Tacos Al Pastor
Flavorful meat tossed in spices and pineapple
Servings: 8
Ingredients
- 2 lbs pork shoulder thin sliced
- 2 tbsp oil
- 5 guajillo Chilies
- ½ white onion chopped
- 3 bay leaf
For the marinade
- 2 tsps chili powder
- 2 tsps chicken bouillon
- 2 tsps cumin
- 2 tsps salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp jalapeno seasoning optional but I LOVE THIS!
- 1 tsp cumin
- 1 tsp onion powder
- 3 oz achiote paste if you cant find this use 2 tbsps of achiote powder!
- 4 oz pineapple juice freshly squeezed
- 1/4 cup vegetable oil
- 1/2 juice lime
- 4 garlic cloves
- 1 whole pineapple
- 3 oz white vinegar
- ½ cup shredded mozzarella
- cilantro, onion, toppings
Instructions
- Start by searing de-seeded chilies, bay leaves, and onions in oil. Then add white vinegar and simmer until the chilies are soft.
- Next add chilis, bay leaf, and onion into a blender along with oil, lime, pineapple juice, spices, garlic, and achiote oil. Blend until smooth.
- Thinly slice the steak and saturate it fully with marinade. Marinate for up to 6 hours or overnight.
- Firstly, place one or two slices of pineapple on a baking sheet. Then, take a wooden skewer and insert it right in the center of the pineapple. Remove the pork from the refrigerator and slide the slices through the skewer, layering them one after the other, until there is a 1-inch gap at the top. Lastly, add another pineapple slice on top.
- Cook at 300 degrees for 2-3 hours, basting with the juices every hour.
- Once the meat is tender, remove it from the skewer and sauté it in a hot pan with diced pineapple and sliced meat. Add in Mozzarella cheese.
- Serve with your favorite toppings, enjoy.
Nutrition
Calories: 500kcal