El Tuco Taco - Tacos Al Pastor Con Salsa De Ecstasia
Time 120 minutes
5 lbs. of fairly fatty but GOOD pork (butt, shoulder etc.)
Some 8 inch flour tortillas
Oil for frying them
2 ½ cups of vegetable oil
1 cup of pineapple juice
The juice of 4 limes
¼ cup of soy sauce
¼ cup of light brown sugar
1 bunch of fresh roughly chopped cilantro
2 tbls. of ground coriander
1 tbls. of strong chili powder
2 tsp. of cumin
--ECSTASY FOR GOLD SALSA ---
4 large yellow tomatoes
¾ cup of sundried tomatoes
2 large slices of fresh pineapple
2 large yellow bell peppers
2 bunches of scallions
1 tart green apple
2-3 serrano chilies finely chopped
5 cloves of garlic finely minced
1 cup of olive oil
the juice of 3 lemons
Salt and white pepper
Thinly shredded Roumaine Lettuce
Thinly sliced red onion
Fresh cotilla cheese, grated small
More fresh chopped cilantro
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.