@savoirpair It’s Taco…Wednesday? Why not? Al Pastor is good any day of the week! #alpastor #tacos ♬ Bossa Nova / cafe / food comfortable with a guitar - MATSU
Tacos Al Pastor
My daughter was craving street tacos, so we made these while she was home from school on winter break…they were so good and SPICY!! It was fun to do something different, and I can see that this is a great recipe for a summer cookout too when the weather is nicer and we can grill. Cut down on the dried chilis and/or the Chipotle Peppers in Adobo for less spice.
INGREDIENTS
FOR THE MARINADE
2 pounds pork shoulder cut into 1/4 inch thick slices
2 tablespoons garlic chopped – about 8 cloves
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon pepper
6 dried guajillo chilies seeds and stems removed, then softened in very hot water for 5 minutes – less if you like it mild.
1/2- 1 can Chipotle peppers in Adobo – less if you like it more mild
1/4 cup pineapple juice
1/4 cup white vinegar
2 tablespoons achiote paste
1 tablespoon sugar
FOR THE TACOS
12 corn tortillas warmed
1 pineapple peeled and cut into 1/2 inch thick slices, then grilled
1/4 cup onion diced
1/4 cup cilantro leaves minced
Preferred salsa and hot sauce
INSTRUCTIONS
• Put the marinade ingredients into a blender; blend until smooth. The Nutribullet worked well here.
• Place the pork in a large plastic bag and add the marinade. Massage to coat completely. Chill, then refrigerate for at least one hour, or up to 24 hours.
• Preheat a grill or set oven to broil to medium high heat.
• Place the pork and pineapple slices on the grill/baking sheet in the oven. Cook for 3-7 minutes per side, or until pork is just cooked through (depending on thickness of meat slices.)
• Coarsely chop the pork and pineapple.
• Divide the pork between the tortillas. Top with the chopped pineapple, onion and cilantro, then serve immediately with any hot sauce or salsa as well.