Equipment
Ingredients
Adobo Marinade
- 25 g guajillo chiles, dried, stemmed, and deseeded
- 4 g chiles de árbol, dried and stemmed
- 40 g achiote paste, soft paste
- 120 ml pineapple juice, 100% unsweetened juice
- 50 ml white distilled vinegar
- 4 garlic, peeled
- 3 g dried mexican oregano
- 2 g ground cumin
- 8 g fine sea salt
- 2 g ground black pepper
Pork
- 700 g pork tenderloin, trimmed of silverskin and thinly sliced
- 30 ml vegetable oil
Pineapple and Toppings
- 300 g fresh pineapple, peeled, cored, and sliced into 1 cm thick rounds
- 12 white corn tortillas, fresh
- 1 white onion, finely diced
- 25 g fresh cilantro, finely chopped, leaves and tender upper stems
- 2 limes, cut into wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 561 kcal
- Protein
- 43 g
- Carbohydrates
- 61 g
- Fat
- 17 g
- Zinc
- 4.5 mg
- Water
- 287 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the stemmed guajillo chiles and chiles de arbol in a small saucepan with 250 ml of water over medium-high heat, bring to a simmer at 100°C (212°F), remove from heat, and let soak for 10 minutes to rehydrate and soften.
Transfer the softened chiles into a blender along with achiote paste, pineapple juice, white distilled vinegar, peeled garlic, dried mexican oregano, ground cumin, fine sea salt, and ground black pepper, then blend on high speed for 90 seconds until completely smooth.
On a dedicated cutting board, use a sharp chef knife to slice the trimmed pork tenderloin across the grain into ribbons approximately 3 millimeters thick. Thoroughly wash hands, board, and knife with warm soapy water immediately after handling the raw meat to prevent cross-contamination.
Transfer the sliced pork tenderloin to a mixing bowl, pour over the blended adobo, and mix thoroughly with tongs until every strip is evenly coated. Cover the bowl and place in the refrigerator at 4°C (39°F) for 2 hours to marinate.
Set a cast iron skillet over medium-high heat until hot. Place the pineapple slices in the dry skillet and sear for 3 to 4 minutes per side until rich caramelization and dark blistered char marks develop.
Transfer the seared pineapple slices onto a clean cutting board and use a chef knife to chop them into half-centimeter dice.
Heat 15 ml of vegetable oil in the cast iron skillet over high heat. Working in two batches to avoid crowding, lift the pork strips from the marinade using tongs and sear for 2 to 3 minutes per batch, turning frequently until charred at the edges and an instant-read digital thermometer verifies that whole pieces reach a safe internal temperature of 63°C (145°F).
Transfer the seared pork to a warm plate and allow it to rest for at least 3 minutes, permitting the juices to redistribute throughout the meat fibers.
Wipe loose charred bits from the skillet with a folded paper towel, reduce heat to medium, and warm the white corn tortillas for 30 to 45 seconds per side until soft, hot, and pliable.
Arrange the warm corn tortillas on serving plates, layer each with seared pork tenderloin, top with diced charred pineapple, diced white onion, and fresh cilantro, and serve immediately alongside fresh lime wedges.
Chef's Notes
- Partially freezing the pork tenderloin for 15 minutes before cutting allows for exceptionally thin slicing, mimicking the shaved texture produced by a vertical trompo spit.
- Pork tenderloin is considerably leaner than traditional pork shoulder; searing fast over high heat in cast iron achieves deep Maillard caramelization without dehydrating the delicate muscle fibers.
- Using commercially pasteurized pineapple juice in the adobo provides authentic sweetness and acidity while mitigating the unpredictable enzyme activity of fresh raw bromelain during the marinating phase.
- Resting the pork for a full 3 minutes after reaching 63°C (145°F) is critical for moisture retention and ensures adherence to food safety standards.
Storage
Refrigerator: 3 days — Store cooked pork, seared pineapple, and fresh garnishes in separate airtight containers to prevent sogginess. Keep corn tortillas sealed in their package at room temperature.
Freezer: 2 months — Freeze cooked pork and adobo juices only in an airtight freezer-safe container. Do not freeze assembled tacos or fresh toppings.
Reheating: Reheat leftover pork in a hot skillet over medium-high heat with a splash of water or pineapple juice until steaming and reaching a minimum internal temperature of 74°C (165°F) before assembling into freshly warmed tortillas.
Troubleshooting
Pork tenderloin is dry and chalky rather than tender and juicy
Cause: Overcooking lean tenderloin past the safe threshold or marinating for excessive hours in acidic juice
Fix: Cannot be undone, but tossing the cooked pork strips with 15 ml of warm pan drippings and a squeeze of fresh lime juice restores surface moisture
Prevention: Slice meat across the grain, maintain high heat for a brief 2 to 3 minute sear, and use an instant-read thermometer to pull the meat as soon as it hits 63°C (145°F)
Adobo burns into bitter black crust in the skillet before the pork cooks through
Cause: Excess wet marinade pooling in the pan and scorching due to the sugars in achiote and pineapple juice
Fix: Reduce pan heat slightly, wipe burned residue away with paper towels between batches, and add a few drops of fresh oil
Prevention: Shake excess marinade off the meat ribbons before placing them into the hot skillet, and avoid overcrowding the pan
Corn tortillas crack and break when folded
Cause: Tortillas are dry or under-warmed
Fix: Sprinkle the tortillas with a few drops of water and reheat in the skillet for 20 seconds
Prevention: Heat tortillas in a hot skillet until steaming and pliable, then stack them inside a clean kitchen towel to steam for 2 minutes before serving
Cultural Context
Tacos al pastor emerged in central Mexico, particularly Mexico City and Puebla, during the early twentieth century through the culinary influence of Lebanese immigrants who introduced vertical spit-roasting techniques. Mexican cooks transformed the preparation by replacing lamb with marinated pork, incorporating native chiles, achiote, and vinegar, and crowning the rotating spit with a pineapple. Today, the dish stands as an iconic pillar of Mexican street food culture.
