LA TACOS RECIPES

Steps:

• Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
• Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
• Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
• To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
• Enjoy!

Steps:

• Line basket with 3 sheets of parchment paper, leaving approximately a 6-inch overhang, enough to cover tacos.
• In a large stock pot, boil dried chiles with enough water to last for 10 minutes, covered. Remove from heat, set aside and cool.
• In a blender, place boiled chile skins, garlic clove, 1/2 onion, cilantro, salt and 1 1/2 cups of water where the chiles were boiled. Blend until smooth.
• Heat grapeseed oil in a large sauté pan. Pour mixture into sauté pan and fry for 2 minutes, stirring frequently.
• Remove from heat and cover.
• For filling: Heat oil in a large sauté pan.
• Add potatoes and cook for 10 minutes.
• Add tomatoes, onion, serrano chile and cilantro. Stir to combine. Season with salt, pepper, cumin and garlic powder.
• Stir, cover and cook until potatoes are tender; approximately 10 minutes.
• Uncover and cook for 2-5 minutes or until liquid has evaporated.
• To assemble: Return sauce to medium heat for 2 minutes until the sauce begins to boil. Decrease heat to low.
• Dip tortillas, one at a time, in sauce covering both sides.
• Transfer dipped tortillas to a large plate and fill with potato mixture. Fold and place taco in basket. Repeat with remaining ingredients.
• Cover basket with overhang and 2 sheets of parchment paper and a plastic bag or wrap.
• Let tacos rest and steam in basket for 1 hour before serving.