Real Recipes From Real Home Cooks ®
Real Tacos Al Pastor
"[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."
INGREDIENTS
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For the Pork:
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2 whole ancho chilies, seeds and stems removed
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2 whole pasilla or guajillo chilies, seeds and stems removed
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1/2 cup homemade or store-bought low-sodium chicken stock
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2 teaspoons vegetable oil
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1 teaspoon dried Mexican oregano
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1 teaspoon dried ground cumin seed
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1 tablespoon achiote powder or paste
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1 chipotle chili packed in adobo sauce, plus 2 teaspoons sauce from can
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1/4 cup distilled white vinegar
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3 whole cloves garlic
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2 1/2 teaspoons kosher salt
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2 teaspoons sugar
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2 pounds boneless blade-end loin or sirloin pork roast
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8 ounces (1/2 pound) sliced bacon
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To Finish and Serve:
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1 small pinapple, peeled, cored, and cut into quarters lengthwise
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32 to 48 corn tortillas, heated and kept warm
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1 medium white onion, finely diced (about 1 cup)
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1/2 cup finely minced fresh cilantro leaves and tender stems
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1 cup basic salsa verde or your favorite salsa
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3 to 4 limes, cut into 8 wedges each for serving
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