On practically any trip to Oaxaca, your tastebuds will encounter three flavors: the bright complexity of Oaxacan chorizo, the mellow savoriness of tasajo (thin-cut, half-dried beef) and the sweet-tangy richness of pork cecina enchilada. In Oaxaca City’s famous Smoke Alley (Pasillo de Humo), a couple dozen vendors display those three specialties, waiting for you to tell them how much of each you want, waiting to grill them for you over a searing-hot tub of charcoal. For most visitors I know, making tacos on large Oaxacan tortillas in Smoke Alley ranks as one of the most memorable experiences of their trip.
Guajillo powder, available at Mexican groceries and online, gives a brighter, more classic flavor than ancho. But ancho-much more widely available-is perfectly delicious.
Here's the recipe: www.rickbayless.com/recipe/ch...
00:00 Rick's Intro to Cecina Enchilada Tacos
00:59 Making the Red Chile Marinade
03:53 Cutting the Pork
05:59 Marinating the Meat
07:53 Grilling the Knob Onions
10:06 Grilling the Pork
11:23 A Note on Grill Maintenance
11:52 Assembling the Tacos