Tacos Al Pastor

Yield: 4 Servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients

Marinated Pork

2 dried guajillo chiles, stemmed and seeded

3 cloves garlic, peeled and chopped

1/2 cup sliced yellow onion

1/2 cup fresh pineapple juice

3 tbsp fresh lime juice

2 tbsp apple cider vinegar

1 tsp sea salt

2 tsp dried Mexican oregano

1 tsp ground cumin

1 pound boneless pork shoulder, sliced in 1/4-inch thick slices

Ground black pepper

For serving

12 fresh handmade corn tortillas

1 cup small diced fresh pineapple

1/2 cup minced white onion

1 cup roughly chopped cilantro leaves (optional)

1 lime, sliced into wedges

How to Make It

1. To prepare the marinade: Place dried chiles in a bowl and cover with hot water. Place a heavy cup or bowl over the chiles to keep them submerged. Soak for 20 minutes or until soft. Drain and place chiles in a blender with the garlic, onion, pineapple juice, lime juice, vinegar, salt, oregano, and cumin; process until smooth. Place the pork in a large bowl and pour marinade over, then cover and refrigerate for at least 2 hours.
2. To cook: Remove marinated pork from the refrigerator 30 minutes before cooking. Preheat a grill or grill pan over medium0high heat. Remove pork slices from marinade, season with salt and pepper, and place on grill. Cook for about 2 minutes, rotating for even cooking and crispness. Flip the pork and repeat the same process on the other side. When the pork is evenly grill marked and cooked through, transfer to a cutting board to rest for 2 minutes.
3. To serve: Cut the pork into thin 1/4-inch by 1-inch strips. Serve with warm tortillas along with pineapple, onion, cilantro, and lime wedges on the side.