Back to 12 servings vegetable oil 1 cup a dobo 4 boneless pork shoulder steaks Kosher salt 12 corn or flour tortillas 0.25 ripe pineapple, peeled, cored, and cut into 24 even slices 0.5 medium white onion, minced 60 leaves cilantro leaves (from about 15 sprigs), roughly chopped 2 limes, each cut into 6 wedges salsa roja raw salsa verde
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1 Step 1: Make the filling: preheat a grill to the hottest possible setting and brush it with vegetable oil.2 Step 2: Slather about 1 cup of the adobo all over the pork steaks and season liberally with salt.3 Step 3: Place the pork steaks on the hot grill and cook for 3 minutes.4 Step 4: Rotate the steaks 45 degrees and cook them for another 3 minutes.5 Step 5: Flip and continue to cook the steaks for 3 minutes.6 Step 6: The finished steaks should have visible charred grill marks. Remove the steaks from the grill, transfer them to a plate, and set aside to rest in a warm place.7 Step 7: While the pork is resting, make one batch of tortillas and hold them warm.8 Step 8: Cut the pork steaks against the grain and on the bias—you want the slices to be as thin as possible, almost shaved, to achieve the right tenderness and texture for al pastor.9 Step 9: Assemble the tacos: lay out the warm tortillas on serving plates.10 Step 10: Evenly distribute the grilled pork and the pineapple slices among the tortillas.11 Step 11: Top with some of the salsa roja and raw salsa verde, along with the minced onion and chopped cilantro.12 Step 12: Squeeze a couple of the lime wedges over the tacos and serve the rest on the side.getsaucepan.com/r/d1c8fce3-a368-4544-a92d-a7e89fba86ec · Original: https://jamesbeard.org/recipes/tacos-al-pastor
