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 (or 1 tablespoon smoked sweet paprika + 1 tablespoon turmeric)

• 1 tablespoon hot chili powder

• 2 dried guajillo chiles

• 1 tablespoon ground cumin

• 1 tablespoon salt

• 1/2 tablespoon pepper

• 4 cloves garlic, smashed

• 1/2 cup pineapple juice

• 1/4 cup apple cider 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. Steep the dried chilis in hot water for 10 minutes. Remove the stem and add to a food processor with the achiote paste, chili powder, cumin, salt, pepper, garlic, pineapple juice and vinegar. Blend until smooth. Place the pork in a large food storage bag and pour the marinade over the pork. Marinade 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 minutes 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