Tacos al Pastor
Chile and achiote marinated pork with charred pineapple, onion, and cilantro on warm corn tortillas.
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Ingredients 15 ingredients
- 2 lbs pork shoulder, sliced thin
- 4 dried guajillo chiles
- 4 dried ancho chiles
- 3 garlic cloves
- 1/4 cup white vinegar
- 1/4 cup pineapple juice
- 2 tbsp achiote paste
- 1 tsp ground cumin
- 1 tsp Mexican oregano
- 1 tsp salt
- 12 corn tortillas
- 1 cup chopped pineapple
- 1/2 cup chopped white onion
- 1/2 cup chopped cilantro
- Lime wedges
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Method
- 1
Toast the dried chiles in a dry pan over medium heat until fragrant, about 2 minutes. Soak in hot water for 20 minutes until soft.
- 2
Drain the chiles and blend with the garlic, vinegar, pineapple juice, achiote paste, cumin, oregano, and salt until completely smooth.
- 3
Coat the pork in the marinade, cover, and refrigerate at least 4 hours, overnight if you can.
- 4
Cook the pork hot and fast: grill, broiler, or a ripping hot cast iron pan, in batches so it sears instead of steams. Cook until charred at the edges and cooked through. Chop into small pieces.
- 5
Warm the tortillas directly over a gas flame or in a dry hot pan until pliable with a few charred spots.
- 6
Build each taco: pork, chopped pineapple, onion, cilantro, a squeeze of lime. Two tortillas per taco if they are thin.
