Empty My Fridge
How To Make Tacos Al Pastor | Hilah Cooking Ep 31
Ingredients
- Pork1 ½–3 lb
- Guajillo chili3
- Ancho chili1
- Pineapple juice1 cup
- Red wine vinegar1 tbsp
- Cinnamon1 tsp
- Onion · chopped½ cups
- Garlic5 cloves
- Achiote powder½ tsp
- Corn tortilla
- Cilantro · diced
- Pineapple
Instructions
- Soak the dried peppers in very hot water for 20 minutes, then discard the stems and seeds.
- Blend the peppers with all the remaining marinade ingredients except the pork until completely smooth.
- Pour the marinade over the pork roast, then cook it in one of three ways: grill, slow cooker or oven.
- Grill: slice the meat thinly, marinate for up to 4 hours, then grill with fresh pineapple spears over a hot fire.
- Slow cooker: place the whole roast and marinade in the slow cooker, cook on low for 8 hours until falling apart, and add pineapple chunks during the last hour.
- Oven: marinate the whole roast for up to 24 hours, then roast covered at 350°F until tender, 2 to 4 hours depending on size. Shred the meat, add pineapple chunks, and place under the broiler for a few minutes to crisp.
Summarized from Hilah Cooking's video. Watch it for the details.
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GarlicOnionTortillaCorn tortillaPorkPineapple
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