poc chuc tacos
Achiote paste is made from achiote seeds, and is a common ingredient in Yucatan cooking. (Achiote is also the source of annatto, a natural colorant used in many foods like cheese and butter.) You can find prepared achiote paste in most grocery stores stocking Latin American foods.
1/2 small white onion, peeled and roughly chopped
4 cloves garlic, peeled
2 tablespoons achiote paste
1/2 cup fresh lime juice
1/4 cup fresh orange juice
1 teaspoon Mexican oregano
1/2 teaspoon ground allspice
1 teaspoon coarse sea salt
1 teaspoon freshly ground black pepper
1 1/2 pounds boneless pork steaks (from shoulder), trimmed and sliced into rounds
- In a blender or food processor, combine onion, garlic, achiote paste, lime and orange juices, oregano, allspice, salt, and black pepper and process until smooth.
- Place pork in a large bowl and cover with marinade. Cover with plastic wrap and refrigerate for 20-30 minutes.
- Preheat grill to medium-high heat. Add pork slices and cook until caramelized and cooked through. Remove and allow to cool for about 5 minutes. Thinly slice each round into strips and assemble tacos. Garnish with pickled red onions and serve.