Spending a lot of time in an RV means that while we are on the road, we do not spend any time at all with the kitchen luxuries we take for granted at home, such as blenders, food processors, and counter space. But we still like to eat some of our favorite, easy to prepare meals. The street taco is one of our favorites!

This al pastor marinade only takes about thirty minutes to put together and about half of that time is spent watching dried peppers hydrate in hot water.

Street tacos al pastor pair beautifully with the esquites recipe that I posted here .

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Ingredients

• 8 dried guajillo peppers
• 1 dried ancho chili
• 1 can of chipotle in adobo, 7 ounces
• 8 garlic cloves
• 1/2 cup rice vinegar
• 3 Tbs sugar
• 1 1/2 tablespoons of salt
• 3-6 pounds of boneless, skinless chicken or pork, sliced.
• 1/4 cup of sour cream
• 1/4 cup of lime juice
• 2 Tbs mayonaise
• 1 15 ounce can of pineapple slices or chunks
• 1 bunch of cilantro, chopped
• 1 white onion, diced
• 1 package of flour or corn torillas, street taco size

Instructions

1. Bring a pot of water to a boil, then remove from the heat and add the guajillo and ancho peppers. Let soak until well hydrated, about 15 minutes. I rested a vegetable steamer on top of the peppers to ensure that the were fully submerged.
2. Remove the peppers from the water, remove the stem, open the peppers and remove the seeds.
3. Add the peppers, chipotle and adobo, garlic, vinegar, sugar, and salt to a blender and puree until smooth.
4. Reserve half of the marinade
5. Place the sliced chicken or pork into a glass bowl or large zip-top bag and pour in half of the marinade. Marinade for 1-4 hours, overnight is better. If half of the marinade is not enough to fully cover the meat, add some of the reserved marinade. The reserved marinade makes an excellent sauce, too, so reserve as much as you can for later use.
6. All of the marinating and dicing can be done in advance so when it is time to eat, the tacos come together quickly. Chicken and pork can be oven-roasted, grilled, or blackened on a griddle depending on how it is sliced. The meat should be cooked to an internal temperature of 160 degrees. We use a blackstone griddle at the campsite and it usually takes about 10 minutes on high to cook thoroughly, stirring often.
7. For the crema, combine the sour cream, lime juice, and mayonaise, stir until smooth.
8. Heat the tortillas on a dry skillet or griddle on medium high heat, about 30 seconds per side. Stack on a plate, cover with a dish towel to keep warm.
9. Add meat, onion, pineapple, cilantro, and crema to a tortilla and enjoy!