|Recipe via Rick Bayless|
Tacos Al Pastor (via Rick Bayless)
- 3 1/2 oz package achiote paste
- 3 canned chipotle chiles en adobo, plus 4 T of the canning sauce
- 1/4 c olive oil, plus a little more for basting the onion and pineapple
- 1 1/2 pounds sliced pork shoulder, cut 1/4 inch thin
- 1/4 of a medium pineapple, sliced 1/4-inch-thick rounds
- 10 warm corn tortillas, warmed
- 1-1 1/2 c tomatillo salsa (I like the Frontera Brand)
Add achiote paste, canning sauce, chiles, 3/4 c water, and olive oil, blending until smooth. NOTE: be diligent in your blending otherwise you will end up with pockets of unblended achiote…and that’s gross. Take 1/3 of the marinade, and cover both sides of meat. Refrigerate for at least 1 hour. You will find that you have approximately 2/3 of the marinade left over–this can be added in small amounts to the meat as you grill or you may freeze the marinade for later use on other fish or meat dishes.
When ready, fire up the grill, and cook the meat, onion, and pineapple (be sure to brush onion and pineapple with oil before placing on the grill). The meat will take approximately 1 minute per side, and the fruits and veggies should be grilled over high heat until lightly charred on the outside or slightly softened in the case of the onion. Chop the onion and pineapple up after grilling, and toss together with the pork. Season to taste with salt and serve on warmed tortillas with the tomatillo salsa. Serves 4-5. This recipe is gluten and dairy free!