Texmex cuisine is one of my favorites but I had not had it in a while and I was craving it. I went through my bookmarks and came across a few recipes for tacos al pastor like this one on no recipes which sounded really tasty. I had been holding off on making it as I did not relish the sound of having the oven on for several hours in the day during the summer. Now that it has cooled down it was time to make them and I got the chance to do so on the weekend. Tacos al pastor or "shepherd style" tacos is meat, usually pork, that is marinated and then cooked on a vertical rotisserie, often with pineapple on it. It is commonly served in tortillas along with some pineapple, onions, cilantro and lime. I really liked the sound of using some sweet and tangy pineapple in a spicy texmex flavoured dish and I just had to try it. This version of the dish relies on the tenderizing properties of the pineapple and a slow roasting to get a nice and tender pork that can be shredded. Despite taking almost all afternoon to roast, the al pastor pork was pretty easy to make and assembling the tacos was no effort at all. The patience waiting for it roast was worth it though as the pork came out nice and moist and tender. I made some extra sauce and mixed it in with the shredded pork in the end to add even more flavour. I also cut up the pineapples that were on top of the pork while it roasted and threw them into the tacos ad well. The bits of pineapple got nice and caramelized and good on the side that was exposed to the heat. Despite the fact that I normally like to pile guacamole, sour cream and cheese onto my tacos, I really enjoyed the simplicity of the pineapple, pork, onion and cilantro flavour combination. This recipe is definitely a keeper.
1 guajillo chili
2 ancho chilies
1/2 onion (chopped)
2 slices pineapple (1/2 inch thick, chopped)
1 chipotle chili in adobo sauce
1 tablespoon vinegar
4 cloves garlic
2 teaspoons salt
1 teaspoon oregano
1 teaspoon ground cumin
1 pork butt (cut into 1/2 inch slices, leave attached at one end)
4 slices pineapple (1/4 inch thick)
1/2 onion (chopped)
1/4 cup chopped fresh cilantro
* lime wedges
1. Bring the guajillo and ancho chilies to boil in a pot with some water.
2. Turn off the heat and let the chilies rehydrate for about an hour.
3. Puree the chilies, onion, pineapple, chipotle chili in adobo sauce, vinegar, garlic, salt, oregano and cumin.
4. Cover the pork in 3/4 of the sauce completely and let it marinate in the fridge for 1 hour.
5. Place the pork in a baking pan with a little water at the bottom.
6. Bake the pork in a preheated 450F oven for 30 minutes.
7. Reduce the heat to 300F, place the pineapple slices on the pork and cook until tender, about 3 hours.
8. Let the pork rest, covered, for 20 minutes.
9. Shred the pork and mix in the remaining sauce along with some chopped pineapple.
10. Serve in tortillas with chopped sweet onions and cilantro a lime wedge.
Note: Can be used as a filling in burritos.
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