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Tacos Al Pastor



– 3 guajillo peppers – 2 tablespoons achiote paste – 5 tablespoons pineapple juice – 3 tablespoons white vinegar – 4 garlic cloves – 1/2 teaspoon oregano – 1/2 tsp. ground cumin – 1/4 tsp. black pepper – 1 1/2 tsp. salt – 2 Lbs. pork butt shoulder, cut in 1/2 inch steaks – Salt and pepper to taste – 3 tablespoons vegetable oil – 1 cup onion and cilantro mixture, finely chopped – 30 small corn tortillas – salsa roja – Real California Crema :Pork, Crema, Tacos, Al Pastor, Hispanic Dairy
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Boil guajillo peppers in a pot for 25 minutes. Discard water and allow to cool. Clean by removing stem from the chiles and scraping out the seeds from the middle of the chiles.

Add guajillo chile flesh, achiote paste, pineapple juice, vinegar, garlic cloves, oregano, cumin, black pepper, and salt to a blender. Blend on high until smooth.

Place a fine mesh sieve over a bowl. Pour chile blend through the sieve and mix with a spoon while in the sieve to collect chile sauce/adobo sauce.

Cut pork into steaks and season with salt and pepper.

Add the pork slices to adobo chile sauce bowl and allow to marinade overnight.

Remove steaks from adobo sauce and cut into small strips.

Heat vegetable oil in a large frying pan over a medium high flame.

Add in meat and cook for 10 to 11 minutes. Stir occasionally to cook on all sides. Set to the side.

Heat tortillas over an open flame or on a hot comal on both sides. Use two tortillas to make one taco by stacking two tortillas on top of each other and filling the center with a few tablespoons of meat.

Top with a tablespoon onion and cilantro mixture, salsa roja, and a drizzle of Real California crema.

Prep time: 10 minutes

Cook Time: 30 minutes

Yields: 15 tacos


Recipe and image created by Nicole Presley/@presleyspantry for the CMAB