Tacos al Pastor

Tacos al Pastor

Yield: 8 Servings

Ingredients

2 lbs. Thin Pork meat

10 Chiles Pasilla (very mild)

10 Chiles Guajillo (medium/hot) use less for less spicy

½ Garlic bulb (not clove)

¼ teaspoon Cumin

1 cup White Vinegar

1 cup broth

1 Onion

5 Cloves

2 Limes

Salt to taste

Pineapple (1 can rings, if fresh not available)

Fresh Cilantro

6-inch corn tortillas

Marinade

1. Take the seeds out of the chiles and add them together with the garlic, chopped onion, cloves, cumin, juice of 1 lime and vinegar (Avoid touching the chiles with your bare hands if possible, I use gloves)
2. Boil the ingredients from the above step in the vinegar until chiles are soft.
3. Remove from heat and let cool.
4. Pulse in a food processor or use an immersion blender to form a paste.

Method

1. Cut the pork in thin slices (or buy the thinly sliced pork loin)
2. Add the paste and ½ cup chopped pineapple to the plastic bag and seal tightly
3. Rub the meat around in the bag and let sit overnight in the refrigerator or a minimum of 6 hours
4. Using a frying pan, over high heat, fry the meat with small pieces of pineapple making sure the pork is fully cooked and slightly burnt in some areas.
5. Dice the cilantro and cut the remaining lime in quarters for garnish.
6. Serve with corn or flour tortillas!