I can’t stop making the Viral Döner Kebab
I can’t stop making the VIRAL Döner Kebab is a medium Mexican recipe that serves 4. 350 calories per serving. Recipe by Tom Smallwood on YouTube.
Prep: 36 min | Cook: 20 min | Total: 1 hr 11 min
Cost: $15.81 total, $3.95 per serving
Ingredients
- 2 whole Dried Ancho Chili (stem removed, seeds discarded; steep in hot water to soften)
- 1 lb Ground Pork (lean (80/20) for juicy texture)
- 1 tbsp Chipotle Peppers in Adobo Sauce (finely minced; includes a bit of the adobo sauce)
- 1 cup Fresh Pineapple (diced; adds sweetness and caramelization)
- 3 cloves Garlic (peeled and roughly chopped)
- 1 tsp Dried Oregano
- 1/2 tsp Ground Cinnamon
- 1 tsp Ground Cumin
- a pinch Ground Nutmeg
- 1 tsp Salt (to taste)
- 1/2 tsp Black Pepper (freshly ground)
- 1 tbsp Olive Oil (for lining the parchment)
- 8 small Corn Tortillas (preferably 6‑inch, warmed before serving)
- 1/4 cup White Onion (finely diced)
- 2 tbsp Fresh Cilantro (chopped)
- 1/4 cup Shredded Cheese (optional; queso fresco or mozzarella)
Instructions
Rehydrate Ancho Chilies
Place the dried ancho chilies in a heat‑proof bowl, cover with boiling water, and let steep until softened (about 10 minutes).
Time: PT10M
Blend the Marinade
Drain the chilies, then add them to the food processor together with garlic, chipotle‑adobo, oregano, cinnamon, cumin, nutmeg, salt, pepper, pineapple, and the ground pork. Process until a very smooth, thin paste forms.
Time: PT5M
Shape the Paste
Line a baking sheet with parchment paper, lightly brush the paper with olive oil, and spread the pork paste as thinly as possible (about 1/8‑inch thick). Roll the parchment tightly around the paste to form a log.
Time: PT5M
Bake the Pork Roll
Place the parchment‑wrapped roll on the baking sheet and bake in a pre‑heated oven at 180°C for 20 minutes, or until the edges are lightly browned.
Time: PT20M
Temperature: 180°C
Cool and Tear
Remove the roll from the oven, let it rest for 5 minutes, then unwrap and tear or cut the meat into bite‑size strips.
Time: PT5M
Optional Char with Torch
Using a kitchen torch, quickly char the edges of the meat strips for extra smokiness. (A broiler can be used as an alternative.)
Time: PT2M
Warm the Tortillas
Heat a skillet over medium‑high heat and warm each corn tortilla for about 30 seconds per side until pliable.
Time: PT4M
Assemble the Tacos
Place a handful of meat strips on each tortilla, add charred pineapple pieces, diced white onion, chopped cilantro, and optional shredded cheese or salsa.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 15g
- Fiber
- 3g
Dietary info: Gluten‑Free (when using corn tortillas), High‑Protein, Contains Pork
Allergens: Dairy, Corn
Ingredient Substitutions
- Instead of Dried Ancho Chili: Guajillo chili, Pasilla chili
- Instead of Ground Pork: Ground turkey, Ground chicken
- Instead of Chipotle Peppers in Adobo Sauce: Smoked paprika + a pinch of cayenne
- Instead of Fresh Pineapple: Canned pineapple chunks, drained
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Dried Oregano: Mexican oregano
- Instead of Ground Cinnamon: Allspice (1/2 tsp)
- Instead of Ground Cumin: Coriander powder (1 tsp)
- Instead of Olive Oil: Vegetable oil
- Instead of Corn Tortillas: Flour tortillas (not authentic)
- Instead of White Onion: Red onion
- Instead of Fresh Cilantro: Parsley (different flavor)
- Instead of Shredded Cheese: Cotija cheese
Equipment Needed
- Food Processor
- Parchment Paper
- Baking Sheet
- Oven
- Kitchen Torch (optional)
- Skillet or Griddle
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Rehydrating the ancho chilies fully
- Blending the pork into a smooth, thin paste
- Baking the roll thin enough to crisp without drying out
- Optional torching for authentic char
Chef Tips from the Video
- For extra authentic flavor, add a splash of pineapple juice to the paste.
