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Tacos al Pastor (Spit-Roasted Pork Tacos)

Name: Tacos al Pastor (Spit-Roasted Pork Tacos)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 1 kg pork shoulder, sliced thin (5 mm); 4 dried guajillo chillies, seeds removed; 2 dried ancho chillies, seeds removed; 2 tbsp 阿奇奥特糊; 1 白洋葱，切成四等分; 4 蒜瓣; 3 tbsp 白醋; 60 ml 橙汁; 1 tsp 小茴香种子; 1 tsp 干牛至; 2 tsp 盐; 200 g 新鲜菠萝，切片; 24 小玉米饼; 1 white onion, finely diced, to serve; large bunch fresh coriander, chopped, to serve; 青柠角

Mexico City's iconic street tacos — marinated pork with dried chillies, pineapple and achiote on small corn tortillas with onion, coriander and salsa.

Prep

30 min

Cook

30 min

Servings

Difficulty

Medium

★★★★★

4.8(1,000 收视率)

#墨西哥人#炸玉米饼#猪肉#街头小吃#辣椒#菠萝#阿奇奥特

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关于这个食谱

牧师玉米饼是无可争议的墨西哥城街头小吃之王。 Thin-sliced pork shoulder is marinated in a paste of dried guajillo and ancho chillies, achiote (annatto), garlic, cumin, oregano and vinegar, then traditionally stacked on a vertical spit (trompo) with a whole pineapple on top and roasted slowly. The thin outer layer of meat is shaved off as it crisps and served on small doubled corn tortillas with diced raw onion, fresh coriander (cilantro), a sliver of pineapple and various salsas. The dish has Lebanese roots — Lebanese immigrants to Mexico in the early 20th century brought the spit-roasting technique (shawarma), which Mexican cooks adapted with local chillies and pineapple.家庭版本使用煎锅或烤架，更简单，但仍然提供标志性的味道。

食材

服务 6

1 kgpork shoulder, sliced thin (5 mm)
4dried guajillo chillies, seeds removed
2dried ancho chillies, seeds removed
2 tbsp阿奇奥特糊
1白洋葱，切成四等分
4蒜瓣
3 tbsp白醋
60 ml橙汁
1 tsp小茴香种子
1 tsp干牛至
2 tsp盐
200 g新鲜菠萝，切片
24小玉米饼
1white onion, finely diced, to serve
large bunchfresh coriander, chopped, to serve
青柠角

步骤

1
做腌料
在干锅中将干辣椒每面烤 30 秒。 Soak in hot water for 15 minutes.将泡好的辣椒与辣椒酱、切成四等分的洋葱、大蒜、醋、橙汁、小茴香、牛至和盐混合成光滑的糊状。
2
把猪肉腌一下
Coat pork slices thoroughly in the marinade.盖上盖子并冷藏至少 4 小时或过夜。
3
煮猪肉
Cook pork slices in batches in a very hot dry or lightly oiled frying pan or grill pan for 2–3 minutes per side until charred at the edges and cooked through. Let rest briefly, then chop into small pieces.
4
焦糖菠萝
Grill or pan-fry pineapple slices until caramelised and golden on both sides.切成小块。
5
热玉米饼
Warm corn tortillas directly over a gas flame or in a dry pan for 30 seconds per side.
6
组装炸玉米饼
Double-stack two small tortillas.上面放上切碎的猪肉、菠萝丁、生洋葱、香菜和柠檬汁。添加选择的莎莎酱。

专业提示

→
Slice the pork as thin as possible — this mimics the spit-roasted style where thin shavings char quickly.
→
Let the pork get genuinely charred edges in the pan — this is where the flavour lives.
→
Double-stacking corn tortillas prevents them from tearing under the filling.
→
在最后品尝并调整盐——随着液体的减少，味道会集中，最后一小撮片状盐会使整道菜变得更锋利。

变化

•
Serve with salsa verde (tomatillo) or salsa roja (dried chilli) — or both.
•
Add a few drops of habanero sauce for heat.
•
素食者：将蛋白质换成烤杏鲍菇、熏豆腐或煮熟的鹰嘴豆——稍微向上调整调味料以进行补偿。
•
更辣：在芳香剂中添加切碎的新鲜辣椒或一茶匙压碎的阿勒颇/乌尔法胡椒，以获得温暖、分层的热量，而不是单一的强烈刺激。

存储

Marinated raw pork keeps in the fridge for 2 days. Cooked pork keeps for 3 days.

