Grill Tacos AL Pastor Perfectly with a Mini Trompo (Mexican Street Taco & Full Adobo Recipe)
Grill TACOS AL PASTOR Perfectly with a Mini Trompo (Mexican Street Taco & Full Adobo Recipe) is a medium Mexican recipe that serves 6. 350 calories per serving. Recipe by ArnieTex on YouTube.
Prep: 1 hr 35 min | Cook: 3 hrs 15 min | Total: 5 hrs 20 min
Cost: $72.24 total, $12.04 per serving
Ingredients
- 15 pieces Guajillo Chilies (dried, seeded and peeled)
- 3 pieces Ancho Chilies (dried, seeded and peeled)
- 3 pieces Chile de Arbol (optional, can be seeded for less heat)
- 0.5 medium Medium White Onion (half, diced for adobo)
- 6 cloves Garlic Cloves (peeled)
- 2 pieces Chipotle Peppers in Adobo (from a can, minced)
- 1 leaf Bay Leaf (whole)
- 2 teaspoons Sea Salt (or kosher salt)
- 2 tablespoons Apple Cider Vinegar
- 0.5 teaspoon Mexican Oregano
- 2 cloves Cloves (spice) (whole, for grinding)
- 1 stick Cinnamon Stick (for grinding with cloves)
- 0.25 cup Crushed Pineapple (canned or fresh, unsweetened)
- 0.5 cup Pineapple Juice
- 2 tablespoons Achote (Annatto) Powder (adds color and slight flavor)
- 12 pounds Pork Butt (trimmed, sliced into ~½‑inch steaks)
- 8 pieces Metal Skewers (heavy-duty, double‑skewered for stability)
- 12 pieces Corn Tortillas (small, 6‑inch)
- 7 pieces Tomatillos (small, husked and rinsed)
- 1 bunch Cilantro (leaves only, chopped)
- 2 pieces Serrano Chili (stem removed, seeded if less heat desired)
- 2 pieces Jalapeño Chili (stem removed, seeded if less heat desired)
- 2 pieces Chile de Arbol (for salsa) (optional, for extra heat)
- 2 teaspoons Oregano (dry)
- 0.5 pineapple Fresh Pineapple (peeled and sliced for grilling)
- 2 pieces Lime (cut into wedges for serving)
Instructions
Prepare Dried Chilies
Remove stems and seeds from the guajillo, ancho, and chile de árbol chilies. Peel the skins off the ancho chilies by hand; the skins come off easily when softened.
Time: PT10M
Simmer Chilies
Place all prepared chilies in a large pot, cover with enough water to submerge, add the bay leaf, and bring to a gentle simmer. Cook for 10‑15 minutes until the chilies are very soft.
Time: PT15M
Temperature: Medium simmer
Grind Spices
Using a spice grinder (or mortar and pestle), grind the cinnamon stick together with the two whole cloves into a fine powder.
Time: PT5M
Blend the Adobo Sauce
Drain the chilies, reserving about 1 cup of the cooking liquid. Transfer chilies, onion, garlic, chipotle peppers, the ground cinnamon‑clove mix, achote powder, crushed pineapple, pineapple juice, apple cider vinegar, Mexican oregano, and sea salt into a blender. Add the reserved liquid as needed and blend for 2‑3 minutes until smooth but slightly thick.
Time: PT5M
Slice the Pork Butt
Trim excess fat from the pork butt, then slice the meat into ~½‑inch thick steaks. Keep the meat cold while working to make slicing easier.
Time: PT10M
Marinate the Pork
Place the pork steaks in a large bowl or zip‑top bag, pour the adobo sauce over them, and toss to coat every piece. Cover and refrigerate for at least 4‑6 hours, preferably overnight.
Time: PT0M
Prepare Tomatillo Salsa
In a blender combine the husked tomatillos, half a white onion, cilantro leaves, serrano chilies, jalapeños, two chile de árbol pieces, dry oregano, and a pinch of salt. Blend until slightly chunky. Adjust seasoning with lime juice if desired.
Time: PT10M
Thread Pork onto Skewers
Thread the marinated pork steaks onto the metal skewers, packing them tightly but leaving a little space for heat circulation. Use a double‑skewer technique for extra stability.
Time: PT10M
Preheat Grill for Indirect Cooking
Light charcoal in a grill, arrange coals to one side, and add a few wood chunks for smoke. Aim for a medium‑low indirect zone (about 300‑350°F) and a small direct hot spot for finishing char.
