TACOS AL PASTOR
Serves 6
2 dried guajillo chilies
2 dried ancho chilies
1 cup pineapple juice
2 tbsp. vinegar
1 3⁄4 oz. achiote paste
1 chicken stock
cube
1 garlic bulb
1 tsp. cumin
1 cinnamon stick
1 tbsp. salt
3 lbs. pork collar
5 oz. bacon
1 pineapple
Tortillas, for serving
1. Toast chilies in a dry, medium-hot pan until they puff up. Remove seeds and stalks; soak in pineapple juice and vinegar 15 min. Blend with next 6 ingredients to make adobo. Slice pork as thinly as possible. Dip into adobo and layer with bacon in a square ovenproof dish. Cover with plastic. Marinate in fridge at least 3 hrs.
2. Heat oven to 400°F. Roast meat 3 hrs. Cool; chill for a couple hours.
3. Heat oven to 400°F. Peel and slice pineapple into 4 wedges, remove core and roast 20 min. Turn meat onto a chopping board. Slice very thinly, then fry in a pan over a high heat until crisp. Serve in a tortilla with thinly sliced pineapple.
PER SERVING: 566 cal, 71g protein, 22g carbs, 2g fiber, 7g sugar, 20g fat