Tacos Al PastorFrom unclefedor 8 years ago
- FOR AL PASTOR shopping list
- 1 4 lbs pork “butt” roast shopping list
- 1/4 pineapple sliced into long 1/4″ thick strips shopping list
- 2 ancho chiles shopping list
- 1 guajillo chile shopping list
- 1 bay leaf shopping list
- 3/4 C fresh pineapple shopping list
- 1/2 onion shopping list
- 1 Chipotle chile (in adobo sauce) shopping list
- 1 Tbs adobo sauce shopping list
- 1 Tbs vinegar shopping list
- 5 cloves of garlic shopping list
- 1 Tbs + 1 tsp kosher salt shopping list
- 1 1/2 tsp cinnamon shopping list
- 1/2 tsp oregano shopping list
- 1/4 tsp achiote paste (or 1/2 tsp paprika) shopping list
- FOR SERVING shopping list
- small white corn tortillas shopping list
- minced vidalia onion shopping list
- minced cilantro shopping list
- lime wedges shopping list
- salsa verde shopping list
- FOR salsa verde shopping list
- 4 large tomatillo’s or 6 smaller ones husked and washed well with warm water shopping list
- 1/2 an onion sliced into wedges shopping list
- 4 jalepeno peppers sliced in half lengthwise shopping list
- 3 cloves of garlic shopping list
- 1/4 cup cilantro leaves (about 4 sprigs) shopping list
- juice of half a lime shopping list
- salt and pepper to taste shopping list
How to make it
- Put the pork in the freezer until its firm enough to cut (about 30 minutes).
- Put the the ancho and guajillo chiles along with the bay leaf in a put of water and bring to a boil. Turn off the heat and allow the chiles to steep until they are rehydrated. Discard the seeds and stems and toss the chiles in a food processor along with all the other ingredients.
- Take the roast out of the freezer and orient the roast how you’d have it sitting in the roasting pan (fat side up). The idea here is that you want to slice the meat into 3/4″ thick slices that will stack on top of each other in the roasting pan. I don’t slice all the way through which helps when you’re trying to put the roast back together.
- Slather the marinade between each layer until every nook and cranny is covered. Tie the roastback together. Cover it and allow it to marinade for no more than an hour. Fresh pineapple has a powerful enzyme that breaks down proteins and if you let it sit too long you’ll end up with mush. If you’re using canned pineapple let it marinate overnight as most of the enzyme is destroyed in the canning process.
- When the roast is ready to go in the oven, set the oven to 450 degrees F. Put the roast on a rack in a roasting pan and add water to the bottom of the pan (this is to keep the drippings from smoking). Roast for 30 minutes at this temperature then place the pineapple slices on top of the roast and turn down the heat to 300 degrees F. Roast until the meat is tender (about 3 hours).
- After removing the meat from the oven, cover it with foil and let it rest for about 20 minutes. When you’re ready to serve, just cut the meat up into small cubes. I like to pan fry it at this point to give the pieces a bit more caramelization but it’s up to you.
- To assemble the tacos just heat up a pile of tortilla’s in the microwave covered with a damp paper towel for about 30 seconds. Using 2 tortilla’s per taco, fill with meat, then top with minced onions, cilantro and salsa verde. Serve with a wedge of lime for squeezing.
People Who Like This Dish 10
The Cookunclefedor Tula, RU
The Rating6 people
Awesome.jenniferbyrdez in kenner loved it
Wow these look really authentic, Like what I'd get in the Mission. I lived in California for many years so I know my taquerias. Thanks for the very detailed recipe too.
--Lambolegoflamb in New York loved it
Oooooooooooooooo yummmmmmmmm looks good thank youminitindel in THE HEART OF THE WINE COUNTRY loved it
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