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Mexican chillies and achiote paste to make a marinade for grilled or barbecued meat (see recipe card included).


Cool Chile Co. says:

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.

Cooking Instructions

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.

Meet Cool Chile Co.

We began small, importing a handful of chilli varieties and selling them from our market stall, first in Portobello Market and

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