Recipe: Potatoes al pastor

Recipe provided by Bandito Latin Kitchen & Cantina

Sunday, Oct. 8, 2017 | 2 a.m.

Traditional pork al pastor melds the sweetness of pineapple with the heat of chilies and fatty pork goodness. This, according to restaurateur Ken Langdon, is “a great vegetarian take” on that tradition, and is “totally unique to Las Vegas.”

For al pastor sauce

• 3 garlic cloves, shaved

• 1 tbsp canola oil

• 1 cup pineapple juice

• 1 lb Roma tomatoes

• 1 tbsp dried oregano

• 1 tbsp ground cumin

• 1/2 oz achiote paste

• 3 oz apple cider vinegar

• kosher salt, to taste

• cracked black pepper, to taste

1. Bring a sauce pan to medium heat and add the oil, then garlic, and cook for two minutes, just until garlic is light brown but not burned.

2. Add cumin and oregano, and cook for another three minutes.

3. Add the rest of the ingredients and reduce the heat to low and simmer for 20 minutes.

4. Taste and add salt and pepper, if desired.

Ingredients and directions

• 3 lbs pee wee, rainbow fingerling potatoes

• 6 oz red onion, shaved

• 4 oz pineapple, diced

• 2 oz canola oil

• zest of 1 lemon

• zest of 1 lime

• kosher salt, to taste

• cracked black pepper, to taste

1. Preheat oven to 425 degrees.

2. In a large mixing bowl, add potatoes, oil, salt and pepper.

3. Roast in oven for 25 minutes or until potatoes are fork tender.

To plate

1. Plate the potatoes in a small Dutch oven, cast iron skillet or bowl.

2. Pour the sauce over the potatoes and mix well.

3. Finish with red onion, pineapple, lemon and lime zest.