Authentic Tacos al Pastor Recipe

Cook tomato on a ridged grill pan over medium-high heat until slightly blackened about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.

Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened about 5 minutes. Drain.

Combine tomato flesh softened chile peppers 2 slices pineapple orange juice quartered onion vinegar chipotle peppers salt garlic cloves cumin seeds and oregano in a blender; blend until smooth.

Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork ensuring all sides are evenly coated. Cover baking dish with plastic wrap.

Marinate pork in the refrigerator 4 hours to overnight.

Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft about 5 minutes per side. Chop into small pieces.

Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan turning once until browned 4 to 5 minutes.

Chop pork coarsely into small pieces against the grain. Serve with pineapple chopped onion and cilantro.