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News | Sept. 23, 2024

Celebrating Hispanic Heritage Month with Jason Besser

By DCAA Staff Writer

Fort Belvoir, Va.  –  

Editor’s note: This is one of several articles celebrating Hispanic Heritage Month. We asked people to share recipes with Hispanic heritage roots and short stories about their lives.

Celebrating Hispanic Heritage Month with Jason BesserJason Besser joined DCAA as an auditor and has since served many roles throughout his DCAA career before working as the Legal Operations Officer. He prides himself of his Mexican heritage and strives to encourage an environment where everyone has the same opportunity to share their story. Today, Jason is sharing one of his favorite Mexican dishes, Taco al Pastor.

My Mexican heritage is not evident when meeting me, but it is a great source of pride. My mother was born as a United States citizen while living in Mexico because my grandfather worked for the Department of State, so my family moved to various Spanish speaking countries in Central and South America. My family heritage is from Mexico and since growing up, I’ve always enjoyed Mexican dishes and celebrated Mexican holidays. When I make Taco al Pastor, I’m reminded of the beautiful beaches, delicious food, and grand celebrations.

Ingredients:

  • 1 1/2 cup of pineapple juice
  • 1 1/2 cup of orange juice
  • 2 pasilla peppers
  • 8 to 10 pounds of pork shoulder
  • 3 Tbsp of orange pepper
  • 3 garlic cloves
  •  3 Tbsp all spice
  • 3.5oz Achiote paste
  • 6 guajillo chiles
  • 2 bay leaves 
  • 3 Ancho chiles
  • 3 chipotle peppers (dried or in adobo can)
  • Small piece of cinnamon 
  • 1 tsp ginger powder
  • 1 1/2 tbsp Mexican oregano or marjoram
  • 1 1/2 Tbsp ground cumin
  • 3 Tbsp sea salt
  • 2 cups of AC vinegar

Directions:

  1. Slice pork shoulder in thin one-inch strips. Set in glass dish  
  2. In medium pot, boil 4 cups of water. Turn off and add ancho and guajillo Chiles. Leave for about 2-3 minutes. Remove and set aside. Keep water used with Chiles.
  3. In blender, add chiles and other ingredients. Blend until smooth.
  4. Strain. Use warm water from Chiles to facilitate straining red sauce.
  5. Pour strained red sauce mixture over strips of pork shoulder. Massage thoroughly, cover with Saran Wrap, and refrigerate overnight.
  6. Preheat oven to 300F degrees
  7. Using vertical skewer pan, put 1/3 of a pineapple on base of skewer.
  8. Layer pieces of marinated meat on skewer until you reach the top of skewer.
  9. Add another 1/3 of pineapple to the top.
  10. Cover with foil.
  11. Roast for 1.5 hours on 300F
  12. Remove from oven and remove foil.
  13. Return to oven and roast for another 1.5 hours on 300F
  14. Let rest for 10 minutes
  15. Ensure internal temperature is 145 degrees before slicing meat off the skewer.
  16. Serve on corn tortillas, onions, cilantro and lime.
Agency Hispanic Heritage Month 2024 Special Observance