Time: PT15M
Temperature: 300‑350°F indirect
Grill First Side
Place the skewered pork over the indirect zone. Grill for 25 minutes, checking that the meat begins to develop a light brown color.
Time: PT25M
Temperature: 300‑350°F
Flip and Continue Grilling
Turn the skewers over and grill the opposite side for 15 minutes. Add a few extra coals if heat has dropped.
Time: PT15M
Temperature: 300‑350°F
Finish Cooking Until Tender
Continue grilling over indirect heat, checking every 15‑20 minutes. The pork is done when the internal temperature reaches 170°F and the exterior is nicely charred. Total grilling time will be about 2 hours 30 minutes more (≈3 hours total).
Time: PT2H30M
Temperature: 300‑350°F
Grill Pineapple Slices
Place the fresh pineapple rings on the direct heat side for 3‑4 minutes per side until caramelized.
Time: PT5M
Temperature: High direct heat
Rest and Shave the Pork
Remove the skewers from the grill, let the meat rest for 5‑10 minutes, then shave or slice thinly against the grain.
Time: PT10M
Warm the Tortillas
Quickly toast the corn tortillas on the grill for about 30 seconds per side until pliable.
Time: PT5M
Temperature: Medium‑high
Assemble Tacos
Place a generous amount of shaved pork on each tortilla, top with grilled pineapple, diced onion, chopped cilantro, and a spoonful of tomatillo salsa. Finish with a squeeze of lime.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 18g
- Fiber
- 3g
Dietary info: Gluten‑Free (when using corn tortillas), High‑Protein, Nut‑Free
Allergens: Corn (tortillas), Dairy (if cheese added to gringa tacos)
Ingredient Substitutions
- Instead of Guajillo Chilies: Ancho chilies, New Mexico chilies
- Instead of Ancho Chilies: Guajillo chilies, Pasilla chilies
- Instead of Chile de Arbol: Cayenne pepper flakes, Thai bird's eye chilies
- Instead of Medium White Onion: Yellow onion
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Chipotle Peppers in Adobo: Smoked paprika + a dash of liquid smoke
- Instead of Bay Leaf: Dried thyme
- Instead of Sea Salt: Kosher salt
- Instead of Apple Cider Vinegar: White vinegar
- Instead of Mexican Oregano: Regular oregano
- Instead of Cloves (spice): Ground cloves (¼ tsp)
- Instead of Cinnamon Stick: Ground cinnamon (¼ tsp)
- Instead of Crushed Pineapple: Fresh pineapple chunks
- Instead of Pineapple Juice: Apple juice
- Instead of Achote (Annatto) Powder: Paprika
- Instead of Pork Butt: Pork shoulder
- Instead of Metal Skewers: Bamboo skewers (soaked)
- Instead of Corn Tortillas: Flour tortillas
- Instead of Tomatillos: Green tomatoes
- Instead of Cilantro: Parsley (different flavor)
- Instead of Serrano Chili: Jalapeño
- Instead of Jalapeño Chili: Serrano chili
- Instead of Chile de Arbol (for salsa): Cayenne pepper
- Instead of Oregano (dry): Mexican oregano
- Instead of Fresh Pineapple: Canned pineapple rings
- Instead of Lime: Lemon wedges
Equipment Needed
- Large Pot
- Blender
- Spice Grinder (optional)
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Metal Skewers
- Charcoal Grill
- Tongs
- Spatula (optional)
- Serving Plate
- Spoon (optional)
Critical Steps — Do Not Skip
- Simmer chilies until soft but not falling apart
- Blend adobo to a smooth yet slightly thick consistency
- Marinate pork for at least 4‑6 hours for flavor and tenderness
- Grill over indirect heat to render fat without burning
- Achieve a light char on the pork while keeping the interior juicy
Chef Tips from the Video
- Use a mix of guajillo and ancho chilies for depth of flavor and a vibrant red hue.
- Achote powder not only colors the adobo but also adds a subtle earthy note.
- Grilling pineapple directly over the fire adds caramelized sweetness that pairs perfectly with the smoky pork.
Troubleshooting
Adobo sauce is too thick.
Add a little more of the reserved chili cooking liquid or water until the desired consistency is reached.
Pork steaks are falling apart on the skewers.
Thread the meat tightly and use a double‑skewer technique; add a second skewer on each side for extra support.
Pork is dry after grilling.
Ensure the grill is set to indirect heat and that the pork has enough fat rendering; avoid over‑cooking beyond 170°F internal temperature.
Salsa is too acidic.
Balance with a pinch of sugar or a little more pineapple juice.
