Jeff enjoyed making this recipe quite a bit. It is inspired by the Oaxaca region of Mexico, which is named after its capital city. The word Oaxaca comes from the Nahuatl word “huaxyacac,” a word which is from a reference to a tree named “guaje” that is found in the capital. This region is known for its spicy food, just like many of the other cuisines that come out of Mexico.

For the spiciness in this recipe Jeff made a chile marinade. He used our Barbacoa Rub, which is a spice blend that is popular in Mexico, as well. The corn tortillas featured were also hand made by Jeff, but they could be store bought if you are unsure of your corn tortilla making abilities. Sometimes corn tortillas bring out a lot of rage if you have never made them before, so tread carefully.

The pork must be butterflied to cook correctly for this recipe. This is an easy process. First, you put your pork loin on a clean cutting board with an end facing you. Slice the loin parallel to the cutting board, almost all the way through until you have about an inch left uncut. Open up the piece of meat, cover it in plastic wrap, and then pound it with a cleaver or a rolling pin until it is flat, and approximately rectangle shaped. The meat should be uniformly one inch thick.

This recipe makes a mess on the grill, but it is absolutely worth it. Jeff served this with a homemade pico de gallo. Both the meat and the pico de gallo were well-received by the taste testing crowd.

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