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Tacos al Pastor

Slices of pork shoulder marinated in an achiote-chile paste, griddled crispy and served with charred pineapple, onion, and cilantro.

Prep time: 20 mins
Cook time: 15 mins

Ingredients

Provided

  • •pork shoulder sliced thin
  • •achiote paste
  • •guajillo chiles stemmed and seeded
  • •white vinegar
  • •fresh pineapple chunks
  • •white onion finely diced
  • •fresh cilantro chopped
  • •small corn tortillas
  • •lime wedges

Instructions

  1. 1Rehydrate guajillo chiles in hot water, then blend with achiote paste, garlic, vinegar, and oregano to make a smooth marinade.
  2. 2Coat the pork slices in the marinade and refrigerate for at least 4 hours.
  3. 3Grill or pan-fry the pork slices in a hot skillet with oil until cooked through and charred at the edges. Slice into bite-sized pieces.
  4. 4Grill pineapple slices until caramelized, then chop.
  5. 5Warm corn tortillas on a dry griddle.
  6. 6Assemble tacos by adding pork, caramelized pineapple, white onion, and fresh cilantro. Serve with lime and salsa.