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4-6
Medium
30 min
Published 2015
In Mexico, street stalls sell these orange-hued pork tacos, slicing the meat off rotating spits. The pork is marinated in achiote (annatto seed paste), pineapple and chilli, giving it the distinct colour and taste. This version doesn’t attempt to use a spit but instead does include an ancho chilli and pineapple salsa to produce a close riff on the original. If you haven’t made a dried chilli sauce before, I urge you to give it a go. Reconstituted chillies, blackened garlic and onion are pur