TACOS AL PASTOR
Course Main Course
Cuisine Mexican
- ½ cup orange juice
- ½ cup pineapple juice
- 1 lime juice
- 2 tablespoon apple vinegar
- 1 clove garlic
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- ½ tablespoon black pepper
- ½ tablespoon salt or to your taste
- 4 guajillo peppers
- ¼ of a medium onion
- 50 gr of achiote you will find it on the hispanic aile or international.
- 2 lbs chicken breast no skin and bones Or pork meat as well.
- FOR THE TACOS
- 1 bunch cilantro wash and cut it in little pieces
- 1 medium onion finely diced
- limes
- salsa
- salt
Instructions
Heat water in a pot and let it boil,once is boiling turn the stove off.Remove the tail and seeds from the Guajillo peppers. submerge them in the water and let them rest for 10 minutes. Add the rest of the ingredients to the blender,(not the chicken) including the guajillo peppers with out the water. Blend very well around 2 minutes. In a bowl or in a large ziploc bag,add the chicken previously cut in fajitas style if you wish,or cubes, add what you blend and make sure that all the chicken is completely covered in the mixture, close well and let it marinate, the more you leave it, the richer will be. You can let it marinate all night or at least let it marinate 2 hours and it will be ready for you to cook,After the time, add your chicken with out the mariande in a pan or comal and cook until it is no longer pink inside if you use chicken or read if you are doing pork meat. These yummy tacos are ready to eat with cilantro and onion previously washed and finely chopped,a good salsa and lime.ENJOY.
