Taquitos al Pastor

By dette

These tightly rolled tacos can served as a main dish or cut into bite size pieces for an appetizer. Serve with sour cream or guacamole.

Ingredients

• 3 pounds boneless pork shoulder
• 8 dried red chilies, seeded and crushed
• 1/2 cup vegetable oil
• 1 1/4 cups pineapple juice
• 4 cloves garlic, peeled
• 1 tablespoon chicken bouillon granules
• 1 1/2 cups white vinegar
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 2 cups pineapple cubes
• 2 dozen fresh corn or flour tortillas
• 1 white or red onion, chopped
• 1 bunch fresh cilantro, chopped

Details

Servings 12

Preparation

Step 1

Blend until smooth the chilies, oil, pineapple juice, garlic, vinegar, oregano and salt and pepper in blender. Simmer in saucepan 15 minutes. Marinate pork in mixture 4 to 12 hours, refrigerated. Discard marinade.
Roast pork, covered, with pineapple cubes for 2 hours at 350°F (175°C)
Cool slightly and shred pork; serve with onion and cilantro in tortillas. Roll tightly.
Serves 12.