Authentic Mexican Beef Tacos al Pastor Recipe

Ingredients

  • 1 kg boneless beef steak, thinly sliced
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp oregano
  • 2 tsp cumin
  • 1/2 cup white vinegar
  • 1/4 cup pineapple juice
  • 3 tbsp achiote paste
  • 1 medium onion, finely chopped
  • 1 cup fresh pineapple, chopped into small pieces
  • 1 bunch of fresh cilantro, chopped
  • 12 small corn tortillas
  • 2 limes, cut into wedges
  • 1/4 cup vegetable oil

Steps and instructions

  1. In a bowl, combine the minced garlic, salt, black pepper, oregano, cumin, white vinegar, pineapple juice, and achiote paste. Mix well to form the marinade.
  2. Add the thinly sliced beef steak to the marinade, ensuring all pieces are well coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
  3. Heat the vegetable oil in a large pan over medium heat. Add the marinated beef and cook until it's browned and cooked through, about 5 to 7 minutes. Remove the beef from the pan and set it aside.
  4. In the same pan, add the chopped onion and pineapple, and cook until the onion is translucent and the pineapple is slightly caramelized, about 5 minutes.
  5. Add the cooked beef back into the pan with the onion and pineapple, and stir everything together. Cook for a couple more minutes until everything is well combined.
  6. Warm the corn tortillas in a dry pan over medium heat, flipping them over a few times until they're warm and pliable.
  7. To assemble the tacos, place some of the beef mixture onto each warmed tortilla. Top with chopped cilantro and a squeeze of lime juice. Serve immediately.

Tools for making

  • Cutting Board - To prepare and chop the ingredients
  • Knife - For slicing the beef steak and other ingredients
  • Mixing Bowl - To combine the marinade ingredients
  • Large Pan - For cooking the beef and sautéing the onion and pineapple
  • Spatula - To flip and stir the beef and other ingredients
  • Tongs - To handle and flip the tortillas
  • Dry Pan - To warm the corn tortillas
  • Plate or Serving Dish - To assemble and serve the tacos

Recipe variations

  • Instead of beef, you can use pork shoulder or chicken thighs as the main protein.
  • For a vegetarian option, substitute the meat with grilled tofu or portobello mushrooms.
  • Add sliced bell peppers and onions to the pan while cooking the beef for added flavor and texture.
  • Experiment with different types of marinades, such as using chipotle peppers in adobo sauce or adding a splash of lime juice.
  • For a spicier kick, include chopped jalapeños or red pepper flakes to the marinade.
  • Try grilling the marinated meat instead of cooking it in a pan for a smoky flavor.
  • Swap the corn tortillas for flour tortillas or crispy taco shells for a different texture.
  • Add toppings like shredded cheese, guacamole, sour cream, or salsa to personalize your tacos.
  • For a healthier option, serve the taco filling over a bed of lettuce or use lettuce wraps instead of tortillas.
  • Incorporate different herbs and spices, like cinnamon or smoked paprika, for a unique twist.

Recipe overview

Experience the flavors of Mexico at home with this delicious recipe for Beef Tacos al Pastor. These tacos are packed with marinated beef steak that's cooked with onions and pineapples, giving it a juicy and tangy flavor profile that's hard to resist. The marinade, which includes garlic, various spices, vinegar, and pineapple juice, gives the beef an incredible depth of flavor. Once the beef is cooked, it's served on warm corn tortillas with a sprinkle of fresh cilantro and a squeeze of lime juice. The result is a flavorful and satisfying dish that's perfect for a weeknight dinner or a festive gathering. Get ready to be transported to a Mexican taqueria right in your own kitchen!

Common questions

  1. Can I use a different type of meat instead of beef? Yes, you can use pork or chicken instead of beef in this recipe.
  2. Can I use store-bought marinade instead of making my own? While making your own marinade adds a lot of flavor, you can use store-bought marinade if you prefer.
  3. Can I use flour tortillas instead of corn tortillas? Traditionally, corn tortillas are used for tacos al pastor, but you can use flour tortillas if you prefer the taste and texture.
  4. Can I grill the beef instead of cooking it in a pan? Yes, you can grill the marinated beef slices instead of cooking them in a pan. Grilling adds a smoky flavor that works well with this recipe.
  5. Can I make this recipe vegetarian or vegan? Yes, you can substitute the beef with tofu or seitan for a vegetarian or vegan version of this recipe. Adjust the cooking time accordingly.
  6. What can I serve with these tacos? You can serve these tacos with traditional toppings such as diced onions, chopped cilantro, salsa, guacamole, or sour cream. Rice and beans make great side dishes as well.

Serving dishes and utensils

  • Cutting board - Used for slicing the beef steak and chopping the onion and pineapple.
  • Knife - Essential for cutting the beef steak and other ingredients.
  • Mixing bowl - Used for combining the marinade ingredients and coating the beef.
  • Large pan - Used for cooking the marinated beef, onion, and pineapple.
  • Spatula - Helps in flipping and stirring the beef and other ingredients while cooking.
  • Tongs - Useful for handling and flipping the tortillas while warming them.
  • Lime squeezer - Makes it easier to extract the juice from the limes.
  • Plates - Used for serving the assembled tacos.
  • Napkins - Helpful for wiping hands and cleaning up any mess.

Origin stories

Tacos al Pastor are a Mexican culinary gem, with a backstory that stretches across oceans. Its origins can be traced to the 1920s and 1930s, when a wave of Lebanese immigrants made their way to Mexico. Bringing with them their culinary traditions, they introduced the method of grilling meat on a vertical spit, a style known as "shawarma." In time, the locals added their twist to this Middle-Eastern delicacy. They replaced the lamb traditionally used in shawarma with pork, marinated it in a mix of traditional Mexican spices and achiote, and served it on tortillas, giving birth to Tacos al Pastor, which translates to "shepherd style tacos." The pineapple, a later addition to the recipe, is said to be a hat-tip to the dish's Lebanese origins, as fruit is often used in shawarma. So, every time you savor a Taco al Pastor, you're not just enjoying a tasty meal, but partaking in a fusion of flavors bridging Mexico and the Middle East.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.