Thinly slice the cooked al pastor meat into a heated corn tortilla. Cook the sliced pineapple on a pan under the broiler on high for 3 to 4 minutes per side or directly on a hot grill for 2 to 3 minutes per side or until lightly charred. Serve the tacos with chopped cilantro, onion, and the limes. Heat the corn tortillas until they are warm and steaming. Use a frying pan and cook the meat with small pieces of pineapple making sure the pork is fully cooked and just about to burn in some cases (well roasted). Without a rotisserie, our only choice is to cut the pork in small bits so that it can be eaten easily in a taco. ![]() The meat would be rotated constantly as the cook cuts very small slices of meat and pineapple to be served in a taco. Tacos al Pastor For this recipe, pork shoulder works best, or choose a cut with a good amount of fat for extra flavor. In a taqueria they would roast the top of meat with pineapple on top of it so that the juice gives the meat some of its flavor. Since we do not have the rotisserie you simply pile the meat together and store in the fridge for at least 6 hours or overnight. After the paste cools down, apply the paste to the meat putting one stack on top of the other.Īt a real taqueria they would form a top that eventually goes into the rotisserie. Heres a simple recipe to make al pastor: Recipe Overview. Making sure that it won't burn, so mix it often. While tacos al pastor are commonly served in Mexican restaurants, you can recreate this Mexican experience in your kitchen, even if you do not have a vertical roasting spit. We combine tender broiled pork, spicy chilies and the subtle smokiness of charred pineapple in this take on tacos al pastor. Place in the refrigerator to marinade overnight. ![]() Seal carefully and massage to work the marinade between all the layers of pork. ![]() Layer the pork slices and marinade in a zip-top bag. Slice the pork butt into ¼-½ inch thin steaks. Avoid touching the chiles and vinegar with your bare hands if possible.īoil the ingredients from the above step in the vinegar until it makes a heavy paste. Combine all of the ingredients (except the pork) in a blender and blend until smooth. The following is the recipe for the marinade: Take the seeds out of the chiles, cut them in little pieces and mash them together in a molcajete or food processor with the garlic, cloves, and cumin. Put the cooked peppers, 1 oz (28.35 g) of achiote paste, cup (59.15 ml) each of pineapple juice and vinegar, 3 cloves of garlic, 2 cloves, 1 tsp (4.93 ml) of salt, tsp (2.46 ml) of cumin, tsp (1.23 ml) of pepper, and 1 tsp (4.93 ml) of Mexican oregano into a blender or food processor. Normally each stack would rest on top of each other while marinating and cooking. Cut the pork meat in thin stacks or slices if necessary.
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