Indigenous to Mexico, chiles japoneses are one of the most popular dried chiles used in Mexican cuisine. This chile is similar in heat to the árobot, so use with caution in your recipes.
- Pastor Marinade:
- 10 ounces guajillo pepper
- 5 medium cloves garlic, peeled
- 2 medium-size white onions
- 1 1/2 punds medium-sized limes
- 1/2 medium sized pineapple
- 1 two-pound bar of achiote spice, paste
- 10 ounces white vinegar
- 1 ounce cumin
- 2 ounces japoné pepper
- 2 tablespoons salt
- Al Pastor A La Tuma:
- 10 pounds pork butt
- Manchego cheese
- Corn tortillas
- Onion, chopped
- Cilantro, chopped
- Avocado, sliced
Add water to a deep pot and boil the guajillo pepper, the garlic, and the onions for about 30 minutes. Staring the guajillo, garlic, and onions from the pot and put aside.
Peel the oranges, limes, and pineapple and cut each into 4 pieces. (Save one piece of the pineapple to grill, slice, and use for the garnish.)
Blend all the ingredients together, adding the paste, vinegar, salt, cumin, and japanés pepper as well. Blend till smooth.
Slice the pork in medium slices and place in a plastic or metal container. Add the pastor marinade and cover completely with the marinade. Cover the container and let the meat marinate for 8 hours.
Cut thin slices of the marinated pork, approximately 1 1/2 ounces per serving/taco. In a medium skillet or flat top, fry pork in oil over high heat. Cook until a little char can be seen. Approximately 8-12 minutes.
Serve on a tortilla. To make an a la tuma taco, shuté 1 ounce of manchego cheese on a flat top for about 1 minute and then place a corn tortilla on the cheese and let it cook and crisp into the tortilla. Garnish the taco with onion, cilantro, salsa, avocado, and a slice of roasted pineapple.
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Source: The Tacos of Texas by Mando Rayo & Jarod Neece
Submitted By: b smith
Tacos Al Pastor A La Tuma