Authentic Tacos Al Pastor
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- Опубліковано 6 лип 2020
- This al pastor recipe features thinly sliced, marinated pork, pineapple and spices cooked to juicy perfection for the best tacos al pastor!
👇 RECIPE BELOW
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CLICK HERE TO GET THE PRINTABLE RECIPE: 🖨️
keviniscooking.com/al-pastor/
Ingredients
5 lbs pork shoulder (boneless)
1 large pineapple (See Note 1)
Marinade
1/3 cup chili seasoning (powder) (see below for quick option)
2 tbsp achiote paste (optional, See note 2)
1 white onion peeled and halved
3/4 cup pineapple juice
1/4 cup white vinegar
5 cloves garlic
3 tsp salt
1 tsp Mexican oregano (See Note 3)
1/2 tsp ground cumin
1/2 tsp cinnamon
1/8 tsp ground clove
2 tsp epazote (optional, See Note 4)
Assembly
flour or corn tortillas
1 1/2 cups fresh pineapple diced (from above pineapple)
1 white onion sliced or diced
1 bunch cilantro chopped
limes quartered
Salsa Verde
Roasted Tomato Salsa
Pico de Gallo
Homemade Chili Powder (optional)
3 pasilla (negro) dried chiles (2.5 tablespoons ground/powdered)
3 dried Guajillo chiles (2.5 tablespoons ground/powdered)
2 dried chiles de arbol (1 teaspoon ground/powdered)
Instructions
If grilling or roasting in the oven, slice pork shoulder into 1/4 inch slices. For other methods, trim fat from the pork shoulder and cut meat into 3 to 4 inch chunks.
Chile powder
If using your own chili powder, skip this step and make the marinade.
Using gloves, remove the stems and scrape out the seeds from the dried chiles. Toast over low heat in a dry skillet for a few minutes.
Allow chiles to cool, then grind to a powder in a spice/coffee grinder. Alternatively, soak the peppers in hot water for 20 minutes, then blend with the marinade ingredients.
Marinade
To a blender, add the chili powder, achiote paste, onion, pineapple juice, vinegar, garlic, salt, Mexican oregano, cinnamon, clove and epazote (optional). Blend until pureed.
If grilling or roasting in the oven, slice pork shoulder into 1/4 inch slices. For other methods, trim fat from the pork shoulder and cut meat into 3 to 4 inch chunks.
Place pork in a sealable food storage bag or container that can be covered with a lid. Pour the chile marinade over the pork.
Wearing kitchen gloves, use your hands to toss the chile marinade and pork together, then cover container.
Chill in refrigerator a minimum of 4 hours, or up to 10 hours.
Allow meat to come to room temp prior to cooking.
For the Grill or Smoker: (See Note 5)
Preheat grill to 250°F.
Shake off excess marinade. Place cut pineapple bottoms into a cast iron skillet or shallow baking pan.
Insert a wooden or metal skewer or long wooden chopstick through the center of the pineapple.
Start layering slices of marinated pork, repeating until meat is used, or you have 1 inch of skewer left. Leave 1 inch of skewer on top and cap it with trimmed pineapple top.
Grill at 250°F for 3 1/2 hours, or until internal temp reaches 145°F-150°F. (See Note 5). Start basting with pan juices in last hour.
Outside should be caramelized and crispy. Use a sharp chef's or serrated knife to slice meat in downward motion. Put pan back on grill to crisp up the edges as you continue to slice remaining meat.
***For other cooking methods (Oven, Slow Cooker and Instant Pot) see via website link to recipe above. There was not enough space here to list it all.
Serving:
Serve in small tortillas topped with chopped onion, cilantro, squeeze of lime juice and hot salsa. I like diced pineapple on top as well, but this is optional.
Notes
1. I used 1 large pineapple. Trim the green top off and cut the top about 2 inches down and do the same from the bottom. These will be the bases for the skewers to stand in and the meat is then placed on top. Top the meat with 2 more 2-inch pieces of trimmed pineapple rings (as seen in video). The remaining is trimmed, diced and used for serving (about 1 1/2 cups).
