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About the Recipe

• Preparing the tacos al pastor is fun because making the salsa is a whole ritual. Then you have to be patient while the meat marinates and at the end the tacos are made.
• To make the tacos al pastor any pork cut can be used, we recommend loin or leg.
• The salsa of these tacos is prepared with achiote paste and if you want you can prepare it with us. We guarantee that it will have more flavor and color than any other.
• The tacos al pastor have pineapple, we recommend using fresh pineapple. Although if you don’t find it pineapple in syrup can also be used.
• The preparation time is of 20 minutes and the marinade of 8 hours.
• Recipe for 10 tacos.

Ingredients

Cookware

Directions

1. Remove the seeds of 2 ancho peppers and 4 guajillo peppers.
2. Put in a saucepan:

• The 2 Ancho Peppers with the ones you worked.
• The 4 Guajillo Peppers with the ones you worked.
• The enough Water to cover the chilies.

3. Bring the saucepan water to a boil over high heat and leave the chilies cooking in the boiling water for about 5 minutes, until they soften.
4. Transfer from the saucepan to a blender, with a kitchen spoon, the chilies that were cooked.
5. Also add in the blender:

• 1 Pineapple slice without skin nor core (3.5 oz).
• The juice of 1 Orange.
• 1/4 of an Onion (1.2 oz).
• 1 Garlic clove.
• 1/4 bar of Achiote Paste.
• 1/2 teaspoon of Oregano.
• 1/4 teaspoon of Cumin.
• 2 tablespoons of Apple Cider Vinegar.
• Pepper to taste.

6. Blend very well the ingredients, then reserve.

1. Cut 17.6 of of pork meat into strips.
2. Sprinkle over the pork meat strips that were cut 1 tablespoon of salt.
3. Put in a food container the pork meat strips that were cut.
4. Pour the salsa that was blended over the pork strips that were put in the food container and smear the salsa, with a spoon, through all the sides of all the strips.
5. Cover the food container, put it in the fridge and leave the meat marinating for 8 hours, so the flavor mix.

1. Take from the fridge the meat that was left marinating and reserve.
2. Cut 2 limes into wedges, put them in a ramekin and take it to the table.
3. Finely chop 1/2 onion (2.5 oz) and 4 coriander sprigs; then set aside.
4. Heat in a frying pan over medium high heat 1 tablespoon of olive oil.
5. Incorporate in the frying pan the pork strips that were marinated and cook them for about 7 minutes, until they are well cooked; stir regularly. Then set aside.

1. Cut into small chunks 2 pineapple slices without skin nor core into.
2. Put on a griddle over medium heat the pineapple chunks that were cut and roast them for about 2 minutes, until all their sides are lightly roasted; stir regularly. Then set aside.
3. Heat on another griddle over medium heat 10 corn tortillas for about 30 seconds per each side, until they are well heated.
4. Put on each tortilla that was heated the following ingredients, in the same order as given:

• Some of the Pork strips that were cooked.
• Some of the Coriander that was minced.
• Some of the Onion that was minced.
• Some of the Pineapple chunks that were roasted.