Tacos Al Pastor

Ingredients

• 4 ounces about 8 dried ancho chiles, stemmed and seeded
• 2 cups water
• 3-4 roasted plum tomatoes, coarsely chopped or 3/4 cup chopped canned tomato
• 2 tablespoons vegetable oil
• 3 lbs pork stew meat, trimmed and cubed or cubed pork cushion meat
• 1/2 cup finely diced white onion
• 8 garlic cloves, peeled and minced
• 1 tablespoon toasted dried Mexican oregano
• 1 teaspoon lightly toasted ground cumin
• 1 teaspoon chopped fresh thyme (optional) or dry thyme leaves (optional)
• 4 whole bay leaves
• 1 teaspoon fresh ground black pepper
• 1/8 cup apple cider vinegar or unseasoned rice wine vinegar
• 3/4 cup pineapple juice
• 2 teaspoons granulated sugar
• 1 teaspoon salt

Tacos

• corn tortilla

Garnish

• chopped green onion
• guacamole
• salsa fresca
• lime wedge

Directions

1. 1

   Toast chiles on a skillet or comal or in a hot oven (425°F) until darkened slightly but not burned. (On a skillet this takes just seconds- as soon as they release their perfume).

2. 2

   Bring water to a boil, add toasted chiles, stir well and remove from heat. Soak chiles for 15 to 20 minutes, drain and reserve water. Puree chiles in a blender with a little of the water and the tomatoes.

3. 3

   Heat oil in a 4 to 5 quart saucepan or in a pressure cooker. Brown meat a little at a time, remove, and reserve cooked pieces.

4. 4

   Add onions and then garlic and cook until onion is softened and begins to brown, about 2 minutes. Add oregano, cumin, thyme, bay leaves, and pepper along with chile-tomato puree and fry for one additional minute, stirring constantly.

5. 5

   Return browned pork to the pan and add vinegar, pineapple juice, sugar, salt, and 1 cup of reserved chile soaking water.

6. 6

   Bring to a boil, reduce heat, cover and cook for 35 minutes, at 15 pounds in the pressure cooker. (Note: if using a regular pan, cook covered on low heat for about 1 1/2 hours until meat is tender. You may need to add water during the cooking process to prevent burning.).

7. 7

   Strain the sauce from the meat and cook longer, if needed, to thicken.

8. 8

   To serve, shred meat and place in soft corn tortillas. Garnish with chopped green onions and serve with guacamole, some of the reserved sauce, salsa fresca, and lime wedges.