Name: Tacos Al Pastor
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Tacos Al Pastor

1. 1/4 c. extra-virgin olive oil -

2. 1/4 c. annatto seeds -

3. 1 tbsp. coriander seeds -

4. 1 tbsp. cumin seeds -

5. 2 tsp. dried oregano -

6. 1 tsp. black peppercorns -

7. 1 tsp. mustard seeds -

8. 5 allspice berries -

9. 4 cloves garlic -

10. 1/3 c. orange juice -

11. 2 tbsp. apple cider vinegar -

12. 1 tsp. kosher salt -

13. 1 tbsp. extra-virgin olive oil, plus more for grill -

14. 3 dried guaillo chilis, seeds removed -

15. 3 dried chiles de arbol, seeds removed -

16. 1/3 c. pineapple juice -

17. 1/4 c. achiote paste -

18. 2 tbsp. apple cider vinegar -

19. 3 cloves garlic -

20. 2 tbsp. packed brown sugar -

21. 2 tsp. kosher salt -

22. 1 tsp. ground cinnamon -

23. 1/2 tsp. freshly ground black pepper -

24. 2 lb. boneless pork shoulder, sliced 1/2" thick -

25. 1 pineapple, cored and cut into rings -

26. 1 red onion, cut into rings -

27. 12 corn tortillas -

28. Freshly chopped cilantro -

29. Lime wedges -

How to cook deliciously - Tacos Al Pastor

1. Stage

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. Stage

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.

3. Stage

Place pork in a large bowl and pour marinade over. Cover and refrigerate for 4 hours and up to overnight.

4. Stage

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.

5. Stage

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.

6. Stage

Add tortillas to grill and cook until warmed, 1 minute per side.

7. Stage

On warmed tortillas, add pork, pineapple, onions, and cilantro. Serve with lime wedges.