Al Pastor Tacos

Ingredients

• •1 1/2 lb pork shoulder, sliced very thin
• •3 dried guajillo chiles, stemmed and seeded
• •1 dried ancho chile, stemmed and seeded
• •2 tbsp achiote paste
• •1/4 cup pineapple juice
• •2 tbsp vinegar
• •3 cloves garlic
• •1/2 tsp cumin
• •1/2 tsp dried oregano
• •Salt to taste
• •1 cup pineapple chunks
• •8 small corn tortillas
• •1/4 cup diced onion
• •1/4 cup fresh cilantro

Steps

1. 1.Toast the guajillo and ancho chiles briefly in a dry pan, then soak in hot water for 15 minutes until softened.
2. 2.Blend the softened chiles with the achiote paste, pineapple juice, vinegar, garlic, cumin, oregano, and salt into a smooth marinade.
3. 3.Coat the thin pork slices in the marinade and refrigerate for at least 4 hours, ideally overnight.
4. 4.Cook the pork in thin layers in a very hot skillet or griddle, without crowding the pan, so it sears and caramelizes rather than steams, about 2-3 minutes per batch.
5. 5.Sear the pineapple chunks in the same pan until caramelized, then fill warm tortillas with the pork, pineapple, onion, and cilantro.