Real Tacos Al Pastor Mexican Food Recipe by seriouseats,
Reâl Tâcos Al Pâstor Mexïcân Food Recïpe, A guïde to mâkïng clâssïc tâcos âl pâstor on the grïll or ïn the oven.
Prep Time: 30 minutes
Cook time: 60 minutes
Total time: 90 minutes
Servings: 8 Servings
• For the Pork:
• 2 whole âncho chïlïes, seeds ând stems removed
• 2 whole pâsïllâ or guâjïllo chïlïes, seeds ând stems removed
• 1/2 cup homemâde or store-bought low-sodïum chïcken stock
• 2 teâspoons vegetâble oïl
• 1 teâspoon drïed Mexïcân oregâno
• 1 teâspoon drïed ground cumïn seed
• 1 tâblespoon âchïote powder or pâste
• 1 chïpotle chïlï pâcked ïn âdobo sâuce, plus 2 teâspoons sâuce from cân
• 1/4 cup dïstïlled whïte vïnegâr
• 3 whole cloves gârlïc
• 2 1/2 teâspoons kosher sâlt
• 2 teâspoons sugâr
• 2 pounds boneless blâde-end loïn or sïrloïn pork roâst
• 8 ounces (1/2 pound) slïced bâcon
• To Fïnïsh ând Serve:
• 1 smâll pïneâpple, peeled, cored, ând cut ïnto quârters lengthwïse
• 32 to 48 corn tortïllâs, heâted ând kept wârm
• 1 medïum whïte onïon, fïnely dïced (âbout 1 cup)
• 1/2 cup fïnely mïnced fresh cïlântro leâves ând tender stems
• 1 cup bâsïc sâlsâ verde or your fâvorïte sâlsâ
• 3 to 4 lïmes, cut ïnto 8 wedges eâch for servïng
1. Plâce chïlïes ïn â lârge sâucepân over medïum hïgh heât ând cook, turnïng chïlïes occâsïonâlly, untïl puffed, plïâble, lïghtly browned ïn spots, ând very âromâtïc, âbout 5 mïnutes. Add chïcken stock (ït should boïl ïmmedïâtely), then pour contents of pân ïnto â smâll bowl. Cover loosely ând set âsïde.
2. Wïpe out sâucepân, âdd oïl, ând return to medïum-hïgh heât untïl oïl ïs shïmmerïng. Add cumïn, oregâno, ând âchïote ând cook, stïrrïng frequently, untïlâ âromâtïc but not browned, âbout 30 seconds. Add chïpotle chïlïes ând sâuce ând cook untïl âromâtïc, âbout 30 seconds longer. Add vïnegâr, sâlt, ând sugâr ând remove from heât.
3. Scrâpe contents of sâucepân ïnto â blender âlong wïth gârlïc ând chïlïes wïth theïr soâkïng lïquïd. Blend on hïgh speed untïl completely smooth, âbout 1 mïnute, scrâpïng down sïdes âs necessâry. Set sâuce âsïde to cool slïghtly.
4. Usïng â very shârp chef's knïfe or slïcïng knïfe, slïce the meât âs thïn âs possïble. If necessâry, plâce meât ïn freezer for 15 mïnutes to fïrm ït up. Splït the sïdes of â heâvy duty zïpper-lock bâg. Plâce one slïce of meât ïnsïde bâg ând pound wïth the bottom of â heâvy 8-ïnch skïllet or â meât pounder untïl less thân 1/4-ïnch thïck. Trânsfer to â lârge bowl. Repeât wïth remâïnïng meât.
5. Add mârïnâde to bowl ând toss wïth hânds untïl every pïece of meât ïs evenly coâted ïn mârïnâde.
6. Lïne the bottom of â dïsposâble âlumïnum loâf pân wïth bâcon. Add â lâyer of thïn-slïced mârïnâted meât. Contïnue lâyerïng ïn bâcon ând meât untïl âll the meât ïs used up. (It mây pïle âbove the pân â lïttle bït. Thïs ïs ok.) Cover tïghtly wïth plâstïc wrâp ând refrïgerâte for ât leâst 4 hours ând up to 36.
7. To cook ïndoors: preheât the oven to 275°F. Uncover âlumïnum loâf pân ând plâce on â foïl-lïned rïmmed bâkïng sheet. Trânsfer to oven ând cook untïl meât ïs completely tender (It wïll drïp lots of fât), âbout 4 hours. Remove from oven, âllow to cool slïghtly, cover wïth âlumïnum foïl, ând refrïgerâte for ât leâst 2 hours ând up to overnïght.
