Authentic Tacos al Pastor

Ingredients:

For the Marinade:

• 2-3 lbs pork shoulder or pork loin, thinly sliced
• 4 dried guajillo chiles, seeds and stems removed
• 2 dried ancho chiles, seeds and stems removed
• 1/2 cup pineapple juice
• 1/4 cup white vinegar
• 3 cloves garlic
• 1/2 medium white onion
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cloves
• 1 teaspoon smoked paprika
• 2 tablespoons achiote paste
• 2 tablespoons vegetable oil
• Salt and pepper, to taste

For the Tacos:

• 1 pineapple, peeled, cored, and sliced into rings
• 1 small bunch fresh cilantro, chopped
• 1 small white onion, finely chopped
• Corn tortillas
• Lime wedges

Instructions:

1. Prepare the Chiles:
   • Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for about 1-2 minutes until they are fragrant.
   • Place the toasted chiles in a bowl and cover with hot water. Let them soak for about 10-15 minutes until softened.
2. Make the Marinade:
   • Drain the softened chiles and add them to a blender.
   • Add pineapple juice, white vinegar, garlic, onion, oregano, cumin, cloves, smoked paprika, achiote paste, vegetable oil, salt, and pepper to the blender.
   • Blend until smooth. Adjust seasoning as needed.
3. Marinate the Pork:
   • Place the thinly sliced pork in a large bowl or resealable plastic bag.
   • Pour the marinade over the pork, ensuring all pieces are well-coated.
   • Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
4. Grill the Pork and Pineapple:
   • Preheat your grill to medium-high heat.
   • Grill the marinated pork slices for about 2-3 minutes per side until they are cooked through and slightly charred.
   • Grill the pineapple rings for about 1-2 minutes per side until they are caramelized and have grill marks.
   • Alternatively, you can cook the pork in a hot skillet or on a griddle.
5. Assemble the Tacos:
   • Once the pork is cooked, let it rest for a few minutes before slicing it into small, bite-sized pieces.
   • Chop the grilled pineapple into small chunks.
   • Warm the corn tortillas on the grill or in a dry skillet until they are pliable.
6. Serve:
   • Place a generous amount of the sliced pork onto each tortilla.
   • Top with chopped grilled pineapple, fresh cilantro, and finely chopped white onion.
   • Serve with lime wedges on the side for squeezing over the tacos.

Enjoy your authentic Tacos al Pastor.