Tacos al Pastor Recipe

This recipe for tacos al pastor was given to me by my friend Sarah, who wrote about 13 years ago while watching a television show by a famous chef, in which a contest was held to select the best tacos al pastor. In Mexico City. There were representatives of the most famous takers; The good thing is that the winners were kind enough to share their recipe. My friend noticed it, and now I'm lucky enough to share its definition.

INGREDIENTS:

• 30 grams Guajillo Chiles clean and without seeds about 4 chilies
• 30 grams of achiote paste
• ¼ Cup of pineapple juice can be used canned juices of sliced pineapple
• ¼ cup white vinegar
• 3 garlic cloves
• 1 teaspoon Mexican oregano
• ½ teaspoon ground cumin
• ¼ teaspoon black pepper
• 2 Nails
• 1 ¼ teaspoon salt

For the Tacos:

• 1 Kilo of pork pulp cut into ⅓-inch fillets
• Salt and pepper to season the meat
• 1 medium size white onion cut into slices
• 1 can of sliced pineapple
• A medium sized bunch of cilantro washed and finely chopped
• Corn tortillas
• 1 medium onion finely chopped
• A nice hot sauce of your choice.

 Instruction:

1. Pepper in the sherpa and fill them with water. Cook on medium flame for about 15 minutes or until soft. Leave them to cool and finally remove the water.
   
   
2. Put pepper, vinegar, pineapple juice with spices and ahiot paste in a blender. Stir until a very smooth sauce is formed. Slowly pour the sauce through a fine sieve to get a nice uniform consistency. You can try the sauce to make sure the salt is good enough for your taste.
   
   
3. Season the meat with salt and pepper. Put the sauce and steaks in a large bowl, marinate the meat, or apply the sauce with a pastry brush to each side of the steak.
   
   
4. Marinate for at least 4 hours or leave overnight (trust me, this is delicious).

There are now three types of baking processes, you choose what you want:

1. Place the meat on a vertical grill and combine it with a few pieces of onion and pineapple. Allow the marinade to drain for about 20 minutes before grilling. 1 hour is enough to cook 1 kg of meat. After the meat is cooked, cut it with a sharp knife and place it in heated Sherpa to get a golden aroma like Mexican toppers.
   
   
2. Another option is to use broiler in the oven. Cut the meat into slices and place on a skewer and add onion and pineapple pieces between the meats. Since the meat is cut into small pieces, this cooking process takes about 20 minutes and turn it at least 2 times during cooking.
   
   
3. It's easier now because almost everyone has a can or frying pan at home. When the meat is marinated, cut it into small thin strips. Be sure to separate the extra sauce from the marinade. Heat a frying pan and add 1-2 tablespoons of oil to heat. It bends slightly when the meat is placed. Add onion and pineapple slices to the meat. Be sure to return the meat if necessary so that the meat does not stick to the pan. Cook for about 12-15 minutes.

You can also cook meat using a gas grill or charcoal.

Finely chop the meat and make it yourself with pancakes, chopped onions, coriander, pineapple and finally your favorite sauce.