Tacos Al Pastor

Tacos Al Pastor


Who doesn't love tacos? The process of making these may seem a little daunting, but they are certainly worth it and perfect for a mid-week meal. If you don't want to make your own achiote paste, you can always buy a pre-made paste to streamline the recipe


  • 1/4 c. extra-virgin olive oil1/4 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 chilies, seeds removed
  • 3 dried chilies 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


  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.
  1. In a small skillet over medium heat, heat oil. Add chilies and toast until slightly charred and fragrant, 1 minute. In a food processor or blender, add toasted chilies, pineapple juice, achiote paste, vinegar, garlic, brown sugar, salt, cinnamon, and pepper. Blend until fully combined. 
  2. Place pork in a large bowl and pour marinade over. Cover and refrigerate for 4 hours and up to overnight. 
  3. 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. 
  4. 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.
  5. Add tortillas to grill and cook until warmed, 1 minute per side.
  6. On warmed tortillas, add pork, pineapple, onions, and cilantro. Serve with lime wedges.

Recipe Credit: delish.com