Tacos al Pastor
Bright, smoky-marinated pork roasted against a pineapple core until edges caramelize, then thinly shaved and piled onto warm corn tortillas with onion and cilantro for classic street-taco contrast.
3 lb pork shoulder, partially frozen, thinly sliced
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 tbsp achiote paste
1 pineapple, cored; reserve core for skewer and remaining fruit for garnish
1 cup orange juice, fresh if possible
1 tbsp white vinegar
4 clove garlic, peeled
1 tsp ground cumin
1 tsp dried oregano
1 tsp ground black pepper
2 tsp kosher salt
2 tbsp vegetable oil
1 cup white onion, finely chopped
1 cup fresh cilantro, finely chopped
24 corn tortillas
2 lime, cut into wedges
1 tbsp chipotle in adobo, optional, from a can
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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