Tacos Al Pastor Resepti?

Tacos Al Pastor Resepti

What is tacos al pastor?

Authentic Tacos al Pastor

Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds. Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain. Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth. Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap. Marinate pork in the refrigerator, 4 hours to overnight. Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces. Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes. Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro. AllrecipesPhoto

: Authentic Tacos al Pastor
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How to make Pork Tacos?

Tacos al Pastor

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  • 8 dried guajillo chile peppers
  • 2 dried ancho chile peppers
  • 1 tablespoon vegetable oil
  • 1 large white onion, diced
  • 3 cloves garlic, chopped
  • 2 cups pineapple juice
  • 1 cup fresh orange juice
  • 5 tablespoons apple juice
  • 1 cup Mexican beer (such as Tecate)
  • 1/2 cup distilled white vinegar
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • 1 tablespoon ground annatto
  • 1 teaspoon ground cloves
  • Kosher salt and freshly ground pepper
  • 6 pounds boneless pork shoulder, cut into 2-inch-thick slabs
  • Borracho Tortillas, for serving (recipe follows)
  • Pineapple-Serrano Salsa, for topping (recipe follows)
  • Tomatillo salsa, crumbled cotija cheese, crushed chicharrónes (fried pork rinds), fresh cilantro and sliced radishes, for topping
  • Lime wedges, for serving
  1. Make the marinade: Soak the dried chiles in warm water until softened, about 15 minutes; drain. Discard the stems and seeds. Heat the vegetable oil in a medium saucepan over medium heat. Add the chiles, onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Transfer to a blender and add the pineapple juice, orange juice, apple juice, beer, vinegar, oregano, paprika, annatto, cloves, 2 tablespoons salt and 1 tablespoon pepper; puree until smooth.
  2. Make the tacos: Place the pork in a large roasting pan and pour the marinade on top; cover with foil and refrigerate at least 4 hours.
  3. Preheat the oven to 350˚ F. Transfer the pork to the oven and roast, covered, 3 hours. Remove the pork from the braising liquid and transfer to a cutting board; let rest at least 10 minutes. Reserve the braising liquid. Cut the pork into 1/4-inch pieces and return to the braising liquid, tossing to coat.
  4. Assemble the tacos: Arrange the pork on the tortillas and top with the pineapple-serrano salsa and tomatillo salsa. Top with cotija, chicharrónes, cilantro and radishes. Serve with lime wedges.
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Soak 20 dried guajillo chiles in warm water at least 30 minutes; drain. Remove the stems and seeds. Transfer the chiles to a blender and add 4 cups water, 5 garlic cloves, 1 diced onion, 2 teaspoons each chicken stock and kosher salt, 1 teaspoon each pepper and dried oregano and 1/2 teaspoon cumin; puree. Strain through a fine-mesh sieve. Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Dip a tortilla in the chile mixture, then add to the skillet and cook until lightly browned, 1 minute per side. Remove and sprinkle with cotija cheese. Repeat to make about 30 tortillas.

Heat a grill to medium high. Peel 2 pineapples and cut into 1/4-inch-thick planks; grill until marked, about 3 minutes per side. Finely chop the pineapple, removing the core. Soak 2 to 3 thinly sliced serrano chiles in ice water, 10 minutes, then drain. Combine the pineapple, serranos, 2 diced small red onions, 1/2 cup chopped cilantro, 2 tablespoons lime juice, 2 teaspoons kosher salt and 1/2 teaspoon pepper in a bowl; toss. Refrigerate until ready to serve.

Photograph by Ralph Smith : Tacos al Pastor
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What is al pastor and how do you cook it?

What is Al Pastor? – If you aren’t familiar with Al Pastor, (meaning “shepherd style” in Spanish), it is a popular pork dish in Central America in which pork is marinated in pineapple, chilies and spices then stacked and vertically roasted on a slowly turning spit with a pineapple on top which bathes the pork with its juices.
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How do you make tacos with achiote paste?

Slow Cooker Al Pastor Style Tacos When I order tacos, I always gravitate towards pork. I’ve spent many a late night on the streets of Sayulita, Ensenada and Bucerias enjoying a post-dinner al pastor taco trio. Traditional al pastor is a Mexican dish made with seasoned and marinated pork.

The name translates to “Shepherd Style,” which is derived from the origin of the cooking method, a preparation of slices of pork layered on a split and grilled. It is believed to have originated in the Central Mexican region of Puebla, although today it is a common menu item found in taquerías throughout Mexico.

