Tacos al Pastor with Homemade Marinade

Ingredients

• 1 kg Pork shoulder or loin (thinly sliced)
• 3 Guajillo chilies (seeded and soaked)
• 2 Ancho chilies (seeded and soaked)
• 0.5 cup Pineapple juice
• 1 tbsp Achiote paste
• 3 cloves Garlic
• 2 tbsp Apple cider vinegar
• 1 tsp Dried oregano
• 0.5 tsp Ground cumin
• Salt (to taste)
• Black pepper (to taste)
• 12 Corn tortillas (for serving)
• 4 Pineapple slices (for grilling and serving)

Steps

1. 1

   Prepare the marinade by blending the soaked guajillo and ancho chilies, pineapple juice, achiote paste, garlic, vinegar, oregano, cumin, salt, and pepper until smooth.

2. 2

   Place the thinly sliced pork in a large bowl or resealable bag and pour the marinade over it, ensuring every piece is well coated.

3. 3

   Cover and refrigerate to marinate for at least 4 to 8 hours to allow the flavors to penetrate and the pineapple juice to tenderize the meat.

4. 4

   Before cooking, remove the meat from the refrigerator and drain off any excess marinade.

5. 5

   Heat a large skillet or griddle over high heat with a small amount of oil.

6. 6

   Cook the meat in batches, searing until it is cooked through, slightly charred, and golden brown on the edges.

7. 7

   While the meat cooks, grill the pineapple slices until caramelized, then chop into small pieces.

8. 8

   Warm the corn tortillas and serve the meat topped with the grilled pineapple, chopped onion, and fresh cilantro.

Notes

For the best texture, use pork shoulder (butt) as the fat content keeps the meat juicy during the high-heat sear. If you don't have a griddle, a cast iron skillet works perfectly to achieve the 'doradito' (golden-brown) crust mentioned by the author.

Nutrition per serving

• main
• tacos
• pork
• mexican
• dinner
• marinated
• grilled