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Tacos al Pastor {GFCF}
Posted on May 2, 2012 by Glutenfreeda
Traditional Mexican street fare, Tacos al Pastor are a hybrid of Mexican flavors and Lebanese-inspired schwarma-style (gyro) meat– layered meat, slow-roasted on a spit and shaved into paper-thin slices– and perfect for any Cinco de Mayo celebration.
Serve with a Paloma cocktail or margarita and enjoy!
Tacos al Pastor
2 lbs prepared pork shoulder
al Pastor marinade (see below)
2 cups pineapple chunks or 1/2 pineapple cut into spears.
20 4-inch corn tortillas, warmed
1/2 cup onion, minced onion
1/3 cup fresh cilantro, minced
Fresh lime wedges
Marinade:
3 guajillo chiles*
1 ancho chile*
1 cup pineapple juice
1 Tablespoon white or apple cider vinegar
1 teaspoon cinnamon
1 teaspoon oregano
1 teaspoon ground black pepper
1 teaspoon salt
1/2 cup finely diced onion
5 cloves garlic
1/2 teaspoon achiote (annatto) powder*
For the Marinade:
Rehydrate the peppers by covering with hot water and soaking until soft (about 10 minutes). Combine all ingredients in a blender or food processor and puree until smooth.
Prepare the pork according to one of the following methods:
Slow-Roasted in a Crock Pot
Place the whole pork shoulder and marinade in a crock pot and cook on low for 7-8 hours; add pineapple chunks and cook for an additional hour or until the meat is melt-in-your-mouth tender.
On the Grill
Cut the meat into 1/4-inch thick slices. Marinate for up to 4 hours and toss onto the grill with fresh pineapple chunks.
Oven-Roasted
Marinate the pork shoulder for 24 hours, cover and roast in the oven at 350°F until tender. Shred the meat with a fork while broiling pineapple spears until just crisp about the edges.
To Serve:
Double layer the tortillas. Place a couple of tablespoons of pork in the center of each pair, top with chunks of pineapple, onion, fresh cilantro, and a squeeze of lime.
* Dehydrated chiles are available at most Latin or specialty grocery stores and some Whole Foods markets.
Photo by william.neuheisel
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