Tacos al Pastor

Ingredients

• 2 lbs boneless pork shoulder, sliced thin (about 1/4 inch)
• 1 cup canned pineapple chunks in juice, divided
• 3 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 4 cloves garlic
• 1/2 white onion, half reserved for serving
• 2 tablespoons white vinegar
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chipotle powder
• 1 teaspoon kosher salt
• 2 tablespoons vegetable oil
• 16 small corn tortillas
• 1/2 cup fresh cilantro, roughly chopped
• 2 limes, cut into wedges
• 1/2 cup salsa verde, store-bought

Steps

1. 1

   1. Toast the guajillo and ancho chiles in a dry skillet over medium heat for 30 seconds per side, then soak them in boiling water for 15 minutes until softened. Drain and transfer to a blender.

2. 2

   2. Add half the pineapple with its juice, garlic, the quartered half of the onion, vinegar, oregano, cumin, smoked paprika, chipotle powder, and salt to the blender. Blend until completely smooth.

3. 3

   3. Combine the sliced pork and marinade in a bowl or zip-top bag and refrigerate for at least 2 hours, or overnight for deeper flavor.

4. 4

   4. Heat oil in a large cast-iron or heavy skillet over high heat. Working in batches to avoid crowding, cook the marinated pork slices for 3 to 4 minutes per side until charred at the edges and cooked through. In the last minute, add the remaining pineapple chunks to the pan and let them caramelize.

5. 5

   5. Roughly chop the cooked pork and pineapple together on a cutting board. Warm the tortillas directly over a gas flame or in a dry skillet.

6. 6

   6. Build each taco with pork and pineapple, a spoonful of salsa verde, diced reserved onion, and cilantro. Serve with lime wedges.