El Tuco Taco - Tacos Al Pastor Con Salsa De Ecstasia
From alisdhair 13 years agoIngredients
- 5 lbs. of fairly fatty but GOOD pork (butt, shoulder etc.) shopping list
- Some 8 inch flour tortillas shopping list
- oil for frying them shopping list
- ---MARINADE--- shopping list
- 2 ½ cups of vegetable oil shopping list
- 1 cup of pineapple juice shopping list
- The juice of 4 limes shopping list
- ¼ cup of soy sauce shopping list
- ¼ cup of light brown sugar shopping list
- 1 bunch of fresh roughly chopped cilantro shopping list
- 2 tbls. of ground coriander shopping list
- 1 tbls. of strong chili powder shopping list
- 2 tsp. of cumin shopping list
- --ECSTASY FOR GOLD salsa --- shopping list
- 4 large yellow tomatoes shopping list
- ¾ cup of sundried tomatoes shopping list
- 2 large slices of fresh pineapple shopping list
- 2 large yellow bell peppers shopping list
- 2 bunches of scallions shopping list
- 1 tart green apple shopping list
- 2-3 serrano chilies finely chopped shopping list
- 5 cloves of garlic finely minced shopping list
- 1 cup of olive oil shopping list
- the juice of 3 lemons shopping list
- salt and white pepper shopping list
- --- shopping list
- Thinly shredded Roumaine lettuce shopping list
- Thinly sliced red onion shopping list
- Fresh cotilla cheese, grated small shopping list
- More fresh chopped cilantro shopping list
How to make it
- TREAT THE PORK: Cut the pork into smaller sized cubes and set them in the marinade for up to 2 days, but not less than 12 hours. Drain well.
- Heat a large sauté pan and sear the pork well - It should be very dark brown and crisp. This may be done in batches. The pork may look BAD but after the next step it will subliminate.
- Put all the pork into a sturdy pot and add 2 quarts of beef or pork stock and more garlic, chili powder, cumin and 2-4 tbls. of red adobo sauce. Simmer very, very gently until all of the liquid has been absorbed.
- IF however you want a more rustic taste, cook the pork until fully done at a lower heat and use it at once Or for that matter cut the pork into a larger size and charcoal grill it. The marinade is all that counts.
- SALSA: While this is occurring, make the salsa. The pineapple should most ideally have been char-grilled and well caramelized and then chopped into a small dice. Chop the tomatoes to a similar size. The peppers, scallions and the apple a little smaller. Before the apple turns UGLY, toss together with the oil and lemon juice.
- The sundried tomatoes, try re-hydrating them in cranberry juice, otherwise wine or water. Regardless they should be chopped finely. Finish with the serranos and the minced garlic. Season with salt and white pepper.
- I myself like the shells fried crisp. In any event stuff the tacos with the meat and the suggested ingredients above which were designed to go well with the salsa which must be heaped in abundance over the lot of it all.
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People Who Like This Dish 3
- elgourmand Apia, WS
- quaziefly ALL POINTS
- goodeat Benton, MO
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- clbacon Birmingham, AL
- dandelion Ashland, NE
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The Rating
Reviewed by 6 people-
Wow a goody
hungrybear in Miner loved it -
Great recipes!
superfoodman in Metropolis loved it -
Five forky! i really like this very much
goodeat in Benton loved it
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