cookinggasil.blogg.se - Simple al pastor recipe

white vinegar – Breaks down the food’s surface and lets the marinade be adsorbed.

pineapple juice – Imparts great flavor and also helps to tenderize meat while it marinates.

dried guajillo chiles – These add a complex fruity flavor with little burn.

freshly ground black pepper – For an earthy kick.

You’ll need more for greasing grill grates.

olive oil – Helps bring out the spices and garlic.

TO Make the marinade for these Tacos al Pastor you will need: Skewered grilled and then stuff into tacos and topped with a simple yet MAJORLY fresh and delicious pineapple salsa. The pork marinates overnight in a blend of garlic, chiles, spices and pineapple juice. Needless to say it was love after first bite. With having this passion for tacos al pastor, I made sure that I did lots of research and read all about how tacos al pastor came to be and came up with what I think is a simplified semi-authentic recipe. But their tacos al pastor called to me, I think it was the fresh pineapple salsa. Typically when I go to a Mexican restaurant I go for steak fajitas or fish tacos. We sat outside, at chips and salsa and chatted for hours. I was so excited to eat here because I’ve heard so many good things about it. I met my good fried Heidi for lunch at Honchos, a somewhat new restaurant in downtown Clarkston. Tacos al Pastor has been my obsession since the first time I tasted them this summer. I serve these tacos with a easy pineapple salsa and fresh lime wedges.

In my easy version (because I don’t own a vertical spit) I marinated pieces of pork loin and thread them onto skewers and grill them on my outdoor grill. Based on shawarma, pork marinated in chiles, spices and pineapple is grilled (traditionally on a spit) and shaved off into tacos. Refrigerate until ready to serve.Tacos al Pastor is a dish brought by Lebanese immigrants and developed in Central Mexico.

Combine the pineapple, serranos, 2 diced small red onions, 1/2 cup chopped cilantro, 2 tablespoons lime juice, 2 teaspoons kosher salt and 1/2 teaspoon pepper in a bowl toss. Soak 2 to 3 thinly sliced serrano chiles in ice water, 10 minutes, then drain. Finely chop the pineapple, removing the core. Peel 2 pineapples and cut into 1/4-inch-thick planks grill until marked, about 3 minutes per side. Dip a tortilla in the chile mixture, then add to the skillet and cook until lightly browned, 1 minute per side. Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Transfer the chiles to a blender and add 4 cups water, 5 garlic cloves, 1 diced onion, 2 teaspoons each chicken stock and kosher salt, 1 teaspoon each pepper and dried oregano and 1/2 teaspoon cumin puree. Soak 20 dried guajillo chiles in warm water at least 30 minutes drain. Top with cotija, chicharrónes, cilantro and radishes. Cut the pork into 1/4-inch pieces and return to the braising liquid, tossing to coat.Īssemble the tacos: Arrange the pork on the tortillas and top with the pineapple-serrano salsa and tomatillo salsa. Remove the pork from the braising liquid and transfer to a cutting board let rest at least 10 minutes. Transfer the pork to the oven and roast, covered, 3 hours. Make the tacos: Place the pork in a large roasting pan and pour the marinade on top cover with foil and refrigerate at least 4 hours. Transfer to a blender and add the pineapple juice, orange juice, apple juice, beer, vinegar, oregano, paprika, annatto, cloves, 2 tablespoons salt and 1 tablespoon pepper puree until smooth. Add the chiles, onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Heat the vegetable oil in a medium saucepan over medium heat. Make the marinade: Soak the dried chiles in warm water until softened, about 15 minutes drain.