Low Iodine Gluten Free Al Pastor Tacos

Total time4 hr 50 min

Prep time30 min

Cook time20 min

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Ingredients

4 servings

For the marinade

3 dried guajillo chiles, stemmed and seeded
Badia Chili Guajillo Bag - 3 Oz That's Tasty Chiles, Guajillo, Medium Heat Badia Guajillo Chili Pods El Guapo Whole Guajillo Chili Pods (Chile Guajillo Entero), 2 oz Bag Kroger Mercado Dried Guajillo Chile Peppers
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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 oil 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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