Mexican Taco Al Pastor on the Big Green Egg
Making Mexican Taco Al Pastor on the Big Green Egg grilled on a vertical skewer is easy with a few key ingredients, namely chilis and achiote paste.
With Mexico as our southern neighbour, it is no surprise us Californians are big fans of Mexican food. From tacos, burritos, enchiladas, tostadas – we love Mexican food served with lots of guacamole and salsa. A trip to our favourite local taqueria to get our Mexican fix is always a delight.
Since moving to London we have yet to find our favourite Mexican restaurant. The restaurant chain Wahaca is fine, but doesn’t compare. El Pastor, with outposts in London Bridge, Kings Cross, and Soho, is full of Latin vibes, taking a modern twist on traditional Mexican classics. But with a young child, I wouldn’t dare to take my kiddo to a hip and trendy restaurant. If we want our authentic Mexican fix, then we’ll need to whip up some Mexican food ourselves. With a bit of research, we can make our very own Taco Al Pastor on the Big Green Egg. Here’s to bringing a taste of Mexico City to our very own garden.
History of Taco Al Pastor
The culinary history of Mexico’s famous street food dates back to the early 1900s when Lebanese immigrants settled in the state of Puebla. Inspired from the “al pastor” (spit-roasted) cooking method of the lamb shawarma came the birth of Taco Al Pastor. Instead of lamb, Taco Al Pastor is made from chiles-and-spice marinated sliced pork. The meat is stacked and cooked on the a vertical spit (trompo) with a slice of pineapple on top. I used pork shoulder which has a nice fat-to-meat ratio and the perfect cut for slow-cooking. Pork shoulder is not only easy to find at your local supermarket, but also very affordable. Therefore, it is a great cut of meat if you are hosting a large group with big appetites.
Mexican Dried Chilis
Let’s talk about Mexican chilis. Dried chilis are the trademark flavours in Mexican cuisine. There are so many varieties of chilis. And certainly not all chiles contain fiery heat like cayenne pepper. The heat level of chilis is measured by Scoville Heat Units (SHU). The higher the number, the hotter the pepper. Everyone has a different secret recipe when it comes to the al pastor marinade. Generally speaking, Taco Al Pastor uses the following combination of chilis.
- Ancho chilis (SHU: 1,000 – 2,000 – mild): As one of the holy trinity of Mexican chilis, these dried ripe poblano peppers are mild with a sweet and raisin-like fruity flavour. Ancho chiles are used extensively in Mexican cooking and can be found at Waitrose or Ocado.
- Guajillo chilis (SHU: 2,500 -5,000 – moderate): Known as an “all-purpose red chili,” guajillo are large, flat and dried mirasol chili peppers with smooth skin. This bright red chili has a sharp, tangy and fruity flavour with moderate heat. It gives a lingering heat without being overly potent. Guajillo chiles can be found at specialty Mexican shops such as Mexican Mama based in Peckham.
- Chipotle chilis (SHU: 3,000 – 10,000 – varies but moderate to high): A distinctive Mexican flavour, chipotles are essentially smoked ripe jalapenos chiles. The SHU heat factor varies from moderate to moderately high. Chiptole packs a deep, robust and smokey flavour that enhances hearty meat dishes.
Achiote or Annato Seeds
Another key ingredient used in the Taco Al Pastro is achiote. Achiote or annato seeds is a reddish-yellow colour agent when used in small quantities as well as a spice. Annato are extracted from the seeds of the Bixa orellana scrub. As a spice, achiote is used extensively in Mexican cuisine which has a mild peppery yet earthy, but tangy bitterness. Known as the ‘poor man’s saffron,’ achiote paste is a key ingredient for the Taco Al Pastor, giving its trademark vibrant red colour.
Achiote is sold in different forms: ground, as seeds or as vacuum-sealed brick paste. You can order them from a speciality Mexican grocer such as Mexican Mama or Cool Chile. In Borough Market, there are several stalls selling Mexican items from corn tortilla, to ancho chilis, and achiote paste.
Making Taco Al Pastor Marinade
We have a fairly high tolerance for heat, but not the fiery kind where my forehead is beading sweat. As such, for my Taco Al Pastor on the Big Green Egg, I used only guajillo chilis and a small quantity of chipotle en adobo for a touch of smoke. In summary, I turned up the heat factor and it was plenty hot. If you like mild heat, then I would suggest using mostly ancho chilis instead. In short, find a combination that suits your taste buds. You can always add some muy caliente Valentina hot sauce as a condiment at the end.
