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Taco Al Pastor

Recipe by: Nikolaj Juel
Serves: 4


You can prepare this dish on Grill 17, Forno or our Forno Gas grill

Nowadays, you can buy most of the ingredients needed to cook your own Mexican food. Mexican cooking is good fun and always well-suited for a nice BBQ get-together.

You can buy ready-made tortillas but why not make them yourself? Home-made ones taste much better and your guests will love you for having made them.

You can buy whatever you need here (Danish website):


Pour all ingredients into a bowl and knead the dough until it turns nice and smooth.

Take a piece of dough the size of a golf ball. Slice open the side of a freezer bag. Place the dough between two sheets of plastic and press it in a tortilla press.

Fry the tortilla on the “plancha” or on a dry frying pan for approx. 1 minute on each side to add a bit of colour. Do the same with all the tortillas. Place them in a basket and cover the basket with a dishcloth until you are ready to eat.


Fry the garlic on the “plancha” on the grill until the peel starts turning black and the garlic turns soft.

Remove the peel and place the garlic in a blender along with the rest of the ingredients. Blend the mixture until it turns into a smooth paste.

Marinate the meat for at least two hours, preferably overnight.

Season the meat with salt and pepper and place it on the grill at medium heat. Grill it for 8-10 minutes on each side, depending on meat thickness. If you are unsure, use a cooking thermometer. You will want the core temperature to reach 62-65° C (143-149° F).

Serve your tortillas with a few slices of meat, a sprinkle of chopped onion, coriander and a spoonful of habanero salsa. Add a small squeeze of lime at the end and serve them immediately.

Grilled habanero salsa

Grill your habaneros until the skin starts to turn black. Remove stems and seeds, and crush the rest in a mortar along with a bit of salt and some lime juice.




  • 400 g (0.9 lbs) masa harina (cornflour)
  • 200 ml (0.7 cups) lukewarm water
  • 2 tbsp olive oil


  • 500 g (1 lbs) pork shoulder or chuck steak (preferably organic)
  • ½ sweet onion, finely chopped and marinated in a bit of lime juice
  • A handful of coriander, coarsely chopped
  • 1 lime, cut into wedges
  • 2 ancho chillis, soaked in boiling water
  • 2 tbsp chipotle in adobo
  • 1 clove
  • ¼ tsp cumin
  • ¼ tsp cinnamon
  • ¼ tsp oregano (preferably Mexican)
  • 4 cloves of garlic with peel
  • 2 tbsp apple cider vinegar

Grilled habanero salsa

  • 2 habaneros
  • Juice from one lime
  • Salt