#Al pastor pork taco skin#

Place pork in a large zip top bag, pour marinade over pork, seal, turn to coat pork.

FOR THE MARINADE: In a blender or food processor, add the pineapple rings, onion, orange juice, vinegar, oil, ground guajillo or pasilla chile pepper, jalapeno, salt, garlic, oregano and cumin.

If your bare hands do touch the peppers, wash your hands well.

#Al pastor pork taco skin#

TIP: Because chile peppers contain volatile oils that can burn your skin and eyes, please wear rubber gloves. Remove and discard stems and seeds from peppers.

Place seven dried chile peppers on a hot griddle or skillet toast peppers for 1 to 2 minutes or until fragrant, turning frequently.

The Guajillo Chile is red in color and is the most common chile used in Mexican cuisine after poblanos. You can find them at most grocery stores on the Hispanic food isle. The most common dried chile is the pasilla most commonly known as Chile Negro. If you can’t find ground guajillo or pasilla chile pepper, you can also use dried chilies. HIBISCUS SANGRIA, MOLÉ GROUND BEEF, HOMEMADE FLOUR TORTILLAS, CHILI LIME GRILLED CORN ON THE COB AND VANILLA CAKE WITH MEXICAN CHOCOLATE FROSTING Ground Guajillo or Pasilla Chile Pepper

ON THE MENU: Create a Full Menu of Festive Fiesta Flavors!

With an assortment of full flavored meat fillings and bowls full of your favorite toppings.

Taco Bar or Quesadilla Night? Either one provides a sure way to entice everyone to show up for dinner.

My way is a much simpler way but with all the great flavors of traditional Al Pastor Pork Tacos. The traditional way to make al pastor tacos is to place the marinated pork on a large spit that turns over a fire and slowly cooks the pork. Al Pastor Pork Tacos: A marinated pork tender loin grilled to perfection, served with chunks of grilled pineapple.