Delicious Double-up Pork
tacos al pastor
• 1 large white onion, halved cross wise.
• ½ cup fresh orange juice
• ¼ cup distilled white vinegar
• ¼ cup guajillo chile powder
• 3 garlic cloves, halved
• 2 tsp coarse kosher salt
• 1 tsp dried Mexican oregano (use Italian oregano if you can’t find Mexican)
• 1 large canned chipotle chille in adobo plus 1 tsp adobo from the can
Make the sauce:
1) Juice the orange and place juice in a blender.
2) Coarsely chop ½ of the onion and add to the blender.
3) Add the rest of the ingredients above to the blender and puree very well.
4) Brown the Delicious Double up in a pan (I like cast iron) over medium/high heat. Use a little oil if you think the meat will stick to your pan. I don’t find I have an excess of fat in the pan, if you do, you can drain some off.
5) Add ¼-1/3 cup of the sauce to the pan for each pound of meat along with 1 cup of water for each pound of meat. Scrape up any bits from the bottom of the pan.
6) Turn the flame down to a slow simmer and allow to simmer until almost all of the liquid has evaporated.
While the meat is simmering:
7) Peel and core 1 pineapple. Cut into ½ inch slices.
8) Slice the remaining ½ of the onion into ¼ inch slices.
9) Wash cilantro and pull the leaves off the stems.
10) Grill the onion and pineapple to get a little char on them. Then chop into ¼” dice.
11) Heat corn tortillas on the grill, but make sure they are still pliable. Keep warm.
You will need a nice smoky salsa and some lime wedges for serving.
Take a tortilla, place the warm meat in the tortilla, top with some salsa, grilled onion, and pineapple. Garnish with queso fresco and cilantro leaves and serve with a lime wedge on the side.