Horizontal Tacos al Pastor
- 1 cup pineapple juice
- 1/4 cup vegetable oil, plus more for cooking
- One 1-ounce package achiote paste
- 1 tablespoon adobo sauce
- 4 chipotles in adobo sauce
- 1 clove garlic
- Pinch kosher salt
- 2 pounds boneless pork butt, sliced into 1/2-inch-thick slices, then into 1/2-inch-wide strips
- 12 fresh 6-inch white corn tortillas
- 1 yellow onion, 1/4-inch dice
- 1 fresh pineapple, peeled, cored, 1/2-inch dice
- 1/4 cup fresh cilantro leaves
- Cotija cheese, crumbled, for serving
- Salsa, for serving
- Puree 3/4 cup of the pineapple juice, the vegetable oil, achiote paste, adobo sauce, chipotles, garlic and salt in a food processor.
- Mix the pineapple juice mixture with the pork in a freezer bag and move around to coat.
- Marinate the pork in the fridge, 1 to 2 hours.
- Preheat a cast-iron skillet or grill to medium-high heat.
- Lightly oil the skillet and add the tortillas, toasting, about 30 seconds per side.
- Remove the tortillas and store in a towel to keep warm.
- Raise the heat under the skillet to high and add 1 tablespoon vegetable oil.
- Remove the pork from the bag and wipe off any excess pineapple juice mixture.
- Cook the pork in batches, until charred and cooked through.
- Remove the pork from the skillet.
- Chop the meat into bite-size pieces.
- Add half of the onions and the fresh pineapple and quickly cook until lightly browned, about 2 minutes.
- Add the remaining 1/4 cup pineapple juice and the chopped pork back to the skillet with the juices.
- Place the pork, pineapple and onion mixture in the tortillas.
- Top with the remaining onions, cilantro, cotija and salsa.
- Order a margarita, apply SPF 2 and take a bite.
pineapple juice, vegetable oil, adobo sauce, chipotles, clove garlic, kosher salt, pork butt, corn tortillas, yellow onion, pineapple, fresh cilantro, cotija cheese, salsa
Taken from www.foodnetwork.com/recipes/jeff-mauro/horizontal-tacos-al-pastor-recipe.html (may not work)