Mexican Recipe "Tacos al pastor"
Last week I found myself missing the traditional food form my country, after talking with some of my mexican friends about all the delicious dishes that we are missing out, we decided to gather to cook something very special.
How to prepare:
Marinate the pork in the vinegar for about 2 hours. Remove and drain well. Boil the guajillo, pasilla, and ancho chilis in about 3 cups of water until soft. Remove the veins and seeds. In a blender, combine the chilis, tomato, half the onion, garlic, cumin and cloves and blend until smooth. Add the pineapple juice and salt to taste. Heat one table spoon of the oil in a skillet over medium heat. Add the sauce, reduce heat, and simmer for about 5 minutes, stirring frequesntly. Remove from the heat and cool. Marinate the pork in the sauce for at least half an hour. Heat the other tablespoon of oil in the same skillet. Add the remaining chopped onion and cook until tender. Add the pork and cook until done. Slice the pork into smaller pieces if necesary. Warm up the tortillas and serve the meat on the tortillas taco-style.
One dish that is very famous in Mexico is "Tacos al pastor" (Shepards Stlye) which consists in tacos made of pork with a special sauce. We had never cooked this specific dish in our life, but we decided to give it a try.
The results were very successful, this is why I would like to share the recipe with you
Ingredients:
•1 Kg pork leg or loin meat, cut into strips
•1 Cup white vinegar
•5 Dried guajillo chii peppers
•5 Dried pasilla chili pepper
•2 Dried ancho chili pepper
•1 Medium tomato, toasted, peeled and seeds removed
•2 Medium onions, finely chopped
•1/2 Head of garlic peeled
•1 Tablespoon cumin powder
•5 Cloves
•1 Cup pineapple juice
•Salt to taste
•2 Tablespoons vegetable oil
•40 Small taco style corn tortillas
•5-6 Limes, cut into wedges, optional
•1 Bunch of cilantro, finely chopped, optional
•2-3 Cups pineapple, finely chopped, optional
Marinate the pork in the vinegar for about 2 hours. Remove and drain well. Boil the guajillo, pasilla, and ancho chilis in about 3 cups of water until soft. Remove the veins and seeds. In a blender, combine the chilis, tomato, half the onion, garlic, cumin and cloves and blend until smooth. Add the pineapple juice and salt to taste. Heat one table spoon of the oil in a skillet over medium heat. Add the sauce, reduce heat, and simmer for about 5 minutes, stirring frequesntly. Remove from the heat and cool. Marinate the pork in the sauce for at least half an hour. Heat the other tablespoon of oil in the same skillet. Add the remaining chopped onion and cook until tender. Add the pork and cook until done. Slice the pork into smaller pieces if necesary. Warm up the tortillas and serve the meat on the tortillas taco-style.
Serve with the lime wedges, cilantro, pineapple, and salsa.
And now you are ready to enjoy...
And now you are ready to enjoy...
Harlen Gonzalez
Mexican Student Ambassador UEA
The best thing in this world! Tacos taco tacos!
ReplyDeleteI just made this, or something very similar, and it is wonderful. WONDERFUL. I read all over, however, that pork butt should be used, and I agree. Not such a dry meat; there is a lot of "handling" in these recipes.
ReplyDeleteMy recipe didn't include so much vinegar, only 2 T, and instead of chiles, it uses achiote paste (1/2 of a 3 oz package).
I used crumbled Cojita cheese and Salsa Verde de Aguacate, as well as a red salsa as sides. I read many places that this is the "traditional" green salsa used with this dish, but since I've never found that any Mexican food is "traditional" I include the link here because it is GREAT salsa & easy to make. The link is
http://www.saveur.com/article/Recipes/Mexico-salsa-verde-aguacate
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