Thursday, October 30, 2014

TACOS AL PASTOR RECIPE


http://www.spiciefoodie.com/2011/06/05/tacos-al-pastor-the-best-tacos-in-the-world-2/
Author: 
Recipe type: Tacos, Dinner, Lunch
Cuisine: Mexican
Serves: 4-6
Ingredients
  • 1 kilo or 2.2 lb pork meat: boneless and all extra fat removed, chopped into bite size pieces
  • 3 dried chile guajillos
  • 2 dried chiles anchos
  • 2 dried chiles de arbol, for an extra spicy option (fee free to omit)
  • 1 medium tomato
  • 1 tsp whole cumin seed
  • 3 garlic cloves
  • 1 small white onion, peeled and halved
  • pinch black pepper
  • 1 tsp fine sea salt
  • 1 cup fresh pineapple, finely chopped*
Toppings and Additional Ingredients:
  • fresh finely chopped cilantro
  • finely chopped white onion
  • lime wedges
  • salsa of choice
  • corn tortillas
Instructions
Marinade Instructions:






    1. Soak chiles in hot water for 15 minutes. In mean time blacken the tomato, onion and garlic cloves on top of a hot griddle or grill. Peel the tomato skin and remove seeds, place in blender. Add the onion and garlic cloves to the blender as well as the spices. Remove the chiles from the hot water and reserved the water. Remove the stems and seed from the chiles then place in blender. Add about ⅓ cup of the boiling water to the blender. Blend into a smooth salsa.
    2. Place the bite size pork pieces and pineapple inside a container. Pour the salsa over the meat and add the pineapples. Stir until well combined, cover and place in the refrigerator overnight.
    3. Next day, drain extra liquid from the meat. Heat a little bit of oil in a large pan and cook the pork until it has cooked all the way through, about 20 minutes. Allow to simmer under low heat until ready to serve.
    4. Scoop a small amount into the middle of a corn tortilla, top with finely chopped onion, cilantro and lime wedges on the side. Please notice that a standard Mexican taco tortilla is smaller than a more common commercial sized corn tortilla, if using the smaller tortillas two can be stacked on top of each other before topping with the filling. The stacking prevents breakage and a messy eating experience.





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