Tacos Al Pastor

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Tacos Al Pastor

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Making your own Tacos Al Pastor is 100% worth it.
Ingredients
  • FOR ACHIOTE PASTE
  • ¼ c. extra-virgin olive oil
  • ¼ 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
  • ⅓ c. orange juice
  • 2 tbsp. apple cider vinegar
  • 1 tsp. kosher salt
  • FOR THE PORK
  • 1 tbsp. extra-virgin olive oil, plus more for grill
  • 3 dried guaillo chilis, seeds removed
  • 3 dried chiles de arbol, seeds removed
  • ⅓ c. pineapple juice
  • ¼ c. achiote paste
  • 2 tbsp. apple cider vinegar
  • 3 cloves garlic
  • 2 tbsp. packed brown sugar
  • 2 tsp. kosher salt
  • 1 tsp. ground cinnamon
  • ½ tsp. freshly ground black pepper
  • 2 lb. boneless pork shoulder, sliced ½" thick
  • FOR SERVING
  • 1 pineapple, cored and cut into rings
  • 1 red onion, cut into rings
  • 12 corn tortillas
  • Freshly chopped cilantro
  • Lime wedges
Instructions
  1. MAKE ACHIOTE PASTE
  2. 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.
  3. MAKE TACOS
  4. 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.
  5. Place pork in a large bowl and pour marinade over. Cover and refrigerate for 4 hours and up to overnight.
  6. Preheat 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.
  7. Add pineapple and onions to grill and cook until slightly charred and onion is softened, 3 minutes per side. Break pineapple rings into large pieces.
  8. Add tortillas to grill and cook until warmed, 1 minute per side.
  9. On warmed tortillas, add pork, pineapple, onions, and cilantro. Serve with lime wedges.

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