Tacos al Pastor

Photo by Cookbook cover image courtesy of Random House

Ingredients

6 ounces cola
1 ½ tablespoon salt
1 ½ tablespoon vinegar
1 tablespoon lime juice
8 ounces Mexican beer
4 pounds pork shoulder
3 tablespoon vegetable oil
+ 12 more ingredients
- 24 (5 1/2-inch) soft white corn tortillas
- pineapple
- 2 ½ cup fresh orange juice
- 1 orange
- ¹/₃ cup dark brown sugar
- 9 cloves garlic
- 1 ½ tablespoon cumin seed
- 1 ½ tablespoon dried Mexican oregano
- 20 dried pasilla negro chiles
- 1 tablespoon freshly ground black pepper
- 40 dried guajillo chiles
- 20 dried ancho chiles

Stem, seed, and rehydrate the dried chiles. Drain and set aside, reserving the soaking liquid. In a small saucepan, simmer the orange juice over medium-low heat until reduced by half; set aside. In the jar of a blender, puree the rehydrated chiles until smooth, adding some of the soaking water, i...

View full recipe at Epicurious

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Variations on Tacos al Pastor

- [[Lime wedges, for serving (optional)]]
- [[Hot salsa, for serving (optional)]]
- [[{{1/2 cup}} packed coarsely chopped cilantro]]
- +14 other ingredients
- 1 pound pork tenderloin, cut into 1/2-inch cubes
- 1 (8-oz.) can pineapple tidbits in juice, drained
- 1 teaspoon pepper
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Tacos al Pastor
- 2 tablespoon(s) vegetable oil
- Salt and freshly ground pepper
- 12 corn tortillas
- Grilled pineapple
- 0.25 teaspoon(s) cumin seeds
- +13 other ingredients