Tacos Al Pastor

Name: Tacos Al Pastor
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Mexican
Ingredients: 20 dried ancho chiles; 227 grams Mexican beer; 1 Tbsp black pepper; 79 milliliters firmly packed dark brown sugar; 20 dried pasilla negro chiles; 170 grams cola; 2 Tbsps cumin seed, toasted and ground (page 164); 2 Tbsps distilled vinegar; 9 cloves garlic; 40 dried guajillo chiles; 2 Tbsps kosher salt; 1 Tbsp fresh lime juice; 591 milliliters fresh orange juice; 1 Grated zest of orange; 2 Tbsps dried Mexican oregano, toasted and ground (page 161); 24 servings Garnish: Caramelized diced pineapple; 2 kilograms pork shoulder, cut into 1/2-inch cubes; 3 Tbsps vegetable oil; 120 2-inchs 24 1/2-inch) soft white corn tortillas (page 13), for serving

You can never have too many main course recipes, so give Tacos Al Pastor a try. Watching your figure? This gluten free and dairy free recipe has 1530 calories, 47g of protein, and 24g of fat per serving. This recipe serves 24. If you have distilled vinegar, pasilla negro chiles, cola, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Stem, seed, and rehydrate the dried chiles (page 153).

Ingredients you will need

Dried Chili Pepper

Drain and set aside, reserving the soaking liquid.

In a small saucepan, simmer the orange juice over medium-low heat until reduced by half; set aside. In the jar of a blender, puree the rehydrated chiles until smooth, adding some of the soaking water, if needed, to achieve a smooth consistency.

Ingredients you will need

Orange Juice

Chili Pepper

Water

Equipment you will use

Sauce Pan

Blender

In a large bowl, add the reduced orange juice, pureed chiles, orange zest, brown sugar, garlic, cumin, oregano, salt, black pepper, vinegar, lime juice, cola, and beer and stir to mix well.

Ingredients you will need

Black Pepper

Orange Juice

Brown Sugar

Orange Zest

Lime Juice

Oregano

Vinegar

Chili Pepper

Garlic

Cumin

Beer

Cola

Salt

Equipment you will use

Bowl

Add the pork, cover, and marinate in the refrigerator overnight.

Ingredients you will need

Pork

When ready to cook, remove the pork from the marinade and drain well. In a large, heavy skillet, heat the oil over medium-high heat. Sauté the pork pieces until the meat is cooked through, about 7 minutes.

Ingredients you will need

Marinade

Meat

Pork

Cooking Oil

Equipment you will use

Frying Pan

Remove from the heat and serve right away or keep warm in the pan until ready to serve.

Equipment you will use

Frying Pan

To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with pineapple and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with pineapple and salsa, fold, and eat right away.

Ingredients you will need

Pineapple

Tortilla

Salsa

Taste

Book, using the USDA Nutrition Database

Tacos by Mark Miller with Benjamin Hargett and Jane Horn. Copyright © 2009 by Mark Miller with Benjamin Hargett and Jane Horn. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Mark Miller is the acclaimed chef-founder of Coyote Cafe in Santa Fe, New Mexico. He has started and owned thirteen different restaurants on three continents from 1979 to 200

He is the author of ten books with nearly 1 million copies in print, including Tacos, The Great Chile Book, The Great Salsa Book, and Coyote Cafe. Mark currently works in International Culinary Consulting and lives in Santa Fe, New Mexico.Benjamin Hargett is a travel-loving chef who has cooked in Europe, the Carribean, Mexico, and the United States, where he worked with Mark Miller at the Coyote Café for many years.

Ingredients you will need

Chili Pepper

Salsa

Equipment

Ingredients

Servings:

dried ancho chiles 227grams

Mexican beer 1Tbsp

black pepper 79milliliters

firmly packed dark brown sugar 20

dried pasilla negro chiles 170grams

cola 2Tbsps

cumin seed, toasted and ground (page 164)2Tbsps

distilled vinegar 9cloves

garlic 40

dried guajillo chiles 2Tbsps

kosher salt 1Tbsp

fresh lime juice 591milliliters

fresh orange juice 1

Grated zest of orange 2Tbsps

dried Mexican oregano, toasted and ground (page 161)24servings

Garnish: Caramelized diced pineapple 2kilograms

pork shoulder, cut into 1/2-inch cubes 3Tbsps

vegetable oil 1202-inchs

24 1/2-inch) soft white corn tortillas (page 13), for serving

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 20 dollars per bottle.