Tacos al Pastor

Yield:  Serves 10-12, as a small plate or canape

Ingredients:

Pork Roast:

• 2 whole ancho chilies, seeds and stems removed
• 2 whole pasilla, seeds and stems removed
• 2 whole guajillo chilies, seeds and stems removed
• 2 whole arbol chilies, seeds and stems removed
• 2 teaspoons (10 ml) vegetable oil
• 1 teaspoon (5 ml) dried Mexican oregano
• 1 teaspoon (5 ml) dried ground cumin seed
• 1 tablespoon (15 ml) achiote powder
• 1/3 cup (80 ml) distilled white vinegar
• 2 1/2 teaspoons (12.5 ml) kosher salt
• 2 teaspoons (10 ml) sugar
• Pineapple, peeled and cored
• ½ pork loin, on the fatty side

Tortillas:

• ¾ pound or 2 3/4 cups (340 g/600 ml) all-purpose flour, plus a little extra for rolling the tortillas
• 5 tablespoons (75 ml) lard or shortening
• ¾ teaspoon (7.5 ml) salt
• ¾ cup (180 ml) very warm water

Salsa Verde:

• 1 ¼ pound (514 g) tomatillos, husks removed
• 2 Poblano peppers, seeds and stems removed
• 1 white onion, peeled
• 4 cloves garlic, peeled
• 4 Serrano chilies, stems and seeds removed
• 12 sprigs cilantro
• 2 tablespoons (30 ml) cooking oil
• 1 ½ teaspoons (7.5 ml) salt
• 1 lime, juice

Garnishes:

• Prepared lime crema, cilantro, sliced radish, lime wedges

Method:

For the Pork Roast:

In a large skillet over medium-high heat, dry toast the ancho, pasilla, guajillo, and arbol chilies for about 5 minutes until puffed, pliable, lightly browned in spots, and very aromatic.

Add 1 cup (240 ml) water to stop the cooking, then pour contents of pan into a small bowl. Cover loosely and set aside for the chilies to soften.

Heat oil in a skillet over medium-high heat until shimmering.

Add cumin, oregano, and achiote and cook, stirring frequently, until aromatic but not browned, about 30 seconds.

Add vinegar, salt, and sugar and immediately remove from heat.

Add spice-vinegar mixture to a blender along with chilies and their soaking liquid. Blend on high speed until completely smooth, about 1 minute, scraping down sides as necessary.

Set sauce aside to cool slightly.

Butterfly pork loin, and pound with a meat mallet into a thin, even rectangle, about 6 inches (15 cm) wide, and 12 inches (30 cm) long.

Coat with about half of the chili mixture.

Using a cannoli tube (or similar tool), cut pineapple into long cylinders, 1 inch (2.5 cm) in diameter.

Place pineapple cylinders down the center of the loin lengthwise, then roll the loin into a log around the pineapple, securing the roast with butcher twine.

Transfer to a dish or plastic bag, cover with remaining chili mixture and marinate in the refrigerator for at least one hour and up to overnight.

Preheat the oven to 325 F (160 C).

Roast the marinated pork for about 1 hour, or to an internal temperature of 160 F (175 C).

Before slicing, let rest for 12-15 minutes. Keep warm.

For the Tortillas:

Combine the flour and fat in a large mixing bowl, using hands to incorporate completely.

Dissolve salt in water, then add about 2/3 cup (160 ml) of the salt water to the dry ingredients, using a fork to combine into large clumps. Add more salt water, as needed, to make a firm, pliable dough.

Transfer the dough onto a lightly floured work surface and knead until smooth and medium-stiff.

Let the finished dough rest for at least 30 minutes.

Lightly flour a work surface and roll out rested dough to a thickness of about 1/16 inch (2-3 mm).

Use a 3 inch (7.5 cm) round cookie cutter to make 20-30 mini tortillas.

When ready to cook, preheat an oven to 325 F (160 C), heat a dry, cast iron skillet over medium-high heat, and, in a separate pan, heat 1-2 inches (2.5-5 cm) oil, for frying, to 350 F (175 C).

First, griddle the tortillas, in batches, in the skillet, about 1 minute per side, until lightly browned and just cooked through.

Transfer the griddled tortillas into the oil and fry, in batches, for about 1 minute, until starting to crisp.

Finally, bake the fried tortillas for 8 minutes, until dry and firm.

Reserve for plating.

For the Salsa Verde:

Preheat a broiler to high heat. Lightly grease a baking sheet.

Roughly chop and combine the tomatillos, Poblanos, onion, garlic, and Serrano chilies.

Spread mixture onto the prepared baking sheet and broil for 8-10 minutes until slightly charred and soft.

Let cool to room temperature.

Transfer the cooked ingredients to a food processor. Add lime, oil, cilantro, and salt, and blend until uniform and smooth, about 1 minute.

Reserve for plating.

To Serve:

Place one tortilla on a plate and top with a spoonful of the Salsa Verde and a slice of the Pork Roast.

Garnish with lime crema, cilantro, and sliced radish. Serve lime wedges on side.

Place second tortilla over the top to eat like a sandwich.