Recipes Cookbook - Classic Tacos Al Pastor

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Ingredients

• Marinade
• 1/4 cup distilled white vinegar
• 1 1/2 teaspoons salt
• 1 large pineapple peeled and cored, divided use
• 1/2 cup orange juice
• 1 teaspoon dried Mexican oregano
• 1 (2-3 pound) boneless pork butt or loin
• 2 tablespoons ancho chili powder
• 4 cloves minced garlic
• 1 chipotle in adobo pepper
• 1 white onion roughly chopped
For Serving:
• 1 small red onion diced
• 12 small corn or flour tortillas
• 2 large limes cut into wedges
• 1/2 cup freshly chopped cilantro

Instructions

1. Use a sharp knife to slice pork into thin slices. Place in a large mixing bowl or resealable plastic bag.
2. Cut the pineapple into 2-inch wide spears. Dice approximately 1 cup of pineapple and set the rest of the spears aside.
3. Add the roughly chopped onion into a blender along with 1 cup of the cubed pineapple. Add in orange juice, white vinegar, chipotle, chile powder, garlic, salt, and oregano. Puree until smooth.
4. Pour marinade over pork. Refrigerate and let marinate at least 4 hours.
5. Heat a skillet or grill to high heat. Working in small batches, sear each slice of pork until cooked through, 2 to 4 minutes. At the same time, grill pineapple until lightly charred. Roughly chop the cooked pork and dice cooked pineapple.
6. Serve meat up hot on a warmed tortilla topped with freshly chopped cilantro, diced grilled pineapple, sliced red onion, and a lime wedge.

recipe adapted >>>>>  here