Black Cod Al Pastor
INGREDIENTS
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8cloves garlic, peeled
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1/2 cup(2 ounces) powdered ancho chile
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1/2teaspoonground cinnamon, preferably Mexican canela
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1/4teaspoon fresh black pepper
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1/3teaspoon ground cumin
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1teaspoondried oregano, preferably Mexican
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3tablespoons vinegar (I like apple cider vinegar)
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Salt
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One half of a 3 1/2-councepackageachiote seasoning
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1/4cup vegetable or olive oil, plus more to spray on the onions and pineapple
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Six5- or 6-ounce portions of boneless, skinless black cod
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5 to 7 large(1 ounce) dried red chipotle chiles (often sold as moritas—you'll want chiles that are about 2 inches long), stemmed
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6 garlic cloves, unpeeled
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1pound (6 to 8 medium)tomatillos, husked and rinsed
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1/2cup orange juice
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1/2cup chicken broth
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4large knob onions
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1/4of a medium-ripe pineapple, sliced into 1/4-inch thick rounds
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2cups thinly sliced Napa or Savoy cabbage
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A handful ofcilantro leaves
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A tablespoon or so of fresh lime juice
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A good drizzle of olive oil
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