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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