Tacos Al Pastor

Directions

1. Bring a pot of water to boil and add the guajillo, ancho, and chile de árbol peppers, onion, garlic cloves, and bay leaf. Simmer for 10 minutes until softened.

2. Transfer the softened ingredients to a blender. Add 1 cup of chili water, 2 chipotle peppers in adobo, salt, apple cider vinegar, Mexican oregano, cloves, crushed pineapple, pineapple juice, achiote, and the cinnamon stick. Blend until smooth and well combined. Transfer the adobo sauce to a jar and refrigerate overnight. Remove 30 minutes before cooking to bring it to room temperature.

3. Cube the pork steaks into 3/8-inch thick pieces. Season the pork with Blackstone Essential Blend Seasoning.

4. Preheat the Blackstone Griddle by turning all three burners on high. Once the griddle is hot, turn two burners to low and turn one burner off.

5. Add 1-2 tablespoons of oil to the griddle and spread it evenly. Add the seasoned pork to the griddle and cook until lightly browned, stirring frequently for even cooking.

6. Pour the adobo sauce over the pork, stirring to coat. Let the pork cook in the sauce over low heat, allowing the flavors to marinate and the sauce to thicken for about 10-15 minutes.

7. While the pork is cooking, add a little oil to the griddle and warm the corn tortillas. Lightly char the diced pineapple on the griddle.

8. Place a generous scoop of the al pastor pork on each tortilla. Top with diced onion, charred pineapple, chopped cilantro, and salsa (optional). Squeeze fresh lime juice over each taco before serving.