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Name: Tacos Al Pastor
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 3 tb Pure chili powder (to 4); Guajillo or de arbol chiles; 2 c Salsa (preferably homemade); 1/3 c Red wine vinegar; 2 c green Finely shredded; 1/2 c Onion finely chopped; 2 lb Pork shoulder not too lean; 1 1/2 ts Ground cumin; 16 Corn tortillas (to 20); 2 ts Black Pepper ground; 1 tb Salt or adjust amount to taste; 5 Garlic minced; 1 pineapple Ripe; 1/2 c cilantro Finely chopped; 1 md Onion

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INGREDIENTS

3 tb Pure chili powder ; (to 4)
Guajillo ; or de arbol chiles
2 c Salsa ; (preferably homemade)
1/3 c Red wine vinegar
2 c green ; Finely shredded
1/2 c Onion ; finely chopped
2 lb Pork shoulder ; not too lean
1 1/2 ts Ground cumin
16 Corn tortillas ; (to 20)
2 ts Black Pepper ; ground
1 tb Salt ; or adjust amount to taste
5 Garlic ; minced
=== FOR KEBABS ===
=== FOR TACOS ===
1 pineapple ; Ripe
1/2 c cilantro ; Finely chopped
1 md Onion

Servings

INSTRUCTIONS

(Shepherd-style tacos with pork and pineapple). To prepare and cook kebabs: Scrub, peel and core pineapple; cut into 8 lengthwise sections. Cut each section crosswise into 1/2-inch-thick slices to obtain pieces that are about 1 1/2 inches wide and high and 1/2-inch thick. Work over large bowl to catch juices. You should have about 1/2 cup juice; set aside. Set pineapple aside; save peelings. Cut onion into 1 1/2-inch pieces; separate into layers. Cut pork into pieces 1 1/2 inches square and 1/2-inch thick. Transfer pork to bowl with reserved pineapple juice. Stir in chili powder, salt, pepper, cumin, garlic and vinegar. Add a few pieces pineapple rind. Let pork marinate 30 minutes. Preheat grill to high. Skewer pork squares on wooden or metal skewers, alternating with pieces of pineapple and onion. Grill pork until well done, 10 to 12 minutes total, turning to ensure even cooking. Transfer meat to platter. To assemble tacos: Warm tortillas on grill until soft and pliable, about 10 seconds per side. Place cabbage in a serving bowl. Combine onion and cilantro in another serving bowl; toss to mix. To serve, have each diner un-skewer the meat in a tortilla. (Use the tortilla as a pot holder.) Garnish with cabbage, onion, cilantro and salsa; roll tortilla into a compact cylinder for eating. Yield: 8 to 10 servings. Recipe Source: St. Louis Post-Dispatch - 10-05-1998 By Steven Raichlen Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

NOTES

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Tacos Al Pastor

3 tb Pure chili powder (to 4)
 Guajillo or de arbol chiles
2 c Salsa (preferably homemade)
1/3 c Red wine vinegar
2 c green Finely shredded
1/2 c Onion finely chopped
2 lb Pork shoulder not too lean
1 1/2 ts Ground cumin
16 Corn tortillas (to 20)
2 ts Black Pepper ground
1 tb Salt or adjust amount to taste
5 Garlic minced
 === FOR KEBABS ===
 === FOR TACOS ===
1 pineapple Ripe
1/2 c cilantro Finely chopped
1 md Onion

(Shepherd-style tacos with pork and pineapple).    To prepare and cook kebabs: Scrub, peel and core pineapple; cut into 8  lengthwise sections. Cut each section crosswise into 1/2-inch-thick slices  to obtain pieces that are about 1 1/2 inches wide and high and 1/2-inch  thick. Work over large bowl to catch juices. You should have about 1/2 cup  juice; set aside. Set pineapple aside; save peelings. Cut onion into 1  1/2-inch pieces; separate into layers. Cut pork into pieces 1 1/2 inches  square and 1/2-inch thick. Transfer pork to bowl with reserved pineapple  juice. Stir in chili powder, salt, pepper, cumin, garlic and vinegar. Add a  few pieces pineapple rind. Let pork marinate 30 minutes. Preheat grill to  high. Skewer pork squares on wooden or metal skewers, alternating with  pieces of pineapple and onion. Grill pork until well done, 10 to 12 minutes  total, turning to ensure even cooking. Transfer meat to platter. To  assemble tacos: Warm tortillas on grill until soft and pliable, about 10  seconds per side. Place cabbage in a serving bowl. Combine onion and  cilantro in another serving bowl; toss to mix. To serve, have each diner  un-skewer the meat in a tortilla. (Use the tortilla as a pot holder.)  Garnish with cabbage, onion, cilantro and salsa; roll tortilla into a  compact cylinder for eating. Yield: 8 to 10 servings.    Recipe Source: St. Louis Post-Dispatch - 10-05-1998 By Steven Raichlen    Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (720g)
Recipe Makes: 8

Calories: 1211
Calories from Fat: 291 (24%)

Amt Per Serving		% DV

	Total Fat 32.4g	43 %
	Saturated Fat 9g	45 %
	Monounsaturated Fat 12g
	Polyunsanturated Fat 8g
Cholesterol 80.5mg		25 %
Sodium 670.1mg		23 %
Potassium 1521mg		40 %
Total Carbohydrate 196.4g		58 %
	Dietary Fiber 28.9g	116 %
	Sugars, other 167.4g
Protein 44.1g		63 %
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Calories per serving: 1211

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