Bowl with pastor, rice, beans, lettuce, pico de gallo, corn, shredded cheese, sour cream and avocado slices.
Where this dish comes from
Al pastor — 'shepherd style' — traces its roots to Lebanese shawarma brought to central Mexico by Lebanese immigrants in the early twentieth century. Thinly sliced pork replaced lamb, and the marinade evolved to incorporate dried chiles, achiote, and citrus. The trompo, a vertical rotisserie adapted from the shawarma spit, became the defining cooking vessel in taquerías across Mexico City and Puebla. The pastor bowl translates these same flavors into a rice-based format that has become a staple of Mexican-American fast-casual dining, retaining the layered chile heat and pineapple brightness of the original.
3 tablespoons achiote paste (found in Latin grocery stores)
3 garlic cloves
¼ cup pineapple juice
2 tablespoons white vinegar
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
*For the Mexican rice:**
1 cup long-grain white rice
1½ cups chicken broth
½ cup tomato purée
2 tablespoons vegetable oil
¼ cup white onion, minced
1 garlic clove, minced
Salt to taste
*For the bowl:**
1 can (15 oz) pinto or black beans, drained and warmed with a pinch of salt and cumin
½ cup fresh pico de gallo (store-bought or homemade)
¼ cup red onion, thinly sliced and pickled in lime juice with a pinch of salt (30 min)
3 tablespoons Mexican crema or sour cream
Small handful fresh cilantro leaves
1 lime, cut into wedges
Tortilla chips, for serving
Instructions
1
**Marinate the pork:** Toast the dried chiles in a dry skillet over medium heat for 1–2 minutes per side until fragrant. Soak in hot water for 15 minutes, then drain. Blend with achiote paste, garlic, pineapple juice, vinegar, oregano, cumin, and salt until smooth. Toss pork slices in the marinade, cover, and refrigerate at least 2 hours or overnight.
2
**Make the rice:** Heat oil in a saucepan over medium-high heat. Add rice and toast, stirring, for 2–3 minutes until golden. Add onion and garlic and cook 1 minute. Pour in chicken broth and tomato purée, season with salt, and bring to a boil. Reduce heat to low, cover, and cook 18 minutes. Fluff with a fork.
3
**Cook the pork:** Heat a large cast-iron skillet or heavy pan over high heat. Add pork in a single layer (work in batches to avoid steaming). Cook without moving for 2 minutes until charred at the edges, then flip and cook 1–2 minutes more. Rough-chop the cooked pork into bite-size pieces.
4
**Quick-pickle the onion:** Combine sliced red onion with the juice of 1 lime and a pinch of salt in a small bowl. Let sit at least 30 minutes.
5
**Build the bowl:** Scoop rice into a wide bowl. Spoon warmed beans alongside. Pile the charred al pastor in the center.
6
**Finish and garnish:** Top with pico de gallo, pickled red onion, and a drizzle of crema. Scatter cilantro leaves over everything.
7
**Serve** with lime wedges and tortilla chips on the side.