Test Tacos Al Pastor
Chillis and pineapple are the key ingredients of the "al pastor" style, and both shine in this exciting departure from your traditional tacos.

INGREDIENTS
8 Fresh Pineapple Slices
12-16 Corn Tortillas for Tacos
Pickled Onions:
½ Red Onion, peeled and thinly sliced
½ Cup White Vinegar
Garnishes:
½ Cup Fresh Cilantro, leaves
Fresh Limes, cut in quarters
12 fl. oz. Salsa Verde, favorite brand
Pickled Jalapenos, optional
Adobo Marinade:
Canola Oil
3 Guajillo Chiles, stemmed and seeded
3 Garlic Cloves
1 tsp. Oregano Leaves
½ tsp. Ground Cumin
¼ tsp. Ground Cloves
2 Tbsp. Achiote Paste or 1 Tbsp. Ground Annatto
1 Canned Chipotle Pepper in Adobo Sauce, plus 1 Tbsp. Sauce
¼ Cup White Vinegar
1/3 Cup Pineapple Juice
LET'S GET COOKING!
Prepare the marinade. In a large skillet over medium-high heat, roast the chiles for 2-3 minutes. Remove and place in a small bowl. Cover with ½ cup hot water and set aside.
Add 1 Tbsp. of oil to skillet and add garlic, oregano, cumin. Cook for 30 seconds over medium heat then add the rest of the ingredients for the marinade. Cook for 1 minute, stirring often. Remove sauce from heat and place in the container of blender. Add soaked Guajillo Chiles and soaking water. Cover and blend until completely smooth, about 1 minute, scraping down sides if needed. Set aside to cool.
Using a large sharp knife, thinly slice pork to ¼” thickness. Place pork in a bowl and toss with marinade. Cover and refrigerate overnight or for at least 6 hours.
Remove the pork from the marinade and grill until lightly charred and cooked through, about 2-3 minutes.* Transfer meat to cutting board, cover with foil for 5 minutes.
Meanwhile, grill pineapple slices until slightly charred. Coarsely chop the pork and the pineapple and mix together. Taste and season with salt.
Prepare the pickled red onions. In a small bowl, combine the onions and vinegar and set aside.
Heat tortillas on the grill, about 30 seconds on each side and wrap in a kitchen towel to keep warm. Fill tortillas with pork and pineapple, some pickled red onions and cilantro leaves. Serve salsa verde and limes on the side.
*USDA recommends cooking pork to a minimum internal temperature of 145°F