TACOS AL PASTOR

Ingredients

• Peppers

  Hot chili, green, canned, pods, excluding seeds, solids and liquids

  28g

• Pineapple juice

  Canned, unsweetened, with added ascorbic acid

  ¼ cup or 63g

• Vinegar

  Cider

  ¼ cup or 60g

• Garlic

  Raw

  3 clove or 9g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Salt

  Table

  1 ¼ tsp or 8g

• Pork

  Boneless Loin, Center Cut Roast - Stockman & Dakota

  32 oz or 904g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Raw

  1 slice, medium or 14g

• Pineapple

  Raw, all varieties

  1 fruit or 905g

• Cilantro

  Raw - Whole Foods Market

  100g

• Onions

  Raw

  1 medium or 110g

• Tortillas

  Ready-to-bake or -fry, corn

  12 tortilla or 288g

• Salsa

  Sauce, ready-to-serve

  100g

Directions

1. Place the peppers in a saucepan and cover with water. Simmer over a medium heat for about 15 minutes or until they look soft. Let them cool and drain.
2. Place peppers, vinegar, pineapple juice with the spices and achiote paste in your blender. Process it until you have a very smooth sauce. Pour the sauce slowly through a fine sieve to get a nice homogenous texture. At this time, taste the sauce just to make sure the salt is enough for your taste.
3. Season the meat with salt and pepper. Place the sauce and steaks in a large bowl and marinate the meat or use a pastry brush and apply the sauce to each side of the steaks.
4. Marinade for at least 4 hours or overnight of hours (believe me it tastes way better), and then grill the steaks or fry in a skillet. Grilling some pineapple and onion slices along the meat to add to the tacos when serving. When cooking in a skillet, remove any excess adobo sauce since it will stick to the pan.
5. Now for the cooking process:
6. To cook in the Vertical Rotisserie stake the meat intercalating with some slices of onions and pineapple. Let any marinade drain for about 20 minutes before starting the timer. 1 Hr. is enough to cook 2 pounds. Shave the meat with a sharp knife and place it in an already warm skillet to give it that crisper taste as they do at the taquerias in Mexico.
7. The second option is using the broiler of your oven. Cut the meat as for Kabobs and insert into the skewer placing onion and pineapple slices between the meat. Since the meat is cut in smaller portions this method will take about 20 minutes to cook rotating at least 2 times while cooking.
8. Now, this is the easiest since almost anyone has a frying pan or skillet at home. Once your meat has marinated cut in small fine strips. Make sure to remove any excess adobo sauce.Warm the frying pan and add 1 2 Tablespoons of oil until hot enough that when you place the meat it sizzles. Add onion and pineapple slices along the meat to cook. Turning as needed to avoid the meat to stick to the pan. Cook for about 12 -15 minutes.
9. Recipe by: Mely Martinez Mexico in my Kitchen (source: https://www.mexicoinmykitchen.com/tacos-al-pastor/)