- Toast the cumin and oregano briefly in a dry pan before adding to the processor for deeper aroma.
- If you don’t have a torch, finish the meat under the broiler for 1‑2 minutes, watching closely.
Troubleshooting
The meat paste is too thick and won’t spread thinly.
Add a tablespoon of the chili soaking liquid or a splash of water while blending until the mixture loosens.
The baked roll is dry and crumbly.
Do not over‑bake; check at 15 minutes. Ensure the paste is spread thinly and the oven temperature is accurate.
Charred pineapple is missing or not smoky enough.
Add extra pineapple pieces to the paste or quickly sear pineapple slices in a hot skillet before assembling.
Storage
Refrigerator: Store leftover meat strips in an airtight container for up to 3 days.
Freezer: Freeze the raw pork‑chili paste (before baking) in a zip‑top bag for up to 1 month; thaw before baking.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Blend the pork‑chili paste up to 24 hours ahead and refrigerate; bring to room temperature before baking.
- Bake the roll, let it cool, then slice and freeze the strips; reheat in a skillet before serving.
- Pre‑dice onion and cilantro and store in airtight containers for quick assembly.
Frequently Asked Questions
What is the cultural significance and history of al pastor tacos in Mexican cuisine?
Al pastor originated in central Mexico in the early 20th century, inspired by Lebanese shawarma brought by immigrants. The pork is marinated in chilies, pineapple, and spices, then cooked on a vertical spit, creating the iconic smoky, sweet‑savory flavor that defines Mexican street‑food tacos.
What are the traditional regional variations of al pastor tacos in Mexico?
In Mexico City, al pastor is served on small corn tortillas with diced onion, cilantro, and a slice of grilled pineapple. In the Yucatán, the marinade may include achiote and orange juice, while some northern versions add a touch of chipotle for extra heat.
How is al pastor traditionally served in its home region of Central Mexico?
Traditional al pastor is sliced thin from a rotating spit, placed on a warm corn tortilla, topped with finely chopped white onion, fresh cilantro, a small piece of charred pineapple, and a squeeze of lime. A mild salsa verde is often offered on the side.
During which celebrations or occasions is al pastor commonly enjoyed in Mexican culture?
Al pastor is a staple at everyday street‑food stalls, but it also appears at festivals, fairs, and family gatherings, especially during birthdays and Día de los Muertos when people enjoy flavorful, handheld foods.
What authentic ingredients are essential for a true al pastor taco versus acceptable substitutes?
Key authentic ingredients include dried ancho chilies (or guajillo), chipotle in adobo, fresh pineapple, Mexican oregano, and cumin. Substitutes such as guajillo chilies, smoked paprika, or canned pineapple can work, but they alter the traditional flavor profile.
What other Mexican dishes pair well with al pastor tacos?
Al pastor pairs beautifully with classic sides like Mexican rice, refried beans, esquites (Mexican street corn), and a refreshing agua fresca such as horchata or tamarind.
What makes this al pastor‑style taco recipe from Tom Smallwood special compared to other home‑cooked versions?
Tom Smallwood’s method re‑creates the spit‑cooked texture by spreading a thin pork‑chili paste, baking it, then tearing and torch‑charing the pieces, delivering the smoky crust and juicy interior without needing a vertical rotisserie.
What are the most common mistakes to avoid when making al pastor‑style tacos at home?
Common errors include under‑rehydrating the chilies, making the paste too thick, over‑baking the roll (which dries the pork), and skipping the final char, which provides the signature smoky flavor.
Why does this recipe use a baked pork roll instead of grilling the meat on a skewer?
Baking the thin roll mimics the even, high‑heat cooking of a vertical spit while keeping the process accessible for home kitchens. It also allows the flavors to meld uniformly before the final char.
Can I make the al pastor pork paste ahead of time and how should I store it?
Yes, blend the paste up to 24 hours in advance, cover tightly, and refrigerate. For longer storage, freeze the raw paste in a zip‑top bag; thaw overnight before baking.
What does the YouTube channel Tom Smallwood specialize in?
The YouTube channel Tom Smallwood focuses on creative, viral‑style home cooking tutorials, often re‑imagining popular internet food trends with clear, step‑by‑step instructions and a light‑hearted presentation style.
Last updated: August 20, 2026
