Tacos al Pastor Kabobs
Serves 2
Directions
- 1De-seed the guajillo peppers.
- 2Slice one half of the onion and roughly chop the other half.
- 3Peel the garlic.
- 4Heat oil in a frying pan and fry the peppers and achiote paste together.
- 5Transfer the peppers and paste to a blender.
- 6Add the onion, garlic, and pineapple to the same frying pan and cook briefly.
- 7Transfer the cooked vegetables and pineapple to the blender.
- 8Add the pineapple juice, orange juice, apple cider vinegar, lime juice, salt, pepper, and chicken bouillon to the blender and blend until smooth.
- 9Thinly slice the pork butt.
- 10Pour the blended sauce over the pork, add the thinly sliced onion, and mix thoroughly.
- 11Cover the bowl with plastic wrap and refrigerate overnight to marinate.
- 12Cut the marinated meat into smaller pieces.
- 13Assemble the mini trompos by alternating pieces of fresh pineapple and marinated meat on skewers.
- 14Cook the skewers on a flat-top grill or smoker, turning them after a few minutes to ensure even cooking.
Ingredients
- 10-12 whole guajillo pepper
- 1 whole onion
- 1 head garlic
- cooking oil (optional)
- 1 block achiote paste
- pineapple, fresh, sliced
- 6 oz pineapple juice
- 1/4 cup orange juice
- 1/4 cup apple cider vinegar
- 2 whole lime
- salt (optional)
- black pepper (optional)
- chicken bouillon (optional)
- pork butt, thinly sliced
Equipment
knifecutting boardfrying pantongsblendercitrus pressmixing bowlplastic wrapskewersflat-top grill
Tips
- If you need more liquid for the marinade, add more orange juice.
- The meat can be cooked indoors, on a smoker, or on a grill.
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