8. To cook outdoors: lïght hâlf â chïmney of chârcoâl ând âllow to preheât untïl coâls âre mostly covered ïn grây âsh. Spreâd out under one hâlf of coâl grâte, ând plâce cookïng grâte on top. Alternâtïvely, set one set of burners on â gâs grïll to low ând leâve the remâïnïng burners off. Unwrâp âlumïnum loâf pân ând plâce dïrectly over cooler sïde of grïll, plâcïng â drïp pân underneâth ïf desïred. Cover grïll ând cook untïl loâf regïsters 180 to 190°F ïn the center, âbout 4 hours, âddïng more coâls to grïll or âdjustïng burners âs necessâry to mâïntâïn ân âïr temperâture of âround 275°F for the durâtïon of cookïng. Remove from grïll, âllow to cool slïghtly, cover wïth âlumïnum foïl, ând refrïgerâte for ât leâst 2 hours ând up to overnïght.
9. To Serve: Preheât oven to 350°F. Remove cooked meât from âlumïnum trây, scrâpïng off âny fât or jellïed juïces from ïts sïdes. Use â spoon to collect fât ând juïces from trây, reservïng eâch sepârâtely. Usïng â shârp chef's knïfe or slïcïng knïfe, slïce meât âs thïnly âs possïble to creâte fïne shâvïngs of meât ând fât. Trânsfer to â bowl.If fât from meât ïs solïd, heât gently ïn the mïcrowâve or ïn the oven untïl melted. Trânsfer pïneâpple pïeces to â rïmmed bâkïng sheet lïned wïth âlumïnum foïl. Brush wïth fât. Trânsfer to oven ând roâst untïl completely tender, âbout 25 mïnutes. Remove from oven ând âllow to cool slïghtly.
10. About 10 mïnutes before pïneâpple ïs done roâstïng, trânsfer meât ând 1 tâblespoon of fât to â lârge câst ïron or non-stïck skïllet. Heât over medïum hïgh heât, stïrrïng occâsïonâlly, untïl meât crïsps ând deeply browns ïn spots. Add âny reserved juïces ând toss to combïne, âllowïng ït to cook untïl reduced to â moïst glâze. Trânsfer meât to â wârmed servïng bowl.
11. Chop roâsted pïneâpple ïnto lârge chunks. Serve meât ând pïneâpple ïmmedïâtely wïth wârmed tortïllâs, onïons, cïlântro, sâlsâ, ând lïme wedges. Meât wïll be very moïst ând should be pâcked ïnto double-stâcked tortïllâs for servïng.
Read More this full recipes at Real Tacos Al Pastor Mexican Food Recipe
Reâl Tâcos Al Pâstor Mexïcân Food Recïpe, A guïde to mâkïng clâssïc tâcos âl pâstor on the grïll or ïn the oven.
Prep Time: 30 minutes
Cook time: 60 minutes
Total time: 90 minutes
Servings: 8 Servings
INGREDIENTS:
• For the Pork:
• 2 whole âncho chïlïes, seeds ând stems removed
• 2 whole pâsïllâ or guâjïllo chïlïes, seeds ând stems removed
• 1/2 cup homemâde or store-bought low-sodïum chïcken stock
• 2 teâspoons vegetâble oïl
• 1 teâspoon drïed Mexïcân oregâno
• 1 teâspoon drïed ground cumïn seed
• 1 tâblespoon âchïote powder or pâste
• 1 chïpotle chïlï pâcked ïn âdobo sâuce, plus 2 teâspoons sâuce from cân
• 1/4 cup dïstïlled whïte vïnegâr
• 3 whole cloves gârlïc
• 2 1/2 teâspoons kosher sâlt
• 2 teâspoons sugâr
• 2 pounds boneless blâde-end loïn or sïrloïn pork roâst
• 8 ounces (1/2 pound) slïced bâcon
• To Fïnïsh ând Serve:
• 1 smâll pïneâpple, peeled, cored, ând cut ïnto quârters lengthwïse
• 32 to 48 corn tortïllâs, heâted ând kept wârm
• 1 medïum whïte onïon, fïnely dïced (âbout 1 cup)
• 1/2 cup fïnely mïnced fresh cïlântro leâves ând tender stems
• 1 cup bâsïc sâlsâ verde or your fâvorïte sâlsâ
• 3 to 4 lïmes, cut ïnto 8 wedges eâch for servïng
INSTRUCTIONS:
1. Plâce chïlïes ïn â lârge sâucepân over medïum hïgh heât ând cook, turnïng chïlïes occâsïonâlly, untïl puffed, plïâble, lïghtly browned ïn spots, ând very âromâtïc, âbout 5 mïnutes. Add chïcken stock (ït should boïl ïmmedïâtely), then pour contents of pân ïnto â smâll bowl. Cover loosely ând set âsïde.
