Recipe courtesy of MIC Food (micfood.com)
Makes 8 servings
1 tbsp. canola oil, plus more for brushing
3 garlic cloves
1 tsp. dried oregano
½ t. cumin seeds, toasted and ground
½ t. pepper
¼ t. ground cloves
4 guajillo chiles; stemmed, seeded and cut into 2-inch pieces
⅓ c. pineapple juice
¼ c. distilled white vinegar
2 T. achiote paste
Kosher salt, as needed
2 lbs. boneless pork shoulder, sliced ¼-inch thick
1 c. Big Banana Ripe Plantain Tidbits
1 medium onion, sliced crosswise ½-inch thick
Warm corn tortillas, as needed
Chopped cilantro and lime wedges, for serving
Salsa Verde
The BIG BANANA Plantain Tidbits:
Preheat fryer to 350°F. Place tidbits in fryer basket and fry for about 1-2 minutes. Drain over lined plate & reserve.
The Al Pastor Tacos:
In a medium saucepan, heat the oil. Add the garlic and cook over moderately high heat, turning occasionally, until lightly browned, about 1 minute. Stir in the oregano, cumin, pepper and cloves and cook until fragrant, about 1 minute. Add the chiles and cook, stirring, until blistered in spots, about 30 seconds. Add the pineapple juice, vinegar and achiote paste and bring to a boil. Remove from the heat and let stand for 5 minutes.
Transfer the chile mixture to a blender and puree until smooth. Season with salt. Place the pork in a glass baking dish, add the marinade and turn to coat. Cover and refrigerate overnight.
Preheat a grill to high. Brush the onion with oil. Grill onion over high heat, turning once, until lightly charred and softened, 3 to 5 minutes. Transfer to a carving board and tent with foil.
Remove the pork from the marinade. Grill over high heat until lightly charred and just cooked through, 2 to 4 minutes. Transfer to the carving board and let rest for 5 minutes. Chop the onion then cut the pork into thin strips and transfer to a bowl. Season with salt.
Serve the Al Pastor over the corn tortillas, top with chopped cilantro and plantain tidbits and salsa verde. Garnish with lime wedges.
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