Traditionally the spit is topped by a peeled pineapple, so its juices will seep down along with the pork juice and fat, flavoring and tenderizing the meat as the whole thing cooks.Ī grill tender shaves the meat off of the spit, a little at a time, producing shreds of tender, savory meat with crisp, slightly burned edges. And then-the crucial step-the marinated pork slices are impaled on a spit (known as a trompo, Spanish for a spinning top) and roasted in front of a vertical broiler, similar to those used for shawarma and gyros. The meat is sliced thin and marinated in chiles and achiote, giving it an orange cast and a tangy but not overwhelmingly spicy flavor. The name means “shepherd style” but there is no lamb or goat involved, only pork. Tacos al pastor are among the simple glories of Mexican cuisine. Though our “discovery” WAS a bit like Columbus’, in that plenty of people already knew about El Tizoncito, a pleasant street-corner taqueria in Mexico City’s Condesa neighborhood it was only news to us.įirst, a little background on why this was such an epiphany. OK, lumping the last one with the first two is a stretch. Serve on a platter and let guests feed themselves, passing the tortillas and garnishes.And my husband and I discovered the birthplace of tacos al pastor while looking for a coffee shop in Mexico City.
Warm the corn tortillas on a comal or nonstick skillet and place in a dishcloth to keep warm.Scrape out the pan once more and cook the pineapple until soft and charred in spots.Transfer to a cutting board and repeat with the remaining steaks, scraping the pan well to remove any burned bits between frying.Both sides should have dark-brown charred spots if they don't, raise the heat higher. Cook until the meat starts to release its juices and lighten slightly in color, 2 to 3 minutes, then flip and cook 2 to 3 minutes more.
The meat should sizzle and smoke, so make sure you have a working fan and vent on your stove. When smoking, add one piece of marinated steak. Heat a large heavy skillet to high heat and add 1 teaspoon lard.The next day, prepare the garnishes: Chop the pineapple, slice the limes into wedges, prepare the salsa, and chop the cilantro and onion.Cover with plastic wrap and refrigerate for 24 hours. Pour the marinade over the meat and toss to coat. Crumble the achiote paste into the blender and add the vinegar, cumin seed, peanuts and bay leaf along with the cinnamon stick, cloves and allspice.
Peel the garlic and place both items in a blender jar. Cook until soft and blackened in spots, turning occasionally, about 7 minutes. Add the onion wedge and garlic, placing the garlic near the edge, away from direct heat. Heat a comal or nonstick skillet to medium-high heat. The day before you plan to eat, place the pork in a large bowl and toss with the lime juice and salt.Obviously very few people at home will have a vertical spit-part of what gives tacos al pastor its signature flavor-but a grill would work well, or a blazing-hot cast iron skillet or griddle greased with a little lard. The marinade in this recipe comes from Tacos Don Guero in the Cuauhtémoc neighborhood, whose taqueros were kind enough to explain their ingredients to me at six a.m. The dish is a direct descendant of shawarma, brought by Lebanese immigrants who arrived in Mexico in the early twentieth century. According to city folklore, these tacos were invented in the capital. The best taqueros put on a show, slicing off bits of caramelized meat and catching it in one hand (or behind their back!), and then reaching above the meat to slice off a piece of warm, juicy pineapple. Tacos al pastor-made from marinated pork that's been roasted on a vertical spit-are wildly popular in Mexico City, particularly at night.
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