Tacos al Pastor

Ingredientai

4 ounces (about 8) dry ancho chiles, stemmed and seeded

2 cups water

3 to 4 roasted plum tomatoes, coarsely chopped, or 3/4 cup chopped canned tomatoes

2 tablespoons vegetable oil

3 pounds stew meat, trimmed and cubed

2 cup finely diced white onion

8 cloves garlic, peeled and minced

1 tablespoon toasted dried Mexican oregano

1 teaspoon lightly toasted, ground cumin seeds

1 teaspoon chopped fresh or dry thyme leaves (optional)

4 whole bay leaves

1 teaspoon freshly ground black pepper

1/8 cup apple cider vinegar or unseasoned wine vinegar

3/4 cup pineapple juice

2 teaspoons sugar

1 teaspoon salt

Nurodymai

1. loast chiles on a skillet or comal or in a hot men (425 degrees) until darkened slightly but not burned.

2. Bring water to a boil, add toasted chiles, stir well, and remove from heat. Soak chiles for 15-20 minutes, drain, and reserve water. Puree chiles in a blen ler with a licle of the water and the tomatoes.

3. Heat oil in a 4- to 5-quart saucepan or in a pressure wroker. Brown meat, a little at a time, remove, and reserve cooked pieces.

4. Add onion and then garlic and cook until onion is softened and begins to brown, about 2 minutes. Add oregano, cumin, thyme, bay leaves, and pepper along with chile-tomato puree and fry for 1 additional minute, stirring constantly.

5. Return browned pork to the pan and add vinegar, pineapple juice, sugar, salt, and 1 cup of reserved chile soaking water:

6. Bring to a boil, reduce heat, cover and cook for 35 minutes at 15 pounds in the pressure cooker. (Note:

If using a regular pan, cook covered on low heat for about 14/2 hours, until meat is tender. You may need to add water during the cooking process to prevent burning.)

7. Strain the sauce from the meat and cook longer, if needed, to thicken.

8. To serve, shred meat and place in soft corn tortillas. Garnish with chopped green onions and serve with Guacamole (page 115), some of the reserved sauce, Salsa Fresca (page 21), and lime wedges.