Name: Tacos Al Pastor
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT9H15M0.000S
Yield: 10 tacos
Ingredients: 2 ounces guajillo peppers, deveined and seeded; 1/2 cup 5% white vinegar; 2 tablespoons chipotles in adobo; 2 teaspoons achiote paste; 1 teaspoon granulated garlic; Pinch ground cloves; Pinch ground cumin; Pinch Mexican oregano; Salt and pepper; 2 pounds pork shoulder butt; 2 tablespoons olive oil, plus more for cooking; 20 corn tortillas; 3 ripened avocados; Juice of 3 limes; Salt; Red onion brunoise, chopped fresh cilantro, lime wedges and thinly sliced fresh pineapple, for serving

Directions

For the al pastor: In a pot, pour 1 1/2 cups hot water over the guajillo peppers and let sit until flexible. Blend the guajillos with the water, vinegar, chipotles, achiote, granulated garlic, cloves, cumin, oregano, salt and pepper (see Disclaimer). Let the marinade cool.
Slice the pork into small strips. Pour the marinade over the meat slices. Marinate, refrigerated, overnight.
On medium-high heat, heat the oil in a frying pan. Add the pork slices and fry until a crisp consistency.
For the avocado cream: In a bowl, combine the flesh of the avocados with the lime juice and salt to taste.
In a pan on medium-high heat, add enough olive oil to slightly coat. Warm the tortillas on each side until heated through. On a doubled warm corn tortilla, serve the crispy al pastor. Garnish with the red onion brunoise, chopped cilantro and avocado cream. Serve with a wedge of lime and a thin slice of fresh pineapple.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Ro-Ho Pork & Bread, San Antonio, TX