Taquitos al Pastor

These tightly rolled tacos can be served as a main dish or cut into bite size pieces for an appetizer. Serve with Pico de Gallo, Guacamole and sour cream.

Recipe Ingredients:

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

Cooking Directions:

1. 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.
2. Roast pork, covered, with pineapple cubes for 2 hours at 350°F (175°C)
3. Cool slightly and shred pork; serve with onion and cilantro in tortillas. Roll tightly.

Makes 12 servings.

Recipe provided courtesy of National Pork Board.