KANKUN tacos al pastor

Tacos al pastor means "shepherd's tacos". I would expect British readers to have visions of mince and peas and carrots topped with mashed potato.

But "shepherd's tacos" has nothing to do with shepherd's pie. In fact, I don't think it has anything to do with shepherds, really.

Whereas in the US tacos have been corrupted by Taco Bell into a ridiculous (usually stale) U-shaped crispy thing nearly always stuffed with the same hardly Mexican ground beef filling, in Mexico a taco is usually a fresh (soft) corn tortilla which can be filled with just about anything.

There's even a verb, taquear, which means "to put (something) in a taco".

And yet despite this endless possibility, there are some fillings which are so popular they can be put on a Top Ten Favourite Tacos list. If tacos al pastor is not top of that list, it's got to be pretty close.

But that doesn't mean you can get them outside of Mexico.

I myself first heard of them in the book Fiesta en la madriguera. And a lot of Mexpat food bloggers complain of how much they miss them.

So what are they? Tacos al pastor are pork and pineapple tacos in a spicy sweet and sour sauce made of chiles and achiote paste (recado rojo).

I've read one recipe that uses chiles guajillos for the chile element, but my preference is for chipotles.

And one of the best - and most authentically Mexican-tasting - chipotle sauces you can buy is from KANKUN.

Now, before we get to the recipe, I have to warn you: these are "al pastor-style" tacos, rather than literal tacos al pastor. The reason for this is that there's more to these tacos than the sauce.

Normally you'd expect Mexican pork tacos to use fried pork or slow-cooked carnitas. You wouldn't expect this:

Again, I'm sure my British readers are thinking "Kebabs!"

And indeed, these most popular of Mexican tacos were apparently first developed by Lebanese immigrants! Which just goes to show that Mexico, home of one of the world's first "fusion cuisines", remains adventurous and open-minded even it comes to food.

However, this also means that in the absence of a spit-roaster you can't make proper tacos al pastor at home. The flavour will be right, but the texture of the meat will not be quite the same.

One Mexpat blogger, Mely from Mexico in my Kitchen was driven to extremes to replicate the authentic texture:

That's one hell of a piece of kit, Mely!

Perhaps we could all get together and ask the UK's kebab shops to add tacos al pastor to their menus. Who's with me?

KANKUN pastor-style tacos

Ingredientes

500 - 750 g pork shoulder for carnitas
Half a pineapple, diced (I actually used tinned pineapple)

1 red onion, diced

1 recipe recado rojo (about 50 g)
4 tbsp KANKUN Chipotle Sauce
90 - 100 mL pineapple juice
A few pieces of diced pineapple

Tortillas and some extra KANKUN (to serve)

Procedimiento

First make carnitas: trim the gristle from your pork, rub it with some ground spices like black pepper, allspice, a dash of cinnamon and a pinch of cumin, put in a casserole dish, cover with about 500 mL of water (taking care not to wash off the spices), cover and roast at 180° C (160° fan) for 3 - 5 hours.

When it's done, shred it and leave it to one side.

This recipe works really well with leftover carnitas. Or, you could dice the pork shoulder, marinate it in the sauce (see below) for at least an hour (preferably overnight), then brown it in a frying pan along with the red onion, then cover and stick it in the oven at 160° C (fan) for an hour.

Now make the sauce. Blend the recado rojo (achiote paste) with the KANKUN Chipotle sauce and a few chunks of pineapple. Then add the pineapple juice a bit at a time until the sauce is thin but not watery. If you're using diced pork shoulder, this is what you use as a marinade.

If you're using carnitas, heat some oil in a pan and sweat the onion. Then fry the carnitas until they take on a bit of texture. Now add the sauce and continue cooking until the pork is completely covered and heated through. Then add the pineapple and continue frying a few minutes longer. 

Serve with warm tortillas (preferably homemade corn tortillas, though I once made this into a burrito) and a little extra KANKUN Chipotle sauce on the side.

The combination of the inimitable achiote paste with the smoky chipotle heat and the sweet and sharp pineapple is unbelievably addictive. I can really see why these are so popular.

