These tightly rolled tacos can served as a main dish or cut into bite size pieces for an appetizer. Serve with sour cream or guacamole.

Taquitos al Pastor

3 pounds boneless pork shoulder
8 dried red chilies, seeded and crushed
1/2 cup vegetable oil
1 1/4 cups pineapple juice
4 cloves garlic, peeled
1 tablespoon chicken bouillon granules
1 1/2 cups white vinegar
1/2 teaspoon oregano
Salt and pepper to taste
2 cups pineapple cubes
2 dozen fresh corn or flour tortillas

1 white or red onion, chopped
1 bunch fresh cilantro, chopped

1. Blend until smooth the chilies, oil, pineapple juice, garlic, vinegar, oregano and salt and pepper in blender. Simmer in saucepan 15 minutes. Marinate pork in mixture 4 to 12 hours, refrigerated. Discard marinade.
2. Roast pork, covered, with pineapple cubes for 2 hours at 350°F (175°C)
3. Cool slightly and shred pork; serve with onion and cilantro in tortillas. Roll tightly.

Serves 12.

Recipe provided courtesy of Pork, Be Inspired®.