Easy Tacos al Pastor

Ingredients

• 2 pasilla chiles (boiled)
• 5 guajillo chiles (boiled)
• 1 onion (divided: half for the blender, half thinly sliced for the meat)
• 4 garlic cloves
• 0.5 cup orange juice
• 2 tbsp vinegar
• 2 kg pork (sliced for tacos)
• 1 tbsp lard (or oil for cooking)
• pineapple (sliced and roasted for serving)
• spices (author mentions 'the spices I leave here' (typically cumin, oregano, cloves, salt, and pepper))

Steps

1. 1

   Boil 2 pasilla chiles and 5 guajillo chiles in water until softened.

2. 2

   In a blender, combine half an onion, 4 cloves of garlic, the spices, 1/2 cup of orange juice, 2 tablespoons of vinegar, and the boiled chiles.

3. 3

   Blend the mixture until completely smooth to create the marinade.

4. 4

   Place 2 kilograms of pork in a large bowl. Thinly slice the remaining half onion and add it to the meat.

5. 5

   Pour the blended marinade over the meat and onions. Mix well to ensure everything is evenly coated.

6. 6

   Let the meat marinate for at least 3 hours in the refrigerator.

7. 7

   Heat a small amount of lard in a large skillet or pan over medium-high heat.

8. 8

   Add the marinated meat to the pan. Cook, stirring occasionally, until the meat is well-browned and slightly crispy on the edges.

9. 9

   Serve the meat in tacos and top with roasted pineapple and your choice of salsa.

Notes

The author suggests serving these with a 'salsa de árbol'. For the best flavor, marinating the meat overnight is recommended if time permits.

Nutrition per serving

• main
• tacos
• pork
• mexican
• dinner
• easy
• marinated