Mrs MexiGeek called it a kind of Mexican Sweet and Sour, and there definitely is something "Asian" in the flavour profile, which isn't surprising considering the origin of these tacos.

If you've never tried tacos al pastor, you really need to. It's one of those things that will re-educate you about the flavours of Mexican food. And maybe some day we'll even get them from kebab shops!

Also, my mom sent me some jicama, so I whipped up a "Mexican raita" out of jicama and cucumber in sour cream and lime juice, sprinkled with some tajin of course, and served on the side. I "julienned" the jicama but peeled, seeded, and diced the cucumber. The tacos al pastor are pretty spicy, so it's good to have a "cooling" constrast dish on the side.

This recipe uses a fair bit of KANKUN (nearly 100 mL). Obviously I went for "hot". They make a mild version as well, if you're not such a heat freak. However I should warn you that it's Mexican mild, which is still pretty hot. For Edinburgh locals think of the so-called "mild" curries at Kebab Mahal.

One of the many reasons I love this sauce!

Spicy KANKUN Cochinita Pibil

Lookin' for some hot stuff, baby, this evening?

As a fan of Mexican salsas, extremely hot chile sauces, and KANKUN in particular, I was excited to get a couple bottles of their 85% Habanero sauce in the post.

I repeat, "a couple bottles".

85% habanero is, as they say, muy picante, so this supply will last me a while.

While I'm a big fan of pouring hot chile sauces on everything I eat, I have also been trying to think of ways to use this salsa as an ingredient. And because habaneros are typical of the Yucatán, this seemed like the perfect opportunity to make cochinita pibil.

I last wrote about Yucatecan pit-cooked (pibil) dishes when I made pollo pibil (pibil-style chicken). And ever since I've been looking forward to making the equally popular pork version: cochinita pibil.

To recap, the pibil dishes are meant to be cooked in a Yucatecan cooking pit called a pib (it's a Mayan word). You dig a hole, line it with hot stones and ashes, lay your food in the pit (wrapped in a protective covering like a banana leaf), and bury the lot.

Then let it slow-cook to perfection!

Well, I don't expect you to dig a hole in your back garden (if I tried this at home, Mrs MexiGeek would pit-roasting me in it).

Instead, you can compromise by slow-cooking cochinita pibil in the oven.

What you CAN'T compromise on, though, is the seasoning, which here means achiote paste.

Achiote paste or recado rojo is made with the hard red seeds of a tree native to the Americas. It is quite easy to make, lasts months in the fridge, freezes well, and is useful for other Yucatecan dishes (so don't be afraid to make a big batch).

Even better, recado rojo is made of easy-to-find ingredients, except for the achiote itself, which is available from specialist shops and on-line suppliers (it is often sold as "annatto", the Brazilian name).

Homemade achiote paste and the molcajete it was made in.

These same suppliers often sell ready-made recado rojo, so you can use that and save yourself a step.

The other thing a pibil dish requires is the juice of Seville (or bitter) orange. These are available year-round in the Yucatán but are restricted to January in Europe.

I bought a big bag last year and froze the juice, so I'm sorted, but you can also make mock bitter orange juice by combining two parts grapefruit juice with one part orange juice, then adding a dash of lime juice.

You can get the orange and grapefruit juices out of a carton but I would definitely recommend using fresh lime.

All pibil dishes, whether cooked in an actual pib or not, are traditionally wrapped in a banana leaf, which not only keeps the meat soft and moist but also imparts a characteristic flavour.

Banana leaves are available from some Asian grocers (look for ones with Thai ingredients), but if you can't find any, just wrap the pork in parchment (en papillotte, as the French would say).

If you have a good quality casserole dish, you could even do without the parchment.

Or you could make this dish in a slow-cooker (whether you use banana leaves or not).

KANKUN Cochinita Pibil

Ingredientes

Marinade
1 recipe recado rojo (about 50 g)
90 - 100 mL Seville orange juice (or bitter orange substitute)
1 - 2 teaspoons KANKUN Habanero Sauce (or to taste)

Pork
1 - 1.5 kg pork shoulder or loin
A banana leaf or cooking parchment (optional)

Procedimiento

First I made the marinade.

