![]() Vlog by a American (Canadian?) guy showing how tacos al pastor are cooked, presented, and eaten at a taco joint in Mexico City. This is What Real Tacos al Pastor Look Like! (Tacos al Pastor in CDMX), by The New Travel. It gives roughly the idea on how to choose the ingredients and how to cook the meat (the charring bit). Taco Tuesday: Tacos al Pastor!, by Rick Bayless. Optional: finely diced white onion, roughly chopped cilantro, squeezed fresh lime, and a homemade spicy sauce, like guacamole, salsa verde, or salsa roja. Tacos al pastor should always have: (a) al pastor meat, and (b) fine chunks of the cooked pineapple at the top of the gyro. It might seem to be a little undercooked, but the bromelin and the charring compensate each other, fully cooking your meat without overdoing it. When you're done covering all your pork with the adobo, put it in a bowl with a lid on, and let it marinade for ~2 hours.Ī trompo al pastor is usually mounted with pineapple with the skin cut off at the top, the idea is to let an enzyme contained in the pineapple ( bromelin) flow all the way down, tenderizing the meat.Īim for charring your pork, it will give you that distinctive flavour of street tacos al pastor. Use your hands, it's easier than using something else. On a covered area (the adobo stains quite a lot and it's almost impossible to get it out of the fabric) smear your fillets on both sides with the adobo. Slice your pork in pieces that will conveniently fit your gyro when you mount it. For example, pork shoulder is a good option. You can use any piece of pork you like, I just have a recommendation: Be sure it has some fat in it, since it will benefit the cooking method, which can easily dry up the meat. In this case, reduce the marinade time to 90 minutes. Note: If you want, you can add a few chunks of pineapple (1/2 cup?) to the mix and blend it all together to marinade your meat even further. Add just enough water to blend them, you might be tempted to add more water, don't do it, you want to get a paste. In a blender add all the spices, salt, and vinegar, with the pepper skins (now that they're soaked, you can break them apart, making it easier to blend them). Check them after 30 minutes to make sure the skin is more malleable, making it easier to blend it. Soak the skins for ~30 minutes in warm water. You can discard the seeds, veins, and stem, you won't be using them for the recipe. Remove the seeds, veins and stem from the peppers, to only leave the skin. Note: If you can't get the ingredients, buy a block of achiote from your local mexican store. (optional) 1 chipotle pepper (dried Jalapeño pepper)ġ/3-1/2 cup of water (or freshly squeezed orange juice if you want to go full flavour, don't use prepackaged juice)ĥ tablespoons of vinegar (only if you used water instead of orange juice) The adobo recipe calls for -roughly- the following spices and peppers per ~2 pounds of pork to marinade: Just like every single mexican sauce, adobo has a lot of ways of being prepared. The key ingredient for tacos al pastor is the carne al pastor (shepherd's meat?), which is pork marinated with adobo (also called achiote), a sauce made with some spices and dried peppers.
0 Comments
Leave a Reply. |