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    Recipe for chorizo al pastor tacos with tomatillo-pasilla pepper salsa

    Serves 4


    3dried Oaxacan pasilla peppers
    ¼pound tomatillos,
    removed from their husks
    1clove garlic, halved
    Salt to taste

    1. Bring a large pot of water to a boil. Add the pasilla peppers and cook for 2 minutes. Add the tomatillos and cook for 6 minutes more or until they turn soft and brown. Drain and let cool.

    2. Stem the peppers and
    discard the seeds.


    3. In a blender, combine the peppers, tomatillos, garlic, and salt. Blend until smooth. Taste for seasoning and add more salt, if you like.

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    2tablespoons canola oil
    cups fresh ½-inch
    pineapple chunks
    1medium onion, thinly sliced
    1pound Mexican
    chorizo, removed from casing
    8small corn tortillas
    4tablespoons chopped fresh cilantro
    2limes, cut in wedges (for garnish)

    1. In a skillet over medium-high heat, heat the canola oil. Add the pineapple and cook for 5 minutes or until it begins to caramelize. Add the onion and cook, stirring, for 3 more minutes. Add the chorizo and cook for 5 minutes or until browned.

    2. In a cast iron skillet, heat the tortillas in a dry pan until warm. Place some of the
    chorizo mixture on each
    tortilla. Garnish with the tomatillo-pasilla pepper salsa and cilantro. Serve with lime. Adapted from The Southfield Store