In a bowl, I combined the achiote paste (recado rojo) and Kan-Kun with enough Seville orange juice to loosen it to a pourable consistency. This turned out to be about 100 mL, which covered the pork nicely.

Then I added the KANKUN Habanero sauce. I used just about two teaspoons. Normally I would taste in between to get the balance right, but I'm not sure if you should eat raw achiote paste, so I had to test it using sense of smell.

If the mainade is gritty (which is likely if you made it in a molcajete), blend it with a hand-blender until it's smooth.

The three amigos of the Yucatan: achiote, bitter orange, and habanero!.

Then I prepped the pork.

My partner in crime Wee Sadie had bought me banana leaves from a shop on Leith Walk ages ago. I started trying to unfold the leaves (they are HUGE) and cut two pieces large enough to line my casserole dish and wrap around the pork.

Please resist the temptation to steal banana leaves from the Royal Botanic Gardens.

You will have to wipe the leaves clean and cut off any edges that are starting to go brown or curly. Some people also recommend you pass the leaves briefly though a flame so they soften a bit, but I found the ones I used were malleable enough without this step.

Handle them carefully, though, because they do like to rip at the seams!

I lined a casserole dish with one of the leaves, laid the pork in the dish, and poured over the marinade. 

But don't just pour the marinade. Massage it in with your hands. Work that flavour!

After I washed my hands (do this frequently: achiote is also a powerful dye!), I covered the pork with the other leaf and tucked it down on all sides so the pork was wrapped fairly tightly.

Snug as a bug!

I put the lid on and left it to marinate in the fridge overnight. If you're not into waiting 24 hours to cook something, at least give it an hour or two. But the more time, the better.

When you're ready to cook (which is hopefully the next day), preheat the oven to 180° C (160° fan) and cook for 3 to 4 hours.

I had to leave this to the ever-capable Mrs MexiGeek, because I was at work. The pork went in at 17.30, as per my instructions.

I checked it at 20.00 (after 2 and a half hours). I was looking for the pork to be soft, moist, and tender, so I even peaked under the banana leave and gave it a bit of a "test shred". I deemed it should go back in until at least 21.00.

Now it's ready.

You'll need to use your judgement here, but your pork may need as much as five hours, depending on your oven and the size of your cut of pork. If you're doing the slow-cooker method, my estimate would be 10 hours on low or 2 hours on high followed by 3 hours on low. (This is based on successfully doing carnitas in a slow-cooker.)

When the pork is done, remove it and shred it like pulled pork or carnitas: it should fall apart easily. 

I then poured the remaining marinade and cooking juices from the dish over the shredded pork and gave it a good mix.

Like the greatest ever carnitas. The serving dish is hecho en Mexico too!

You can serve the shredded pork with warm tortillas and make tacos, or serve with a traditional Mexican rice dish.

I chose Mexican red rice, but I didn't use enough tomato, so it didn't come out very red. Also, I used diced chiles poblanos instead of peas. 

Still, it looked and tasted awesome:

And of course I added some extra KANKUN. Because some like it hot!

Another classic way to serve cochinita pibil is shredded on top of panuchos, which are Yucatecan tortillas stuffed with refried beans.

But whatever you choose, make sure you top the pork with Yucatecan pink picked onions (cebollas en escabeche) and serve some more Kan-Kun Habanero sauce for those who really want to crank up the heat!

The thing I love about the pibil dishes, and really all Yucatecan food, is that it's a million miles away from the stodgy Tex-Mex cuisine that people sometimes assume is real Mexican food. 

These flavours are vibrant, fresh, and yet deep and complex. 

In particular, the pibil pork (as opposed to the chicken dish) is rich, but the citrus of the bitter orange (and the cebollas en escabeche) cuts through it nicely, which the achiote paste adds deep, complex undertones. 

And of course, the KANKUN. I used just about two teaspoons in my marinade, and the flavour (and heat) of the habanero sauce was present throughout the whole dish. It was not too spicy, though. I'd say I hit upon just the right amount. 