The method of preparing and cooking al pastor is based on the lamb shawarma brought by Lebanese immigrants to the region. My home cook version, which uses a slow cooker and broiler, gives you all the flavor, succulence, and crispness without investing in a trompo, or vertical broiler.

  • Deselect All
  • 7 ounces (two 100-gram blocks) or about 1 cup achiote paste
  • 2 cups fresh pineapple chunks plus 1/4 to 1/3 cup pineapple juice (I use the juice from the pre-cut fresh stuff! No need to buy extra juice)
  • 1/4 to 1/3 cup orange juice
  • 3 tablespoons agave or honey
  • 1 teaspoon ground cumin
  • 4 cloves garlic
  • Kosher salt and freshly ground black pepper
  • 4 pounds pork shoulder, just above the muscle, fat cap scored
  • 16 corn tortillas or 24 street taco-size corn tortillas, oiled and lightly griddled
  • Apple and Brussels Sprouts Slaw, recipe follows
  • Charred Salsa Verde, recipe follows
  • Fresh cilantro leaves, for garnish
  • 1/2 cup apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar
  • 1 teaspoon celery seeds
  • 1 teaspoon toasted sesame oil
  • Kosher salt and freshly ground black pepper
  • 1 Granny Smith apple, julienned
  • 2 cups shaved Brussels sprouts
  • 1 red bell pepper, thinly julienned
  • 1 tablespoon minced fresh chives
  • 1 pound (about 4) large tomatillos, husks removed
  • 3 cloves garlic, unpeeled
  • 1 dried ancho chile
  • 1 poblano chile
  • 1 small yellow onion, skin and root intact, quartered
  • 1 jalapeño, stemmed, seeded and coarsely chopped
  • 2 limes, juiced
  • 1/2 cup chopped fresh cilantro leaves and tender stems
  • 1 teaspoon agave
  • Kosher salt and freshly ground black pepper
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a slow cooker

  1. In a food processor, add the achiote paste, 1/4 cup pineapple juice, 1/4 cup orange juice, agave or honey, cumin, garlic and salt and pepper to taste. Blend until smooth. Add more of either juice to thin out if need be. (Achiote can be quite dense, so make sure the mixture is smooth.)
  2. Place the pork fat-side up into a slow cooker. Pour the achiote marinade over the pork and spread it all over. Sprinkle salt all over the pork after applying the marinade, to ensure even seasoning! Add the pineapple chunks around the pork. Cover and cook until completely fork-tender, about 6 hours on high heat or 8 hours on low heat.
  3. Arrange an oven rack in the top two-thirds of the oven. Preheat the oven to broil on high.
  4. Place the pork, fat cap-side up on a sheet pan fitted with a wire rack. Broil until the fat and meat get bubbly and crispy, 3 to 5 minutes. Don’t walk away! Keep your eye on that pork so it doesn’t burn.
  5. Remove the pork from the sheet pan to a cutting board. Let rest for 5 to 10 minutes. Remove the bone. Lift the fat cap off, coarsely chop, and set aside. Using 2 forks, shred the pork. Transfer the pork and fat to a platter and pour the braising liquid over it. (And the pineapple chunks, if desired.)
  6. Top each tortilla with pork, Slaw, Salsa and cilantro.

Whisk together the vinegar, olive oil, mustard, brown sugar, celery seeds, sesame oil and salt and pepper to taste in a large bowl. Add the apples, Brussels sprouts, red bell peppers and chives. Let sit for 1 hour. Adjust the seasonings. Refrigerate until ready to serve.

  1. Heat a large grill pan to medium-high heat.
  2. Add the tomatillos, garlic, ancho chile, poblano chile and onion. Grill the ancho chile until just slightly colored, then transfer to a small bowl. Pour enough hot water to cover. Let it sit until the chile softens, 8 to 10 minutes. Remove the stem and seeds and reserve the water to adjust the consistency of your salsa, if needed.
  3. Continue to char the tomatillos, garlic, poblano and onion on all sides until blackened in parts, removing them to a cutting board as done. (Depending on their size, each vegetable will char at a different rate.)
  4. Remove the stem and seeds from the poblano and the skins from the garlic and onions. Put the tomatillos, garlic, onions, all the chiles, lime juice, cilantro and agave into a food processor and blend until mostly smooth. Season to taste with salt and pepper.
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: Slow Cooker Al Pastor Style Tacos
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