4 dried guajillo chiles
1 dried ancho chile
2 dried chipotle chiles
2 tablespoons fresh orange juice
1/2 tablespoon fresh lime juice
1/4 cup Coca-Cola
3 tablespoons cider vinegar
1 teaspoon annatto seeds
1/2 teaspoon dried oregano
1/4 teaspoon cumin seeds
1 whole clove
1/2 tablespoon brown sugar
1/4 teaspoon garlic powder
2 tablespoons vegetable oil, plus more for grilling
2 1/2 pounds boneless pork shoulder, cut into 1/2-inch-thick slices
1 large Spanish onion, cut into 1/2-inch-thick slices
Salt and freshly ground pepper
12 corn tortillas, warmed
Grilled pineapple, chopped red onion and cilantro, for serving
Stem and seed all of the dried chiles and place them in a microwave-safe bowl. Cover with water and microwave at high power until softened, about 3 minutes. Let cool slightly, then drain and transfer to a blender. Add the orange juice, lime juice, coke and vinegar. In a spice grinder, grind the annatto with the oregano, cumin, clove, sugar and garlic powder until fine. Add the spice mixture to the blender and blend until smooth.
Transfer the marinade to a saucepan. Add the 2 tablespoons of oil and cook over moderate heat, stirring constantly, until very thick, about 5 minutes; let cool. Transfer the marinade to a large resealable plastic bag. Add the pork and onion and seal the bag. Refrigerate overnight.
Light a grill. Remove the pork and onion from the marinade and scrape most of it off. Brush the pork and onion with oil and season with salt and pepper. Grill over moderate heat, turning, until the meat is cooked through.
Cut the pork into strips. Serve the pork and onion with the warmed tortillas, grilled pineapple, red onion and cilantro.
topped with fresh squeezed lime juice and salt. It’s still one of my all time favorite treats.
2 potatoes, thinly sliced
In a large heavy saucepan, fill oil no more than halfway and heat the oil to 350 degrees F.
Add the potato slices in batches. Fry until light golden brown, about 2 to 3 minutes.
1/2 cup mayonnaise
1 1/2 cups crumbled cotija cheese
4 tbsp. minced fresh cilantro
4 tsp. ancho chile powder
Kosher salt and freshly ground black
pepper, to taste
1 lime, cut into four wedges
Working with one ear of corn at a time, peel back the husks to expose the kernels, leaving husks attached at the base; remove the silk threads and tie husks together with kitchen twine around base of cob to form a handle. Repeat with remaining ears. Transfer corn to a large bowl or pot of water and let soak for 30 minutes.
Build a medium-hot fire in a charcoal grill or heat a gas grill over medium-high heat. Transfer corn to grill; cook, turning occasionally, until charred and cooked through, about 20 minutes.
1 pound dried black beans, washed, picked over to remove dirt, stones, etc...
1 small white onion, diced
2 tablespoons oil (I used corn)
2 sprigs fresh epazote or 1 teaspoon dried epazote
two quarts water and possibly a bit more
one teaspoon salt or to taste
2 tablespoons vegetable shortening (or lard if you prefer)
pinch of salt
1 cup plus two tablespoons warm water
3/4 cup black beans from above recipe
1/3 cup vegetable oil
1 cup green salsa
1/2 diced onion
1/3 pound hot cooked chorizo.
1/4 cup cilantro, chopped
1/4 cup sour cream
1/2 cup crumbled queso anejo
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon garlic powder
3/4 teaspoon ground cumin
1/2 teaspoon ground chipotle powder
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper, or more to taste
Freshly ground black pepper, to taste
24 corn tortillas, 6 to 7 inches in diameter
2 cups crumbled queso fresco cheese
1/2 cup sour cream
Juice of two limes
2 tablespoons butter
Salsa verde and guacamole, for serving