Tacos Al Pastor
2 ancho chilies, seeds and stems removed
2 guajillo chilies, seeds and stems removed
1/2 cup chicken stock
2 teaspoons vegetable oil
1 teaspoon dried Mexican oregano
1 teaspoon dried ground cumin seed
1 tablespoon achiote paste
¼ cup distilled white vinegar
3 cloves garlic, minced
2 teaspoons kosher salt
2 teaspoons sugar
2 pounds boneless Pork Shoulder, Sliced thin and pounded until ¼ inch thick or less
1 small pineapple, peeled, cored, and diced small
1 medium white onion, finely sliced
1/2 cup finely minced fresh cilantro leaves and tender stems
3 to 4 limes, cut into wedges
To make marinade take and bring the stock just to a boil and add in chilies. Let soak 30-60 minutes.
Heat oil on stove over low heat add Mexican oregano, cumin, achiote paste and allow these ingredients to simmer in the oil for 30-60 seconds. Add in vinegar, garlic, salt and sugar and again simmer for 30-60 seconds.
In a blender combine Chiles and stock and the oil with its spices and whiz up for 60 seconds or so. Strain through a sieve to remove the chili skins.
Combine the thin pork and marinade in a glass or stainless steel dish (achiote will stain plastic yellow) and put in refrigerator for 3-4 hours. (no longer as the marinade has enough acid in it to start “cooking the meat”)
Grill of pan fry the meat until browned well and slice into thin strips.
Serve with taco toppings