Taquitos al Pastor
3 pounds boneless pork shoulder
8 dried red chiles, seeded and crushed
1/2 cup vegetable oil
1 1/4 cups pineapple juice
4 cloves garlic, peeled
1 tablespoon chicken bouillon granules
1 1/2 cups white vinegar
1/2 teaspoon dried oregano leaves
Salt and pepper to taste
2 cups pineapple cubes
2 dozen fresh corn or flour tortillas
1 white or red onion, chopped
1 bunch fresh cilantro, leaves only, chopped
- Blend until smooth the chilies, oil, pineapple juice, garlic, vinegar, oregano and salt and pepper in blender. Simmer in saucepan 15 minutes. Marinate pork in mixture 4 to 12 hours, refrigerated. Discard marinade.
- Roast pork, covered, with pineapple cubes for 2 hours at 350°F (175°C)
- Cool slightly and shred pork; serve with onion and cilantro in tortillas. Roll tightly.
Makes 12 servings.
Recipe provided courtesy of National Pork Board.