Tacos al Pastor
Serves 1
Directions
- 1Clean the dried chiles with a damp towel, remove stems and seeds, then lightly toast them.
- 2Transfer chiles to boiling hot water and soak until softened.
- 3Blend the soaked chiles with chipotles in adobo, achiote paste, pineapple juice, orange juice, vinegar, garlic, onion, and spices until smooth.
- 4Pat the pork shoulder dry, remove excess fat, cut into steaks, pound thin, and slice against the grain into thin strips.
- 5Combine pork with marinade, onion, and fresh pineapple, then refrigerate.
- 6Cook the meat in batches in a hot skillet over medium-high heat, letting it sear without touching for a few minutes before stirring.
- 7Remove cooked meat from the skillet and warm up tortillas for serving.
Ingredients
- 3-4 lbs pork shoulder
- 3 whole dried guajillo chile
- 1 whole dried ancho chile
- 2 whole chipotle pepper in adobo sauce
- 0.25 whole white onion
- 4 whole garlic clove
- 0.5 cup pineapple juice
- 1 whole orange juice
- 2 tbsp apple cider vinegar
- 2 tbsp achiote paste
- 1 tbsp mexican oregano
- 2 tsp ground cumin
- 1 tsp black pepper
- 1 tsp smoked paprika
- 0.5 tsp ground cinnamon
- 4 whole whole clove
- 2 tbsp kosher salt
- corn tortilla (optional)
- diced pineapple (optional)
- chopped white onion (optional)
- chopped cilantro (optional)
- lime wedge (optional)
- salsa (optional)
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