Makes about 20 tacos-serves 6
Takes 12-72 hours
I make a double batch so I have some to freeze for later!
Ingredients:
2 whole Ancho chilies, fresh or dried
2 whole Pasilla or Guajillo Chilies, fresh or dried
1/2 cup chicken stock*, if using fresh chilies
2 teaspoons vegetable oil
1 teaspoon dried Mexican Oregano or regular Oregano
1 teaspoon dried Cumin seed (ground or whole)
2 teaspoons Achiote Powder or paste
1 Chipotle Chili in Adobo Sauce*
1/4 cup distilled white vinegar
3 cloves garlic, whole
2 teaspoons Salt
2 teaspoons Sugar
2-2 1/2 pounds Pork Shoulder or Butt
1/2 pound sliced bacon
1 small Pineapple, peeled, cored and cut into quarters lengthwise
40 Corn Tortillas –(I like white corn)
1 white or sweet Onion, finely diced-for topping
Fresh Cilantro, chopped-for topping
2-3 Limes, cut into 8 wedges each for serving
Salsa or Hot Sauce
Directions:
Step One: Prepare Ancho and Pasilla or Guajillo Chilies:
Time: 40 minutes
On a cutting board with a small sharp knife, cut the stem off from the chili.
Split the chili down the side, and open up flat.
Scrape out the veins and any seeds with the knife that don’t just fall out.
If you have dried chilies:
Heat about 2 cups of water to boiling.
Let them soak for 20-30 minutes in the water until they soften up.
The water will be brown and you will use this liquid in place of the chicken broth IF it is not bitter.
Just stick your finger in and taste it. It may have very little flavor, but if it’s bitter, use broth instead in this recipe.
For all chilies:
Place chilies in a large saucepan over medium-high heat and cook, turning chilies often until puffed, pliable, lightly brown in spots and aromatic-about 5 minutes. (Dried chilies will not puff much)
Add chicken stock (it should boil immediately), then pour contents of pan into a small bowl.
Cover loosely and set aside.
Step Two: Make your marinade
Time 15 minutes
Put oil in a saucepan or skillet, heat to medium-high heat until oil I shimmering.
Add Cumin seed, oregano, and achiote.
Cook, stirring frequently, until it’s aromatic but not browned, about a minute.
Add chipotle chilis with adobo sauce, vinegar, salt and sugar.
Stir in and remove from heat, continue to stir for a minute.
Scrape contents of saucepan into a blender of food processor along with the uncooked garlic and the chilies and cup of the soaking liquid or chicken broth.
Blend on high speed until completely smooth, about 1 minute.
Set sauce aside to cool slightly.
Step Three: Prepare the pork to cook
Time: 4.5 to 36 hours
Using a very sharp knife or slicing knife, slice the meat as thin as possible, 1/4 inch or less.
If necessary place the meat in the freezer for 15 minutes to firm it up.
Let them soak for 20-30 minutes in the water until they soften up.
The water will be brown and you will use this liquid in place of the chicken broth IF it is not bitter.
Just stick your finger in and taste it. It may have very little flavor, but if it’s bitter, use broth instead in this recipe.
For all chilies:
Place chilies in a large saucepan over medium-high heat and cook, turning chilies often until puffed, pliable, lightly brown in spots and aromatic-about 5 minutes. (Dried chilies will not puff much)
Add chicken stock (it should boil immediately), then pour contents of pan into a small bowl.
Cover loosely and set aside.
Step Two: Make your marinade
Time 15 minutes
Put oil in a saucepan or skillet, heat to medium-high heat until oil I shimmering.
Add Cumin seed, oregano, and achiote.
Cook, stirring frequently, until it’s aromatic but not browned, about a minute.
Add chipotle chilis with adobo sauce, vinegar, salt and sugar.
Stir in and remove from heat, continue to stir for a minute.
Scrape contents of saucepan into a blender of food processor along with the uncooked garlic and the chilies and cup of the soaking liquid or chicken broth.
Blend on high speed until completely smooth, about 1 minute.
Set sauce aside to cool slightly.
Step Three: Prepare the pork to cook
Time: 4.5 to 36 hours
Using a very sharp knife or slicing knife, slice the meat as thin as possible, 1/4 inch or less.
