Tacos El Pastor!

 Tacos El Pastor (No Tomatoes)

Serves 6

Ingredients

2 ½ lbs. Pork loin trimmed fat and connective tissue removed cut into ¼” thick slices

1 whole pineapple skin removed, core removed sliced in ¼” thick slices

2 red onions peeled and left whole sliced into ¼” slices

3 Ancho peppers

3 chipotle peppers

1 guajillo peppers

1 cubanelle pepper

2 tbsp. fresh cilantro chopped

½ tsp. garlic salt

1 tsp. salt

½ tsp. roasted garlic and peppers

½ cup oil to add to pepper puree

½ cup oil to add to remaining pepper puree for grilling

2 cup water

12 -16 corn tortillas Heated

1 cup Cotija cheese or crumbled feta cheese

½ cup sushi seasoning vinegar

½ cup chopped cilantro for garnish

2 limes cut into 12 wedges for garnish

Preparation

Making the marinade

Put  3 Ancho peppers,3 chipotle peppers,1 guajillo peppers,1 cubanelle pepper in  2 cups of water  and let soak for 4 hours. Place soaked peppers and water into a blender. Add 2 tbsp. fresh cilantro chopped ½ tsp. garlic salt, 1 tsp. salt, ½ tsp. roasted garlic and peppers, ½ cup oil and mix for 1 minute until smooth.

Place pork into a sealable bag. Add half of the pureed pepper mixture. Save the remaining puree pepper mixture for making the dressing.

Mix the pork and pureed pepper mix in the sealable bag and let marinate in fridge for 4 days.

Making the pepper sauce

Combine ¼ cup of pureed pepper mix and add ½ cup sushi seasoning vinegar. Mix well, add salt and pepper to taste. Pour into a squirt bottle.

Basting sauce

Using the remaining puree pepper mixture add ½ cup of oil and mix well

Cooking pork, onions and pineapple

Put red onion circle and pineapple on a baking sheet. Brush with basting sauce on both sides.

Cooking the pork, onions and pineapple.

Set the BBQ to 400 F (medium heat)

Place red onions and pineapple on BBQ and cook for 3 minutes on each side. Remove and keep warm.

Rinse marinade of pork. Dry well with kitchen towel.

Place pork on BBQ set to medium heat (400F) cook 2 minutes on each side. Baste pork with basting sauce on both sides while cooking. Remove form BBQ keep warm.

Making the tacos

Chopped red onions into 1/2 “pieces, Chop pineapple into 1/2 “pieces, slice pork into ½ strips.

Warm the tortillas.

Place some pork onto the tortilla, add red onions and pineapple. Squirt a little pepper sauce on top. Garnish with cilantro and crumbled Cotija or feta cheese.

Serve