Shrimp Al Pastor

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

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.

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.

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

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.

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.

Heat up the tortillas before assembling the tacos.

To assemble, add 3-4 shrimp to each tortilla, some of the grilled onions & pineapple, salsa, lime juice, onion & cilantro.