历史与起源

Tacos al pastor were created by Lebanese immigrants in Mexico in the 1920s–30s, who adapted their shawarma tradition with Mexican chillies and pineapple.这道菜在墨西哥城迅速流行，现已成为全球墨西哥街头美食文化的基石。

常见问题解答

我可以用鸡肉代替猪肉吗？

是的——鸡大腿效果很好，腌料也很美味。 Reduce cooking time slightly.

Where can I find achiote paste?

拉丁美洲杂货店、在线零售商和许多大型超市。或者，使用甜辣椒粉、大蒜粉和少许姜黄的混合物作为颜色替代品（味道会有所不同）。

我可以提前做这个吗？

是的——大多数成分最多可以提前一天准备好并单独冷藏。轻轻重新加热并在食用前组装，以保持纹理清晰。

如果我没有所有原料，我可以用什么代替？

密切关注每种成分所扮演的角色：将芳香剂替换为类似的芳香剂（将葱替换为洋葱，将酸橙替换为柠檬），并保持脂肪酸盐平衡不变。香料混合物通常可以与橱柜中的香料近似。

营养成分

每份 · 6 总份量

卡路里420千卡

蛋白质28g

碳水化合物38g

Fat16g

纤维4g

蛋白质28g

碳水化合物38g

Fat16g

时间总结

准备时间30 分钟

烹饪时间30 分钟

总时间60 分钟

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关于这个食谱

食材

服务 6

1 kgpork shoulder, sliced thin (5 mm)

4dried guajillo chillies, seeds removed

2dried ancho chillies, seeds removed

2 tbsp阿奇奥特糊

1白洋葱，切成四等分

4蒜瓣

3 tbsp白醋

60 ml橙汁

1 tsp小茴香种子

1 tsp干牛至

2 tsp盐

200 g新鲜菠萝，切片

24小玉米饼

1white onion, finely diced, to serve

large bunchfresh coriander, chopped, to serve

青柠角

步骤

做腌料

在干锅中将干辣椒每面烤 30 秒。 Soak in hot water for 15 minutes.将泡好的辣椒与辣椒酱、切成四等分的洋葱、大蒜、醋、橙汁、小茴香、牛至和盐混合成光滑的糊状。

把猪肉腌一下

Coat pork slices thoroughly in the marinade.盖上盖子并冷藏至少 4 小时或过夜。

煮猪肉

Cook pork slices in batches in a very hot dry or lightly oiled frying pan or grill pan for 2–3 minutes per side until charred at the edges and cooked through. Let rest briefly, then chop into small pieces.

焦糖菠萝

Grill or pan-fry pineapple slices until caramelised and golden on both sides.切成小块。

热玉米饼

Warm corn tortillas directly over a gas flame or in a dry pan for 30 seconds per side.

组装炸玉米饼

Double-stack two small tortillas.上面放上切碎的猪肉、菠萝丁、生洋葱、香菜和柠檬汁。添加选择的莎莎酱。

专业提示

→

Slice the pork as thin as possible — this mimics the spit-roasted style where thin shavings char quickly.

→

Let the pork get genuinely charred edges in the pan — this is where the flavour lives.

→

Double-stacking corn tortillas prevents them from tearing under the filling.

→

在最后品尝并调整盐——随着液体的减少，味道会集中，最后一小撮片状盐会使整道菜变得更锋利。

变化

•

Serve with salsa verde (tomatillo) or salsa roja (dried chilli) — or both.

•

Add a few drops of habanero sauce for heat.

•

素食者：将蛋白质换成烤杏鲍菇、熏豆腐或煮熟的鹰嘴豆——稍微向上调整调味料以进行补偿。

•

更辣：在芳香剂中添加切碎的新鲜辣椒或一茶匙压碎的阿勒颇/乌尔法胡椒，以获得温暖、分层的热量，而不是单一的强烈刺激。