Ingredients: |
Ingredients: 1/4 Cup Guajillo Chili Powder (recipe follows)
3 garlic cloves, halved
2 teaspoons coarse sea salt or kosher salt
1 teaspoon dried Mexican Oregano
1 teaspoon ground Cumin
1 large or 2 small Chipotle Chilies (canned)
2 teaspoons Adobo Sauce from canned chipotles
1 large white onion, halved
1 small can, pineapple round slices
1/2 cup fresh orange juice
1/4 cup distilled white vinegar
1/4 cup fresh cilantro
1 1/2 to 3 lbs pork shoulder, sliced
corn tortillas
lime wedges
homemade salsa
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Directions: |
Directions:To make the Guajillo Chili Powder:
Use about 2 or 3 dried Guajillo chilies (purchase from Hispanic food section at grocery store, in plastic bags). Grind the dried chilies in a spice mill or food processor until it becomes a fine powder.
To make the Al Pastor Sauce:
Coarsely chop 1/2 the onion and all the pineapple and place in food processor with garlic, chipotle chilies, orange juice, vinegar, adobo sauce, and all the dried spice ingredients. Puree until smooth. Pour into a large resealable plastic bag. Add pork meat to the bag and seal the bag, coating the meat thoroughly.
Marinate in refrigerator overnight or at least 4 hours.
Grill the marinated pork meat on a BBQ or grill until slightly charred and cooked through. Transfer to a work surface and chop the meat into small cubes.
Finely chop the other half white onion and the cilantro, toss to combine and use as topping for the meat mixture.
Add meat to warm tortillas, top with cilantro/onion mix and your favorite red Chile salsa, squeeze a little fresh lime juice on top. Enjoy! |
This recipe for Tacos Al Pastor is from