Tacos al Pastor

Ingredients

• 3 lbs Pork shoulder, cut into ½-inch slices
• 3 C Chipotle Adobo Marinade (see below)
• ½ Pineapple, peeled, cut into ½-inch slices
• TT Olive oil
• TT Coarse sea salt
• 12 -­ 14 Corn tortillas
• (optional) Chihuahua cheese, Fresh salsa, Fresh limes,
• (optional) Chopped onions

CHIPOTLE ADOBO MARINADE 

• 7 oz can of Chipotle peppers in adobo sauce
• 3 Garlic cloves
• ½ C Diced vidalia onion
• 1/3 C Orange juice
• 1/3 C Lime juice
• 1/3 C White distilled vinegar
• 1 tsp Freshly ground black pepper
• ½ tsp Ground cumin
• ½ tsp Ground cinnamon
• ½ tsp Ground allspice
• 1 tsp Brown sugar
• 1 tsp Coarse sea salt

Preparation

Chipotle Adobo Marinade: In a blender, place the peppers and sauce. Add the rest of the ingredients. Puree until smooth. Use as marinade. Marinate the meat in the adobo marinade for at least 3 hours, or up to 48 hours, in the refrigerator. Reserve 3/4 C of marinade to brush on the pineapple before grilling/cooking and to finish off meat. Brush pineapple with marinade and over medium -­‐high heat char on both sides. Remove and allow to cool. Remove core and cut into slices, place in bowl and set aside. Heat oil in skillet and add meat. Sear on both sides. Remove and cut into strips. Return to skillet and finish cooking. Pour the rest of the unused marinade on top. Stir and cook for another minute. On a preheated skillet set over medium heat, heat the corn tortillas 1 to 2 minutes. Serve family style with meat, shredded Chihuahua cheese, grilled pineapple, fresh salsa, fresh limes and chopped onions.

• Servings: 3
• Type: Lunch, Dinner
• Cost: $5-$10
• Categories: Recipes, VOL 4 - ISSUE 3 • SUMMER 2016
• Tags: Dinner, Entrée, Lunch, Mexican
• Print

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