Tacos Al Pastor (Al Pastor Tacos)

Imagine yourself standing up on the  pavement of a street,  surrounded by a bunch of people opening their mouths to stuff themselves with these little things that taste heavenly and hearing things like “dos de asada, con mucha salsa y guacamole” or  “me das cuatro de adobada sin cebolla para llevar”, but not understanding a thing of what that means, that is the way “El inglés”, my hubby, feels every time we go and eat tacos. He loves the whole experience, that we, Mexicans, just take for granted or for something normal.

He says that there is nothing that compares of eating a taco standing up, trying to avoid to drop any of the stuffing from the taco. He thinks eating a taco is an art, a skill that not everybody posses, well, unless you are a Mexican, but I have to say that after 10 years of marriage, my lovely hubby has mastered the art of eating a taco and he is very good at it! Well done to the hubby, my Mexican at heart!

This recipe is my hubby’s favourite tacos, “Al pastor Tacos”. The meat use for this tacos usually is pork and traditionally, in a taqueria (an open sort of restaurant to eat tacos) you will find the meat stuck up in a “trompo” or roller grilled. When you order an “al pastor” taco, the taquero, the guy that makes the tacos, cuts the pieces of meat, just like the Turkish people cut the doner kebab meat, and will make a taco, filled with onion, coriander and spicy salsa.

The method to use a roller grilled to cook meat for tacos in Mexico was adopted because of a large Lebanese  immigrant community, so thanks to them we enjoy these delicious little beauties.

Traditionally the meat is stuck up in the roller grilled with a piece of pineapple on top, so when you have a taco, the taquero can put a piece of pineapple on your taco, but everybody have their own way and their own recipe.

My recipe is very simple, I don’t use a lot of chillies and I add achiote, which is a paste made with annato seeds typical from the yucatan peninsula. Well, let’s start with the recipe. Happy cooking!
Makes 15 tacos approx

Prep 10 min

Marinate for 3 hrs or over night

Cook 20 min or less


  • 3 guajillo chillies clean and deseeded
  • 1 ancho chilli clean and deseeded
  • 10 gr achiote paste
  • 500 gr pork loin or leg cut in thin slices
  • 1/2 tsp ground cumin
  • 1 big clove garlic
  • 4 tbsp white vinegar
  • 1 cup pineapple juice
  • 1/2 tsp pepper
  • Salt to taste

To serve

  • 15 warm corn tortillas
  • 1 finely chopped white onion
  • 100 gr finely chopped coriander
  • Arbol chilli salsa
  • Beer to drink (optional)


  1. Put the  dried and deseeded chillies in hot water to soften.
  2. Once they are soft, blend them with the garlic, cumin, achiote, salt and pepper, vinegar and pineapple juice, until getting a sauce consistency.
  3. Put the pieces of pork meat in the marinade and leave in the fridge over night or at least 3 hours before cooking.
  4. Fried the pieces of pork with some rapeseed oil, trying to leave them coated with some of the marinade. Chopped the pieces to make tacos.
  5. Have it in tacos with onion, coriander and spicy salsa.
  6. If you want to do the full monty! get some very cold coronas!


  • You can get the achiote or annato paste in www.mexgrocer.co.uk
  • The chillies and tortillas you can find them in cool chile.




Puerco en Salsa Verde (Pork in Green Sauce)

Things always tastes better with a salsa and this is the case of pork shoulder! I bought pork shoulder in chunks and cook it in this amazing tomatillo salsa.

It is Friday, Fridays for me are for relaxing and that means cooking something quick and easy, but today I fancy that plus the wow factor on it, so I decided to cook this pork stew, in my family my mum loves this dish, she says that “pork just go with tomatillo salsa”.

Anyway, let’s start with the recipe!

Serves 4

Prep 20 min

Cook 30 min


  • 500 gr pork shoulder in chunks
  • 500 ml Salsa verde 
  • Salt to taste
  • 1 tbsp rapeseed oil 

To garnish 

  • 1 roasted green pepper chopped into little cubes
  • 1 avocado cut in slices


Prepare your  salsa verde according to the recipe that is in the blog.

