Tacos al Pastor

2020 Food Manzanillo Sun Writer March 2020

By Manzanillo Sun on the March 2020 Edition

The process of making these tacos may seem a little daunting, but trust me when I say they are 100 percent worth it. And the pork for these tacos would normally be slowly cooked for hours so, actually, you’re welcome. If 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.

For achiote paste
✓ 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

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
✓ 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

For serving
✓ 1 pineapple, cored and cut into rings
✓ 1 red onion, cut into rings
✓ 12 corn tortillas
✓ Freshly chopped cilantro
✓ Lime wedges

Make achiote paste
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.

Make tacos
1. In a small skillet over medium heat, heat oil. Add chilis and toast until slightly charred and fragrant, 1 minute.
2. 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. Place pork in a large bowl and pour marinade over. Cover and refrigerate for 4 hours and up to overnight.
4. 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.

The full edition or view it online

Leave a Reply