Tacos al Pastor with Pineapple
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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
- 3 tbsp achiote paste
- 3 cloves garlic, peeled
- ¼ cup white vinegar
- ¼ cup fresh orange juice
- 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
- 1 tbsp neutral oil (such as canola or vegetable oil)
- 1 ½ cups fresh pineapple, cut into ½-inch chunks
For serving
- 12 small corn tortillas
- ½ cup white onion, finely diced
- ½ cup fresh cilantro, roughly chopped
- 2 limes, cut into wedges
- salsa verde or salsa roja, for serving (optional)
Instructions
- 1
Place the guajillo and ancho chiles in a small saucepan and cover with 1 1/2 cups 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, reserving 1/4 cup of the soaking liquid. Transfer the chiles and reserved liquid to a blender along with the achiote paste, garlic, white vinegar, orange juice, cumin, oregano, black pepper, and salt. Blend on high until completely smooth, about 1 minute.
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