After you have the salsa ready, heat a casserole dish and add the oil, then add the pork shoulder chunks, add salt and cook for 10 min, add the salsa verde and cook for around 20 more min or until the meet is tender.

Server it with some roasted green pepper cubes and slices of avocado and as a side dish you can have some red rice



Cochinita Pibil (Pork Pibil)

I know everybody has its own cochinita pibil recipe and everybody claims that theirs is the best! Well, I’m not going to say that mine is the best ever, but it is good! We have done cochinita pibil this way in my family since forever, it is not the traditional way, but it works for us and it never fails to impress our guests.
Cochinita pibil or Pork Pibil is a dish from the Yucatan peninsula of Mayan origins. Traditionally the pork meat is marinated in annatto paste or achiote, orange juice, vinegar and spices, wrapped in banana leaves and cooked in a pit for a few hours, that is where the name pibil comes from, because the word “pibil” in Mayan means “underground”.
It is a simple recipe, but it takes a lot of time to get it right, the meat needs to marinate for 2 hours minimum or preferably over night and then it needs to be cook for around 2 hours at least, depending on the amount of meat. When the meat is cooked, it is shredded, then garnished with pickle onion and an habanero salsa and eaten in tortillas as a taco or accompany by black refried beans.
I really hope you like this recipe, I will also tell you the way it is eaten in my family, so at the end you decide if you want to eat it the traditional way or my family’s way.

Serves 4
Prep 15 min plus 2 hrs marinate or over night
Cook 2 hrs

  • 500 gr Pork leg cut in small chunks, remove all fat.
  • 3 tbsp achiote paste or annatto.
  • The juice of a bitter orange
  • 2 tbsp white vinegar or lemon
  • 1 small white onion or 1/2 big shredded
  • 2 garlic cloves finely chopped
  • Salt and pepper to taste
  • Pinch oregano
  • 1 cup water or more if needed

To garnish

  • Red pickled onion
  • Habanero salsa


  1. In a blender put the achiote paste, Orange juice, vinegar or lemon and oregano to blend until the achiote has dissolve.
  2. Put the meat in a large bowl, add the garlic, onion, salt and pepper and the achiote mix and leave to marinate for at least 2 hours.
  3. Then put the meat with all the marinate and 1 cup of water and turn the heat on to medium, when it starts boiling turn the heat down to very low. Cook for 2 hrs on the stove making sure it doesn’t dry. Or cover the casserole dish with aluminium foil and put it in a 200 degrees preheat oven for one hour and 30 min.
  4. Check if it needs more seasoning. Then it is done.
  5. How to make red pickled onion
    Cut a red onion in julienne, wash through with cold water, put it in a bowl, add some salt, leave it for 10 min.
  6. Wash it again and add the juice of a lime, a pinch of oregano and salt.
  7. Leave it to pickled for 10 more min and done.

Have the cochinita in tacos with some warm tortillas, pickled onion and habanero salsa or have it as we eat it in my family, in tacos with some shredded lettuce and avocado slices.



Chiles en Nogada 

I think just a few recipes in Mexico could describe the richness in traditions, flavours and ingenious of our Mexican gastronomy and Chiles en Nogada is one of those dishes; full of history, tradition, flavour and beauty making them one of the most popular Mexican dishes and everybody’s favourite.

The story of the creation of Chiles en Nogada goes back to August 1821 when the sister of Santa Monica Convent in Puebla wanted to welcome Agustin de Iturbide with a very special meal after he just had signed the Declaration of Independence and he was passing by through Puebla. They collected some of the ingredients that were in season during the month of August and they came out with this recipe. The colours of the ingredients on it are related to the colours of the Mexican flag, the Poblano pepper is the green colour, the Nogada sauce is the white and the pomegranate seeds are the red, making it the most patriotic dish to celebrate Mexican independence. In the original recipe the poblano pepper is covered with a mixture id stiff peak egg and then fry in oil before putting the nogada sauce.

