MEXICAN RECIPE TACOS AL PASTOR

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I am going to show you some recipes of Mexican gastronomy.
From very simple dishes to more complex ones

TACOS AL PASTOR

INGREDIENTS:

4 SERRAN CHILLI OR 0.066 POUNDS OF GUAJILLOS CHILI WITHOUT SEED

0.066 POUNDS OF ACHIOTE PASTA

1/4 CUP OF PINEAPPLE JUICE, THIS PINEAPPLE JUICE MAY BE SLICED FROM PINEAPPLE OR CANNED PINEAPPLE

1/4 OF CUP OF WHITE VINEGAR

HALF A GARLIC

1 TEASPOON OF OREGANO

1/2 TEASPOON GROUND CUMIN

1/4 TEASPOON BLACK PEPPER

2 CLOVE

1 1/4 TEASPOON SALT

FOR THE TACOS:

2.20 POUNDS PORK PULP CUT IN 1/3 INCH FILLETS

SALT AND PEPPER TO FLAVOR THE MEAT

1 MEDIUM WHITE ONION CUT IN SLICES

0.44 POUNDS CORIANDER, WASHED AND CUT INTO SMALL PIECES

CORN TORTILLAS

HOT SAUCE

PROCESS:

1) Put the chillies in a small saucepan and add water, cook over medium heat for about 15 minutes. Let them cool and finally remove the water

2)Add the chillies, the vinegar, the pineapple juice with spices and the achiote paste to the blender.
mix until a very smooth sauce is formed, slowly pour the sauce into a container. At this point, you can try the sauce to make sure the salt is right for you.

3) Flavor the meat with salt and pepper. Place the salt and fillets in a large bowl, marinate the meat and apply the sauce to each fillet with a brush.

4)Marinate the meat for at least 4 hours or let it stand overnight

5)Use the grill and cut the previously marinated meat to make skewers, put them on a skewer needle and add slices of onion and pineapple, put them between the meat. This method takes about 20 minutes to cook and is rotated at least twice during meat cooking