Tacos al Pastor

Ingredients

• For the Marinade:
• 2 lbs pork shoulder (thinly sliced or cut into small chunks) 🥩
• 3 dried guajillo chiles (seeded and soaked in hot water) 🌶️
• 2 cloves garlic 🧄
• 0.5 cup pineapple juice 🍍
• 0.25 cup apple cider vinegar 🍏
• 2 tbsp achiote paste *(or 1 tbsp paprika + 1 tbsp annatto powder)* 🏺
• 1 tsp cumin 🌿
• 1 tsp oregano 🍃
• 1 tsp smoked paprika 🌶️
• 0.5 tsp salt & black pepper 🧂
• For the Tacos:
• 1 small pineapple, sliced into rounds 🍍🔥
• 12 corn tortillas 🌽
• 1 small white onion, finely chopped 🧅
• 0.5 cup fresh cilantro, chopped 🌿
• 1 lime, cut into wedges 🍋
• Salsa verde or roja, for serving 🌶️

Instructions

1. 11️⃣ Make the Marinade:
2. 2In a blender, combine guajillo chiles, garlic, pineapple juice, apple cider vinegar, achiote paste, cumin, oregano, smoked paprika, salt, and pepper.
3. 3Blend until smooth.
4. 4Pour the marinade over the pork, ensuring every piece is coated. Cover and refrigerate for at least 4 hours, preferably overnight. 🕰️🌿
5. 52️⃣ Cook the Pork:
6. 6Heat a grill or cast-iron skillet over medium-high heat.
7. 7Cook the marinated pork in batches, letting the edges caramelize for a smoky flavor.
8. 8Transfer to a plate and keep warm.
9. 93️⃣ Grill the Pineapple:
10. 10In the same skillet or on the grill, cook the pineapple slices until lightly charred and caramelized.
11. 11This enhances their natural sweetness.
12. 124️⃣ Assemble the Tacos:
13. 13Warm the corn tortillas on a hot griddle.
14. 14Fill each tortilla with a generous serving of pork.
15. 15Top with grilled pineapple slices, chopped onion, and fresh cilantro.
16. 16Serve with lime wedges and your favorite salsa for the finishing touch.