Tacos al Pastor
INGREDIENTS:
2 cups orange juice1 cup vinegar (apple vinegar is best)
1 whole onion (peeled)
2 ounces of achiote paste
4 cloves of garlic
1 teaspoon black pepper
Salt to taste
2 pounds pork skirt – if you can’t find skirt steak, buy pork tenderloin and cut lengthwise into thin steaks (you can usually find skirt at a Mexican or Korean meat market)
Onion, cilantro, lime, red salsa
Corn tortillas
Optional: thinly sliced pineapple
PREPARATION:
Create marinade by mixing juice, vinegar, onion, garlic, salt, pepper and achiote in a blender. Marinate meat for at least 4 hours (overnight is better). Grill over medium/high grill until well done, almost crispy. Chop into small pieces and serve on corn tortillas. Top with chopped onion, cilantro, red salsa and a bit of squeezed lime. Optionally top additionally with pineapple. Bonus variation: Use your al pastor meat to make a “gringa.” This is a wheat tortilla quesadilla made with the al pastor inside.
