Homemade Tacos Al Pastor

seriouseats.com

Lena

I love food! Have a very diverse palate and simply love to try new recipes.

subheading: For the Pork:

2 whole ancho chilies, seeds and stems removed

2 whole pasilla or guajillo chilies, seeds and stems removed

½ cup homemade or store-bought low-sodium chicken stock

2 teaspoons vegetable oil

1 teaspoon dried Mexican oregano

1 teaspoon dried ground cumin seed

1 tablespoon achiote powder or paste

1 chipotle chili packed in adobo sauce, plus 2 teaspoons sauce from can

¼ cup distilled white vinegar

3 whole cloves garlic

2 ½ teaspoons kosher salt

2 teaspoons sugar

2 pounds boneless blade-end loin or sirloin pork roast

8 ounces (½ pound) sliced bacon

subheading: To Finish and Serve:

1 small pineapple, peeled, cored, and cut into quarters lengthwise

32 to 48 corn tortillas, heated and kept warm

1 medium white onion, finely diced (about 1 cup)

½ cup finely minced fresh cilantro leaves and tender stems

1 cup basic salsa verde or your favorite salsa

3 to 4 limes, cut into 8 wedges each for serving

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer