Classic Beef Tacos al Pastor

Ingredients

• 2 lbthin-cut beef sirloin or flank steak
• 3dried guajillo chiles, stemmed and seeded
• 2dried ancho chiles, stemmed and seeded
• 2 Tbspachiote (annatto) paste
• 1/2 cuppineapple juice
• 1/4 cupwhite vinegar
• 4 clovesgarlic
• 1 tspground cumin
• 1 tspdried oregano, preferably Mexican
• 1 tspkosher salt
• 1 cupfresh pineapple, diced small
• 12corn tortillas
• 1/2 cupwhite onion, finely diced
• 1/2 cupcilantro, chopped
• 2limes, cut into wedges

Nutrition / serving

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Method

1. 1

   Toast the guajillo and ancho chiles in a dry skillet 30 seconds per side until fragrant, then soak in hot water 15 minutes until soft.

   ⏱Start 0:30⏱Start 15:00
2. 2

   Blend the softened chiles with achiote paste, pineapple juice, vinegar, garlic, cumin, oregano, and salt into a smooth marinade.

3. 3

   Coat the beef thoroughly in the marinade and refrigerate at least 2 hours, ideally overnight.

   ⏱Start 2:00:00
4. 4

   Sear the beef in a very hot cast-iron skillet or on a grill, 2-3 minutes per side, until charred at the edges and cooked through.

   ⏱Start 2:00
5. 5

   Rest the beef 5 minutes, then chop into small bite-sized pieces, mixing in a handful of the diced pineapple to caramelize in the residual heat.

   ⏱Start 5:00
6. 6

   Warm the tortillas on a dry comal or skillet until pliable and lightly toasted.

7. 7

   Fill tortillas with the chopped beef, top with diced onion, cilantro, and more pineapple, and serve with lime wedges.