3 1/2 Pounds Boneless Pork (Boston Butt)
1 1/2 Ounces of achiato paste
2 Chipotle chiles in adobo
1 Small white onion chopped
3 garlic cloves
2 Bay leaves
2 Chopped expert tomatoes
1 Fresh large pineapple cut into dice
1/2 Cup of apple cider vinegar
1/2 Cup of water
1 Spoonful of oregano
4 1/2 Teaspoons salt
2 Teaspoons pepper
2 Medium red onions, one sliced into thin slices and the other cut into dice
1/3 Cup of red wine vinegar
2 Chopped serrano peppers
1 Bell pepper cut into dice
1/2 Cup chopped cilantro
Juice Of 1 file
twenty Corn tortillas (40 if you want your tacos to have a double tortilla)
Roasting fruits, such as pineapple and mango, on the grill, enhances its sweetness and adds a pleasant smoky flavor.
An authentic preparation of tacos al pastor is an image to remember: bits of pork, pineapples, onions, and spices on a vertical skewer for roasting. The sweetness of the pineapple and the spicy taste of chipotle chili makes this taco delicious!
Put the pig in a bag and set it aside.
In the blender, place annatto paste, chipotle chiles, white onion, garlic, bay leaves, tomatoes, 1 cup fresh pineapple, apple vinegar, water, oregano, 2 teaspoons salt, and 1 1/2 teaspoons Pepper. Blend until uniform and test if salty. Pour the marinade over the pork, seal the bag and marinate for 24 hours.
Remove the pork from the refrigerator 30 minutes before grilling. Preheat oven to 350 ° F.
Place the pork and marinade in a deep baking dish. Discard the bag. Cover the tray with a lid and handle for 2 hours. Uncover the tray after 2 hours and continue roasting for another hour; Place the marinade every 20 minutes.
In a small bowl, combine the red onion cut into thin slices, red wine oil, and 1 1/2 teaspoons salt. Stir well to mix, cover the bowl and save the mixture.
In a large bowl, place the remaining pineapple, diced red onion, serrano peppers, bell pepper, cilantro, lime juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir well to mix, test if salted, cover the bowl and save the mixture.
When ready, remove the pork from the oven and let stand for 20 minutes before cutting or chopping. Place the pork on a tray, pour the juices from the tray onto the pork and cover it to keep warm. Heat the corn tortillas on a large grill or comal and wrap them in foil to keep them warm. Garnish the tacos with pineapple sauce and red onions in vinegar.