2. Achiote paste can be found in most Mexican markets, or you can make your own achiote paste. It creates the authentic deep red color and flavor that al pastor is known for.
3. Mexican oregano is a relative of Lemon Verbena and is native to Mexico, with notes of mild licorice and citrus.Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks at supermarkets.
4. Epazote is similar to oregano and fennel with minty notes. It’s found in Mexican cooking and is typically used in beans for flavor and helping reduce their tendency to cause flatulence.
5. I grill in a Traeger smoker on the lowest rack because it allows me to fine tune and control the heat at lower temperatures better than regulating a charcoal or gas grill. When grilling, times may vary depending on what type of grill you are using. Pork is done when internal temperature of pork is is 145°F to 150°F.
![ЛЕБЕДЕВ у ДУДЯ: муху не обманешь 😁 [Пародия]](http://i.ytimg.com/vi/E74h5fvVrqs/mqdefault.jpg)
Thank you for a concise, descriptive video and not talking for three minutes about your inspiration for this recipe. Subscribed.
Man, for real 🤛🏻
Absolutely. I just subscribed.
💯💯💯💯❤ Lovin this channel already
Yea don’t forget the lovely elevator music, would much rather hear that
Exactly
Something that is lost nowadays on UA-cam.... A short, informative and to the point video.
Bravo good sir
I love the fact you put in all cooking methods in the description. Very well done, thank you
I love this channel because you leave the recipe so I can read it and I don't have to go through a website
Love the quick and simple video. It was well explained and I enjoyed watching it. I am picking up ingredients tomorrow!!
Love how you made it so simple for everyone. Whether it be on the grill, in the smoker or oven, all around my favorite taco of all time. One good tip, ALWAYS WEAR THE GLOVES after the achiote paste so your hands aren’t orange for a week. Great work
Thanks so much Bradley, great tip, too!
I love how you get straight to the point & put up descriptive text also! Thanks! Subscribe!
Looks amazing!!!! Thanks for including the oven instructions on the website.
I made this today in my oven , they came out DELICIOUS , thank you!!
So glad you enjoyed these and thanks for taking the time to come back and let me know!
at what temp and time did you do? Is there an al pastor seasoning mix you can use instead of having to buy each individual seasoning?!
@@KevinIsCooking bump yall alive in here?
BUMP FOO! dRUBNIK! YO ! mARINSDDDANIN! DAWG! bunmopas!
@@peterc504
Amazing video, short and right to the point
Beautiful.
Love the instructions!
Yeap. That was awesome. Thank you for that!! Gonna try this asap
Buenísima idea gracias.
Really awesome video- clear, concise, no bs...wish they were all done this way! Nicely done!
Thanks Liv!
Great video…gracias 😊
I’m making this right now. Never tried it in an oven let’s see how it comes out 🙏 thanks for recipe
😱 thank you ☺️ can't wait to make.
Te quedaron muy bien, si son auténticos y además caseros.
Looks so yummy.
Looks so good 🥰
I am making this tomorrow. I can’t wait to try it. Looks easy and delicious. Thank you for the recipe.
Enjoy Rajah!
This is life! I just watched this video ten times lol😂 I definitely need to make this!
You won't be disappointed!
Amazing creativity . Gracias Kevin you are fantastic .
Thanks so much Edward, enjoy!
Very good, im mexican but i dont know cooking this recipe. Now i have idea tnks
Oh my gosh I’m dying here! I had this at a local tiny Mexican restaurant. The locals ate their. They didn’t speak much English. So very very delicious. Give me this, Haas avocados and fruit and veggies and I can live off it.
Looks fantastic! Love idea of skewers in pineapple!
Hope you give this a try Dave!
As a Mexican who loves tacos and hates to see all of these fakes with their "Al Pastor recipes", you've gained a new subscriber and some street cred!
Legit recipe, short and to the point, as wells as some instructions on different cooking processes.
Flawless video!
Salud my friend.
Awesome, thanks so much. Lots or testing went into this one. 😊
@@KevinIsCooking I just subscribed brother. The video is flawless. It was concise, showed the recipe, easy to follow along, covers each step, perfect timing and flow. Anyone can do this.
