Al pastor adobo

Popular throughout Mexico, this deep red adobo gets it’s colour from the achiote paste. A slightly bitter and acidic paste made from annatto seeds. Combined with spices and some Mexican chillies with a touch of fruitiness from the pineapple, it’s perfect lathered on slabs of pork to make al pastor tacos or painted on fish or prawns to add instant flavour before they hit the grill!

Serving Size
15 People


  • 2 guajillo chillies, de seeded and de veined
  • 1 ancho chilli, de seeded and de veined
  • 2 morita chilli (or chipotle) whole
  • 50g onion
  • 3 cloves garlic, peeled
  • 20g achiote paste
  • 1 tbsp apple cider vinegar
  • 1/4 tsp cumin seed, toasted
  • 1/4tsp oregano, toasted
  • 200ml fresh pineapple juice
  • 1 tbsp oil
  • 1/2 tbsp salt
  • 1 tsp pepper


  1. Boil the chillies, onion and garlic for 15 minutes until soft then transfer to a blender jar
  2. Add the remaining ingredients and blend until smooth then pass through a sieve and discard whatever doesn’t go through
  3. Store in an air tight jar in the fridge

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About Ismaeel Razavi

A chef by trade and traveller at heart. I first arrived in Mexico in 2012 and have been here since! I’m now dedicating my time to learning more about the gastronomy so I can continue sharing Mexico’s food and traditions with the world.

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