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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.

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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.


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

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