Tacos Al Pastor
- 2.2 lbs pork; boneless, skinless, chopped into bite size pieces
- 3 chile guajillos (dried)
- 2 chiles anchos (dried)
- 2 chiles de arbol (dried)
- 1 tomato
- 1 tsp whole cumin seed
- 3 garlic cloves
- 1 small white onion, peeled and halved or 1/4 of large onion
- pinch of black pepper
- 1 tsp sea salt or salt
- 1 cup fresh pineapple, finely chopped
- Corn tortillas (taco sized)
- fresh finely chopped cilantro
- fresh finely chopped white onion
- lime wedges
- Soak chiles in hot water for 15 minutes.
- Heat up a griddle or grill and blacken tomato, onion, and garlic cloves. Afterwards, peel tomato skin and remove the seeds. Place tomato, onion, garlic, and spices into blender.
- Remove chiles from hot water; reserve 1/3 cup of this water. Remove the stems and seed from the chiles and then place in the blender. Add reserved boiling water to the blender and blend into a smooth salsa.
- Place the bite size pork pieces and pineapple into a container. Pour salsa over the meat and add the pineapples. Stir well until combined, cover, and place in fridge overnight or for a few hours.
- Drain liquid from the meat. Heat some corn or vegetable oil in a large pan. Cook the pork mixture until it has cooked all the way through, about 20 minutes. Allow to simmer under a low heat until ready to serve. (I actually took my mixture and put in in my food processor to make the pork more shredded like instead of bite-sized chunks).
- To assemble, scoop a small amount onto the middle of a corn tortilla. Top with the finely chopped cilantro, onion, and a squeeze of lime juice. If using the standard Mexican taco tortilla, which is smaller than the commercial sized corn tortilla, two can be stacked together before topping with the pork mixture.
|Gilling tomato, garlic, and onion|
|De-stemming and de-seeding chile after soaking in hot water|
|Making the salsa to put over pork|
|How I cut my pineapple|