Tacos al Pastor

Ingredients

• 1½ lb pork shoulder
• 2 tbsp achiote paste
• 3 guajillo chiles, dried
• 1 ancho chiles, dried
• 4 garlic cloves
• ¼ cup white vinegar
• ¼ cup orange juice
• 1 tsp cumin
• ½ tsp oregano
• 1 tsp salt
• ½ pineapple
• 12 corn tortillas
• ½ white onion (optional)
• ¼ cup cilantro (optional)
• 2 lime (optional)
• 2 tbsp vegetable oil

Steps

1. Rehydrate dried chiles by simmering in hot water for 10 minutes, then drain. Remove stems and seeds.
2. Blend rehydrated chiles, achiote paste, garlic, vinegar, orange juice, cumin, oregano, and salt until smooth to create the marinade.
3. Cut pork shoulder into thin slices or small cubes. Marinate the pork in the chile mixture for at least 30 minutes, or up to 4 hours in the refrigerator.
4. Preheat oven to 375°F (190°C). Arrange marinated pork and pineapple slices on a baking sheet. Roast for 20-25 minutes, then broil for 3-5 minutes until slightly caramelized.
5. Dice the roasted pork and pineapple into small pieces.
6. Warm corn tortillas on a comal or skillet.
7. Assemble tacos with diced pork and pineapple. Garnish with chopped white onion, cilantro, and a squeeze of fresh lime juice, if desired.