Made with AI
Tacos al Pastor
Ingredients
- pork shoulder, thinly sliced1 lb
- guajillo chiles, deseeded4 pieces
- ancho chiles, deseeded2 pieces
- pineapple juice1/4 cup
- white vinegar1/4 cup
- garlic cloves3 cloves
- dried oregano1 teaspoon
- cumin1 teaspoon
- salt1/2 teaspoon
- pepper1/4 teaspoon
- small corn tortillas12 pieces
- chopped pineapple1/2 cup
- chopped onion1/2 cup
- chopped cilantro1/2 cup
Instructions
- 1
Rehydrate the guajillo and ancho chiles by placing them in a bowl of hot water for about 15-20 minutes until they soften.
- 2
Drain the chiles and place them in a blender along with the pineapple juice, white vinegar, garlic, dried oregano, cumin, salt, and pepper. Blend until a smooth paste is formed.
- 3
In a large bowl, combine the pork slices with the chile paste, making sure each piece is well coated. Cover and marinate in the refrigerator for at least 1 hour, or preferably overnight.
- 4
Preheat a grill or skillet over medium-high heat. Cook the marinated pork slices for about 4-5 minutes on each side, until fully cooked and slightly charred.
- 5
While the pork is cooking, warm the corn tortillas on the grill or in a dry skillet for about 30 seconds on each side.
- 6
Cut the cooked pork into small, bite-sized pieces.
- 7
Assemble the tacos by placing some of the chopped pork onto each warm tortilla. Top with chopped pineapple, onion, and cilantro.
- 8
Serve immediately with your choice of salsa and lime wedges on the side.
