Name: Tacos Al Pastor
Yield: makes 24 tacos
Ingredients: 40 dried guajillo chiles; 20 dried ancho chiles; 20 dried pasilla negro chiles; 2 1/2 cups fresh orange juice; Grated zest of 1 orange; 1/3 cup firmly packed dark brown sugar; 9 cloves garlic; 1 1/2 tablespoons cumin seed, toasted and ground (page 164); 1 1/2 tablespoons dried Mexican oregano, toasted and ground (page 161); 1 1/2 tablespoons kosher salt; 1 tablespoon black pepper; 1 1/2 tablespoons distilled vinegar; 1 tablespoon fresh lime juice; 6 ounces cola; 8 ounces Mexican beer; 4 pounds pork shoulder, cut into 1/2-inch cubes; 3 tablespoons vegetable oil; 24 (5 1/2-inch) soft white corn tortillas (page 13), for serving; Garnish: Caramelized diced pineapple

Tacos Al PastorCourtesy of Random House, Inc.

The meat for these “shepherd’s” tacos is commonly seen roasting on vertical spits displayed with pride on street stands throughout Mexico. The spits are usually topped with a pineapple, which is thinly sliced and served in the tacos. This method of cooking meat is identical to that used for the spit-roasted lamb (shawarma) brought to Puebla, Mexico, by Lebanese immigrants in the 1930s. The technique was copied by the Mexican taqueros (taco masters), who substituted pork for lamb. The original stand for tacos al pastor still exists in Puebla, with vertical spits of pork still revolving in front of its huge wood-burning hearth. This recipe makes two dozen tacos to serve 8 persons with big appetites, or more as part of a taco party platter. Note that the pork must marinate overnight before cooking.

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