Tacos al pastor a la tuma
10 ounces guajillo pepper
5 medium garlic cloves, peeled
2 medium white onions
3 pounds medium sized oranges
1 1/2 pounds medium sized lime
1 1/2 medium sized pineapples
1 two-pound bar of achiote seasoning, pastes
10 ounces white vinegar
1 ounce cumin
2 ounces Japanese pepper
2 tablespoons salt
Add water to a deep saucepan and cook the guajillo peppers, garlic, and onion for about 30 minutes. Strain the guajillo, garlic and onion from the pot and set aside.
Peel oranges, limes and pineapple and cut each into quarters. (Set one piece of pineapple aside on the grill, slice and use for garnish.)
Mix all the ingredients together, adding the paste, vinegar, salt, cumin and Japanese pepper. Blend until smooth.
Al pastor a la touma
10 pounds pork belly
Cut the pork into medium slices and place in a plastic or metal container. Add pastor’s marinade and coat completely with marinade. Cover the container and leave the meat to marinate for 8 hours.
Cut marinated pork into thin slices, approximately 12 ounces per serving/taco. In a medium skillet or flat skillet, brown the pork in oil over high heat. Cook until a slight charred layer appears, about 8-12 minutes.
Serve on a tortilla. To make tacos a la tuma, sear 1 ounce of manchego cheese on a flat surface for about 1 minute, then place the corn tortilla on top of the cheese and let it cook and become crispy on the tortilla. Garnish the tacos with onion, cilantro, salsa, avocado, and a slice of roasted pineapple.