Cooking Al Pastor in a Pan: A Delicious and Authentic Mexican Dish

Al pastor, a popular Mexican dish, is a type of taco filled with marinated pork cooked on a vertical spit. The name “al pastor” translates to “shepherd’s style” in Spanish, which refers to the traditional method of cooking the pork on a rotisserie. However, not everyone has access to a vertical spit, and that’s where cooking al pastor in a pan comes in. In this article, we’ll explore the history of al pastor, its cultural significance, and provide a step-by-step guide on how to cook al pastor in a pan.

A Brief History of Al Pastor

Al pastor originated in Mexico City in the 1960s, where Lebanese immigrants introduced the concept of shawarma, a popular Middle Eastern dish made with thinly sliced meat cooked on a vertical spit. Mexican chefs adapted this concept to create al pastor, using pork instead of lamb or chicken. The dish quickly gained popularity in Mexico and eventually spread to other parts of the world.

The Cultural Significance of Al Pastor

Al pastor is more than just a delicious dish; it’s a cultural phenomenon that brings people together. In Mexico, al pastor is often served at family gatherings, parties, and street food stalls. The dish is a symbol of Mexican cuisine and culture, and its popularity has inspired countless variations and adaptations.

Cooking Al Pastor in a Pan: A Step-by-Step Guide

While traditional al pastor is cooked on a vertical spit, cooking it in a pan is a great alternative that yields similar results. Here’s a step-by-step guide on how to cook al pastor in a pan:

Ingredients

• 1 pound boneless pork shoulder, thinly sliced
• 1/4 cup orange juice
• 1/4 cup lime juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 2 onions, sliced
• 2 cloves garlic, minced
• 2 dried arbol chilies, stemmed and seeded
• 2 tablespoons chopped fresh cilantro
• 4 corn tortillas
• Sliced radishes, lime wedges, and sour cream (optional)

Marinating the Pork

In a large bowl, whisk together orange juice, lime juice, garlic, oregano, cumin, cayenne pepper, salt, and pepper. Add the sliced pork and mix well to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

Cooking the Pork

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Remove the pork from the marinade, letting any excess liquid drip off. Add the pork to the skillet and cook for 3-4 minutes per side, or until browned and cooked through. Transfer the pork to a plate and cover with foil to keep warm.

Cooking the Onions and Garlic

In the same skillet, heat another tablespoon of vegetable oil over medium heat. Add the sliced onions and cook for 5-7 minutes, or until they start to caramelize. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

Adding the Chilies and Cilantro

Add the dried arbol chilies to the skillet and cook for 1-2 minutes, or until fragrant. Stir in the chopped cilantro and cook for an additional minute.

Assembling the Tacos

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Assemble the tacos by slicing the cooked pork into thin strips and placing them onto a tortilla. Top with cooked onions, garlic, chilies, and cilantro. Serve with sliced radishes, lime wedges, and sour cream, if desired.

Tips and Variations

• Use a cast-iron skillet or a comal to cook the pork and onions, as they retain heat well and can achieve a nice crust on the pork.
• Add a splash of pineapple juice or vinegar to the marinade for added flavor.
• Use different types of chilies, such as guajillo or habanero, for varying levels of heat.
• Add some heat to the dish by incorporating diced jalapeños or serrano peppers into the marinade.
• Experiment with different types of protein, such as chicken or beef, for a unique twist on the dish.

The Importance of Using the Right Pan

When cooking al pastor in a pan, it’s essential to use the right type of pan to achieve the desired results. A cast-iron skillet or a comal is ideal, as they retain heat well and can achieve a nice crust on the pork. Avoid using non-stick pans, as they can prevent the pork from browning properly.

Benefits of Using a Cast-Iron Skillet

• Retains heat well, allowing for even cooking
• Can achieve a nice crust on the pork
• Durable and long-lasting
• Can be used at high heat, making it ideal for searing the pork

Benefits of Using a Comal

• Traditional cooking vessel for al pastor
• Allows for even cooking and browning
• Can be used to cook the onions and garlic simultaneously
• Adds a unique flavor to the dish

Conclusion

Cooking al pastor in a pan is a delicious and authentic way to experience this popular Mexican dish. By following the step-by-step guide outlined in this article, you can create a mouth-watering and flavorful dish that’s sure to impress. Remember to use the right type of pan, such as a cast-iron skillet or a comal, to achieve the desired results. Experiment with different variations and ingredients to make the dish your own. With a little practice and patience, you’ll be cooking like a pro in no time.