If necessary place the meat in the freezer for 15 minutes to firm it up.
Transfer to a large bowl after sliced.
Add marinade to the bowl and toss with hands until every piece of meat is evenly coated in marinade.
Place all in a vacuum seal bag and seal, layer as instructed below after marinating time has elapsed
Add marinade to the bowl and toss with hands until every piece of meat is evenly coated in marinade.
Place all in a vacuum seal bag and seal, layer as instructed below after marinating time has elapsed
OR
Line the bottom of a disposable aluminum pan-about 10x12x3, with half of the bacon
Add a layer of the thinly sliced marinated meat.
Then another layer of bacon, and ending with marinated meat.
Line the bottom of a disposable aluminum pan-about 10x12x3, with half of the bacon
Add a layer of the thinly sliced marinated meat.
Then another layer of bacon, and ending with marinated meat.
Cover tightly with foil and refrigerate for at least 4 hours and up to 36 hours.
Step Four: Cook the meat
Time 4-24 hours
Preheat the oven to 275 degrees.
Place the aluminum pan that us covered with foil onto a rimmed baking sheet.
Transfer to oven and cook until meat is completely tender-about 3 hours. Check the meat, it should be darkened but not burned.
It will drip a lot of fat.
Remove from oven and allow it to cool slightly.
Step Four: Cook the meat
Time 4-24 hours
Preheat the oven to 275 degrees.
Place the aluminum pan that us covered with foil onto a rimmed baking sheet.
Transfer to oven and cook until meat is completely tender-about 3 hours. Check the meat, it should be darkened but not burned.
It will drip a lot of fat.
Remove from oven and allow it to cool slightly.
Step Five: Prepare meat, pineapple and toppings
Time 45 minutes.
Preheat oven to 350 degrees.
Remove cooked meat from aluminum tray, scraping off any congealed fat and juices from its sides.
Reserve the fat and the juices separately.
Using a sharp knife, chop the meat into small cubes.
Transfer back into the baking pan and back to fridge to save for final prep and serving.
Transfer the pineapple pieces to a rimmed baking sheet lined with foil and brush with some of the resered juices/fat.
Place in oven to bake for 20-25 minutes.
Or you can use an outdoor grill also.
Place in oven to bake for 20-25 minutes.
Or you can use an outdoor grill also.
Remove pineapple from oven when done and chop into small pieces.
Set aside or return to fridge if not serving immediately.
Step Six: Finally!
Time 20-25 minutes
Chop the onions and cilantro and set aside.
Set aside or return to fridge if not serving immediately.
Step Six: Finally!
Time 20-25 minutes
Chop the onions and cilantro and set aside.
Prepare your tortillas for warming.
You can use a microwave cloth warmer, a hot skillet, or wrap the tortillas in foil and warm in the oven. Warm your tortillas so they are ready when your meat is done.
You will cook half the meat at a time, unless you have a huge skillet!
Add 1/2 -1 Tablespoon of the reserved fat to a large cast iron or non-stick skillet and heat.
Add 1/2 -1 Tablespoon of the reserved fat to a large cast iron or non-stick skillet and heat.
Add half the meat and heat over medium-high, stirring occasionally, until the meat slightly crisps and browns.
Add 2 Tablespoons of the reserved juices and about 1/2 cup of the Pineapple pieces.
Add 2 Tablespoons of the reserved juices and about 1/2 cup of the Pineapple pieces.
Stir and cook for another minute or two.
Transfer to a serving bowl or serve out of the pan.
Transfer to a serving bowl or serve out of the pan.
Cook the other half of the meat in the same manner.
Serve immediately in double stacked, warmed tortillas, onions, cilantro, squeeze of lime and optional salsa.
This all freezes well if you only want to cook half. Remember to reserve half the pineapple, fat and juices seperately.
Serve immediately in double stacked, warmed tortillas, onions, cilantro, squeeze of lime and optional salsa.
This all freezes well if you only want to cook half. Remember to reserve half the pineapple, fat and juices seperately.
A small amount of vegetable oil will work fine if you don’t have enough of the fat to spare, and chicken broth works well to sub for the juices.
The trickiest ingredient to find, mainly because I wasn’t looking for a little box!
Ok, let’s eat!
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