melissa-dallas
Well-known member
[No message]
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Anyone have a great Al Pastor recipe? I'm cosidering doing ribs in that style.
- Thread starter melissa-dallas
- Start date
steve2-in-la
Well-known member
This is the one I use, from Rick Bayless: Grilled Pork Tacos, Pastor Style
Tacos al Pastor
Makes enough for 20 tacos, serving 4 to 5 as a main dish. Recipe from Season 7 of Mexico - One Plate at a Time
A 3 ½ package ACHIOTE PASTE
3 canned CHIPOTLE CHILES EN ADOBO, +4 Tbsp of the canning sauce
¼ cup VEGETABLE OIL + a little more for the onion and pineapple
1 ½ lbs THIN-SLICED PORK SHOULDER ( ¼” thick slices are ideal—the kind Mexican butchers sell for making tacos al pastor)
1 medium RED ONION, sliced ¼” thick
SALT
¼ of a MEDIUM PINEAPPLE, sliced ¼” thick rounds
20 WARM CORN TORTILLAS
About 1 ½ cups RAW TOMATILLO SALSA
Marinate the meat. In a blender, combine the achiote paste, chiles, canning sauce, oil and ¾ cup water. Blend until smooth. Use 1/3 of the marinade to smear over both sides of each piece of meat (refrigerate the rest of the marinade to use on other meat or fish). Cover and refrigerate for at least an hour.
Grill and serve. Light a charcoal fire and let the coals burn until covered with gray ash but still very hot; bank the coals to one side and set the grill grate in place. Or, heat one side of a gas grill to high. Brush both sides of the onions slices with oil and sprinkle with salt. Lay in a single layer on the hot side of the grill. When richly browned, usually just about a minute, flip and brown the other side; move to the cool side of the grill to finish softening to grilled-onion sweetness.
Oil and grill the pineapple in the same way. Finally, in batches, grill the meat: it’ll take about a minute per side as well. As the meat is done, transfer it to a cutting board and chop it up (between ¼ and ½”pieces). Scoop into a skillet and set over the grill to keep the meat warm. Chop the onion and pineapple into small pieces as well, add them to the skillet and toss everything together. Taste and season with salt, usually about ½ teaspoon. Serve with the tortillas and salsa for your guests to make soft tacos.
Tacos al Pastor
Makes enough for 20 tacos, serving 4 to 5 as a main dish. Recipe from Season 7 of Mexico - One Plate at a Time
A 3 ½ package ACHIOTE PASTE
3 canned CHIPOTLE CHILES EN ADOBO, +4 Tbsp of the canning sauce
¼ cup VEGETABLE OIL + a little more for the onion and pineapple
1 ½ lbs THIN-SLICED PORK SHOULDER ( ¼” thick slices are ideal—the kind Mexican butchers sell for making tacos al pastor)
1 medium RED ONION, sliced ¼” thick
SALT
¼ of a MEDIUM PINEAPPLE, sliced ¼” thick rounds
20 WARM CORN TORTILLAS
About 1 ½ cups RAW TOMATILLO SALSA
Marinate the meat. In a blender, combine the achiote paste, chiles, canning sauce, oil and ¾ cup water. Blend until smooth. Use 1/3 of the marinade to smear over both sides of each piece of meat (refrigerate the rest of the marinade to use on other meat or fish). Cover and refrigerate for at least an hour.
Grill and serve. Light a charcoal fire and let the coals burn until covered with gray ash but still very hot; bank the coals to one side and set the grill grate in place. Or, heat one side of a gas grill to high. Brush both sides of the onions slices with oil and sprinkle with salt. Lay in a single layer on the hot side of the grill. When richly browned, usually just about a minute, flip and brown the other side; move to the cool side of the grill to finish softening to grilled-onion sweetness.
Oil and grill the pineapple in the same way. Finally, in batches, grill the meat: it’ll take about a minute per side as well. As the meat is done, transfer it to a cutting board and chop it up (between ¼ and ½”pieces). Scoop into a skillet and set over the grill to keep the meat warm. Chop the onion and pineapple into small pieces as well, add them to the skillet and toss everything together. Taste and season with salt, usually about ½ teaspoon. Serve with the tortillas and salsa for your guests to make soft tacos.
melissa-dallas
Well-known member
Perfect. Thank you. I was hoping for one with achiote paste.