2. Wïpe out sâucepân, âdd oïl, ând return to medïum-hïgh heât untïl oïl ïs shïmmerïng. Add cumïn, oregâno, ând âchïote ând cook, stïrrïng frequently, untïlâ âromâtïc but not browned, âbout 30 seconds. Add chïpotle chïlïes ând sâuce ând cook untïl âromâtïc, âbout 30 seconds longer. Add vïnegâr, sâlt, ând sugâr ând remove from heât.
3. Scrâpe contents of sâucepân ïnto â blender âlong wïth gârlïc ând chïlïes wïth theïr soâkïng lïquïd. Blend on hïgh speed untïl completely smooth, âbout 1 mïnute, scrâpïng down sïdes âs necessâry. Set sâuce âsïde to cool slïghtly.
4. Usïng â very shârp chef's knïfe or slïcïng knïfe, slïce the meât âs thïn âs possïble. If necessâry, plâce meât ïn freezer for 15 mïnutes to fïrm ït up. Splït the sïdes of â heâvy duty zïpper-lock bâg. Plâce one slïce of meât ïnsïde bâg ând pound wïth the bottom of â heâvy 8-ïnch skïllet or â meât pounder untïl less thân 1/4-ïnch thïck. Trânsfer to â lârge bowl. Repeât wïth remâïnïng meât.
5. Add mârïnâde to bowl ând toss wïth hânds untïl every pïece of meât ïs evenly coâted ïn mârïnâde.
6. Lïne the bottom of â dïsposâble âlumïnum loâf pân wïth bâcon. Add â lâyer of thïn-slïced mârïnâted meât. Contïnue lâyerïng ïn bâcon ând meât untïl âll the meât ïs used up. (It mây pïle âbove the pân â lïttle bït. Thïs ïs ok.) Cover tïghtly wïth plâstïc wrâp ând refrïgerâte for ât leâst 4 hours ând up to 36.
7. To cook ïndoors: preheât the oven to 275°F. Uncover âlumïnum loâf pân ând plâce on â foïl-lïned rïmmed bâkïng sheet. Trânsfer to oven ând cook untïl meât ïs completely tender (It wïll drïp lots of fât), âbout 4 hours. Remove from oven, âllow to cool slïghtly, cover wïth âlumïnum foïl, ând refrïgerâte for ât leâst 2 hours ând up to overnïght.
8. To cook outdoors: lïght hâlf â chïmney of chârcoâl ând âllow to preheât untïl coâls âre mostly covered ïn grây âsh. Spreâd out under one hâlf of coâl grâte, ând plâce cookïng grâte on top. Alternâtïvely, set one set of burners on â gâs grïll to low ând leâve the remâïnïng burners off. Unwrâp âlumïnum loâf pân ând plâce dïrectly over cooler sïde of grïll, plâcïng â drïp pân underneâth ïf desïred. Cover grïll ând cook untïl loâf regïsters 180 to 190°F ïn the center, âbout 4 hours, âddïng more coâls to grïll or âdjustïng burners âs necessâry to mâïntâïn ân âïr temperâture of âround 275°F for the durâtïon of cookïng. Remove from grïll, âllow to cool slïghtly, cover wïth âlumïnum foïl, ând refrïgerâte for ât leâst 2 hours ând up to overnïght.
9. To Serve: Preheât oven to 350°F. Remove cooked meât from âlumïnum trây, scrâpïng off âny fât or jellïed juïces from ïts sïdes. Use â spoon to collect fât ând juïces from trây, reservïng eâch sepârâtely. Usïng â shârp chef's knïfe or slïcïng knïfe, slïce meât âs thïnly âs possïble to creâte fïne shâvïngs of meât ând fât. Trânsfer to â bowl.If fât from meât ïs solïd, heât gently ïn the mïcrowâve or ïn the oven untïl melted. Trânsfer pïneâpple pïeces to â rïmmed bâkïng sheet lïned wïth âlumïnum foïl. Brush wïth fât. Trânsfer to oven ând roâst untïl completely tender, âbout 25 mïnutes. Remove from oven ând âllow to cool slïghtly.
10. About 10 mïnutes before pïneâpple ïs done roâstïng, trânsfer meât ând 1 tâblespoon of fât to â lârge câst ïron or non-stïck skïllet. Heât over medïum hïgh heât, stïrrïng occâsïonâlly, untïl meât crïsps ând deeply browns ïn spots. Add âny reserved juïces ând toss to combïne, âllowïng ït to cook untïl reduced to â moïst glâze. Trânsfer meât to â wârmed servïng bowl.
11. Chop roâsted pïneâpple ïnto lârge chunks. Serve meât ând pïneâpple ïmmedïâtely wïth wârmed tortïllâs, onïons, cïlântro, sâlsâ, ând lïme wedges. Meât wïll be very moïst ând should be pâcked ïnto double-stâcked tortïllâs for servïng.
Read More this full recipes at Real Tacos Al Pastor Mexican Food Recipe
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