Tacos Al Pastor
Tacos Al Pastor
Ingredients
- 4 dried guajillo chili peppers, seeded and cut into chunks (see note)
- 3 garlic cloves, halved
- 1 tbsp (15 ml) vegetable oil
- 1 tsp dried oregano
- ½ tsp ground allspice
- ½ tsp ground cumin
- ½ tsp ground black pepper
- 1/3 cup (75 ml) orange juice
- ¼ cup (60 ml) red or white wine vinegar
- 1 ½ lb (675 g) boneless pork shoulder, rind removed, cut into slices ½ inch (1.5 cm) thick
- 1 large white onion, cut into slices ½ inch (1.5 cm) thick
- ½ pineapple, peeled, cored and halved lengthwise
- ¼ cup (10 g) cilantro, finely chopped
- 12 soft corn tortillas, 4 inches (10 cm) in diameter, lightly grilled
- Lime wedges, for serving
Instructions
- In a bowl of warm water, soak the chili peppers for 5 minutes to soften. Drain.
- In a pot over medium heat, soften the garlic in the oil for 2 minutes. Add the spices and cook for 30 seconds. Add the orange juice, vinegar and rehydrated chili peppers. Bring to a boil and simmer for 2 minutes. Let cool.
- In a blender, purée the mixture until smooth. Pour into an airtight container.
- In a glass dish or resealable plastic bag, combine the pork with two-thirds of the marinade. Cover and let marinate for 4 to 6 hours in the refrigerator. Set the remaining marinade aside in the refrigerator until ready to serve.
Tacos Al Pastor