the Tacos:

• Corn Tortillas
• Chopped cilantro
• Chopped onions
• Limes
• Salt
• Grilled pineapple
• Tacos al pastor meat

Instructions 

For the Al Pastor Meat/Marinade:

• Blend all marinade ingredients until smooth.
• Strain the marinade to remove any lumps.
• Layer the pork and marinade in a dish, covering each layer thoroughly.
• Refrigerate for at least 4 hours, preferably overnight.
• Grill the marinated pork until cooked through.

For the Roasted Tomatillo Chipotle Sauce:

• Roast tomatillos, onion, and garlic until charred.
• Blend roasted ingredients with chipotles and pineapple juice until smooth.
• Season with salt and pepper to taste.

For the Tacos:

1. Heat tortillas and add the meat.
2. Top with grilled pineapple, salsa, lime juice

Tacos Al Pastor, though traditionally pork, have seen delightful variations with chicken or even mushrooms for a vegan twist. So, feel free to get creative with this recipe! And remember, I’m always here to chat at ale.borbolla@gringogazette.com. Happy grilling!