Recipes Tacos al Pastor 3.7 (3) 3 Reviews "Tacos, whiskey, hillbilly music"—that's the promise of Chicago's Big Star, famed chef Paul Kahan's new project with Donnie Madia and mixologist Michael Rubel of Violet Hour. Though they call the place a dive (it's not), the classic tacos—like the exceptional grilled pork one here—are impressively fresh. And there's a take-out window. More Tasty Tacos By Justin Large and Paul Kahan Paul Kahan Paul Kahan has garnered the praise of many who claim him to be one of America's most influential working chefs. In 2018, his cookbook Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall, won the IACP award in the Chefs and Restaurants category. In 2019, Kahan released his second book, Cooking For Good Times, which was named "One of The Best Cookbooks Of The Year" by The New York Times Book Review.Despite numerous accolades, Kahan's biggest accomplishment remains his work as a mentor for young chefs. Kahan is a co-founder of Pilot Light, an organization dedicated to enhancing school children's perception of food through hands-on education, and he is a passionate supporter of Alex's Lemonade Stand Foundation for pediatric cancer research. Food & Wine's Editorial Guidelines Updated on January 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 45 mins Total Time: 1 hrs 15 mins Yield: 12 tacos Ingredients 4 dried guajillo chiles (about 1 ounce) 1 dried ancho chile 2 dried chipotle chiles 2 tablespoons fresh orange juice 1/2 tablespoon fresh lime juice 1/4 cup Coca-Cola 3 tablespoons cider vinegar 1 teaspoon annatto seeds 1/2 teaspoon dried oregano 1/4 teaspoon cumin seeds 1 whole clove 1/2 tablespoon brown sugar 1/4 teaspoon garlic powder 2 tablespoons vegetable oil, plus more for grilling 2 1/2 pounds boneless pork shoulder, cut into 1/2-inch-thick slices 1 large Spanish onion, cut into 1/2-inch-thick slices Salt and freshly ground pepper 12 corn tortillas, warmed Grilled pineapple, chopped red onion and cilantro, for serving Directions Stem and seed all of the dried chiles and place them in a microwave-safe bowl. Cover with water and microwave at high power until softened, about 3 minutes. Let cool slightly, then drain and transfer to a blender. Add the orange juice, lime juice, soda and vinegar. In a spice grinder, grind the annatto with the oregano, cumin, clove, sugar and garlic powder until fine. Add the spice mixture to the blender and blend until smooth. Transfer the marinade to a saucepan. Add the 2 tablespoons of oil and cook over moderate heat, stirring constantly, until very thick, about 5 minutes; let cool. Transfer the marinade to a large resealable plastic bag. Add the pork and onion and seal the bag. Refrigerate overnight. Light a grill. Remove the pork and onion from the marinade and scrape most of it off. Brush the pork and onion with oil and season with salt and pepper. Grill over moderate heat, turning, until the meat is cooked through, 15 minutes. Transfer the pork and onion to a work surface, cover loosely with foil and let stand 10 minutes. Cut the pork into strips. Serve the pork and onion with the warmed tortillas, grilled pineapple, red onion and cilantro. Suggested Pairing Smoky bock: Shiner Bock. Rate it Print