These brothers make Oakland’s best Al Pastor tacos
These brothers make Oakland’s best Al Pastor tacos is a medium Mexican recipe that serves 4. 350 calories per serving. Recipe by Rob Martinez on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $22.65 total, $5.66 per serving
Ingredients
- 500 g Carne Al Pastor (thinly sliced pork marinated in achiote and pineapple)
- 100 g Jamón (diced, preferably Mexican ham)
- 100 g Tocino (diced bacon, preferably streaky)
- 150 g Oaxaca Cheese (shredded; can use mozzarella as a substitute)
- 1 medium Onion (peeled and thinly sliced)
- 1 medium Bell Pepper (green, seeded and sliced into strips)
- 2 tbsp Vegetable Oil (for sautéing)
- 8 pieces Corn Tortillas (small, 6‑inch size; keep warm before serving)
- to taste Salt
- to taste Black Pepper
- 1 whole Lime (cut into wedges for serving)
- 2 tbsp Cilantro (chopped, optional garnish)
Instructions
Prep All Ingredients
Slice the carne al pastor into bite‑size strips if not already sliced. Dice the jamón and tocino. Slice the onion thinly and cut the bell pepper into strips. Set the shredded cheese aside.
Time: PT10M
Cook the Bacon
Heat the large skillet over medium‑high heat and add 1 tbsp of vegetable oil. Add the diced tocino and fry until crisp and the fat has rendered, about 3 minutes.
Time: PT3M
Temperature: Medium‑high
Add the Pork
Push the bacon to one side of the pan, add the carne al pastor and stir‑fry until the meat is browned and slightly caramelized, about 5 minutes.
Time: PT5M
Temperature: Medium‑high
Combine Remaining Ingredients
Add the diced jamón, sliced onion, and bell pepper to the pan. Cook, stirring, until the vegetables soften, about 4 minutes.
Time: PT4M
Temperature: Medium
Melt the Cheese
Sprinkle the shredded Oaxaca cheese over the mixture. Reduce heat to low and cover the pan for 2 minutes, allowing the cheese to melt fully.
Time: PT2M
Temperature: Low
Warm the Tortillas
While the cheese melts, warm the corn tortillas on a separate skillet or tortilla warmer over medium heat, 30 seconds per side, until pliable.
Time: PT5M
Temperature: Medium
Assemble and Serve
Spoon the hot alambre mixture onto each warm tortilla. Garnish with chopped cilantro and a squeeze of lime if desired. Serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Gluten‑free (when using corn tortillas), High‑protein
Allergens: Dairy, Pork
Ingredient Substitutions
- Instead of Carne Al Pastor: Thinly sliced pork shoulder, Chicken al pastor
- Instead of Jamón: Cooked ham, Turkey ham
- Instead of Tocino: Pancetta, Turkey bacon
- Instead of Oaxaca Cheese: Mozzarella, Monterey Jack
- Instead of Onion: Shallot, Leek
- Instead of Bell Pepper: Red bell pepper, Poblano pepper
- Instead of Vegetable Oil: Canola oil, Olive oil (light)
- Instead of Corn Tortillas: Flour tortillas, Tortilla shells
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Lime: Lemon
- Instead of Cilantro: Parsley
Equipment Needed
- Cutting Board
- Chef's Knife
- Large Skillet or Cast‑Iron Pan
- Spatula or Tongs
- Tortilla Warmer or Second Skillet
- Serving Plate
- Measuring Spoons (optional)
Critical Steps — Do Not Skip
- Cooking the tocino until crisp to render fat and add flavor.
- Ensuring the carne al pastor is browned but not overcooked.
- Melting the cheese without over‑cooking to keep it stretchy.
Chef Tips from the Video
- Use authentic Oaxaca cheese for the best stretch and flavor.
- Add a splash of pineapple juice (from the al pastor marinade) at the end for a subtle sweet note.
- Serve with pickled red onions for extra acidity.
Troubleshooting
Meat is dry or overcooked.
Cook the carne al pastor just until browned; it will finish cooking when mixed with the other ingredients. Keep heat medium‑high and stir constantly.
Cheese does not melt properly.
Reduce heat to low and cover the pan for a minute or two; the trapped steam helps melt the cheese evenly.
Tortillas become soggy.
Warm tortillas briefly on a hot, dry skillet and keep them covered with a towel to retain heat without moisture.
Storage
Refrigerator: Store the cooked alambre mixture in an airtight container for up to 3 days. Reheat in a skillet before serving.
