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Tacos al Pastor
SUBMITTED BY: Philip Dorwart
10 chiles Pasilla
10 chiles Guajillo
½ garlic bulb
1/4 liter white vinegar
1/4 tsp cumin
pineapple (fresh or canned)
2 lbs thin pork meat
Cut the pork meat in thin steaks, set aside.
Take seeds out of chiles. Cut the chiles into little pieces; mash them together in a food processor, with the garlic, cloves, and cumin, avoid touching the chiles with your bare hands if possible.
Boil the chili mix in vinegar until it makes a heavy paste. Stir frequently to avoid burning.
Heat thoroughly, remove from heat and allow cooling. Slather the paste onto the steaks, placing them on top of each other, then store in the fridge for at least 6 hours or overnight.
Chop cilantro and onion, and the pork steaks into bite size pieces. Throw the pork into a frying pan with small pieces of pineapple. Cook until the pork is fully cooked, almost burnt.
Slice the lime, serve the pork and pineapples in a taco shell along with the cilantro, onion and limes.