Well, now after telling you some of the very interesting history of this wonderful recipe, let me tell you some facts of the traditional way to cook it. Historically and traditionally  this recipe is always cooked with Poblano pepper, these ones are roasted, peeled, stuffed with a special filling and battered in eggs beated until stiff, fried and covered with the Nogada sauce, but my version is more simple and I have changed it slightly for busy people like me, I do know I shouldn’t be doing this as it is a very important recipe for all Mexicans but as a busy mum of two, sometimes one has to do what we have to do in order to fulfil our cravings, but one thing I want you to have in mind, I DO know how to make the traditional Chile en Nogada and when I do have plenty of time to be in my kitchen by myself without being interrupted by a three year old asking me to play with him every five minutes, I cook the real and traditional recipe, but today I’m afraid I wasn’t that lucky because my husband arrived very late from work, so this time I had to used tin Poblano peppers.

Anyway, I do hope you enjoy this recipe as much as we did.

Serves 4

Prep 30 min if you use tin Poblano peppers or 1 hr if you use fresg

Cook  45 min approx.


  • 10 medium Poblano peppers, roasted, peeled and deseeded
  • 150 gr minced pork
  • 150 gr minced beef
  • 1 medium onion peeled and finely chopped
  • 2 medium tomatoes roasted and made into purée
  • 2 garlic cloves minced
  • 2 tbsp vegetable oil
  • Salt and pepper to taste
  • 1/4 cup raisins
  • 1/3 cup Pine-nuts
  • 1/3 peeled and chopped almonds
  • 1/2 tsp ground cinnamon
  • A pinch dried oregano
  • A pinch dried thyme
  • 1/2ripe peach chopped
  • 1/2 ripe pear chopped
  • 1/4 fried plantain chopped
  • 50 gr chopped flat parsley

For the Nogada Sauce

  • 125 gr soft goats cheese
  • 170 ml single cream
  • 1/2 cup walnuts chopped
  • 1/2 tsp salt
  • 1/8 ground cinnamon

To decorate

  • 70 gr pomegranate seeds
  • 15 gr chopped flat parsley


The Poblano peppers

  1. Roast the poblano peppers on the burners of the hob. Turn them around so all the skin gets blacken.
  2. Once the skin gets this colour, wrap the peppers in a kitchen towel and put them inside a plastic bag and leave to rest for 15 min, then take them out and peel the skin off.
  3. Make an incision from top to bottom of the pepper and take the seeds out, carefully, leaving the stem on, making sure to keep the pepper shape, then leave aside to cool down.

The filling

  1. Heat a casserole dish or a frying pan and add the oil then onions and garlic, cook for 3 min, mixing continuously, then add the meats and mix very well, cook for 10 min.
  2. Then add the tomato purée and cook for 3 min.
  3. Start adding the spices, cinnamon, oregano, thyme, salt and pepper, then add the pine nuts, raisins and chopped almonds, cook for 10 min, then add the pear and peach and parsley cook for 5 min.
  4. Once the meats are properly cooked just turn the heat off and set aside.

The Nogada Sauce

  1. Put all the ingredients for the Nogada sauce: goats cheese, single cream, cinnamon, salt, walnuts into a blender and blend until getting a smooth consistency.
  2. I find it easier to use the hand blender as I have more control over the mixture. Be careful not to over blend, the sauce has to be runny and thick so sticks onto the Poblanos.

To serve

  1. To serve the peppers. Filled them with the minced filling until the pepper is well stuffed but holds everything inside the skin.
  2. Cover the pepper with the Nogada sauce and scatter some pomegranate seeds and flat parsley. Enjoy!


  • If you can’t find fresh Poblano peppers, you can get tin ones in some of the online shops.
  • You can use cream cheese if you don’t want to use goats cheese
  • Add less peach and pear if you think it is too sweet for you
  • Some people add plantain and apple as well