Al Pastor

🛒 Ingredients

• Pork Shoulder (boneless) 600 g · 1452 kcal
• Guajillo Chiles (dried) 20 g · 63 kcal
• Ancho Chiles (dried) 15 g · 42 kcal
• Achiote Paste 20 g · 60 kcal
• Fresh Pineapple 200 g · 100 kcal
• White Onion 200 g · 80 kcal
• Garlic Cloves 20 g · 30 kcal
• Apple Cider Vinegar 60 g · 13 kcal
• Orange Juice 60 g · 27 kcal
• Ground Cumin 2 g · 8 kcal
• Mexican Oregano 1 g · 3 kcal
• Ground Cloves 1 g · 2 kcal
• Vegetable Oil 14 g · 124 kcal
• Corn Tortillas (100% corn) 720 g · 1569 kcal
• Fresh Cilantro 30 g · 7 kcal
• Lime 120 g · 36 kcal

👨‍🍳 Instructions

1. Remove stems and seeds from guajillo and ancho chiles; rehydrate them in hot water for 20-30 minutes until softened, then drain.
2. Blend the rehydrated chiles with achiote paste, 100g pineapple, 100g onion, garlic, apple cider vinegar, orange juice, cumin, Mexican oregano, and ground cloves until smooth.
3. Thinly slice the pork shoulder against the grain, then marinate it in the chile mixture for at least 4 hours, or preferably overnight, in the refrigerator.
4. Heat vegetable oil in a large skillet over medium-high heat. Cook the marinated pork in batches, until browned and slightly crispy, about 5-7 minutes per batch.
5. Add the remaining 100g of pineapple, diced, to the skillet with the last batch of pork or immediately after the pork is cooked, and cook until slightly caramelized.
6. Warm the corn tortillas. Serve the Al Pastor meat and pineapple mixture on the warm tortillas, garnished with finely diced white onion, fresh cilantro, and a squeeze of lime juice.