tacos al pastor

The tacos.  Tacos al pastor.  How did they turn out?  One of the boyos thought they were some of the best he ever ate.  I will tell you I cheated.  I used beef instead of pork and I put the meat in the slow cooker with the marinade.  To get bits of crispy, the meat was put under a broiler after it was cooked so tender that it could be shredded with a spoon.  Much nicer then going out for tacos!  

I keep threatening that I am going to make barbacoa next.  It may be a poke bowl though.  I wish raw fish and rice.

tacos al pastor

10 guajillo chiles, seeds removed

2 chiles de árbol

1 pound chuck roast

8 garlic cloves, peeled

1 cup vinegar (I used a homemade vinegar that was rather fruity.  It had started as a fruit kombucha)

¼ cup sugar

3 tablespoons achiote paste

4 1/2 tablespoons salt

1/2 pineapple cored, and sliced into chunks

1/2 onion, roughly chopped

Put both types of chiles in 2 cups water.  Bring to a boil.  Turn off heat and let soak for half an hour.

Put the meat in the slow cooker.

Pour the chiles and water they soaked in into a blender container.  Add everything else.  Blend about ten minutes.  Remember, I over blend.

Pour over the meat in the slow cooker to all but cover.  There should be extra which I put in the refrigerator for the next time I made tacos (yes, this has already happened so I cannot say how long it keeps.  But I had live vinegar yeasty beasties so it could have gotten very interesting).

Turn the appliance on low and let cook at least 12 hours.  High if you wish it to go faster.  The meat should be shreddable with a spoon.

I crisp it up in under the broiler.

Serve it on a tortilla or mjustat with pineapple salsa and cabbages.  I have actually been grilling my mjustat recently.  The boyos also ate this on salad and said it was the best!  Other words and noises were used but I do not have to repeat.

Goodness there are a lot of links to my own recipes!