In a blender, combine the achiote, chiles, canning sauce, oil and ¾ cup water. Blend into a smooth marinade. With a heavy mallet pound the meat to about 1/8-inch thick. Use 1/3 of the marinade to smear over both sides of each piece of meat and sprinkle with salt. Cover and refrigerate at least an hour for the flavor to penetrate the meat. (In a container with a tight-fitting lid, refrigerate the rest of the marinade for another use.)
Heat a gas grill to medium-high to high or light a charcoal fire and let it burn until the coals are covered with gray ash and are very hot. Brush or spray both sides of the onion and pineapple with oil. Grill, turning regularly for several minutes, until they are richly colored and softening—you want them to still have nice texture. Cut the core out of the pineapple, then chop the onions and the tender pineapple into small pieces. Keep warm on the side of the grill.
Can’t wait to try this. I saw this program Tacos Al Pastor on public television.
What I was hoping to find was the ratio you used for the chicken broth-salsa-orange juice “sauce” that you used as a little secret finishing splash on the finished tacos. I didn’t find that here. thank you!
This recipe is the one to use (in my opinion….)
Very good tacos
I love this recipe and my family told me this is their choice for tacos from now on. I’m going to talk with my butcher if it’s possible to get the thin-sliced pork leg meat.
I’m wondering if there’s also a recipe for the three-chile salsa with chipotle, guajillo and cascabel chilies? I can’t seem to find it on the site.
I found it inside this recipe.