INGREDIENTS

Al Pastor Pork

• 10 lbs. pork butt
• 2 cups pineapple juice
• 1 cup orange juice
• 1 cup white vinegar
• 1 cup dark chile powder
• 1/4 cup chopped garlic
• 2 tablespoons dried Mexican oregano
• 2 tablespoons ground cumin
• 2 tablespoons kosher salt
• 1 teaspoon ground cloves
• 4 bay leaves crumbled

Black Beans

• 2 lbs. dried black beans rinsed
• 4 quarts water
• 1-1/2 cups roughly chopped onions
• 1/2 cup ketchup
• 1 teaspoon ground cumin
• 1 teaspoon chipotle puree
• 1 teaspoon epazote powder
• 1 tablespoon kosher salt

Guajillo Salsa

• 6 oz. Guajillo chiles toasted
• 6 cups chopped yellow onions
• 1 cup chopped garlic
• 1 cup olive oil blend
• 6 pounds tomatoes cut into ¼-inch dice
• 6 pounds tomatillos cut into ¼-inch dice
• 2 quarts tomato juice
• 1 quart water
• 1/4 cup brown sugar
• 2 tablespoons kosher salt
• 1 cup cilantro leaves
• 4 teaspoons habanero chile seeded and chopped

Mexican Potatoes

• 1/2 cup olive oil blend
• 1 tablespoon dark chile powder
• 1-1/2 teaspoons kosher salt
• 1-1/2 teaspoons chopped garlic
• 3/4 teaspoon Serrano chiles seeded and chopped
• 3/4 teaspoon fresh oregano chopped
• 6 pounds red potatoes diced 3/8-inch

Rajas

• 3 quarts yellow onions sliced
• 1/2 cup olive oil blend
• 1 quart Poblano peppers roasted, peeled, seeded and julienned, ¼-inch thick

Pico De Gallo

• 3 quarts tomatoes diced 1/4-inch
• 6 cups white onions diced 1/4-inch
• 1 cup cilantro chopped
• 1/3 cup fresh lime juice
• 3 tablespoons Serrano chiles chopped
• 2 tablespoons kosher salt

Serving and garnishes

• 135 corn tortillas
• 6 pounds jack cheese shredded
• 90 eggs
• 1-1/2 cups crumbled cotija cheese
• 12 avocados

INSTRUCTIONS

1. To make pork, trim excess fat off of pork and cut into 1/2 inch slices. Mix all remaining ingredients in a bowl. Toss pork in marinade until well coated. Cover and marinate for 24 hours. Place pork and all marinade in hotel pan; bake uncovered at 350F, about 2 hours, until tender. Cut pork into ¼ inch cubes. Cover, and store at 41F or below until ready to use.
2. To make black beans, combine all ingredients in large pot and bring to a boil. Reduce heat and simmer until beans are soft, stirring regularly. Remove from heat and cool. Cover and store at 41F until ready to use. Heat before serving.
3. To make guajillo salsa, soak the toasted chiles in warm water for 30 minutes. Drain, remove stems and seeds; blend drained chiles until smooth. Reserve. Saute onions and garlic in oil until translucent. Add the blended chiles with the remaining ingredients. Cook over medium heat 15 minutes. Blend sauce with immersion blender; do not over blend. Cool, cover and store at 41F until ready to use. Heat just before serving.
4. To make rajas, sauté onions in oil until half cooked and translucent but still crunchy. Stir in roasted poblano strips. Cool mixture. Cover and store at 41F until ready to use. Heat just before serving.
5. To make mexican potatoes, mix all ingredients except potatoes in mixing bowl. Toss diced potatoes with marinade. Bake at 375F until crisp. Hold until ready to use.
6. To make Pico de Gallo, mix together all ingredients in large bowl. Cove and store at 41F until ready to use.

RECIPE NOTES

Recipe courtesy of Chef Andrew Johnstone, The Little Chihuahua Mexican Restaurant, San Francisco, Calif. and the California Milk Advisory Board