Tacos al Pastor

Recipe

1 kg pork shoulder, sliced into wide, thin pieces

For the marinade

7 guajillo chiles

1 chile de arbol

5 cloves of garlic

1 onion

15 whole black peppercorns

2 teaspoons oregano

1 teaspoon ground cumin

1/2 teaspoon allspice

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1 tablespoon anchiote powder

3 teaspoons salt

100 ml apple cider vinegar

10 corn tortillas

Garnish:

• 1 cup pickled red onion OR chopped red or white onion

• 1 lime chopped

Instructions

For the marinade

1. Soften Chiles: Remove seeds and veins from the dried chiles (wear gloves if desired). Add to a small saucepan, cover with water. Bring to a boil and then simmer for 15 minutes to soften the chiles.

2. Blend: Add chiles and ¼ cup of water from the pot (discard remaining water) to a high-powered blender. Add onion, garlic cloves, allspice, peppercorn, cloves, oregano, cumin, ginger, achiote powder, salt, apple cider vinegar, and juice. Blend until completely smooth.

For the rest

1. Cut Pork: Remove any large pieces of fat. Slice the pork horizontally into long, 1/4’’ thick pieces (you could see if your butcher would do this).

2. Marinate: Add pork to a large bowl or ziplock bag and spread mixture all over pork, tossing to coat. Cover and refrigerate for several hours, or overnight.

3. Grill Pork: Remove pork from marinade and cook on a very hot grill for a few minutes on each side until just shy of 200 °C. Remove to a cutting board and allow to rest.

4. Assemble Tacos: Chop pork into small pieces for serving. Warm tortillas in a hot, dry skillet or on the grill. Top tortillas with a spoonful of pork, onion, cilantro, and a squeeze of lime juice.

   Enjoy!