Storage
Refrigerator: Adobo sauce: up to 1 week in an airtight container. Cooked pork: 3‑4 days.
Freezer: Raw pork marinated in adobo can be frozen for up to 2 months; thaw in refrigerator before grilling.
Room temperature: Do not store at room temperature; discard if left out over 2 hours.
Make-Ahead Tips
- Prepare the adobo sauce a day ahead and store it refrigerated.
- Marinate the pork overnight for deeper flavor.
- Blend the tomatillo salsa and keep it chilled; it improves after flavors meld.
Frequently Asked Questions
What is the cultural significance and history of Tacos al Pastor in Mexican cuisine?
Tacos al Pastor originated in central Mexico in the early 20th century, inspired by Lebanese shawarma brought by immigrants. The pork is marinated in a sweet‑spicy adobo and cooked on a vertical spit, creating the iconic char and flavor that defines street‑taco culture.
What are the traditional regional variations of Tacos al Pastor in Mexico?
In Mexico City, al pastor is typically served with pineapple, onion, and cilantro on a small corn tortilla. In the Yucatán, the adobo may include achiote and orange juice, while some northern regions add more chilies for extra heat.
How is Tacos al Pastor traditionally served in Mexico?
Traditionally, the pork is sliced thin from a rotating spit, placed on a warm corn tortilla, then topped with diced white onion, chopped cilantro, a small slice of grilled pineapple, and a squeeze of lime. A side of salsa verde or tomatillo salsa is often offered.
What occasions or celebrations is Tacos al Pastor traditionally associated with in Mexican culture?
Tacos al Pastor are a staple at street‑food festivals, family gatherings, and weekend night markets. They’re also popular during holidays like Día de los Muertos, where the bright colors and flavors complement festive meals.
How does Tacos al Pastor fit into the broader Mexican cuisine tradition?
Al Pastor showcases the Mexican love for bold, layered flavors—sweet pineapple, smoky char, and spicy chilies. It reflects the fusion of indigenous ingredients (corn, chilies) with influences from Middle‑Eastern cooking techniques, illustrating Mexico’s culinary adaptability.
What are the authentic traditional ingredients for Tacos al Pastor versus acceptable substitutes?
Authentic ingredients include pork shoulder or butt, dried guajillo and ancho chilies, achiote (annatto) paste or powder, pineapple, vinegar, and Mexican oregano. Substitutes can be smoked paprika for achiote, apple cider vinegar for traditional vinegar, and any available dried chilies with similar heat levels.
What other Mexican dishes pair well with Tacos al Pastor?
Tacos al Pastor pair beautifully with Mexican street‑style sides such as esquites (Mexican street corn), refried beans, fresh guacamole, and a crisp agua fresca like horchata or jamaica.
What makes Tacos al Pastor special or unique in Mexican cuisine?
The combination of a sweet‑spicy adobo, the caramelized pineapple glaze, and the char from open‑fire cooking creates a balance of sweet, smoky, and tangy flavors that is uniquely Mexican and unlike any other taco variety.
What are the most common mistakes to avoid when making Tacos al Pastor at home?
Common mistakes include over‑cooking the pork (drying it out), using too much direct heat which burns the exterior before the interior renders, and skipping the marination time, which reduces flavor depth. Also, forgetting to slice the pork thinly can make it tough to eat.
Why does this Tacos al Pastor recipe use a long indirect‑heat grill method instead of a quick high‑heat sear?
The indirect‑heat method allows the fatty pork butt to slowly render its fat, staying juicy while developing a subtle char. A quick high‑heat sear would brown the outside too fast and leave the interior undercooked or dry.
Can I make Tacos al Pastor ahead of time and how should I store them?
Yes. Marinate the pork up to 24 hours ahead, and the cooked pork can be refrigerated for 3‑4 days. Keep the salsa separate and store it in an airtight container. Reheat the pork gently on the grill or in a skillet before assembling fresh tacos.
What does the YouTube channel ArnieTex specialize in?
The YouTube channel ArnieTex specializes in outdoor cooking, barbecue techniques, and creative takes on classic dishes, often focusing on grilling over open fire and detailed flavor‑building methods.
How does the YouTube channel ArnieTex's approach to Mexican cooking differ from other Mexican cooking channels?
ArnieTex blends traditional Mexican recipes with a strong emphasis on open‑fire grilling and equipment hacks, offering a rugged, backyard‑friendly perspective that differs from studio‑based Mexican cooking channels that often use indoor stovetops.
Last updated: August 18, 2026