Whichever combination of dried chilis you use, remember to handle chilis with care. Wear gloves or be sure to wash your hands thoroughly after handling the chilis. The hottest parts of the chilis are the stems and seeds, so be sure to deseed the chilis to reduce the heat factor. Lastly, soak the dried chilis in warm water to re-hydrate them to make them more pliable.
The famous Taco Al Pastor marinade is essentially an “adobo,” a sauce made from a combination of chilis, garlic, sugar, and vinegar. Together, the adobo balances out the heat and bring the flavours together. The Taco Al Pastor is all about the marinade. Therefore, I put a little extra effort by lightly toasting all the chilis, achiote paste and other spices before adding the liquids. Not essential if you don’t have time but lightly toasting the chilis and other spices adds another depth of flavour. The chilis are then blitzed in a food processor to make a thick paste similar to the consistency of gochujang. The pork is marinated overnight or up to 24 hours for the most authentic flavours.
Making Taco Al Pastor on the Big Green Egg
The Big Green Egg came with numerous accessories but one we completely forgot about was a vertical skewer. This was bad news for us as the “al pastor” cooking technique requires a vertical skewer or trompo. Roasting the pork shoulder on a vertical skewer allows the fat to render down the meat, thus making the pork extra tasty. So we made a DIY version using two stainless steel skewer sticks, a baking sheet to collect the juice, and a wire cooling rack placed on top of the baking sheet. Using half a potato as a base, I was able to keep the skewer stick upright. It was totally makeshift but it did the trick. We stacked 4kg of sliced marinated pork 20cm high and placed a pineapple on top.
Set the grill on indirect heat at 175C/350F for a few hours until the pork registers an internal temperature of 93C-95C/200F-205F.
¡Salud! Cheers to Taco Al Pastor on the Big Green Egg!
Mexican Taco Al Pastor
Ingredients
For the Pork
- 8 whole chiles (any combination of ancho or guajillo chilis) seeds and stems removed
- 1.5 tablespoon vegetable oil
- 2 teaspoon dried Mexican oregano
- 2 teaspoon dried ground cumin
- 2 tablespoon achiote paste
- 1-2 chipotle chile packed in adobo sauce plus 2-3 teaspoons sauce from can, adjust to taste
- ¾ – 1 cup low-sodium chicken stock add more if marinade is thick
- 1/2 cup distilled white vinegar
- 5-6 cloves garlic
- 1.5 tablespoon kosher salt
- 1.5 tablespoon sugar
- 4-5 pounds boneless pork shoulder skin removed and sliced ½ inch thick
- 1 small pineapple peeled, cored, and cut into quarters lengthwise
To Serve
- Corn tortillas
- Finely diced white or red onion
- Finely minced fresh coriander leaves
- Pico de Gallo Salsa
- Sour Cream
- Guacamole
- Limes cut into wedges
- Variety of hot sauces
Instructions
- In a large saucepan over medium heat, toast the chilis for about 5 minutes, turning chilis occasionally until the chilis are pliable, lightly browned and aromatic. Then add oregano, cumin, and achiote paste, stirring frequently for about 30 seconds. Add the chipotle and sauce, chicken broth, vinegar, garlic, salt, and sugar and stir for another 60 seconds. Be sure to have all ingredients on hand and work quickly to prevent the spices from burning. Remove from heat and let it cool.
- Scrape contents of saucepan into a blender or food processor and blend on high speed until very smooth, about 1-2 minutes. If the paste seems thick, add a bit more broth. Scrape down the sides as necessary.
- Using a sharp knife, remove the tough skin and some fat from the pork shoulder. It is fine to have some extra fat on the meat as it will render down and provide extra moisture and flavour when on the grill. Hand slice the pork shoulder into 1/2-1/4" thick pieces.
- Place the pork shoulder in a large bowl. Then add the marinade and toss very well until the meat is coated evenly in the marinade. Cover tightly with plastic wrap and refrigerate for at least overnight and up to 24 hours, to allow the marinade to penetrate through the meat.
- The next day, set the Big Green Egg on indirect heat at 175C/350F.
- Slice the pineapple into 1.5-2 inch thick slices.
- Using a trompo or a vertical skewer, first skewer 1-2 slices of pineapple on the bottom. Then carefully skewer the pork shoulder slices high on the vertical skewer, and finish with two slices of pineapple on top.
- Transfer to the Big Green Egg and roast until the pork registers an internal temperature of 93C-95C/200F-205F. Be sure to check the temperature at different parts of the vertical skewer.
- Let the pork rest for 15-20 minutes. Then vertically slice the pork directly from the vertical skewer or trompo.
