Tacos al pastor caseros de cerdo

Ingredientes

• 5 Guajillo Chile
• 5 Pasilla Chile
• 1 Chipotle Peppers in Adobo Sauce
• 1 medium white onion, halved
• 1 can Pineapple Chunks in Light Syrup
• 1/4 cup White Vinegar
• 2 tbsp. Minced Garlic
• 1 tsp. Ground Cumin
• Adobo All-Purpose Seasoning with Pepper
• 1 2 1/2-3 lb. boneless, skinless pork butt, cut into 1/2” cubes
• 2 tbsp. Vegetable Oil
• 1 pkg. Corn Tortillas
• 2 tbsp. finely chopped fresh cilantro
• 1 lime, cut into wedges

Preparación

1. 1

   Bring 2 cups water to boil in medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium low and simmer until chiles soften, about 10 minutes; transfer to plate. Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half; reserve remaining half. Strain pineapples; reserve juice and fruit separately.

2. 2

   Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. Puree until smooth, about 2 minutes. Transfer chile mixture to saucepan over medium-high heat. Bring chile mixture to a boil; cook until paste looses raw onion taste, about 2 minutes. Season with Adobo; cool. In large container with lid, or in large ziptop bag, combine pork cubes, cooled chile marinade and reserved pineapple chunks; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours.

3. 3

   Heat oil in large skillet over medium-high heat. Strain pork and pineapples, discarding marinade. Add pork and pineapples to skillet. Cook in batches until dark golden brown on all sides and cooked through, about 15 minutes; transfer to large serving plate.

4. 4

   Meanwhile, finely slice remaining onion half. Transfer sliced onion to bowl with cilantro.

5. 5

   Serve pork and pineapple mixture in warm tortillas. Garnish pork tacos with cilantro, onions and limes.