For this recipe no vertical spit is required—a grill will do fine. But first, marinate thin slices of pork shoulder (about ¾" thick) in a bath of fresh pineapple, onion, dried chiles, and more ...

Note that the pork must marinate overnight. Tacos al pastor Makes 24 tacos (for 8 big eaters or a party) 40 dried guajillo chiles 20 dried ancho chiles 20 dried pasilla negro chiles 21/2 cups ...

In 2018, his cookbook Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall, won the IACP award in the Chefs and Restaurants category.

½ heaping teaspoon whole cumin seed, toasted ...

Tacos al pastor is a dish from Mexico with Levantine roots stemming from the 19th century when Lebanese immigrants arrived, bringing their tradition of vertical spits for roasting lamb shawarma.

Soak dried chiles in warm water in a medium bowl until rehydrated, about 10 minutes. Drain chiles; remove and discard chile stems and seeds. Combine chiles, achiote, orange juice, vinegar, garlic ...

¼ cup chopped cilantro juice of 1 lime. 1. In the bowl of a food processor, combine canola oil, salt, garlic, cumin, chili powder, oregano, orange juice, white vinegar and the chopped peaches.

I love this recipe because it reminds me of home. Technique tips: For the salsa verde, choose the smallest tomatillos you can find, tightly encased in their papery skins. This salsa is excellent ...

Preheat the oven to 400°F. Cut the pineapple into small chunks and add them to a blender or food processor along with the onion, garlic, apple cider vinegar, achiote paste, smoked paprika ...