Ingredients:
5 guajillo chiles, seeds removed
2 chiles de arbol
4 garlic cloves, peeled
1/2 cup distilled white vinegar
2 Tbls Sugar
1 1/2 Tbls prepared or fresh achiote paste (use one small packet)
1 1/2 Tbls Salt (more to taste)
1 pineapple, peeled, cored, cut into ˝" rings, divided
1 medium onion, one half finely chopped other quartered
3 pounds boneless pork shoulder
16 corn tortillas
Lime wedges (for serving)
Directions:
Bring guajillo chiles, chiles de árbol, and 1 cup of water to a boil in a medium saucepan over medium-high heat.
Cover, remove from heat, and let sit 30 minutes to let chiles soften.
Dice pork in the small pieces and place pork in a gallon ziplock bag or other container. Puree chiles and soaking liquid,
garlic, vinegar, sugar, achiote paste, salt, pineapple, and half of the onion (quartered) in a blender until smooth, about 2 minutes.
Pour over pork, stirring to coat thoroughly. Cover and chill 3–12 hours. Dice the last half of the onion.
Top each tortilla with some pork and diced onion. Serve with lime wedges for squeezing over.
SERVINGS: 6-8 |
Al Pastor Tacos
Recipe Locked
Posted - 09/18/2016 : 16:41:45
