Tacos al Pastor

Ingredients

• 2 lbs pork shoulder, thinly sliced
• 3 dried guajillo chiles, seeded and rehydrated
• 2 dried ancho chiles, seeded and rehydrated
• 1/4 cup pineapple juice
• 2 tbsp white vinegar
• 3 cloves garlic
• 1 tsp cumin
• 1 tsp dried oregano
• 1 chipotle in adobo
• Salt, to taste
• 1 cup diced fresh pineapple
• 18 corn tortillas
• Chopped onion, cilantro, and lime, for serving

Instructions

1. 1Blend the rehydrated chiles with pineapple juice, vinegar, garlic, cumin, oregano, chipotle, and salt into a smooth marinade.
2. 2Coat the pork slices in the marinade and refrigerate at least 2 hours or overnight.
3. 3Cook the marinated pork on a hot griddle or skillet in batches until charred and cooked through.
4. 4Chop the cooked pork into small pieces and toss with the diced pineapple.
5. 5Warm the tortillas on the griddle.
6. 6Fill each tortilla with the pork and pineapple mixture.
7. 7Top with chopped onion, cilantro, and a squeeze of lime.

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