'If there is one dish associated with Mexico City, it would be tacos al pastor,' says chef Gabriela Cámara.
These are to Mexico what cheesesteaks are to Philadelphia and poutine is to Montreal. It's arguably the only authentic Mexico City street food. I love this recipe because it reminds me of home.For the salsa verde, choose the smallest tomatillos you can find, tightly encased in their papery skins. This salsa is excellent served hot or cold. It can be stored in a sealed container in the refrigerator for up to 1 week. If you want your sauce to be spicier, do not remove the chile serrano veins.
Combine the tomatillos, chiles, intact onion half, garlic and salt in a medium saucepan.Decrease the heat to maintain a simmer gently over low heat until reduced by about one-third, about 10 minutes.Add the minced onion and cilantro to the cooked salsa and stir to combine. Taste and add more salt if needed.Rub the slices of pork with the salt and then place them in a bowl, cover with the adobo sauce and marinate in the refrigerator for at least 1 hour or preferably overnight.
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