Serves 4
Directions
- 1Slice the pork shoulder butt into smaller steaks.
- 2Remove seeds and stems from dried chiles.
- 3Toast chiles, garlic, onion, and bay leaves in a pan.
- 4Add water and vinegar to the pan to soften the chiles.
- 5Transfer the toasted ingredients to a blender, adding achiote paste, cumin, salt, pepper, pineapple juice, chicken stock, and lime juice.
- 6Blend until a smooth marinade forms.
- 7Pour the marinade over the pork slices and refrigerate.
- 8Remove husks from tomatillos, then grill tomatillos, jalapeños, onion, and garlic for the salsa.
- 9Crush garlic and salt in a mortar and pestle, followed by the grilled jalapeños, then the tomatillos.
- 10Mix chopped cilantro into the salsa.
- 11Stack the marinated pork and pineapple slices onto a vertical skewer.
- 12Roast the pork stack on a grill.
- 13Mix corn masa flour with water to create tortilla dough, press into discs, and cook on a griddle.
- 14Shred the oaxaca cheese to prepare it for gringas.
Ingredients
- 1 whole pork shoulder butt, sliced
- several dried chiles
- several clove garlic
- 1 whole onion
- 2 bay leaf
- 1/2 cup water
- 1/4 cup vinegar
- 1 tbsp achiote paste
- 1 tsp cumin seed
- 1 tbsp salt
- 1 tsp black pepper
- 1 cup canned pineapple juice
- 1/2 cup chicken stock
- 1 whole lime juice
- 10 whole tomatillo
- 4 whole jalapeño pepper
- 1 bunch cilantro
- 2 cup corn masa flour
- 1 whole oaxaca cheese
Equipment
knifeskilletblenderrefrigerator containergrillmortar and pestlevertical meat skewermixing bowltortilla press
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