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Tacos al Pastor

Jun 1, 2009 12:00 PM

YIELD: 24 SERVINGS

Marinade:

12dry pasilla chiles
6dry guajillo chiles
8 oz.hot water
¾ oz.ground cumin
2 oz.garlic, minced
4 oz.vinegar
1 oz.cilantro, chopped
4 oz.orange juice
¼ oz.salt
¼ oz.ground black pepper
8 oz.pineapple or mango sliced
5 lbs.pork butt, raw
1 lb.red onion, sliced thin

1.For the marinade: In a blender soak the pasilla and guajillo chiles in hot water. When softened, strain through a fine mesh sieve into a large bowl.

2. Add all other ingredients except pork,onions, and mango or pineapple; mix well.

3. Cut pork into ¼" thick slices. Rub with marinade. Marinate overnight.

4. Preheat oven to 350°F. Roast meat until internal temperature reaches 150-155°F. Preheat vertical broiler. Stack pork on broiler spindle alternating meat with onions and fruit slices. Roast until meat caramelizes.

5. To serve: carve meat to order. Serve with corn or flour tortillas, fresh cilantro, cheese, and salsa.

Recipe and photo: Jim Cooley, CEC, Seattle University, Bon Appetit