Freezer: Freeze the cooked mixture in a freezer‑safe bag for up to 2 months. Thaw overnight in the fridge and reheat.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Slice the pork, ham, and bacon a day ahead and keep refrigerated in separate containers.
- The alambre mixture can be fully cooked, cooled, and stored; simply reheat and warm fresh tortillas before serving.
Frequently Asked Questions
What is the cultural significance and history of Alambre Tacos in Puebla Mexican cuisine?
Alambre originated in Puebla as a street‑food dish that combines leftover grilled meats with fresh vegetables and cheese, creating a hearty, portable meal. It reflects Puebla’s tradition of using al pastor pork and local ingredients like Oaxaca cheese, and it’s often enjoyed at night markets and family gatherings.
What are the traditional regional variations of Alambre Tacos within Mexican cuisine?
In Mexico City, alambre may include chorizo and beef, while in the Yucatán version you’ll find added habanero salsa and sometimes shrimp. Puebla’s classic version sticks to carne al pastor, ham, bacon, peppers, onions, and Oaxaca cheese.
How is Alambre Tacos traditionally served in Puebla, Mexico?
In Puebla, alambre is served on warm corn tortillas, often topped with fresh cilantro, a squeeze of lime, and a side of salsa verde. It’s commonly eaten as a late‑night snack or a quick dinner after work.
What occasions or celebrations is Alambre Tacos traditionally associated with in Mexican culture?
Alambre is a favorite at street festivals, fairs (ferias), and family gatherings where quick, satisfying food is needed. It’s also a popular late‑night option after parties or concerts in Puebla.
How does Alambre Tacos fit into the broader Mexican cuisine tradition?
Alambre embodies the Mexican love for combining protein, vegetables, and cheese in a single handheld dish. It showcases the Mexican technique of quick stir‑frying (salteado) and the use of al pastor pork, a hallmark of Mexican street food.
What are the authentic traditional ingredients for Alambre Tacos versus acceptable substitutes?
Authentic ingredients include carne al pastor, diced jamón, crisp tocino, Oaxaca cheese, onion, bell pepper, and corn tortillas. Acceptable substitutes are pork shoulder for al pastor, mozzarella for cheese, and flour tortillas if corn is unavailable.
What other Mexican dishes pair well with Alambre Tacos?
Alambre pairs nicely with fresh guacamole, a simple pico de gallo, Mexican rice, or a side of refried beans. A cold cerveza or agua fresca balances the richness of the dish.
What makes Alambre Tacos special or unique in Mexican cuisine?
Alambre’s uniqueness lies in its mix of three meats—pork al pastor, ham, and bacon—combined with melty cheese and crisp vegetables, all cooked quickly in a single pan. This creates a layered flavor profile that’s both smoky and savory.
How has Alambre Tacos evolved over time in Puebla cuisine?
Originally a way to use leftover grilled meats, alambre has evolved into a stand‑alone street‑food staple. Modern versions may add chorizo, avocado, or different cheeses, but the core concept of a quick, meat‑heavy taco remains unchanged.
What are common misconceptions about Alambre Tacos?
Many think alambre is a type of sandwich, but in Mexico it’s always served on small corn tortillas. Another misconception is that it must contain beef; the traditional Puebla version relies on pork al pastor.
What are the most common mistakes to avoid when making Alambre Tacos at home?
Common mistakes include overcooking the pork, which makes it tough, and adding cheese too early, causing it to burn. Also, overcrowding the pan prevents proper browning of the meat and vegetables.
Why does this Alambre Tacos recipe use bacon first before the pork?
Cooking the bacon first renders its fat, which adds flavor and provides a non‑stick surface for the pork. This technique ensures the pork browns evenly without sticking to the pan.
Can I make Alambre Tacos ahead of time and how should I store them?
Yes, you can fully cook the alambre mixture, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet and warm fresh tortillas before serving.
What does the YouTube channel Rob Martinez specialize in?
The YouTube channel Rob Martinez focuses on authentic Mexican street‑food recipes, cooking techniques, and regional culinary traditions, often sharing personal stories from his time working in Puebla.
How does the YouTube channel Rob Martinez's approach to Mexican cooking differ from other Mexican cooking channels?
Rob Martinez emphasizes hands‑on, kitchen‑floor techniques learned from real‑world experience in Mexican markets and street stalls, offering practical tips that are less studio‑produced and more reflective of everyday Mexican home cooking.
Last updated: August 31, 2026
