Eosinophilic Esophagitis Friendly Gluten Free Al Pastor Tacos
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Learn more →Ingredients
4 servings
For the marinade
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- ½ cup pineapple juice
- 3 tbsp achiote paste
- 3 tbsp apple cider vinegar
- 4 garlic cloves, peeled
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground black pepper
- 1 tsp salt
For the pork
- 2 lbs boneless pork shoulder, sliced ¼-inch thick
- 2 tbsp neutral oil (such as avocado or canola oil)
For serving
- 12 corn tortillas
- 1 cup fresh pineapple, cut into small dice
- ½ white onion, finely diced
- ½ cup fresh cilantro leaves
- 2 limes, cut into wedges
- salsa verde or hot sauce, for serving (optional)
Instructions
- 1
Place the guajillo and ancho chiles in a small saucepan and cover with 1 cup of water. Bring to a boil over medium-high heat, then remove from the heat and let the chiles soak for 10 minutes, until softened and pliable.
- 2
Drain the chiles and transfer them to a blender. Add the pineapple juice, achiote paste, apple cider vinegar, garlic cloves, cumin, oregano, black pepper, and salt. Blend on high until completely smooth, about 1 minute.
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