Tacos Al Pastor

Ingredients :

Serves 4-6

1 kilo or 2.2 lb pork, boneless, skinless and extra fat removed, chopped into bite size pieces

3 chile guajillos

2 chiles anchos

2 chiles de arbol, extra spicy optional

1 tomatoe

1 tsp whole cumin seed

3 garlic cloves

1 small white onion, peeled and halved or 1/4 of large onion

pinch black pepper

1 tsp sea salt or salt

1 cup fresh pineapple, finely chopped

Corn Tortillas, (they are gluten free)

Toppings:

fresh finely cilantro

fresh finely white onion

lime wedges

salsa

*All chiles are dried.

1. Soak chiles in hot water for 15 minutes. In mean time blacken the tomato, onion and garlic cloves

on top of a hot griddle or grill. Peel the tomato skin and remove seeds, place in blender. Add the onion

and garlic cloves to the blender as well as the spices. Remove the chiles from the hot water and reserved

the water. Remove the stems and seed from the chiles then place in blender. Add about 1/3 cup of the

boiling water to the blender. Blend into a smooth salsa.

2. Place the bite size pork pieces and pineapple inside a container. Pour the salsa over the meat and add

the pineapples. Stir until well combined, cover and place in the refrigerator overnight.

3. Next day, drain extra liquid from the meat. Heat a little bit of corn or vegetable oil in a large pan. Cook

the pork until it has cooked all the way through. About 20 minutes. Allow to simmer under low heat

until ready to serve.

4. Scoop a small amount into the middle of a corn tortilla, top with finely chopped onion, cilantro and

lime wedges on the side. Please notice that a standard Mexican taco tortilla is smaller than a more

common commercial sized corn tortilla, if using the smaller tortillas two can be/are stacked on top of

each other before topping with the filling.