Tacos al Pastor with Pineapple Salsa

By RoketJSquerl

Ingredients

• 4 dried guajillo chilies
• 2 dried ancho chiles
• 1 dried chipotle chili
• 1 pineapple, peeled and cored
• 1 white onion, diced
• 4 cloves garlic
• 1 tablespoon cider vinegar
• 1 tablespoon lime juice
• 1 teaspoon cumin seeds, toasted and ground
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 (2 pound) pork butt or shoulder
• 12 small corn tortillas
• 1 cup cilantro
• 2 limes, cut into wedges (optional)

Details

Servings 6
Preparation time 20mins
Cooking time 500mins
Adapted from closetcooking.com

Preparation

Step 1

Toast the dried chilies in a pan over medium heat until fragrant, about 3-5 minutes, let them cool, cut them in half and remove the seeds and stems.

Cover the chilies in boiling water and let sit until softened, about 5-10 minutes.

Puree the chilies, 1/2 of the pineapple (coarsely chopped), 1/2 the onion, garlic, vinegar, lime juice, cumin, oregano and salt in a food processor or blender until smooth optionally using some of the water the chilies were soaking in if needed.

Place the pork and marinade in a slow cooker and cook on low for 8-10 hours.

Remove the pork, roughly shred, discarding any excess fat, mix in some of the juices along with half of the remaining sauce.

: Replace the dried chilies with 2-4 chipotle chilies in adobo sauce or ground chili powder or cayenne to taste.

: Add a couple of tablespoons of achiote to get a nice red colour.