And they are your target demo here.
Trust me, make every single video in this exact format and you will blow up. I help businesses grow for a living. You have gold here in this format. Make every dish imaginable, but always keep them easy to understand, follow, and make at home and that's it. Just my suggestion.
@@HeathStarkey Thanks so much Heath, much appreciated!
You ain’t Mexicans lol
@@Vannata2023 you're one of those mexicans who thinks just cause they ain't your race that they can't cook as good
Looks great....I will try this recipe in the next few days after I gather all the ingredients. Awesome
I like to keep it on the grill or in the oven and keep slicing so I get all the crispy edges, too.
Man those look good. I was looking for an easy way to do it without the trompo and lo and behold i find someone using skewers. Im so happy. Now i can make this tonight. Thanks alot !
Enjoy!
@@KevinIsCooking thank you. I will.👍
So glad I stumbled onto your channel. Great content and straight to the point. Subscribed!!! ❤
So glad you found me and are following along Gus!
I’m Mexican and I give you props for this one. I was to figure out an easy way to do them where it looks like a Trompitos.
Thanks Erin, hope you give this version a go!
That looks amazing!
Thanks, it's so good!
Great video, great instructions and notes. Thanks so much! New subscriber.
Excellent! So glad you found me Tuvia. 😀
Guys a majority of so called Mexican restaurants here in the U.S. don't even make these type of tacos like this guy did.
They now take a shortcut and just take the meat and fry it on a big skillet, with no pineapple, and or drippings of any kind.
It pisses me off that there is virtually no place to get the type of Taco De Trompo that this guy just made. This man is a genius!
Appreciate the feedback Jesse. I just moved from San Diego, CA up to Portland, Oregon area and finding good Mexican food is HARD. I make this one often at home.
i live in the portland area, i have found one mexican restaurant in the area (beaverton) that sells tacos al pastor off the trompo. Thank you for showing this recipe! will be trying soon once i can get a day off work. @@KevinIsCooking
@@Junior-su6bx Thanks, I'll have to search that one out!
Kevin I love your channel, this is the exact way I make my pastor as well... Sending love from Houston TX!!!!💖
Excellent, thanks for stopping by. Good minds think and cook alike!
@@KevinIsCooking 😀
Thanks for getting straight to it
Thanks Louis!
Se ve delicioso....
Thanks
Awesome, easy video.
I normally buy pre-marinated meat due to lack of planning. Going to do my own from now on. Thanks!
You got this!
I made this today and it is delicious👌🏼 not as easy as you made it look like thought 😅
I’m going to try and do this with a smoker at the same temp for the same time. Hoping for char still. Thanks for the recipe. Cheers!
You'll get a decent char, don't worry.
Looking on Amazon about to buy a trompo to throw it on the barbecue.... this is genius!
Im making this again for the second time. Very good and easy to make thanks
Awesome, thanks for letting me know Marvin! One of my favorites. 😃
@@KevinIsCooking it really. I’ll be feeding a crew of about 25 so I’m going to Triple or so the ingredient amount but following it all step by step. I’ll let ya know how it turns out! Thanks for sharing 😜
@@THE_snail-uh1uz just slice and keep it roasting for those crispy edges
I just watched your video and the one from Rick Bayless... definitely going with yours. Thanks!
Excellent, thanks so much.
Yammy ❤️
I'll take some my boy 💰
Do you think thin slices will cook well in the oven as well or do you highly recommend cubes/chunk for that method? Can’t say to try thia
this was just about the best cooking video I ever saw
Well thanks for making my day! Enjoy!
You are welcome! I really can't wait to try this. What a show stopper, lol. @@KevinIsCooking
today's the day Kevin! I didn't find the anchiote paste so I had to sub lime juice, chili powder and I had smoked paprika (I bet its frustrating when people don't follow your recipe, apologies, lol). Also, I didn't realize that my shoulder roast was gathered into a cooking net because I didn't pick it myself. Hopefully none of that will matter.
Is this taken to an internal of 160 ish or all the way to a pulled pork temp of 205 ish?
