- Tacos al Pastor 10 pasilla chilies
10 guajillo chilies
1/2 garlic bulb
1/4 liter white vinegar
1/4 tsp. cumin powder
5 cloves
Salt
1 can pineapple
2 lbs thinly sliced pork
1 onion
cilantro
1 lime
corn tortillas
Remove the stems and seeds from the pasilla and guajillo chilies,
and then slice the peppers into thin vertical pieces. Add the
vinegar, garlic, cloves and cumin to the chilies, and mash these
ingredients into a pulp. Avoid touching this mixture with your bare
hands, since it will immediately burn your skin.
Boil the mixture in a small pot until you make a soft paste. Stir
constantly until you achieve a smooth, albeit slightly chunky
consistency. Allow the contents to cool before you apply the mixture
to the meat.
Dip each strip of pork in the marinade, using a pair of tongs to
avoid contact with your skin. You will need to marinate the strips
of pork for at least 24 hours in advance. Remember to stack the
pork in the mixing bowl so that the marinade can coat each individual
strip of meat.
Cover the bowl with plastic wrap or aluminum foil or plastic wrap,
and place the bowl in your refrigerator for at least 6 hours
(overnight is better). Step5 Removed the marinated meat from the
refrigerator and allow it to return to room temperature, which will
take around an hour.
Chop up the onions and cilantro together and place in a small bowl
when you make tacos al pastor.
Fry the meat in a skillet until it is slightly crispy around the
edges and the pork is fully cooked throughout. Add the pineapple
slices to the meat while it cooks.
Chop the meat into small pieces once you have removed it from the
skillet. Serve with the small corn tortillas, with the onion and cilantro mix on top. Slice up the limes and squeeze the juice all
over the tacos al pastor just before serving.
