Authentic Tacos Al Pastor

Ingredients

• 1/3 cup Annatto Seeds (toasted for color and flavor)
• 6 pieces Allspice Berries (whole, for grinding)
• 2 teaspoons Coriander Seeds
• 1 teaspoon Cumin Seeds
• 2 teaspoons Black Peppercorns
• 2 teaspoons Dry Oregano
• 6 pieces Garlic Cloves (finely grated for achiote paste)
• 2 tablespoons White Vinegar
• 1.5 teaspoons Coarse Salt
• 1 piece Orange (zest and juice (about 1 cup juice))
• 2 pieces Lime (zest and juice (about 1/4 cup juice))
• 1 large Yellow Onion (peeled and roughly chopped; later roasted)
• 3 tablespoons Olive Oil (for roasting onion)
• 10 pieces Garlic Cloves (added to onion mixture)
• 1.5 teaspoons Cumin Seeds (added with garlic)
• 10 pieces Black Peppercorns
• 2 pieces Whole Cloves
• 3 pieces Ancho Chilies (seeds removed)
• 2 pieces Guajillo Chilies (seeds removed)
• 1 piece Dried Chipotle Pepper (seed removed for heat)
• 2 cups Water (for simmering chilies)
• 6 pounds Pork Shoulder (bone‑in) (trimmed, sliced 1/4‑inch thick)
• 1 medium Fresh Pineapple (sliced into 1/2‑inch pieces for topping)
• 12 pieces Corn Tortillas (warmed before serving)
• 1/2 cup Red Onion (diced for garnish)
• 1/4 cup Cilantro (chopped, for garnish)
• 4 pieces Lime Wedges (for serving)

Instructions

1. Toast Whole Spices

   Add annatto seeds, allspice berries, coriander seeds, cumin seeds, and peppercorns to a 12‑inch sauté pan over low heat. Stir constantly for 3‑4 minutes until fragrant.

   Time: PT4M

2. Grind Toasted Spices

   Transfer the toasted spices to a spice grinder (or mortar & pestle) and grind to a fine powder. Add dry oregano and grind briefly again.

   Time: PT2M

3. Prepare Citrus & Garlic Base

   Zest one orange and one lime, then juice the orange (≈1 cup) and the lime (≈¼ cup). Finely grate six garlic cloves. Combine zest, juices, garlic, 2 Tbsp white vinegar, and 1.5 tsp coarse salt in a medium bowl.

   Time: PT5M

4. Roast Onion

   Heat 3 Tbsp olive oil in a large saucepan over medium heat. Add the chopped yellow onion and cook, stirring occasionally, for 10‑15 minutes until deep brown and caramelized.

   Time: PT12M

5. Add Garlic and Whole Spices

   Stir in the remaining 10 garlic cloves, 1.5 tsp cumin seeds, 10 peppercorns, and 2 whole cloves. Cook for 1‑2 minutes until fragrant.

   Time: PT1M

6. Incorporate Dried Chilies

   Add the seeded ancho, guajillo, and chipotle chilies to the pan. Saute for 1‑2 minutes, then stir in 2 tsp dry oregano and 2 cups water.

   Time: PT2M

7. Reduce Chili Broth

   Continue simmering over medium heat, stirring occasionally, until the liquid reduces by half (about 1 cup) and the chilies are very soft, roughly 15‑20 minutes.

   Time: PT20M

8. Blend Sauce

   Transfer the softened chilies, onion mixture, and reduced liquid to a blender. Add orange zest, orange juice, lime zest, lime juice, ¼ cup white vinegar, 2 Tbsp homemade achiote paste, and 2 tsp coarse salt. Blend on low, then increase to high until completely smooth.

   Time: PT5M

9. Marinate the Pork

   Trim excess fat from the bone‑in pork shoulder, remove the bone, and slice the meat into ~¼‑inch thick strips. Place the strips in a large bowl, pour the blended achiote sauce over them, and toss until every piece is fully coated.

