Ingredients: |
Ingredients: 1 package (3 1/2 oz) achiote paste
3 canned chipotle chilies in adobo, plus 4 Tbsp sauce from the can
1/4 cup vegetable oil or olive oil, plus a little more (for the onion and pineapple)
3/4 cup water
1 1/2 pounds pork shoulder, thinly sliced (the 1/8-inch-thick slices Mexican butchers sell for making tacos al pastor are ideal)
1 medium red onion, sliced into 1/4-inch-thick rounds
Salt to taste
1/4 medium pineapple, sliced into 1/4-inch-thick rounds
20 warm corn tortillas
1 1/2 cups salsa (approximately)
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Directions: |
Directions:1. In a blender, combine the achiote paste, chilies with their sauce, oil, and water, and blend until smooth. Spread the marinade over each piece of meat and marinate in the refrigerator for at least an hour. (Refrigerate the remaining marinade to use on other meat or fish.)
2. Heat one side of a gas grill to high.) Brush the onion slices on both sides with oil, sprinkle them with salt, and place them in a single layer on the hot side of the grill. When they've browned (in about a minute), flip them to brown on the other side, and then move them to the cool side of the grill to finish softening to grilled-onion sweetness. Oil and grill the pineapple the same way.
3. Finally, in batches, cook the meat over the hot part of the grill. It'll take only about a minute a side. Transfer the cooked meat to a cutting board and chop it into 1/4- to 1/2-inch pieces, scooping them into a skillet set on the grill so the meat stays warm. Chop the onion and pineapple into small pieces and add them to the skillet. Toss everything together, give it a taste, and season with salt.
Serve with the tortillas and salsa to make 20 soft tacos. |
This recipe for Tacos Al Pastor is from