Al Pastor Tacos

Ingredients 

• Pork shoulder or pork loin, thinly sliced

• 4 dried guajillo chiles (stems + seeds removed)

• 2 dried ancho chiles (stems + seeds removed)

• 3 cloves garlic

• 1/2 medium white onion

• 1/2 cup pineapple juice (or fresh pineapple chunks, blended)

• 1/4 cup white vinegar

• 2 chipotles in adobo (from a can) + 1 Tbsp adobo sauce

• 1 Tbsp achiote paste (or 2 tsp paprika if unavailable)

• 1 tsp Mexican oregano

• 1 tsp cumin

• 1 tsp smoked paprika

• 2 tsp salt

• 1 tsp black pepper

• 1/2 tsp cinnamon (optional, for warmth)

• 2 Tbsp vegetable oil

• Tortillas

• Oaxacan cheese (or any cheese you want)

• Lime

Instructions

1. Place dried guajillo and ancho chiles in hot water for 15 minutes until softened. Drain.

2. In a blender, combine softened chiles, garlic, onion, pineapple juice, vinegar, chipotles + adobo, achiote paste, oregano, cumin, paprika, salt, pepper, cinnamon, and oil. Blend until smooth.

3. Coat sliced pork thoroughly in the marinade, cover and refrigerate at least 4 hours (overnight is best).

4. Cook the pork however you like—my suggestion is on the grill. Skewer it with some pineapple and grill it til crispy and done. Otherwise, on a high heat cast-iron pan you can cook it in a lot of the juices too which is nice

5. Melt some cheese on your tortilla (on pan or grill), layer it with the pork, top with onions cilantro and salsa of your choice, and fresh squeeze of lime