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.
Yields: 10 servings
Prep Time: 0 hours 25 mins
Total Time: 5 hours 15 mins
Ingredients
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
Directions
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
- 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.
- Place pork in a large bowl and pour marinade over. Cover and refrigerate for 4 hours and up to overnight.
- 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.
- 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.
- Add tortillas to grill and cook until warmed, 1 minute per side.
- On warmed tortillas, add pork, pineapple, onions, and cilantro. Serve with lime wedges.
