October 2, 2013

Taco al Pastor

From Chef Danny Mena

Chile Guajillo 10 chiles

Chile Pasilla 5 chiles

Pinneapple ½ pc

Achiote 3 tbsp  (we make our own, but store bought will suffice)

Cumin 1 tsp

All Spice 1 tsp

Clove 3 pcs

Fanta 355 mL

Onion ½ pc

Garlic 3 cloves

Pork Shoulder 10 lbs

Pork Loin 3 lbs

Toast the chiles, and then blend all ingredients well.  Put into a pot and cook for 20 minutes. 

Refrigerate for about 2 hours, or until chilled.

Once chilled, marinate meat overnight.  Typically we slice the meat thin and mount it on the vertical broiler, but a home cook can grill it and will have an acceptable result.  The key is to cook the meat slowly for a about an hour to absorb the marinade and soften, and then turn the grill on high and char it a little bit.

Slice thin and serve on warm corn tortillas.

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October 2, 2013