I have to make this recipe... it looks like the authentic recipe from Baja CA which is a very bright red color and the taste is flavourful slightly acidic-sweet taste.. will make it and let you guys know if it taste authentic.
Got mine marinating and I'm gonna throw it on the pitboss tomorrow. I cant wait!
It's so worth the wait, hope you enjoy it as much as I do!
@@KevinIsCooking in sure it will be delicious. I have it running on cherry and apple wood. What pellets did you use?
@@karensnider6315 Ha! The same!
Dude, I just made this - holly shit! It’s amazing! Make this!
So happy you gave this one a try and enjoyed it Tony.
Great vid
Thanks Marcin!
I will be back Kev , all the best keep doing good work
Alright, I must admit I am very disappointed ! I am disappointed that I did not find this recipe years ago ! PHENOMINAL !!! I am not Mexican but I live in the Bay Area where Mexican food is cooked to perfection. Especially in the Mission district of SF and this is the BEST Pastor I have ever eaten. I used the Traeger method. MUY BUENO !
Thanks so much Chris, one of my favorites!
Hi Kevin, in your video did you use the whole package of achiote paste about 3.5 oz ? thank you for the video, good job.
Thanks Wayne. All the details are above. Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips! I used 2 tablespoons for this one.
Wow it’s look great and delicious 😋🤤 let me tell you something, I’m mexican (Guanajuato) and I will take this recipe 😉 Thank you
Awesome, enjoy!
Great video. I just subscribed. What kind of wood pellets do you recommend for this? When in doubt, I usually end up using a more mild wood like maple. I just curious if you have a preferred wood having taken the time to develop this recipe.
Maple and cherry are my go to's, nothing strong like hickory for this one!
I currently have the pork shoulder marinating in the fridge! I'm roasting it in the oven tomorrow, is it best to baste during the roasting process or after it's done? Thanks, Kevin! This looks so delicious.
I baste as much as possible during roasting KD. Cheers!
Theres a fish in the marinade!!
I want to try but no measurements of the achiote and spices or juice.
Jorge! Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips!
Got it. Thank you!
If using ground achiote powder should I still use 2 tablespoons or does the measurement change? I ask because I was not able to find the paste but was able to get the ground achiote powder. Also, I am planning on using regular chile powder. I am planning to make the recipe this weekend and appreciate any guidance on this matter?
Here is a quick Achiote Paste substitute Cecilia:
Achiote Paste Alternative
3 tbsp paprika
2 tbsp white vinegar
2 tsp dried Mexican oregano
4 garlic cloves, minced
1/2 tsp ground cumin
Combine in a small bowl and use to marinate. Otherwise, use 1 tablespoon achiote powder. Hope that helps!
In case I missed it, are there details on the basting? I know all that delicious dripping juice needs to be used somehow! Thanks
Definitely baste using the juices. You can read all about, just tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips!
Hi this looks delicious but I have a question I tried to do a similar recipe but the meat came out dry should I leave some sauce to periodically bast it while in the oven every 20 minutes or so my friend said to try this as it should prevent the meat drying out thanks heaps
Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips! For the oven method: Oven Method: 2 to 4 inch cubes
Preheat oven to 250°F. Shake off excess marinade and place pork cubes in a 11x13" roasting pan or stone (I use a Pampered Chef stone bakeware).
Slow roast at 250°F covered with aluminum foil for 5 hours. Remove the aluminum foil and continue roasting for 1 hour or until completely tender when pulled with a fork.
You can if you like, but I have never had an issue with it drying out, especially covered for 5 hours. Hope this helps... let me know!
Can you follow the instructions for the grill method and just put it into the oven? for 3,5 hours with 250 F ? I don't think i will get the same caramelized with the slow cooked oven version
Definitely Henrik, just giving everyone options.
So excited for this. 1 question for the Marinade.. either I am grinding up 3 pasilla, 3 guajillo and 2 de arbol...and that's it. Or am I doing that (the above) as well as putting in 1/3 cup of chili powder??? Thanks
Grinding your own chilis is if you don't use store bought chili powder. So use either for the marinade Tanner.
