Tacos Al Pastor
Serves 1
Directions
- 1Combine New Mexico chile pods, chile ancho, onion, garlic cloves, achiote paste, bay leaf, salt, black pepper, brown sugar, onion powder, garlic powder, oregano powder, cumin, cinnamon, ginger, cloves, white vinaigrette, oil, and pineapple juice in a blender to create the marinade.
- 2Coat the thin-sliced pork shoulder with the marinade and let it marinate for at least 24 hours.
- 3Cook the marinated meat until done.
- 4Chop the cooked meat into strips and sear in a skillet to make the meat crisp.
Ingredients
- 5-7 lbs pork shoulder, thin sliced
- 5 whole New Mexico chile pods
- 1 whole Chile ancho
- 1/4 whole onion
- 3 whole garlic cloves
- 2 oz achiote paste
- 1 whole bay leaf
- 5 tsp salt
- 2 tsp black pepper
- 1 tsp brown sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp oregano powder
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 tbsp white vinaigrette
- 2 tbsp oil
- 6 tbsp pineapple juice
- 4 slices pineapple
Equipment
blenderskillet
Tips
- Marinade for at least 24 hours.
- Once the meat is done, chop it into strips and cook in a skillet to make the meat nice and crisp.
