Preparation time: 1 hr 35 mins
Cooking time: 5 mins
Adobo Chiles Rojos (Makes 2 Cups)
- 4 cascabel chiles, stemmed, seeded and toasted
- 1 ancho chile, stemmed, seeded and toasted
- 1 guajillo chile, stemmed, seeded and toasted
- 1 pasilla chile, stemmed, seeded and toasted
- 2 chiles de árbol, stemmed, seeded and veins removed
- 4 Roma tomatoes, cored
- 1/4 white onion
- 5 garlic cloves
- 2 whole cloves
- 1/2 cup safflower oil
- 2 tablespoon freshly squeezed orange juice
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon ground achiote (annatto) seeds
- Pinch of ground cumin
- Pinch of dried oregano
- 1½ tablespoon sea salt, plus more as needed
Salsa Verde (Makes 3 Cups)
- 10 small tomatillos, papery husks removed and discarded, rinsed and cut in half
- 2-4 serrano chiles, stemmed, seeded and veins removed
- 1 small white onion, half left intact and the other half minced
- 1 large garlic clove
- 1 tablespoon sea salt
- 1/2 cup cilantro leaves, finely chopped
Tacos Al Pastor
- 2-3 pounds pork tenderloin, cut into thin slices, or chicken, cut into 1/2-inch cubes
- 2 tablespoons sea salt
- 1 cup Adobo de Chiles Rojos (recipe above)
- 1 cup small pineapple chunks
- 1 tablespoon butter
- 1 tablespoon granulated sugar
- 2 tablespoons safflower oil
- 8-12 tortillas de maiz
- 1 small white onion, finely minced
- 4 limes, cut into wedges
- 1/2 cup cilantro leaves, finely minced
- Salsa Verde (recipe above)
For The Adobo Chiles Rojos
- Place the cascabel, ancho, guajillo and pasilla chiles in a saucepan and cover with 1 cup of water over low heat.
- Bring to a simmer and then remove from the heat, cover the pan and let the chiles soak and soften for 15 minutes.
- Blend the chiles with their soaking water, the chile de árbol, tomatoes, onion, garlic, cloves, oil, orange juice, lime juice, achiote seeds, cumin, oregano and salt, pureeing until smooth.
- Taste and add more salt if needed.
For The Salsa Verde
- Combine the tomatillos, chiles, intact onion half, garlic and salt in a medium saucepan.
- Add water just to cover and bring to a boil over medium-high heat.
- Decrease the heat to maintain a simmer gently over low heat until reduced by about one-third, about 10 minutes.
- Add the minced onion and cilantro to the cooked salsa and stir to combine. Taste and add more salt if needed.
For The Tacos Al Pasto
- Rub the slices of pork with the salt and then place them in a bowl, cover with the adobo sauce and marinate in the refrigerator for at least 1 hour or preferably overnight.
- For the caramelized pineapple chunks: In a skillet over medium heat, cook the pineapple with the butter and the sugar, stirring constantly for about 5 minutes, until the chunks are translucent but not falling apart. Set aside while cooking pork.
- Heat the oil in a skillet over medium-high heat until it’s shimmering.
- Add the marinated pork in its marinade and cook at a low simmer for 5 to 7 minutes. You want some of the marinade to cook off so it's not too wet.
- On an ungreased comal or in a small skillet, warm the tortillas and place in a basket or a box with a lid to keep warm.
- Serve the pork and pineapple with the tortillas and bowls with onion, cilantro, lime wedges and salsa to spoon on as garnishes.