Mexican chillies and achiote paste to make a marinade for grilled or barbecued meat (see recipe card included).
Tacos Al Pastor (‘shepherd style’) are one of Mexico’s most famous and delicious street foods, with the marinated meat traditionally grilled on a vertical spit, similar to a shwarma or gyro.
30g Achiote Paste (cider vinegar, water, annatto powder, garlic, sea salt, masa harina, cumin, allspice), 10g Chile Guajillo, 8g Chile Ancho, 1 recipe card.
What you will need: 1 small ripe pineapple, 1kg meat (pork shoulder or chicken thighs), 160ml pineapple juice, 50ml cider vinegar, 2 tsp salt, 2 garlic cloves, 3 tbsp oil and your choice of serving accompaniments. Toast, soak, blend and sieve dried chillies before adding to pineapple juice to make a paste for marinating meat. -Serves 6 (enough marinade for 1kg meat) -Preparation Time: 30 mins, plus minimum 1 hr marinating, preferably overnight; Cooking time: 20 mins. -Serve thinly sliced Al Pastor meat on freshly warmed Cool Chile Corn Tortillas with grilled pineapple, a squeeze of lime, diced onion and fresh coriander or alongside rice, beans and sliced avocado, with corn tortillas on the side.
We began small, importing a handful of chilli varieties and selling them from our market stall, first in Portobello Market and