Tacos al Pastor Kabobs

Serves 2
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Directions

  1. 1De-seed the guajillo peppers.
  2. 2Slice one half of the onion and roughly chop the other half.
  3. 3Peel the garlic.
  4. 4Heat oil in a frying pan and fry the peppers and achiote paste together.
  5. 5Transfer the peppers and paste to a blender.
  6. 6Add the onion, garlic, and pineapple to the same frying pan and cook briefly.
  7. 7Transfer the cooked vegetables and pineapple to the blender.
  8. 8Add the pineapple juice, orange juice, apple cider vinegar, lime juice, salt, pepper, and chicken bouillon to the blender and blend until smooth.
  9. 9Thinly slice the pork butt.
  10. 10Pour the blended sauce over the pork, add the thinly sliced onion, and mix thoroughly.
  11. 11Cover the bowl with plastic wrap and refrigerate overnight to marinate.
  12. 12Cut the marinated meat into smaller pieces.
  13. 13Assemble the mini trompos by alternating pieces of fresh pineapple and marinated meat on skewers.
  14. 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.