High Fructose Corn Syrup Free Tacos al Pastor with Pineapple

Total time4 hr 50 min

Prep time30 min

Cook time20 min

High Fructose Corn Syrup Free Tacos al Pastor with Pineapple

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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
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 oil 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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