@@KevinIsCooking so if we are "grinding our own chili powder" 3 pasilla, 3 gaujill and 2 de arbol is enough...or must we make the other recipe you have a link for in the printable recipe including chimayo powder and ancho. sorry to bother, it is just a little unclear and i want it to be right
@@myfriendbacon479 You could either use a 1/3 cup of either your own chili powder of choice OR toast and grind the 3 types of chilies mentioned above. The recipe linked in the post itself is for another option of chili powder I make. End result, you'll need 1/3 cup chili powder period. I just gave some chili powder options, sorry if it was confusing. Hope this helps!
Hi Kevin, for the grill method, what kind of grill did you use. I have a Weber but curious how you set the pan in the grill for cooking etc? Was it a gas or charcoal grill?
I grill in a Traeger smoker on the lowest rack because it allows me to fine tune and control the heat at lower temperatures better than regulating a charcoal or gas grill. When grilling, times may vary depending on what type of grill you are using. Pork is done when internal temperature of pork is is 145°F to 150°F.
@@KevinIsCooking ok thanks
I am making this but do I grill it straight on the grill by itself?? Great video
I place it all on a baking tray otherwise all the juices and basting would be lost. Enjoy!
Can I cut it in slices like you would for the grill but throw it in the oven covered with aluminum foil instead? Would I get similar results?
Definitely. See the Oven Method list above. Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips!
Love your recipe 😍 do you mind sharing the music for this video I tried to Shazam and it doesn’t work. Please will highly appreciate it!
Thank you Nerida! I had it custom made for my videos.
Use two tacos they will not fall apart they look great gunna make
1/2 ground cumin Table or Tea spoon?
teaspoon Dave, thanks for catching that one!
Around how many people can this feed?
This serves about 12 people depending on portions. Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips!
Do you use fresh pineapple juice or can pineapple juice? This looks yummy.
I used the reserved juice after cutting the pineapple, but canned is fine.
Can I put it on the oven instead of the grill?
You bet Nerik. Just tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips! I give instructions for an oven method as well. Cheers!
How many tacos does this make ?
Could you pls do an instapot edition ?
Luis, tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips on doing it on the grill, oven, Instant Pot or Slow Cooker!
We are a family of 3. Does this freeze well?
Definitely, but i would slice it up first after cooking/cooling down.
Our grill is not working! Can I make shorter stacks and cook this in my electric roaster?
Definitely! Adapt and overcome I say.
@@KevinIsCooking Yay! I am making this soon!
did you put this in the oven or in the barbecue?
The one in the video was put in the grill covered.
Would like to see how you grilled the meat
I cooked this on the grill with the lid covered and I also roast in the oven. I slice and continue cooking to keep the edges crispy. Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips!
Those outside pieces look great, but what do you do when you get down to the internal parts of the meat stack that have no crispy bits? When I tried this style of pastor that seemed to be the weak point.
This is one of those that I trim and keep grilling as I go. Love those crispy outside pieces.
@@KevinIsCooking Gotcha. Thanks for replying. Enjoy those tacos!
00:29 chile powder, which one of the hundreds of types?
Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE above in the description if on desktop for the entire recipe and tips! I write about my Chili Powder version as well there.
Dude !!
Video was ok. BUT, why didn't you keep showing it step by step till it was done?
I'm an idiot, when it comes to cooking, so how did you grill it? I'm thinking you used the oven? Please! Explain it to me as I love these type of tacos, they are my number one favorite. Your final product looks amazing!!
Thanks Jesse. Full info available via the site link or tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips!
Kevin, was that pork shoulder slightly frozen when you sliced? You made that slicing look way too easy.
Not that I remember, just a good, sharp Japanese blade was used... BUT, that is a great technique as well, keeping the meat slightly frozen assists in easier slicing.
Did I get the wrong cut of meat? Asked for pork shoulder at the butcher shop but when I went to slice it all fell apart... was barely held together with string. Marinating now will try cook it tomorrow. I doubt it will layer as nice as in the video, it’s just a chopped up mess
Joel, did the butcher cut the pork shoulder into 1/4 inch slices? I would just marinate and stack on skewers as best you can.
