Lunchbreak: Arabe marinade and taco, prepared by Cemitas Puebla chef Tony Anteliz

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Chef Tony Anteliz

Cemitas Puebla

Cemitas Puebla Cinco de Mayo Celebration
817 W Fulton Market (West Loop)
1321 E 57th St  (Hyde Park)
3129 W Armitage (Logan Square)

Arabe Marinade and Taco

1-3 lb cut pork shoulder
1/2 bunch cilantro
1 clove garlic, whole
dash of dried oregano
dash of cumin
dash of dried thyme
ground black pepper, to taste
1/2 white onion
1/2 bay leaf
2.4 oz white vinegar
1 oz olive oil
flour tortillas
chipotle sauce, to taste

Place all ingredients in food processor and puree. Pour puree on pork shoulder. Let pork marinade in refrigerator over night or at least 6 hours. Roast pork shoulder until fully cooked (until meat reaches 185 degrees in a 325 degree oven) and slice thinly.  Or you could slice the pork thinly before marinating, then marinate thin pieces 6 hours up to over night and then cook in a saute pan on stovetop - about 3 minutes a side or until fully cooked -- adding some sliced white onions in the pan.  Warm up flour tortilla. Layer flour tortilla with cooked and marinated pork. Drizzle chipotle sauce to taste. Roll flour tortilla up.

Chipotle Sauce

handful of dried chili Morita
2 cloves of garlic
dash of dried oregano
2 small whole cloves
1 cinnamon stick
1/2 white onion
1 oz white vinegar
2 oz piloncillo
4 oz tepache
10 oz water
1 oz olive oil
salt, to taste

Except oil and salt, bring ingredients to a boil and cook 1-2 hours until all peppers are soft. Remove from heat and allow to cool down. Once cooled, in small batches begin to puree with salt and olive oil.