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Pastor Tacos

Pastor Tacos

Pastor Tacos

Courtesy of Edwin Quintanilla – La Roca

4 lb pork shoulder
65-70 tortilla wraps

Mexican Pepper Purée
17 dehydrated guajillo peppers
17 dehydrated ancho peppers
6-8 cups water

Pastor Marinade
2 cups orange juice
2 cups pineapple juice
1 cup lemon juice
1 1/2 cups apple cider vinegar
1 1/2 cups canola oil
1 cup tomato sauce
1 Tbsp cumin
1/2 cup chipotle paste
3 1/2 Tbsp garlic salt
1/3 cup chili powder
1 1/2 Tbsp black pepper
3 Tbsp smoked applewood seasoning
1 cup Mexican purée

Salsa Cascabel
3 tomatillos
3 tomatoes
1 red pepper
3 dried chile cascabel or guajillo peppers
1 Tbsp oil
2 cloves of garlic
1/4 cup water
3/4 tsp salt
1/2 cup chopped cilantro
1 Tbsp oil

salsa cascabel
1/2 cup diced white onions
1/4 cup chopped cilantro
1 pineapple, diced (can be grilled or fresh)

Mexican Pepper Purée
1. Bring the water to a boil.
2. Add the peppers and let soak for 15 minutes.
3. Purée in a blender. Set aside for marinade.

Pastor Marinade
1. Mix all ingredients together in a large bowl.
2. Add pieces of sliced pork shoulder.
3. Mix until all pieces are covered.
4. Let pork marinade in the fridge overnight.

Sauté marinated pork in a frying pan at medium heat with a bit of oil until browned.

Salsa Cascabel
1. Peel tomatillos and tomatoes.
2. Add dried chile cascabel and garlic.
3. Cut the red pepper in half and remove seeds.
4. Heat oil in a large frying pan.
5. Add tomatillos, red peppers, tomatoes, chile cascabel and garlic. Cook until browned.
6. Remove and put all ingredients into a blender, adding water, salt and cilantro. Blend thoroughly.
Layer into tortilla wrap and serve.

Yield – feeds a group of 30+ people

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