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We made the recipe below and then grilled the meat on the grill and then brought it in cut it in to bite sized pieces and then cooked it a little more in a cast iron skillet with diced pineapple. They were great, but a lot of work, I am just waiting to buy the real thing at El Fogon next month in Playa.
Cerdo Al Pastor / Tacos Al Pastor meat
1 ½ pounds boneless pork leg or boneless country ribs
2 gusajillo or New Mexico chilies, stemmed and seeded, veins removed
2 ancho or pasilla chilies, stemmed and seeded*
2 chiles de arboil, stemmed and seeded*
25 grams achote paste (local Mexican section)
2 teaspoons dried Mexican oregano, crumbled
2 whole cloves
1-teaspoon cumin seeds
1-teaspoon salt
½ teaspoon fresh ground pepper, or to taste
¾ cup sour orange juice (Seville orange juice – Goya brand)
½ cup water
5 to 8 garlic cloves, peeled and sliced
3 tablespoons vegetable oil
2 pineapple rings
*Note: if you can get fresh chilies, roast over a gas flame until the skin chars, then put in a paper bag for about 10 minutes to steam skins – remove skins by peeling with fingers or rub off with paper towel.
Cut the pork into thin slices of about 1/3 inch each and place in a non-reactive bowl or glass pie plate.
In a heavy bottomed saucepan, over medium heat, cook the chilies, oregano, cloves, cumin, salt, sour orange juice, and water until chilies are soft, or about 10 minutes.
Cool for about 5 minutes, and then pour the mixture into a blender or food processor. Add the raw garlic and blend into a paste.
In the same saucepan, heat the oil and cook the mixture over medium-low heat about 5 minutes.
Cool sauce completely and spread over the individual slices of meat. Cover the meat and refrigerate overnight.
Remove the meat from the marinade and scrape off the excess.
Reserve the marinade; thin a bit with pineapple juice or water
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