(Mrs MexiGeek found it scrumptious as well.)

And again, habaneros, with their characteristic fruity flavour, are the perfect chile to complement this dish. 

And this is a serious habanero sauce. KANKUN use true habaneros for this sauce, not Scotch bonnets (which are related to habaneros, but not really the same thing). This commitment to using the authentic chile is important, because you need that true habanero flavour in a dish like this.

Of course, habaneros are one of the hottest chiles; some of them can reach 350,000 Scoville Heat Units, I think. They're certainly over 100,000. So for readers who think they might not be able to cope with that, I have some final advice. 

I added KANKUN's new habanero salsa to the marinade, but many cooks make the marinade without any chile, instead serving some chile salsa on the side.

This approach works well if you or the people you're serving people don't like too much chile heat, as each diner can take as much or little extra salsa as they choose.

So if you or any of your guests are a bit wary of the fiery habaneros, feel free to halve the quantity of KANKUN, or even leave it out of the marinade and just have a bottle of KANKUN on the table, for the hardcore chileheads.

Recado rojo (Yucatecan achiote paste)

One thing I love about Yucatecan food is the achiote seasoning paste (recado rojo), which is, among other things the basis of the marinade used in the famous pibil dishes.

Achiote paste is made from the hard, red seeds of a native tree.

You can buy birth the whole seeds and pre-ground achiote from on-line suppliers and specialist shops (like Lupe Pintos). It's often sold as "annatto", which is the Brazilian name for it.

These same shops and suppliers usually sell a pre-made recado rojo (El Yucateco is a good brand), in case you wanna save yourself some work.

But being MexiGeek, I actually enjoy doing it the hard way, which is grind it yourself in a molcajete (mortar and pestle).

However, I do but pre-ground achiote, because those seeds are so hard even a spice-grinder needs a few minutes to cope.

(And you can, of course, do the whole thing in a food processor.)

Ingredientes

There is no one set recipe, but there are a few essential ingredients plus a few likely "extras". And there is a typical ratio of amounts to get the flavour balance right.

The essentials are:

1 tbsp achiote
1 tsp Mexican oregano
1 tsp black peppercorns
1 tsp allspice berries
1 tsp cinnamon (canela)
1/2 tsp cumin
5 cloves garlic
1-2 tbsp cider vinegar

You can also embellish this with:

1/2 tsp cloves
1/2 tsp coriander seeds

You may also need to add an extra tablespoon or two of plain flour at the end if the paste is too loose.

Procedimiento

Keeping in mind that I use pre-ground achiote, I'm writing this in "grinding order".

(If you're using while achiote seeds, grind them separately in a spice-grinder.)

Peel the garlic and grind it down to a paste in your molcajete.

Crumble a one-inch stick of (preferably) Mexican cinnamon into the molcajete and grind it down.

(In Mexico they use canela or "true cinnamon", as opposed to the cassia bark we use in Europe.)

Add the allspice (and clove, if using) and continue grinding.

(The cinnamon won't break down completely until the end.)

Add the peppercorns and continue grinding. When they have broken down add the cumin.

Add the coriander seeds (if using) once the cumin has broken down; add the oregano and "mix" it in with the pestle.

Now add the achiote and grind it in until it looks well incorporated.

Now add the vinegar a little at a time and continue "mixing" with the pestle. If the paste is too loose, add some flour.

You should let this paste stand in the fridge overnight if you want it to really rock.

Then you can make cochinita pibil!

Burritos al pastor

¿Burritos al pastor? ¿Que?

That's right. I put the al pastor filling in a flour tortilla. Now what would possess me to do that?

Well, I've been looking for something Mexican to cook after those disastrous polvorones, and the same friend for whom I baked them loaned me Down the Rabbit Hole by Juan Pablo Villalobos, which, by the way, you all should read.

Apart from the usual things you'd expect from great literature, this book made me want to do two things: learn Nahuatl and cook tacos al pastor (shepherd's tacos).

These tacos are apparently quite famous, but I'd never heard of them. And whenever I discover a Mexican dish I've never heard of, I have to cook it.

