Tacos al Pastor

• 2 lbpork shoulder, sliced 1/4 inch thick
• 4 guajillo chiles, stemmed and seeded
• 2 poblano peppers, stemmed and seeded
• 2 tbspachiote paste
• 1/2 cuppineapple, cut in chunks, plus 1/4 cup juice
• 3 tbspwhite vinegar
• 4 clovesgarlic
• 1 tspground cumin
• 1 tspdried oregano
• 2 whole cloves
• 1 tspsalt
• 1 tbspvegetable oil
• 12 corn tortillas
• 1 white onion, finely chopped
• 1/2 cupfresh cilantro, chopped
• 2 limes, cut in wedges

quantities scale with servings

Method

1. 1

   Soak the chiles in hot water 15 min until soft. Drain.

2. 2

   Blend chiles with achiote, pineapple juice, vinegar, garlic, cumin, oregano, cloves, and salt until smooth.

3. 3

   Coat the pork with the marinade. Refrigerate at least 2 hours, ideally overnight.

4. 4

   Cook the pork in oil in a hot skillet in batches, 3-4 min per side, until charred at the edges. Sear the pineapple chunks in the same pan 2 min.

5. 5

   Chop the pork and pineapple. Warm tortillas, fill, and top with onion, cilantro, and lime.