Tacos Al Pastor

30 each Don Pancho® 4” White Corn Tortillas (79341.01227)
8 Guajillo chiles, cleaned, seeded, and rehydrated in hot water for 15 minutes
2 oz Achiote paste
½ cup Pineapple syrup, drained from Reser’s Bite-Sized Pineapple Chunks
½ cup Apple cider vinegar
6 Garlic cloves, crushed
2 tsp Mexican oregano
1 tsp Cumin, ground
½ tsp Black pepper, 28 mesh
¼ tsp Cloves, ground
4 tsp Kosher salt (2 tsp for marinade and 2 tsp to season meat before searing)
6 lbs. Pork shoulder, cut into ½-inch steaks
½ cup Avocado oil
3 cups Reser’s® Bite-Sized Pineapple Chunks Bite Size (79453.75415), juice used for marinade, and 1 cup saved for garnish
2 each Yellow onion, julienned
2 cups Yellow onion, finely diced
1 cup Cilantro, stemmed and finely chopped
Salsa of choice
30 each Lime wedges

In a high-speed blender, blend rehydrated chiles, achiote paste, pineapple syrup, cider vinegar, garlic, Mexican oregano, cumin, black pepper, cloves, and 2 tsp kosher salt.
Mix the marinade with the sliced pork shoulder and refrigerate for 12-24 hours.
After marinating, drain the meat well and slice into ¼” strips.
In a large braising pan, heat the avocado oil over high heat, and add the pork strips.
Cook the pork until golden brown, then add sliced onion and Reser’s Bite-Sized Pineapple Chunks, and cook until all softened and browned thoroughly.
Once cooked, transfer to a pan and keep warm.
Warm the Don Pancho 4″ White Corn Tortillas on a griddle, and top each with 2 oz grilled pork/pineapple/onion mixture and garnish with diced onion, cilantro, and pineapple.
Serve with lime wedges.

EMAIL RECIPE PDF