![]() ![]() Sauce’s ready!Įnjoy your tacos with hot corn tortillas, the pineapple, salsa verde, limes, chopped onion and cilantro. Put the salsa in a bowl, add salt to taste, 1/4 of chopped onion and 1 diced avocado. Let them cool and put it in the blender without the water. Do not cook them after that, the sauce could get bitter. In a pot with some water put 500 g of green tomatoes, with 2 garlic cloves, 1/4 of onion and jalapeños peppers.Ĭook them just until tomates change color. To prepare de salsa verde de “tomatillo” (green tomatoes sauce) Once the meat juices evaporates, add a little cooking oil as need and stir fry until golden brown. In a hot pan add 3 tablespoons of cooking oil and put the meat in. Blend it.Īdd it to the meat, mix it, cover and refrigerate at least 2 hours to marinate. Then put it in the blender, add, 1/2 teaspoon of oregano, 1/4 teaspoon of cumin, 1 tablespoon of vinegar, salt, and ground pepper to taste. Once it starts boiling cook for 5 minutes over medium- low heat to soften the chiles. Stir fry for 2 minutes.Īdd the dried chiles strips and stir fry just for 15 secondsĪdd the dissolve annatto using a strainer LICUA los chiles, la cebolla, el clavo, las pimientas, el orégano, la canela, achiote, jugo de naranja y vinagre de manzana. In a hot saucepan add 2 tablespoon of cooking oil, adde the garlic cloves and 1/2 sliced onion. Remove, stems, veins and seeds ( you can use disposable gloves) and cut them into stripsĭissolve the annatto in 1 1/2 cup of warm water. Ingredients for salsa verde (tomatillo sauce) 3 pounds)Ĥ chiles guajillos ( type of dried chili peppers)ġ chile ancho ( type of dried chili peppers)ġ 1/2 cup of warm water ( to dissolve de annatto)Ģ table spoons of annatto powder (you can use 20 g of annatto paste too)Ģ tablespoons cooking oil (to fry garlic, onion and dried peppers)ģ tablespoons cooking oil ( to fry de meat) Al pastor it is one of the most popular dishes everywhere in México, and will be leaving your friends asking for more.ġ 1/2 kilos pork ground meat ( about 3. Build tacos by placing sliced beef on tortillas, top with pineapple pico de gallo and garnish with a slice of roasted pineapple and cilantro leaves.Easy to make ground Mexican ground beef “al pastor” recipe for tacos. While holding top of skewer slice meat thinly from top of cone downward, working around the exterior. ![]() Remove tower from grill, set on a cutting board and remove pineapple bottom (discard) remove and save roasted pineapple top pieces for garnishing tacos. Roast 1 1/2 hours or until 150☏ 65☌ internal temperature (using a probe thermometer in the thickest part of the cone, near skewer). Place lid on grill (top grate will not be used). Slide a sturdy spatula under the pineapple base of cone and carefully lift and place in the center of the ring of coals. Remove the top grate of grill and pour the hot coals around the circumference of the lower grate forming a ring of coals against the wall of the grill cover 5 minutes, targeting 400☏ 200☌ grill temperature. Heat until coals begin to ash over and smoke runs clear. ![]() Fill a chimney starter to the top with charcoal. Cut pineapple quarter in half and skewer criss-crossed on top of beef, Continue to stack slices with the footprint of the base, bringing the al pastor sauce with them, to form a conical shape. Stack marinated beef slices by piercing over pointed top of skewer and guiding to pineapple base. Push the non-pointed end of the skewer directly in the middle of the pineapple so skewer stands straight up. To prepare beef tower place bottom of pineapple on a sheet tray, cut side down. Combine with pico de gallo and keep refrigerated. Cut remaining two quarters into 1/4 to 1/2-inch 6 to 13 mm cubes. Remove core from three quarters and set one aside for topping beef tower. With a sharp knife, remove outer skin of pineapple and quarter lengthwise save one quarter for another use. Place slices in a gallon zipper-locking plastic bag, add marinade, secure bag and work slices around to coat completely marinate refrigerated overnight.Ĭut top and bottom off of pineapple (keep bottom for al pastor build). Refrigerate to cool.Ĭut chuck roast in half then cut each piece thinly across the grain into 1/4-inch 6 mm thick slices, trimming any larger fat away. Blend on high speed to a smooth pourable consistency, blending in reserved chili water only if needed. Add pineapple juice, orange juice, cider vinegar, garlic, achiote, salt, pepper, cinnamon, cumin and oregano. Remove peppers from water (reserving water), discard stems and seeds, cut peppers into large pieces and place in blender. Bring 1 quart water to a boil, add guajillo peppers, cover, remove from heat steep 10 minutes. ![]()
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