Ingredients

2 lb Shrimp, peeled & deveined

6 guajillo Chiles, stemmed & seeded

1 cup pineapple juice

1 cup pineapple chunks, fresh if possible

1 onion, half of it thinly sliced

4 cloves garlic

2 oz achiote

1 tbsp ancho Chile powder

1 tsp Mexican Oregano

½ tsp cumin

1 tbsp salt

1 tsp black pepper

Oil for cooking

Corn Tortillas

Salsa

Limes

Cilantro

Directions

Step 1

To boiling water, add the guajillo Chiles and cook for 10 minutes. Let cool down.

6 guajillo Chiles, stemmed & seeded

Step 2

To a blender, add the cooled down Chiles, 1/2 cup of Chile water, 1 cup pineapple juice, 1/2 onion, 4 garlic cloves & all of the spices and the achiote paste. You can add some chunks of fresh pineapple here too. Blend until smooth.

6 guajillo Chiles, stemmed & seeded

1 cup pineapple juice

1 onion, half of it thinly sliced

4 cloves garlic

2 oz achiote

1 tbsp ancho Chile powder

1 tsp Mexican Oregano

½ tsp cumin

1 tbsp salt

1 tsp black pepper

Step 3

Add the shrimp to a large bowl and pour in the Al Pastor marinade. Let marinate for at least 30 minutes. I left mine for 3 hours.

2 lb Shrimp, peeled & deveined

Step 4

Get an indoor or outdoor grill/skillet/griddle, whatever you please, to medium high heat. Spray with cooking oil.

Step 5

To the shrimp, take them out of the marinade, taking off some excess but not wiping clean completely. Place onto your cooking pan & cook for 1-2 minutes per side. Shrimp cooks super fast.

Step 6

Once the shrimp is almost done, set it aside & add the thinly sliced onion and sliced pineapple chunks to the pan. Cook for 4-6 minutes.