Skillet Tacos Al Pastor Estilo LA
Chapter 2 — The Meats: The Marinated Proteins that Define a Taqueria
Al pastor is the undeniable king of the Los Angeles strip-mall taqueria. Born of Lebanese immigrants in Puebla and perfected on the streets of Mexico City, it relies on a specific grammar of earthy chiles, rendered pork fat, and aggressive heat. Since you likely lack a spinning trompo, a screaming-hot cast-iron skillet and a healthy scoop of manteca will flawlessly replicate those deeply charred, caramelized edges. Sliced thin and bathed overnight in a brick-red adobo, this pork emerges from the pan dripping with savory fat, ready to be tangled with sweet seared pineapple in a hot, hand-stretched tortilla.
Before you start
Prepare the dried chiles.
Heat a large, dry cast-iron skillet over medium heat and toast the guajillo and ancho chiles flat against the pan for 15 to 30 seconds per side until fragrant. Submerge them in boiling water for 15 minutes until fully softened.
Blend the adobo marinade.
Transfer the softened chiles to a high-powered blender along with 1/4 cup of the soaking liquid, canned pineapple juice, apple cider vinegar, chipotles, achiote, garlic, onion, oregano, cumin, black pepper, cloves, and salt. Blend on high until it forms an incredibly smooth, vibrant brick-red paste.
Marinate the pork slices overnight.
Place the 1/4-inch thick pork steaks in a non-reactive bowl or heavy-duty ziplock bag and thoroughly massage the adobo into every crevice. Cover tightly and refrigerate for at least 8 hours, and up to 24 hours, to let the acid and citrus penetrate the muscle fibers.
Ingredients
- dried Guajillo chiles6 large
- dried Ancho chiles2 large
- chipotle chiles en adobo2 whole
- canned pineapple juice1/2 cup
- apple cider vinegar1/3 cup
- achiote paste3 tbsp
- garlic4 med clove
- white onion1/4 med
- Mexican oregano1 tsp
- ground cumin1 tsp
- ground black pepper1/2 tsp
- whole cloves3 whole
- kosher salt1 tbsp
- boneless pork shoulder3 lb
- pork lard3 tbsp
- fresh pineapple1/2 med
- corn tortillas24 small
- white onion1 large
- fresh cilantro1 bunch
- limes4 med
Method
- 01
Sear the marinated pork in smoking-hot lard.
Place a large cast-iron skillet or carbon-steel plancha over medium-high heat and let it get smoking hot. Drop in a tablespoon of manteca. Working in batches to avoid overcrowding, lay the pork slices flat and do not move them. Sear hard for 3 to 4 minutes until a dark, caramelized crust forms, then flip and cook for 1 to 2 more minutes. Transfer to a cutting board.
- 02
Char the fresh pineapple rings.
In the same hot, fat-slicked skillet, sear the fresh pineapple rings for about 2 minutes per side until deeply caramelized and slightly charred on the edges.
- 03
Chop and combine the meat and pineapple.
Using a heavy cleaver or chef's knife, chop the seared pork and charred pineapple into bite-sized pieces. Toss them together on the cutting board so the sweet juices mingle with the spicy pork fat, then transfer to a massive serving platter.
- 04
Double-warm the tortillas for service.
Wrap a stack of tortillas in a damp towel and microwave for 45 seconds to steam them. Heat a dry skillet over medium-high, brush lightly with melted manteca, and blister the steamed tortillas for 15 seconds per side.
- 05
Assemble the taqueria spread.
Pile a heavy portion of the chopped al pastor into the center of a hot, manteca-kissed tortilla. Shower aggressively with raw diced onion and cilantro, dress with Salsa Verde, and finish with a squeeze of fresh lime.
Notes
Never use fresh pineapple juice in the overnight marinade.
Fresh pineapple contains bromelain, an aggressive enzyme that will digest meat proteins and turn your pork to mush overnight. Always use canned pineapple juice for the adobo, reserving the fresh fruit strictly for the pan-sear.
Do not substitute canola or vegetable oil for the sear.
Fat is a primary flavoring agent in the taqueria canon. The unique lipid profile of manteca (pork lard) synergizes with the pork shoulder and earthy chiles to provide a superior crust and an authentic, savory undertone.
Texture demands the molcajete for your salsa verde.
When pairing this with salsa, you must press it through a molcajete rather than blitzing it in a food processor. Crushing the ingredients forces out essential oils and creates a viscous, pungent salsa that clings perfectly to the rich pork fat.