tacos al pastor

Ingredients:

• 1 lb pork shoulder (thinly sliced)
• 3 dried guajillo chiles
• 1/2 cup pineapple juice
• 1 small onion (diced)
• 1/2 pineapple (diced)
• 2 cloves garlic
• 1 tsp oregano
• 1 tsp cumin
• Corn tortillas
• Cilantro and lime (for garnish)

Recipe:

1. Prepare the marinade Rehydrate dried chiles in hot water, blend with pineapple juice, garlic, oregano, cumin, and salt.
2. Marinate the pork: Add the pork to the marinade and let it sit for at least 2 hours or overnight.
3. Grill the pork: Cook the pork on a grill or in a pan until crispy and caramelized.
4. Serve Slice the pork thinly and serve on corn tortillas with diced onions, pineapple, cilantro, and a squeeze of lime.

Chiles Rellenos

Ingredients:

• 4 large poblano peppers
• 1 cup Oaxaca cheese (or mozzarella)
• 4 eggs (separated)
• 1 cup flour
• 2 tomatoes (blended)
• 1 small onion
• 2 cloves garlic
• Oil (for frying)

Recipe:

1. Roast the peppers: Roast poblano peppers on an open flame until blackened. Peel, remove seeds, and set aside.
2. Prepare the stuffing Fill the peppers with cheese.
3. Make the batter: Beat egg whites until stiff, then fold in yolks. Coat the peppers in flour and dip in the egg batter.
4. Fry: Heat oil in a pan and fry the peppers until golden brown.
5. Prepare sauce: Blend tomatoes, onion, and garlic. Simmer in a pan and serve over the fried peppers.

Enchiladas Verdes

Ingredients:

• 12 corn tortillas
• 2 cups shredded chicken
• 8 tomatillos
• 1 onion
• 2 cloves garlic
• 1 jalapeño
• 1 cup sour cream
• Cilantro (for garnish)

Recipe:

1. Make the green sauce: Roast tomatillos, onion, garlic, and jalapeño. Blend with salt and a bit of water.
2. Prepare the filling: Shred cooked chicken.
3. Assemble enchiladas: Warm the tortillas, dip in the green sauce, fill with chicken, and roll them up.
4. Bake: Place the enchiladas in a dish, cover with remaining sauce, and bake at 350°F for 20 minutes.
5. Serve: Top with sour cream and cilantro.