1. Marinate the pork in a mixture of orange juice, lime juice, garlic, oregano, cumin, cayenne pepper, salt, and pepper for at least 2 hours or overnight.
2. Cook the pork in a cast-iron skillet or comal over medium-high heat, browning on both sides and cooking through.

• Use a cast-iron skillet or comal to cook the pork and onions, as they retain heat well and can achieve a nice crust on the pork.
• Add a splash of pineapple juice or vinegar to the marinade for added flavor.

What is Al Pastor and where did it originate?

Al Pastor is a popular Mexican dish that originated in Mexico City. The name “Al Pastor” translates to “shepherd-style” in English, which refers to the traditional method of cooking the dish on a vertical spit, similar to the way shawarma is cooked in Middle Eastern cuisine. The dish is believed to have been inspired by Lebanese immigrants who brought their culinary traditions to Mexico.

The result is a unique fusion of flavors and techniques that has become a staple of Mexican cuisine. Al Pastor is typically made with marinated pork that is cooked on a vertical spit and served with a variety of toppings, including onions, cilantro, and pineapple. The dish is often served in a taco shell, but it can also be served on a plate with rice, beans, and other sides.

What type of meat is traditionally used to make Al Pastor?

Traditionally, Al Pastor is made with thinly sliced pork shoulder or pork loin. The pork is marinated in a mixture of spices, chilies, and pineapple juice, which gives the dish its distinctive flavor and aroma. The pork is then cooked on a vertical spit, which allows the meat to be cooked evenly and quickly.

Using pork shoulder or loin is essential to achieving the right texture and flavor in Al Pastor. The pork should be thinly sliced and marinated for at least a few hours to allow the flavors to penetrate the meat. This will help to create a tender and juicy texture that is characteristic of traditional Al Pastor.

What is the role of pineapple in Al Pastor?

Pineapple plays a crucial role in the flavor and aroma of Al Pastor. The sweetness of the pineapple balances out the spiciness of the chilies and the smokiness of the meat, creating a unique and harmonious flavor profile. The pineapple is typically added to the marinade, where it infuses the meat with its sweetness and flavor.

In addition to its flavor, pineapple also helps to tenderize the meat. The acidity in the pineapple juice helps to break down the proteins in the meat, making it more tender and easier to cook. This is especially important when cooking Al Pastor in a pan, as it can help to achieve a tender and juicy texture without the need for a vertical spit.

Can I make Al Pastor in a pan if I don’t have a vertical spit?

Yes, you can make Al Pastor in a pan even if you don’t have a vertical spit. While a vertical spit is traditional, it’s not necessary to achieve the same flavors and textures. A large skillet or sauté pan can be used to cook the meat and achieve a similar flavor and texture.

To make Al Pastor in a pan, simply heat a large skillet or sauté pan over medium-high heat and add a small amount of oil. Add the marinated meat and cook until it’s browned and cooked through, stirring frequently. You can also add the pineapple and onions to the pan and cook until they’re caramelized and tender.

What are some common toppings for Al Pastor?

Al Pastor is typically served with a variety of toppings, including onions, cilantro, and pineapple. The onions and cilantro add a fresh and herbaceous flavor, while the pineapple adds a sweet and tangy flavor. Other common toppings include salsa, lime wedges, and sour cream.

You can also customize your Al Pastor with your favorite toppings. Some popular options include diced radishes, sliced avocado, and crumbled queso fresco. The key is to find a balance of flavors and textures that complements the rich and savory flavor of the meat.

Can I make Al Pastor ahead of time?

Yes, you can make Al Pastor ahead of time. The marinade can be made up to a day in advance, and the meat can be marinated for several hours or overnight. This will help to allow the flavors to penetrate the meat and create a more tender and juicy texture.

You can also cook the meat ahead of time and reheat it when you’re ready to serve. Simply cook the meat in a pan until it’s browned and cooked through, then let it cool and refrigerate or freeze it until you’re ready to serve. Reheat the meat in a pan with a little oil until it’s hot and crispy.

Is Al Pastor spicy?

Al Pastor can be spicy, depending on the type and amount of chilies used in the marinade. Traditional Al Pastor recipes often include a variety of chilies, including guajillo, ancho, and chipotle peppers. These chilies add a smoky and slightly spicy flavor to the dish.

However, the level of heat in Al Pastor can be adjusted to suit your taste. If you prefer a milder flavor, you can use fewer chilies or substitute in milder peppers. If you prefer a spicier flavor, you can add more chilies or use hotter peppers. The key is to find a balance of flavors that you enjoy.