Tacos al Pastor Authentic Mexican Recipe
10 Chiles Pasilla10 Chiles Guajillo1/2 Garlic bulb1/4 tsp. Cumin1/4 Lt White Vinegar5 Cloves2 lbs. Thin pork meat1 Onion2 LimesSalt to tastePineapple (fresh or canned)Fresh Cilantro (coriander)
Cut the pork meat in thin stacks or slices if necessary. Normally each stack would rest on top of each other while marinating and cooking.
The following is the recipe for the marinade: Take the seeds out of the chiles, cut them in little pieces and mash them together in a molcajete or food processor with the garlic, cloves, and cumin. Avoid touching the chiles and vinegar with your bare hands if possible.
Boil the ingredients from the above step in the vinegar until it makes a heavy paste. Making sure that it won't burn, so mix it often. After the paste cools down, apply the paste to the meat putting one stack on top of the other.
At a real taqueria they would form a top that eventually goes into the rotisserie. Since we do not have the rotisserie you simply pile the meat together and store in the fridge for at least 6 hours or overnight.
In a taqueria they would roast the top of meat with pineapple on top of it so that the juice gives the meat some of its flavor. The meat would be rotated constantly as the cook cuts very small slices of meat and pineapple to be served in a taco. Chop the cilantro and onion.
Without a rotisserie, our only choice is to cut the pork in small bits so that it can be eaten easily in a taco. Use a frying pan and cook the meat with small pieces of pineapple making sure the pork is fully cooked and just about to burn in some cases (well roasted). Cut the limes in quarters. Serve the tacos with chopped cilantro, onion, and the limes.