Al Pastor Tacos
Ingredients
- Fresh Pineapple
FOR THE MARINADE
- 4 Dried Guajillo Peppers
- 2 Dried Ancho Peppers
- Hot Water for rehydrating peppers
- 5 cloves Garlic
- 1/2 Yellow Onion
- 1/2 cup Orange Juice
- 1/2 cup Pineapple Juice
- 1 tbsp Cumin
- 1 tbsp Oregano
- 1 tbsp Smoked Paprika
- 1 tbsp Salt
- 1 tbsp Pepper
- 3 tbsp Achiote Paste
FOR THE MEAT
- 4 lbs Boneless Pork Shoulder or Chicken Thighs
FOR THE SALSA
- 1 lb Tomatillos 4-5
- 2 Jalapeños
- 1/2 Yellow Onion
- 4 cloves Garlic
- Cilantro optional
- Avocado Oil
Instructions
Prepare Peppers
- Remove seeds from dried peppers
- Rehydrate peppers in hot water for 5-15 minutes
Prepare Meat
- If using pork shoulder, slice 1/4" to 1/2" thick. If using chicken thighs, pound down any thick spots.
Prepare Marinade
- Combine the hydrated peppers and other marinade ingredients in blender or food processor. Blend until smooth.
Marinate the meat
- In a container large enough to hold the meat and marinade (but small enough to fit in the refrigerator), mix the meat and marinade, ensuring all meat is coated.
- Cover, and let rest for 4 hours up to overnight.
Build Meat Tower
- Preheat smoker to 275°F
- We will be using a skewer in the center to hold things together. Place a thick slice of pineapple on the bottom as the base.
- Start adding individual slices of meat to the skewer, atop the pineapple.
- When the meat is all on, top with another slice of pineapple.
- Place meat tower in smoker until internal temp has reached 165°F
Prepare Salsa Verde
- Place tomatillos, onion, jalapenos, and garlic on baking sheet.
- Coat everything except garlic with oil
- Place in oven under boiler for 2-3 minutes, until lightly roasted.
- Remove papery coating from garlic.
- Place everything in the blender or food processor. Blend until smooth.
- Add optional cilantro, and blend some more.