Tacos Al Pastor

Tacos Al Pastor are typically cooked on a spit, in this simplified version thin slices of pork shoulder are marinated and cooked until crisp then served in a tortilla with roasted pineapple.

Ingredients

• 4 pounds boneless pork shoulder, sliced thin

• 2 tablespoons achiote paste

• 1 tablespoon chili powder

• 2 dried guajillo chiles, steeped in hot water

• 1 tablespoon cumin

• 1 tablespoon salt

• 1/2 tablespoon pepper

• 4 cloves garlic, smashed

• 1/2 cup pineapple juice

• 1/4 cup white vinegar

• 1 pineapple, cut into chunks

• 2 jalapenos, thinly sliced

• 1 onion, finely minced

• 1 lime, cut into wedges

• 1/2 cup cilantro

• corn tortillas

Instructions

1. In a food processor blend the achiote paste, chili powder, dried chilis, cumin, salt, pepper, garlic, pineapple juice and vinegar. Place the pork in a ziploc bag and pour the marinade over the pork. Marinate for at least 2 hours or overnight.

2. Heat the oven to 450 degrees.

3. Take the pork out of the marinade and place on a sheet pan. Place the pineapple on a separate sheet pan. Roast the pork and pineapple for about 20 minute until the pork is crisp.

4. Cut the pork into small pieces.

5. Heat the corn tortillas on the stove or in the oven.

6. Serve pork in the corn tortilla, topped with pineapple, onion, jalapeno, cilantro and a squeeze of lime.

Takes 30 minutes (plus 2 hours marinade)

Serves 4-6