This recipe provides instructions for making tacos al pastor with the following key steps: 1. Boil and simmer dried chiles to make a paste, then combine with onion, pineapple juice, vinegar, garlic and cumin in a food processor. 2. Bring the chile mixture to a boil and cook to reduce raw onion flavor. Season with adobo. 3. Marinate pork in the chile marinade along with pineapple chunks for 12-24 hours. 4. Strain and cook the marinated pork until browned and cooked through. Serve in warm tortillas with onion, cilantro and lime.

1. TACOS AL PASTOR RECIPE!
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.
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
Ingredients
5 Pasilla Chiles (Negro Chiles)
5 Guajillo Chilles
1 chipotle chile from Adobo Sauce
1 medium white onion, halved
1 can (20 oz.) Pineapple Chunks
¼ cup White Vinegar
2 tbsp. Minced Garlic
1 tsp. Cumin
GOYA Adobo with Pepper, to taste
3 lb. boneless, skinless pork butt
sliced thinly
2 tbsp Vegetable Oil
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877-575-6690 / 914-347-3178
adobo; cool. In a large container with a lid, or in a large ziptop bag, combine pork slices, cooled chile
marinade and reserved pineapple chunks; transfer to refrigerator. Marinate at least 12 hours or up to 24
hours.
Strain pork and pineapples, discarding marinade. Stack the pork on your Spinning Grillers. See video on how
to stack the meat. Cook until dark golden brown on all sides and cooked through. Meanwhile, finely slice
remaining onion half. Transfer sliced onion to bowl with cilantro. Serve pork and pineapple mixture in
warm tortillas. Garnish pork tacos with cilantro, onions and limes.
Following are the steps:
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TACOS AL PASTOR RECIPE!