Al Pastor tacos may be one of the most popular fusion foods in Mexico. These pork and pineapple tacos originated in Central Mexico and are a cross between Middle Eastern Shawarma and the grilled pork served by Mexican street vendors. While being closely linked to Shawarma, Al Pastor tacos are also similar to both the Greek gyro and Turkish doner kebabs, as all four have their meat traditionally cooked on a vertical rotisserie, or spit.
Now of course, most of us dont have access to a vertical style spit, but you can still use this seasoning for grilling pork or even chicken. We have used it kebab style with great results.
If using as a dry rub, we recommend using 1 tablespoon of Al Pastor seasoning per pound of meat.
You can also use this to make a marinade. Combine 1/4 cup of Al Pastor Taco seasoning with ¼ cup vinegar, ½ cup of water, 1/2 small pineapple cut into ½" thick rounds and 1 medium onion chopped. Puree marinade in a blender until smooth. Makes enough marinade for 1 to 1-1/4 lb boneless pork butt cut into ½" cubes.
Place the cubed pork in a large re-sealable plastic bag, add marinade and seal the bag, be sure to release any excess air. Turn to coat. Marinate for 4-24 hours. Grill kebab style for 2-4 minutes per side.
We have served these on corn tortillas with chopped grilled pineapple, homemade salsa and fresh cilantro. The sweetness of the pineapple really balances the heat of the salsa nicely.
Ingredients: Garlic, cumin, onion, coriander, chipotle, oregano, ancho, guajillo, salt, and annatto.