Tacos al Pastor

This is my absolute favorite thing to make! If you love mexican food with a little spice then you have to try this. This takes a little planning and not a quick meal, but so worth it. The bonus is this is even better reheated the next day. The downfall is you might not get taken out to dinner for mexican food anymore when your family finds out that you can make this and it is even better than the restaurant. I hope you enjoy it!

• 4lb pork roast boneless
• 4 guajillo chilies
• 4 ancho chilies
• 2 chipotle chilies in adobo sauce
• 2 Tbsp adobo sauce
• 2 tsp vinegar
• 6 cloves garlic minced
• 2 cups pineapple
• 4 Tbsp honey
• 2 tsp salt
• 2 tsp oregano
• 2 tsp cumin
• 2 Tbsp smoked paprika
• 1 onion sliced
• Garnish: onion, cilantro, lime

Put guajillo and ancho chilies in water and bring to a boil. Remove from heat and let steep until rehydrated, about 20 minutes. Discard stems and seeds. Put in food processor along with chipotle chilies, adobo sauce, vinegar, garlic, pineapple, honey, salt, oregano, cumin and smoked paprika. Process until smooth.

Slice roast in 3/4″ slices without cutting all the way through. You should be able to fold layers back in order to put marinade between each layer. Slather marinade between each layer and on top so that all meat is covered. There should be extra marinade left for later use. Layer onion slices between each layer and on top. Cover tightly, refrigerate and allow to marinate overnight.

Pre heat oven to 475*F

Put roast on rack in roasting pan. Add water to bottom of pan to prevent drippings from smoking. Roast, uncovered for 30 minutes at this temperature. Then turn temperature down to 300*. Roast until meat is very tender, about 3 hours.

After removing roast from oven, cover with foil and let rest for 20 minutes.

When ready to serve, slice thinly and add to heated skillet with a little olive oil and a 2-4 Tbs of remaining marinade. Sautee just enough to lightly carmalize. (Use this same process with leftover marinade for reheating leftovers)

Serve on corn tortillas. Garnish with onion, cilantro and a lime wedge on the side.

Enjoy!