Ingredients
1/4 c. extra-virgin olive oil
1/4 c. annatto seeds
1 tbsp. coriander seeds
1 tbsp. cumin seeds
2 tsp. dried oregano
1 tsp. black peppercorns
1 tsp. mustard seeds
5 allspice berries
4 cloves garlic
1/3 c. orange juice
2 tbsp. apple cider vinegar
1 tsp. kosher salt
1 tbsp. extra-virgin olive oil, plus more for grill
3 dried guaillo chilis, seeds removed
3 dried chiles de arbol, seeds removed
1/3 c. pineapple juice
1/4 c. achiote paste
2 tbsp. apple cider vinegar
3 cloves garlic
2 tbsp. packed brown sugar
2 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. freshly ground black pepper
2 lb. boneless pork shoulder, sliced 1/2" thick
1 pineapple, cored and cut into rings
1 red onion, cut into rings
12 corn tortillas
Freshly chopped cilantro
Lime wedges
Preparation
Step 1In a small skillet over medium heat, heat oil. Add annatto seeds, coriander, cumin, oregano, peppercorns, mustard seeds, and allspice berries and toast until fragrant, 1 minute. In a food processor or blender, add toasted seeds, garlic, orange juice, vinegar, and salt. Blend until it turns into a mostly smooth paste, scraping down sides as needed.
Step 1In a small skillet over medium heat, heat oil. Add chilis and toast until slightly charred and fragrant, 1 minute. In a food processor or blender, add toasted chilis, pineapple juice, achiote paste, vinegar, garlic, brown sugar, salt, cinnamon, and pepper. Blend until fully combined. Step 2Place pork in a large bowl and pour marinade over. Cover and refrigerate for 4 hours and up to overnight. Step 3Preheat grill to medium-high and brush with oil. Grill pork until slightly charred and cooked through, 6 minutes per side. Let rest on a cutting board for 5 minutes then cut into 1" pieces. Step 4Add pineapple and onions to grill and cook until slightly charred and onion is softened, 3 minutes per side. Break pineapple rings into large pieces.Step 5Add tortillas to grill and cook until warmed, 1 minute per side.Step 6 On warmed tortillas, add pork, pineapple, onions, and cilantro. Serve with lime wedges.
Traditional tacos al pastor are made on a vertical rotisserie just like chicken shawarma. The method was used by Lebanese immigrants to Mexico and the tacos adapted to fit the culinary scene of Mexico with their spices and quickly became a popular street food. Now because we assume nobody has a vertical spit in their home (though if you do, please invite us over) we have adapted this recipe to be made on the grill! And though there are a decent amount of components to this recipe, trust me when I say they are 100 percent worth it. The pork for these tacos would normally be slowly cooked for hours so, this is even a little sped up version. you don’t want to make your own achiote paste, you can always buy a premade paste to streamline the recipe. Serve it up with some queso and call it a fiesta.
