Home-style Tacos Al Pastor (chile And Pineapple Lamb Tacos)

Ingredients

• Servings: 6
• for the lamb:
• 5 goya guajillo chiles
• 5 goya pasilla chiles or goya ancho chiles
• 1 chipotle pepper from a can of goya chipotle chile in adobo sauce
• 1 medium white onion, halved
• 1 (20 ounce) can goya pineapple chunks
• 1/4 cup goya white vinegar
• 2 tablespoons goya minced garlic
• 1 teaspoon goya cumin
• goya adobo with pepper, to taste
• 1 (2 1/2 pound) boneless, skinless lamb butt, cut into 1/2-inch cubes
• 2 tablespoons goya vegetable oil
• for the garnish:
• 1 (10 ounce) package goya corn tortillas, warmed
• 2 tablespoons finely chopped fresh cilantro
• 1 lime, cut into wedges

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 3 hrs


• bring 2 cups water to boil in medium saucepan over medium-high heat. add guajillo and pasilla chiles. reduce heat to medium-low and simmer until chiles soften, about 10 minutes; transfer to plate. remove and discard stem and seeds. meanwhile, coarsely chop one onion half; reserve remaining half. strain pineapples; reserve juice and fruit separately.
• transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. puree until smooth, about 2 minutes. transfer chile mixture to saucepan over medium-high heat. bring chile mixture to a boil; cook until paste loses raw onion taste, about 2 minutes. season with adobo; cool. in large container with lid, or in large ziptop bag, combine lamb cubes, cooled chile marinade and reserved pineapple chunks; transfer to refrigerator. marinate at least 2 hours, or up to 24 hours.
• heat oil in large skillet over medium-high heat. strain lamb and pineapples, discarding marinade. add lamb and pineapples to skillet. cook in batches until dark golden brown on all sides and cooked through, about 15 minutes; transfer to large serving plate.
• meanwhile, finely slice remaining onion half. transfer sliced onion to bowl with cilantro. serve lamb and pineapple mixture in warm tortillas. garnish lamb tacos with cilantro, onions and limes.