Oaxacan-style Grilled Pork Cecina | Rick Bayless Taco Manual

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is less expensive.

Welcome to the kitchen and introduce the recipe for smoky grilled pork tacos from Oaxaca.

Explain the use of ground guajillo chile for the red chile marinade instead of whole chiles.

Measure out ingredients for the marinade: black pepper, cinnamon, cumin, Mexican oregano, salt, and ground guajillo.

Pour 1.5 cups of hot water into a blender and add the ground guajillo and all the herbs and spices.

Blanch a whole head of garlic in the microwave with water for 1 minute, then add it to the blender.

Add apple cider vinegar to the blender and blend until smooth.

Let the marinade sit to rehydrate while preparing the pork.

Wrap the pork tenderloin in plastic and freeze for about 30 minutes to firm it up for easier slicing.

Slice the pork tenderloin into 1/4 inch slices.

Marinate the pork by separating the slices and pouring half of the marinade over them, then massage it in with gloves to avoid staining hands.

Cover and refrigerate the marinated pork for a minimum of 4 hours, preferably overnight for stronger flavor.

Prepare knob onions by oiling and salting them, then place them on the grill on the cooler side.

Move the onions to a hotter part of the grill to char them, then back to the cooler side to finish cooking.

Lay the marinated pork on a sheet pan and spray it with oil for even coating.

Grill the pork, placing half of it on the hot grill for a quick char.

Monitor the grilling process to ensure the pork cooks through and gets a nice char.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary