INGREDIENTS:3 cups soy-lime marinade (recipe follows)
8 lbs. pork tenderloin
48 white corn tortillas (7-inch)
12 cups pinto bean sauce (recipe follows)
6 cups prepared salsa verde
3 cups prepared salsa crude
3 pounds iceberg lettuce, shredded
8 oz. grated Parmesan cheese
for garnish, as needed, chopped tomatoesDIRECTIONS:In hotel pan, pour marinade over pork; cover and refrigerate at least 30 minutes or to to 2 hours. Discard marinade. Grill pork until cooked throughout. Keep warm. For each serving, to order: Over open flame, lightly char 2 tortillas on both sides. Plate tortillas. Thinly slice 4 ounces pork; arrange 2 ounces on half of each tortilla. Fold tortillas to make tacos. Ladle ½ cup warm pinto bean sauce over tacos. Top with ¼ cup salsa verde; 2 Tbsp. salsa crude; 2 oz. Iettuce and 1 Tbsp. cheese. Garnish with chopped tomatoes.
For soy-lime marinade: In bowl, whisk 1 cup Kikkoman Soy Sauce, 1 cup vegetable oil, ½ cup lime juice, ½ cup honey, 2 oz. finely minced garlic, 8 bay leaves (crumbled), 1 tsp. dried thyme leaves and ½ tsp. black pepper. Makes about 3 cups.
For pinto bean sauce: In large saute pan, heat 3/4 cup vegetable oil. Add 14 ounces chopped onions and 2-½ oz. minced garlic; saute until soft. Mix in 3 pounds, 8 ounces canned, drained pinto beans; 6 cups chicken stock; 3 Tbsp. minced jalapeno peppers, 1 Tbsp. ground cumin, and ½ tsp. black pepper. Bring to boil; reduce heat and simmer 7 minutes. Cool slightly. Puree in blender until smooth, adding more stock if needed to reach sauce consistency. Adjust seasoning with salt, additional black pepper and minced jalapeno, if needed. Keep sauce warm. Makes about 12 cups.SERVINGS:24 servings