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The dish's story
A legendary tiny taquería ('the little hole') in the Centro Histórico, opened 1959 and credited as one of the earliest to serve tacos al pastor on the vertical trompo, predating most rivals.
📋 Mexico News Daily🍴 Traditional Mexico City recipe (the classic taquerias cook on a trompo; this is an authoritative home version) — El Huequito
📋 recipe source: Isabel EatsIngredients
- • boneless pork shoulder, thinly sliced 5 lb
- • guajillo chiles 3, stemmed and seeded
- • ancho chiles 2, stemmed and seeded
- • pineapple, diced 1 cup (plus slices for grilling)
- • achiote paste 3.5 oz
- • white onion 1 medium, halved
- • garlic 5 cloves
- • chipotle pepper in adobo 1
- • kosher salt 2 tbsp
- • dried Mexican oregano 2 tsp
- • ground cumin 1 tsp
- • distilled white vinegar 1/2 cup
- • vegetable oil 1 tbsp
- • corn tortillas to serve
- • white onion and cilantro, chopped to serve
- • lime wedges and salsa verde to serve
Method
- 1 Cover the guajillo and ancho chiles with water, bring to a boil, then take off the heat and soak 10 minutes to soften.
- 2 Blend the softened chiles with 1 cup of the soaking water, the diced pineapple, achiote paste, onion, garlic, chipotle, salt, oregano, cumin and vinegar for 3-5 minutes until completely smooth.
- 3 Toss the sliced pork with the marinade until fully coated. Cover and refrigerate 4-24 hours.
- 4 Heat a grill or grill pan to high (450-500F). Grill the pork 3-4 minutes per side until cooked and charred at the edges; rest 5 minutes.
- 5 Lightly oil the pineapple slices and grill until marked; dice.
- 6 Chop the pork into bite-size pieces. Serve in warm corn tortillas with grilled pineapple, onion, cilantro, lime and salsa verde.