First, allow indulge in a bit of background and literary criticism (because old habits die hard). The tacos al pastor come into the story when the boy narrator, Tochtli, lists the foods he likes. It is interesting to note that all the Mexican dishes on his list (including enchiladas and tacos al pastor, but without the pineapple, which is "ridiculous" in a taco) are antojitos: starters or snacks. Proper Mexican main dishes like pozole and mole don't float his boat.

This could be simple childish fussiness, but it could also be Americanization of Mexican cuisine, for it is Americans who have taken a small number of Mexican antojitos and turned them into main meals, while ignoring the more challenging dishes. This is especially likely considering that, of the several world currencies he and his drug-dealing family have, their favourite are the US dollars.

Anyway, I looked up the recipe online and found a promising one on Rick Bayless' website. However, I had made tacos fairly recently, and while I enjoy making and eating them, it is quite a faff. Also, being antojitos, I don't anticipate they will feature prominently on Esteban's menu.

Also, I had remarked to my wife that, whereas for like 9 years whenever I made Mexican food I made classic American-style "combination plate" beef and bean burritos, since embarking on my journey through real Mexican food I haven't made one burrito.

But I still like burritos, even if they were possibly invented in San Francisco. And like tacos, they can be filled with anything. So I thought, why not make burritos al pastor?

This was an exciting opportunity for me, because it was my first chance to make Yucatecan achiote paste (recado rojo).

So what is achiote? It's a tree/shrub that grows in Mexico. It's called achiotl in Nahuatl (bizarrely, since the Yucatán is a Mayan region and Nahuatl is the Aztec language). You might know it by its Brazilian name, annatto.

The seeds of this tree are these tiny super-hard red pyramid-looking things, which are ground up with other spices and used to season meat throughout the Yucatán. Since I first read about it I've been dying to make it.

Where do you get achiote in Edinburgh? Lupe Pinto's of course. While I was there I also got some homemade flour tortillas, a tin of chipotles en adobo, a tin of tomatillos, three kinds of dried chile, some deadly hot naga chile sauce, and some pumpkin pie mix before the fucking Canadians kipe it all.

(By the way, though more and more supermarkets are stocking dried chipotles, Lupe Pinto's is still the only place in Edinburgh to get them en adobo; ditto tomatillos.)

Of course I cheated a bit. Lupe Pinto's sells both whole achiote seeds and ground achiote - for the exact same price. Having read about how hard the seeds are (Rick Bayless says even a spice grinder will have trouble with them), I opted for the pre-ground. I love my molcajete, but I'm only so strong.

Anyway, I made up the paste on Tuesday. I followed the Rick Bayless recipe exactly, so I won't repeat it here, but it's basically achiote, some cumin, some coriander seed, some cinnamon, rather a lot of garlic for a Mexican recipe, and some cider vinegar. Oh yeah, black peppercorns and a bit of wheat flour.

Interestingly, though this paste would seem über-traditional, it has clearly been augmented with Asian spices (and European wheat flour), introduced by the conquistadores. Mexico's complex relationship with its former oppressor strikes again.

This paste will keep for months well-sealed in your fridge.

On Friday, I made the full-blown al pastor marinade for the diced pork shoulder. Again, this is a Rick Bayless recipe, so I won't repeat it verbatim, but basically you combine the recado rojo with (for the amount of meat I was using) two chipotles and three tablespoons of the adobo sauce. Add some olive oil (another contemporary innovation I'm sure, as olives are traditionally scarce in Mexico), and blend.

I used pork shoulder that was already diced, and I marinaded the meat overnight.

Pay attention to the cut of meat you use, by the way. Pork shoulder has enough fat in it to be suitable for slow cooking. Strictly speaking, Rick Bayless' recipe called for you to marinade the un-diced shoulder overnight. Then you grill the cuts on a barbecue. Then you dice or shred the meat. This would make these tacos al carbón (tacos with a grilled or roasted meat filling). However, I had a side dish to prepare, and I needed the meat to just go away and cook slowly for a while.

