Tacos Al Pastor

Tacos Al Pastor

from delish.com
315 min
10 servings

Pork has never been more flavorful than in these Tacos Al Pastor. We'll show you how to make a homemade achiote paste that mixes so well with tart pineapple.

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

Directions

  1. 1

    In 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.

  2. 2

    In 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.