Tacos al Pastor

Name: Tacos al Pastor
Cuisine: mexican
Ingredients: 1 kg pork shoulder, thinly sliced; 100 g achiote paste; 3 dried guajillo chilies, seeded; 2 dried ancho chilies, seeded; 3 cloves garlic, minced; 1 tsp dried oregano; 1 tsp ground cumin; 2 tbsp white vinegar; 1/2 cup freshly squeezed orange juice; 1/2 fresh pineapple, sliced; 12 corn tortillas; 1 small onion, finely diced; 1 bunch cilantro, chopped; 2 limes, cut into wedges; 1 tsp salt; 1/2 tsp black pepper

Ingredients

1 kg pork shoulder, thinly sliced
100 g achiote paste
3 dried guajillo chilies, seeded
2 dried ancho chilies, seeded
3 cloves garlic, minced
1 tsp dried oregano
1 tsp ground cumin
2 tbsp white vinegar
1/2 cup freshly squeezed orange juice
1/2 fresh pineapple, sliced
12 corn tortillas
1 small onion, finely diced
1 bunch cilantro, chopped
2 limes, cut into wedges
1 tsp salt
1/2 tsp black pepper

Instructions

11. Rehydrate guajillo and ancho chilies in hot water for 15 minutes, then blend with achiote, garlic, oregano, cumin, vinegar, orange juice, salt, and pepper into a smooth marinara.
22. Toss the pork slices in the marinara, cover, and refrigerate for at least 4 hours or overnight.
33. Preheat a grill or a large skillet over medium‑high heat; thread marinated pork onto a metal skewer alternating with pineapple slices.
44. Cook the stacked skewer, turning occasionally, until the pork is caramelized and slightly charred, about 12‑15 minutes.
55. Warm the corn tortillas on the grill or a dry pan for 30 seconds per side.
66. Slice the cooked pork and pineapple thinly, then assemble each tortilla with meat, pineapple, diced onion, and cilantro.
77. Serve immediately with lime wedges and extra salsa if desired.

Source: llm-generated