Tacos de Pastor
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Credit: Tortilla Jo’s, Downtown Disney, Anaheim, California
The National Culinary Review, October 2014
Ingredients
10 guajillo peppers
10 pulla peppers
10 ancho peppers
2 T. Spanish paprika
¼ T. ground cumin
5 whole cloves
2 garlic cloves
Juice from 1 lime
1 T. chicken paste
1 T. chopped fresh oregano
Salt, to taste
2 lbs. pork loin
10-12 DOLE® Chef-Ready Cuts pineapple spears
Instructions
1. Roast guajillo, pulla and ancho peppers; remove seeds. Put in pot with water; boil until soft. In pan over medium flame, lightly roast paprika, cumin and cloves. In blender, combine chilies, roasted seasonings, garlic, lime juice, chicken paste and oregano. Add chili water to desired consistency; blend until smooth. Add salt, to taste.
2. Slice pork in small strips; lightly add sauce to pork until covered and has wet look. Marinate. Cut pork strips in small pieces; cook as desired.
3. Place pineapple spears on hot grill just long enough to mark both sides. Dice in small squares.
4. Assemble tacos with pork and pineapple. Recipe is courtesy of Tortilla Jo’s, Patina Restaurant Group, Downtown Disney, Anaheim, California
Yield
6 servings
Tags
Main Dish, Pork, The National Culinary Review
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