Chef Edwin Quintanilla,
La Roca
Chef Edwin’s affinity for Mexican cuisine is palpable. Dishes range from piquant to fresh and citrusy brimming with contrasting components. There are endless variations of tortilla wrapped around chicken, beef and pork. Of course fish and seafood are plentiful in Mexico, and citrus, a signature of the cuisine, is an important ingredient in cooking. Oranges impart bright flavour to pastor tacos.
Ingredients
4 lb pork shoulder
65-70 tortilla wraps
Mexican Pepper Purée
17 dehydrated guajillo peppers
17 dehydrated ancho peppers
6-8 cups water
Pastor Marinade
2 cups orange juice
2 cups pineapple juice
1 cup lemon juice
1 1/2 cups apple cider vinegar
1 1/2 cups canola oil
1 cup tomato sauce
1 Tbsp cumin
1/2 cup chipotle paste
3 1/2 Tbsp garlic salt
1/3 cup chili powder
1 1/2 Tbsp black pepper
3 Tbsp smoked applewood seasoning
1 cup Mexican purée
Salsa Cascabel
3 tomatillos
3 tomatoes
1 red pepper
3 dried chile cascabel or guajillo peppers
1 Tbsp oil
2 cloves of garlic
1/4 cup water
3/4 tsp salt
1/2 cup chopped cilantro
1 Tbsp oil
Toppings
salsa cascabel
1/2 cup diced white onions
1/4 cup chopped cilantro
1 pineapple, diced (can be grilled or fresh)
Mexican Pepper Purée
- Bring the water to a boil.
- Add the peppers and let soak for 15 minutes.
- Purée in a blender. Set aside for marinade.
Pastor Marinade
- Mix all ingredients together in a large bowl.
- Add pieces of sliced pork shoulder.
- Mix until all pieces are covered.
- Let pork marinade in the fridge overnight.
Method
Sauté marinated pork in a frying pan at medium heat with a bit of oil until browned.
Salsa Cascabel
- Peel tomatillos and tomatoes.
- Add dried chile cascabel and garlic.
- Cut the red pepper in half and remove seeds.
- Heat oil in a large frying pan.
- Add tomatillos, red peppers, tomatoes, chile cascabel and garlic. Cook until browned.
- Remove and put all ingredients into a blender, adding water, salt and cilantro. Blend thoroughly.
Layer into tortilla wrap and serve.
Yield – feeds a group of 30+ people