So I browned the meat cubes on all sides, then added all the marinade (most recipes recommend keeping some back for other dishes) along with the pineapple chunks, covered the pot and put it in a fan-assisted oven on 160° C for an hour. This makes the tacos (or burritos in my case) de cazuela (tacos/burritos with a stewed or casserole filling).

Now, two Mexican things I'm particularly obsessed with are the Yucatecan pickled onions (cebollas en escabeche) and Thomasina Miers' warm sweetcorn salad. So I made batch of the cebollas to go top of the burritos and designed my own variation on the salad.

First, I made a salsa verde. However, I did not add any chile because I'm taking a lesson from Indian cooking and trying to include something non-spicy to balance out the meal. This salad was meant to be the "cooling" counterpart to the chipotles in the burrito filling. But ordinarily you'd want a couple jalapeños in the salsa verde.

Salsa verde

1 tin of tomatillos
1 bunch of cilantro/coriander
1/2 a white onion
A couple cloves of garlic (optional)

(Here is where I would list the chiles, which I didn't use this time. Just remember use pickled jalapeños or else roast them first, unless you intend to fry the sauce before eating)

Put all this in a blender, add some water to keep it loose, and blend to a fairly thick consistency (I made mine smooth and velvety, because of what I planned to do with it).

I may have accidentally ripped the above recipe off, by the way, but salsa verde, like the basic tomato salsa, is simplicity itself, so it's hard to write a recipe for it that differs significantly from all the other ones.

For the bulk of the salad I cut the kernels of one cob of sweetcorn (it is vital that you use raw corn on the cob for this or the corn will probably turn to mush. Tinned sweetcorn will have been heat-treated and thus cooked). Then I heated some butter and olive oil over a medium heat and added the corn, stirring constantly for about five minutes. Then I turned the heat way down and stirred occasionally for a further ten minutes.

Meanwhile I shredded one raw carrot, one raw courgette (zucchini), and about five raw radishes.

Mexicans love radishes, by the way. In Oaxaca they even have a holiday, la noche de los rábanos (night of the radishes), when people get together and carve radishes into various shapes. If I wanted to be truly authentic with this dish, I'd have kept one radish back and carved it into a rose or something. But I don't know how.

Anyway, when the corn had gone all sweet and carmelized (but not burnt), I took the pan off the heat, tipped in all the salsa verde and gave it a stir. Then I added all the shredded veg, gave it another stir, and covered the pan.

By now my stewed pork al pastor was ready. I scooped a bit of the filling into each flour tortilla, wrapped them carefully, and toasted them on a dry pan.

Then I put a long rectangle of the salad across each plate, lay the burritos perpendicular on top, and finished with the cebollas en escabeche. Behold: Burritos al Pastor con Ensalada de Verduras en Salsa Verde (photo below).

How did it taste? The veg, salsa verde, and cebollas are old friends of mine and were delicious as expected. Honestly, you can't go wrong with those things.

But the real star was the burrito filling. When I first opened the achiote, I was amazed that such a red powder could have such a "green", almost minty scent. However, after maturing a few says, the finished recado had a darker, spicier smell (and not spicy in the sense of "hot"; remember there's no chile in the recado).

Combined with the pineapple and chipotles this marinade became utterly addictive. So much so that I saved some of the sauce and cooked my eggs in it the next day.

Intriguingly, the sauce had a vaguely Indian flavour, which was either a coincidence or the result of the combination of cumin, cinnamon, and coriander seed (a classic trio in Indian cuisine). Whatever the explanation, it occurred to me this would make an awesome flavouring for my birriani.

The pork was well-cooked. Because I was unsure how it would turn out I served it with steak knives. But while it didn't quite fall apart under fork pressure it put up absolutely no resistance in your mouth.

In terms of spice, I could (as usual), probably have had it hotter, but it was pretty much at my wife's limit of chile tolerance (though thankfully not over it), and she was glad of the cooling salad.

I made this with two persons in mind, but we each had seconds of both meat and veg so this could easily stretch to three or even four servings.

Two final notes: achiote is also used to dye clothing, so wash everything it touches as soon as possible unless you want it to turn red; and no offence meant to Canadians. It's not their fault they celebrate Thanksgiving on Columbus Day.