Grilled Tacos al Pastor

Ingredients

• 1  fully avocado ripe
• 8  pasilla chiles dried stemmed seeded
• 2 4-inch doz. corn tortillas mini ()
• 0.3 cup cilantro leaves fresh chopped
• 0.3 tsp ground cumin 
• 8  guajillo chiles stemmed seeded
• 0.7 cup 2/3 cup kraft zesty italian dressing italian kraft
• 2  limes cut into wedges
• 2 Tbsp real mayo mayonnaise kraft
• 0.3 cup onions chopped
• 1 cup pineapple chunks fresh ()
• 1.5 lb boston butt pork shoulder cut into thin slices, then into 1/2-inch-wide strips
• 1  serrano chile stemmed seeded

Equipment

• bowl
• sieve
• blender
• grill
• skewers

Directions

1. Heat grill to medium-high heat.
2. Blend first 4 ingredients in blender until smooth. Press through wire mesh strainer into medium bowl.
3. Add meat; mix lightly.
4. Thread meat onto 24 skewers.
5. Add pineapple. Grill 5 min. or until meat is done, turning occasionally. Meanwhile, blend avocado, mayo and serrano chile in blender until smooth.
6. Remove meat and pineapple from skewers; place on tortillas. Top with avocado mixture, onions and cilantro; roll up.
7. Serve with lime wedges.