   Time: PT15M

10. Refrigerate

    Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours, up to 24 hours, to allow the flavors to penetrate.

    Time: PT12H

11. Cook the Pork on a Vertical Rotisserie

    Thread the marinated pork strips onto the vertical spit, stacking them tightly. Set the rotisserie to low speed and cook for about 90 minutes, or until the outer layer reaches 160°F (71°C) and is nicely browned. Begin shaving off cooked slices as they brown; the interior will continue cooking.

    Time: PT90M

    Temperature: 400°F

12. Prepare Pineapple & Garnishes

    While the pork cooks, slice the pineapple into ½‑inch thick rings, removing the core. Dice red/white/yellow onion and chop cilantro. Keep lime wedges ready.

    Time: PT5M

13. Assemble Tacos

    Warm corn tortillas on a dry skillet or directly over a flame. Slice off cooked pork from the spit, place on a tortilla, top with pineapple pieces, diced onion, cilantro, and a squeeze of fresh lime.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Annatto Seeds: Paprika, Turmeric
• Instead of Allspice Berries: Ground allspice (1/4 tsp)
• Instead of Coriander Seeds: Ground coriander (1/2 tsp)
• Instead of Cumin Seeds: Ground cumin (1/2 tsp)
• Instead of Black Peppercorns: White peppercorns
• Instead of Dry Oregano: Mexican oregano
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of White Vinegar: Apple cider vinegar
• Instead of Coarse Salt: Kosher salt
• Instead of Orange: Orange juice (1 cup)
• Instead of Lime: Lime juice (1/4 cup)
• Instead of Yellow Onion: White onion, Sweet onion
• Instead of Olive Oil: Avocado oil
• Instead of Garlic Cloves: Garlic paste (1.5 tsp)
• Instead of Cumin Seeds: Ground cumin (1/2 tsp)
• Instead of Black Peppercorns: White peppercorns
• Instead of Whole Cloves: Ground cloves (1/8 tsp)
• Instead of Ancho Chilies: Pasilla chilies
• Instead of Guajillo Chilies: New Mexico chilies
• Instead of Dried Chipotle Pepper: Smoked paprika (1 tsp)
• Instead of Pork Shoulder (bone‑in): Pork loin
• Instead of Fresh Pineapple: Canned pineapple chunks (drained)
• Instead of Corn Tortillas: Flour tortillas
• Instead of Red Onion: White onion
• Instead of Cilantro: Parsley

Equipment Needed

• 12‑inch Saute Pan
• Spice Grinder or Mortar & Pestle
• Medium Mixing Bowl
• Large Saucepan
• Blender
• Large Bowl for Marinating
• Plastic Wrap
• Vertical Rotisserie (or oven vertical roaster) (optional)
• Chef’s Knife
• Cutting Board
• Tongs
• Instant‑Read Thermometer
• Measuring Spoons
• Measuring Cups
• Microplane or Zester

Critical Steps — Do Not Skip

• Toasting and grinding whole spices for the achiote paste
• Caramelizing the onion with garlic and whole spices
• Reducing the chili broth to concentrate flavor
• Marinating the pork for at least 12 hours
• Cooking the pork on a vertical rotisserie until the outer layer reaches 160°F

Chef Tips from the Video

• Use fresh, high‑quality annatto seeds for the brightest red color.
• Removing the bone from the shoulder gives more surface area for the marinade.
• If you lack a vertical rotisserie, a grill on medium‑high heat works well; sear each side 2‑3 minutes.

Troubleshooting

Storage

Refrigerator: Store cooked pork in an airtight container for up to 4 days.

Freezer: Portion and freeze cooked pork for up to 3 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave cooked pork at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the achiote paste and chili sauce up to the blending step and store in the refrigerator for 2‑3 days.
• Marinate the pork a day ahead for maximum flavor.
• Pineapple can be sliced and kept in a sealed container in the fridge for up to 2 days.

Frequently Asked Questions