Gabriela Cámara’s al Pastor Recipe
MAKES 16 Tacos
PREP TIME 25 hr
TOTAL TIME 25 hr 30 min
COOK TIME 30 min
Ingredients
For the adobo rojo de chiles sauce:
30g chile cascabel, destemmed and seeded
12g chile ancho, destemmed and seeded
9g chile guajillo, destemmed and seeded
9g chile pasilla, destemmed and seeded
1g chile de árbol, destemmed and seeded
450g roma tomatoes, roughly chopped
70g white onion, roughly chopped
12g garlic cloves, roughly chopped
3g achiote paste
12g freshly squeezed orange juice
36g grapeseed oil
Pinch of cumin
Pinch of oregano
18g sea salt, plus more for seasoning
For the pork:
910g to 1.4kg pork tenderloin, cut into bite-size pieces
240ml adobo rojo de chiles
17g sea salt
10g grapeseed oil
For the pineapple:
1 large pineapple
35g unsalted butter
0.5g sea salt
To assemble:
8 corn tortillas
100g white onion, finely minced
10g cilantro leaves, minced lime wedges, for serving
250g salsa verde cruda
Make the tortillas. Roll out golf ball–size masa balls, press, and cook according to Gabriela Cámara’s recipe for corn tortillas.
Make the adobo rojo de chiles sauce. If possible, turn on the exhaust fan above your stove or open a window before toasting your chiles. Heat a large nonstick pan or clay comal over medium-high heat. Cook the chiles in the dry pan or on the dry comal, flipping once, until lightly toasted and aromatic, about 1 to 2 minutes. Put the toasted chiles in a blender. Add the tomatoes, onion, and garlic. Place the achiote paste in a small bowl. Slice the orange in half and squeeze one half into the achiote paste. Stir to combine. Add the mixture to the blender, along with the juice from the other half of the orange. Add the grapeseed oil, cumin, and oregano. Blend on high until the sauce is thick but smooth, about 1 minute. Add salt to taste.
Marinate the pork. Place pork in a large mixing bowl. Add 3 tablespoons of the adobo sauce to the large bowl and mix well to combine. Cover the pork and allow it to marinate in the refrigerator for at least 24 hours. Place the remaining adobo sauce in an airtight container and refrigerate for up to three weeks. (The extra adobo sauce can be used to marinate other meats, fish, or vegetables.)
Cook the pineapple. With a very sharp knife, trim the top and bottom off the pineapple so it can stand up straight. Peel the pineapple by cutting the skin off in strips. Once all the skin has been removed, slice the fruit in half lengthwise. Set half aside. Slice the remaining half lengthwise once more, and set one quarter aside. Cut the fibrous heart out of the pineapple and discard. Lay the pineapple flat across the cutting board and slice into wedges lengthwise, then cut each wedge into bite-size chunks. In a large skillet over medium heat, melt the butter. Add the pineapple, a pinch of salt, and cook, stirring often to avoid burning, until pineapple is slightly softened and translucent and all butter is absorbed, about 15 to 20 minutes. Set aside to cool.
Cook the pork. Season the pork with additional salt before cooking. In a large heavy-bottomed pan over medium-high, heat the oil until shimmering. Add the pork, decrease heat to medium, and cook, stirring often, until meat is cooked through and most of the marinade has cooked off, about 5 to 7 minutes.
Assemble the tacos. Heat a nonstick skillet or clay comal over medium heat. Reheat the tortillas for a few seconds on each side. Fill each tortilla with a few spoonfuls of warm pork and three pieces of warm pineapple. Top with minced white onion and cilantro. Serve with lime wedges and salsa verde cruda.
This is one of two recipes that features: ancho chiles, arbol chiles, cascabel chiles, guajillo chiles, pasilla chiles
This recipe also includes: cumin
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