TACOS AL PASTOR

PREP 1 HOUR COOK 3 HOURS OR WATCH THE VIDEO ON YOUTUBE.COM TOTAL 4 HOURS SEARCH HANGRYQ

INGREDIENTS

MEAT • 3 LBS BONELESS SHOULDER/BUTT

PRODUCE OTHER • 10 DRIED GUAJILLO CHILES • 1 TBSP MEXICAN • 1 1/4 CUP DISTILLED WHITE • 3 DRIED ANCHO CHILES • 2 DRIED CHILE DE ARBOL • 1 TBSP GROUND • 2 TBSP WHITE SUGAR • 2 HABANERO CHILES, • 3 TBSP ACHIOTE • 20 CORN OR FLOUR SEEDS REMOVED • 1 TBSP KOSHER SALT TORTILLAS • 1 WHOLE • 1/4 TSP • 8 OZ QUESO FRESCO, • 1 LARGE FRESH CRUMBLING CHEESE • 8 • 7.5 OZ CAN • 4 LIMES PEPPERS IN SAUCE

ADDITIONAL SUPPLIES • APPLE WOOD • BRAZILIAN GUACHO http://bit.ly/superskewer DIRECTIONS

Slice pork thin, about ¼ inch. Place in ziplock bag, seal, and put in refrigerator until marinade is ready. If you can not slice thin enough, place on cutting board, cover with plastic or parchment paper and flatten (pound) with cast iron skillet. Tip: Put pork in freezer for 30 minutes to an hour to make easier to slice

MARINADE In a medium pot, add 10 dried Guajillo chiles, 3 Ancho chiles, 2 Chile de árbol. Add enough water to cover chiles and bring to a boil. Once boiling, remove from heat and cover. Let sit for 30 minutes. In blender or food processor, Puree • 8 garlic cloves • 1 cup distilled white vinegar • 2 tablespoons white sugar • 1 7.5 oz can chipotle peppers in adobo sauce • 1 tablespoon of kosher salt • 1 cup of diced pineapple from middle of pineapple. ★ Save bottom slice of pineapple for the skewer, top part for presentation, and remaining middle portions for a topping. • 1/2 large white onion • 1 tablespoon Mexican oregano • 1 Tablespoon ground cumin • 1/4 teaspoon pepper

Remove chiles from water, cut off stems and add peppers to marinade. Save the water to thin out the marinade as needed. Puree all ingredients and add marinade to large ziplock bag with pork slices. Place the bag on a pan or in a bowl in case it leaks. Place in refrigerator to marinate for at least 4 hours, or overnight.

SET UP GRILL Use natural hardwood lump charcoal for pure, clean smoke. We prefer Fogo as it burns the cleanest and has large chunks. Light grill with looftlighter, add 2 chunks of apple wood and regulate temperature to 275 degrees to cook with indirect heat. As seen in the video, we are using a Minimax Big Green Egg and the charcoal is stacked around the outside with a spot in the middle for the apple wood chunks. This way, if the wood flares up, it will not potentially burn the or your gasket. If using gas, you could use a smoke tube with apple pellets. ASSEMBLE GUACHO SKEWER ★ If you have not ordered your Superskewer in time, you can use a wooden skewer and use the bottom slice of a pineapple as the base. This way is much more difficult to assemble and not nearly as sturdy but would work until your Guacho Skewer package arrives in the mail.

Wrap the base of the Guacho Skewer with aluminum foil or parchment paper to make for an easy cleanup when finished. Add a slice of pineapple to skewer first, then stack pork onto Guacho Skewer, rotating the slices so they stack as uniform as possible. Remove as much of marinade as you can while assembling and keep in the bag to be used for sauce. Every 4-5 pieces, add a slice of pineapple. Finish with slice of pineapple on top. Put marinade back in refrigerator to keep it at a safe temperature until you are ready to make the chili sauce.

Put meat on grill and let smoke at 275 degrees for about 3 hours, or until internal temperature is is 160 degrees. Check the internal temperature in many places with your instant-read thermometer.

CHILE SAUCE While meat is smoking, strain marinade using a steel fine mesh strainer into small pot. Bring marinade to a full rolling boil for one minute. This will cook out any raw pork and make it safe to consume. Lower temperature and let simmer for a few minutes while you test it’s level. If you want more heat, slice into 2 habaneros to release flavors and add to pot. Add 1/4 cup vinegar to thin out sauce if needed. Stir, cover, and remove from heat. After cooled, strain out the habanero and refrigerate until ready to use.

AVOCADO CREMA When meat is almost to final temperature, puree 3 avocados, 1/2 cup of cilantro, juice of 1 , 1 teaspoon kosher salt, 1/2 cup of sour cream or for a little more tang use greek yogurt. ★ To make assembly of easier and more presentable, add sauces to condiment squirt bottles.

FINAL STEPS Remove meat when it reaches 160 degrees internal temperature. Let rest for 5 minutes, add top of pineapple for a great photo, then slice off delicious pork as thin as you can.

At this point you can put a few slices of pineapple on the grill to get a little char, then dice them for toppings. Also dice remaining onion as a topping. While grill is still hot, you will want to heat up the tortillas for about 20 seconds per side or until warmed up. To crisp up the meat just before serving, add slices of meat in cast iron skillet with a little oil over medium-high heat. This step is not necessary, but gives the meat a nice texture all around. ★ We recommended reheating leftover meat in a cast iron pan on the stove. Assemble tacos meat first, then pineapple, onion, cilantro, crumble on the queso fresco, pipe on avocado crema and chile sauce. Place lime wedges on the side to squeeze over tacos.

ADDITIONAL PHOTOS FOR REFERENCE