Yup it was a little tippy and not consistent slices but I cooked it up on the green egg. Only the kids didn’t like it(too spicy) My wife and I enjoyed and now that the leftovers are gone I’ll miss it lol. Served it with your refried beans recipe. Next time will have the butcher do the slicing in 1/4” slices
Can I use an oven? It’s all I got
Marcos, Yes you can! Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips!
The white man does it again. Best tutorial out there
Thanks, much appreciated!
Add real pineapple to the marinade. It has an enzyme that is a natural tenderizer,, bromelin?sp
now thats the way to make the pastor for oven cooking and double the pinapple!!! Excellent!!! Doing this tomorrow Already marinaded pork 48 hours but of course you don’t reply!!! Guga!!!
Pineapple juice works in a different way than using an acid like vinegar, lime, lemon, etc. There is an enzyme in pineapple that breaks down tissue. If yo leave this to marinade too long it will be "overcooked". It's ok to use pineapple juice in marinades, but the food cannot sit in the marinade as long without seeing an undesirable affect?
This works just fine as written Matthew. The digestive enzyme called bromelain in fresh pineapple juice does, but along with the vinegar and amount of pork, you're fine.
@@KevinIsCooking Does the vinegar have a retardation/diminuitive effect on the bromelain?
@@matthewm1525 Not sure, Google may have more information on that.
All that is missing is a Modelo 🍺
Haha! In the cooler...
U should use the actual chili's instead of the achiote paste
I'll keep that in mind for next time I make this Jose, thanks!
Where are the guajillos 😳?
They are in the homemade chile powder. Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips! Homemade Chili Powder Blend (optional) includes 3 dried Pasillas chiles, 3 dried Guajillo chiles, 2 dried De Arbol chiles.
No chilies in this?!!!
There definitely are... I use 3 dried Pasillas chiles, 3 dried Guajillo chiles, 2 dried De Arbol chiles in my chile powder blend. Tick the drop down arrow near the recipe name if on Mobile or the SHOW MORE on desktop for the entire recipe and tips!
Need to try them, not very convincing
I screwed it up somehow.
I didnt have pineapple juice so I substituted some actual pineapple in blender.
Also didn't shake off excess marinade. Everything tasted great but the leftover sauce never ran down and formed like a paste.
Again, overall good flavor but the paste in the layers was overbearing
100% steal of Tasty idea and recipe
Absolutely not true and actually its like the most logical idea. Why do people think that because another website that bombarded the public with numerous videos and crazy recipes on social thinks they are the origin of an idea or technique? I have had this recipe since I first moved to San Diego in 1981 and actually published the recipe in 2013 when I first started this site. I had to look up Tasty and it appears Tasty posted their version in 2021. I hate to say it, but they have been known to use other peoples ideas. I actually finally made a video for this one in 2020 during COVID boredom, the recipe itself was doing great on my site. Next time ask where the idea or recipe came from instead of accusing someone of stealing. #integrity
📌BRO, SHAWARMA IS ORIGINALLY FROM LEBANON, AND TACO AL PASTOR IS A COPY-PASTE OF SHAWARMA, AND TORTILLA IS ORIGINALLY LEBANESE BREAD TOO. It's like saying Pizza is from Mexico just because of putting other toppings and changing its name?, 📌......come on man don't try to steal Lebanon food ❗
How is referencing the origin of a dish stealing? If you read the recipe post I state: Al Pastor's history is most likely a result of the shawarma spit-grilled meat brought by Lebanese immigrants to Mexico. It's also similar to the Turkish doner kebab and the Greek gyros. Whereas shawarma typically uses lamb (thus the “shepherd style” name), gyros and tacos al pastor in Mexico are made using pork.
Dude tortillas are not even Lebanese bread tortillas have been made in Mexico for thousands of years even before the Spanish came get your facts straight or just admit you know nothing about Mexico before commenting something so ignorant lol
Tortilla is originally Mexican. It was there long before the Lebanese immigrants. The Lebanese did bring the inspiration for Al pastor though