Introduction
What to expect
Crispy beef tacos with pineapple, cilantro, and onion in the style of Mexico City street vendors.
The story
Behind the recipe
The precise origins of the taco are not definitively known, with theories suggesting both pre-Columbian indigenous roots and a more recent development among Mexican silver miners. Indigenous peoples in the Valley of Mexico ate tacos filled with small fish, and the Nahuatl word "tlahco" meaning half or in the middle may be an etymological source. Tacos al pastor developed in Mexico from the shawarma tradition brought by Lebanese immigrants, featuring marinated pork roasted on a vertical spit with pineapple. The taco remains one of Mexico's most iconic street foods and has inspired countless regional and international variations.
Method
Instructions
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1
Rehydrate guajillo chili and blend with achiote, garlic, vinegar, and oregano into a marinade.
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2
Slice beef thinly and marinate for at least 1 hour.
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3
Grill or sear beef with pineapple chunks until caramelized.
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4
Warm tortillas on a dry comal until soft and lightly charred.
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5
Dice remaining onion and cilantro for garnish.
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6
Stack beef and pineapple in each tortilla.
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7
Top with onion, cilantro, and a squeeze of lime.
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8
Serve immediately with salsa verde on the side.
Adaptations