Let's start with the shawarma.

Before telling you more about the delight that our tacos al pastor are, let's talk about their origin. We know (and feel) that it is a very Mexican dish, and the reality is that it does represent us; however, we cannot take all the credit. Neither is it a recent dish, nor is it pre-Hispanic, like many of which we are proud.

In the 20's, with the wave of Lebanese immigrants who arrived in Mexico, its gastronomy also arrived to inspire us with the rest of its cultural baggage, and among many other Lebanese recipes that have inspired our cuisine, the shawarma He earned a special place in our hearts.

In its beginnings, around 8 centuries ago, this dish was very different; it was roasted in swords and served in pita bread in the absence of plates and cutlery. It was the common food to provide energy and fill the stomachs of the Muslim soldiers during the sixth crusade, when they fought against the Christians to retake Jerusalem.

How did it get to our table?

Although it is not known for sure, it is believed that the adaptation of shawarma to the taco de pastor originated in Puebla. From the pita bread stuffed with lamb meat that became the famous “Arab taco” to the pork taco with reddish marinade, served with cilantro, onion and pineapple that has worldwide recognition, it evolved little by little, changing the spices traditional Lebanese dish with achiote, chili peppers and other Mexican ingredients.

The meat and other ingredients changed, but the way of cooking it did not. We adopted the spinning top and the vertical grill; we add the pineapple, which although it is a culinary mystery because it is not known who or why it was added to this dish, it creates the perfect balance between the spicy sauces, the strong flavor of the marinade and the freshness of the vegetables. The pita bread was also changed for the corn tortilla, and in some cases cheese was added and it became gringa, volcano or crust.

There is no Mexican who does not have a memory that includes some pastor taquitos at dawn after a good party, or a date with an order of these tacos accompanied by a soft drink or a beer, or simply having a few with everything to comfort us after a long day.

Here comes the part without guilt.

Although we love taquitos de pastor, we know that they are not always a healthy choice, since they are fried with a lot of fat, and often with ingredients of dubious origin. For this reason, we bring you a low-fat recipe, with a vegetable base that will be very good for your digestive system but with all the flavor of your favorite taquerias.

Ingredients for the sauce:

• 2 chiles guajillos
• 2 chiles pasilla
• 1⁄4 onion
• 2 cloves of garlic
• 1 cube of achiote paste (about 1 cubic cm)
• 1⁄2 tablespoon of oregano
• 1⁄2 tablespoon ground cumin
• Juice of 2 sour oranges
• 1 tablespoon of sugar
• Salt to taste
• 2 tablespoons olive oil
• 2 tablespoons of vinegar

For the rest of the preparation:

• 500 gr of mushrooms
• 4 sliced ​​lemons
• 1 honey pineapple in small pieces
• 1 small bunch of coriander, finely chopped
• 1⁄4 onion finely chopped
• Corn tortillas
• Sauce of your choice (we recommend these sauces)

Preparation

1. Using a knife and gloves, remove the seeds and veins from the chiles

2. Roast the garlic cloves and the chiles on the griddle until they begin to give off an intense aroma, taking care that the chiles do not burn as this can make the preparation bitter.

3. Boil the chiles and onion in water until the chiles are soft. Drain the water, it will not be used.

4. Blend the chiles, onion, garlic, achiote, spices, sour orange juice, sugar, salt, oil, and vinegar until it forms a thick sauce.

5. In a frying pan with a little oil, fry the whole mushrooms. Don't move them too much, wait for them to brown on one side and repeat with the other side.

6. Once they are golden brown, remove from the heat and wait for them to cool down a bit so you can handle them.

7. Chop the mushrooms into small pieces and place them in a bowl.

8. Serve the sauce that you blended over the mushrooms and stir well, leaving the mixture to rest for at least two hours.

9. Once they are well marinated, fry the mushrooms until most of the liquid has evaporated and they are nicely browned.

10. Serve on tortillas and accompany with cilantro, onion, and pineapple; if you wish, you can roast the pineapple on the comal or in the pan to accentuate its flavor.

11. Finally, add lemon and sauce to taste and enjoy!

Tell us about your experience with these Don Zabor-style taquitos on social networks! You can find some ingredients for this recipe with the quality of Don Zabor at any Walmart, Superama, Bodega Aurrera, H-E-B, laComer, CityClub and Alsuper.