Tacos al pastor is one of the delicacies of Mexican city and it is the greatest dish to resemble Mexico. It is easy to make but also tasty at the same time. The tacos are really special in Mexico as it is one of their staples made from the corn. There are different types of making tacos. Click Mexican cuisine to learn about Mexican culture and making of Tacos.
It is a Lebanese influenced dish from Mexico that is sweet, spicy, sour, meaty and fresh.
There are so many complexities where in certain locations the chiles and tomatillos are quite available or expensive, but do not worry I have got an solution for you all. It is all tested and I am sharing my experience with a authentic recipe which can be substituted.
The traditional recipe is made out with pork it can always be substituted with chicken, lamb, etc .
Tomatillos are native to Mexican cuisine and have peculiar taste. It adds really sweet and smoky flavor to the dishes. It has less sourness compared to our normal tomatoes. It can be substituted with our tomatoes which are quite raw not ripened completely.
Chiles are other native to Mexican Cuisine. They are over more than 20+ chiles in their cooking but it is quite expensive and difficult to avail those chiles in certain locations like India etc. It can be substituted with Guntur chilies which we get normally and Kashmiri chilies and round red chilies and dried chiles( curd chilly or mor milagai) to get the same flavor profile.
Make the Adobo Rojo de Chiles sauce:
If possible, turn on the
exhaust fan above your stove or open a window before toasting your
chiles. Heat a large nonstick pan or clay Comal over medium-high
heat. Cook the chiles in the dry pan or on the dry comal, flipping
once, until lightly toasted and aromatic, about 1 to 2 minutes.
Put the toasted chiles in a blender. Add the tomatoes, onion, and
garlic. Place the achiote paste in a small bowl. Slice the orange in
half and squeeze one half into the achiote paste.
Add the mixture to the blender, along with the juice from the other
half of the orange. Add the grapeseed oil, cumin, and oregano.
Blend on high until the sauce is thick but smooth, about 1 minute.
Add salt to taste.
HOW TO MAKE HOMEMADE TORTILLAS?
TORTILLAS OR TACOS BASE
HOW TO MAKE SALSA VERDE CRUDA?
TACOS AL PASTOR
Tacos al pastor is a Mexican delicacy with beautiful soft tacos and saucy meat cooked in fiery Mexican sauce and served with refried beans and other salsas.
INGREDIENTS
FOR TACOS AL PASTOR
FOR THE PINEAPPLE
ADOBO ROJO DE CHILES SAUCE
Instructions
Make the Adobo Rojo de Chiles sauce:
-
If possible, turn on the exhaust fan above your stove or open a window before toasting your chiles.
Heat a large nonstick pan or clay Comal over medium-high
heat.Cook the chiles in the dry pan or on the dry comal, flipping
once, until lightly toasted and aromatic, about 1 to 2 minutes.
Put the toasted chiles in a blender.Add the tomatoes, onion, and garlic. Place the achiote paste in a small bowl.
Slice the orange in half and squeeze one half into the achiote paste.
Add the mixture to the blender, along with the juice from the other half of the orange.Add the grapeseed oil, cumin, and oregano.
Blend on high until the sauce is thick but smooth, about 1 minute.
Add salt to taste.
Marinate the pork:
-
Place pork in a large mixing bowl. Add 3 tablespoons of the adobo sauce to the bowl and mix well to combine.
Cover the pork and allow it to marinate in the refrigerator for at
least 24 hours.
Place the remaining adobo sauce in an airtight container and
refrigerate for up to three weeks. (The extra adobo sauce can be
used to marinate other meats, fish, and/or vegetables.)
-
Cook the pineapple:
With a very sharp knife, trim the top and
bottom off the pineapple so it can stand up straight. Peel the
pineapple by cutting the skin off in strips. Once all the skin has been removed, slice the fruit in half lengthwise. Set half aside. Slice the remaining half lengthwise once more, and set one quarter aside.
Cut the fibrous heart out of the pineapple and discard. Lay the pineapple flat across the cutting board and slice into wedges lengthwise, then cut each wedge into bite-size chunks.
In a large skillet over medium heat, melt the butter. Add the pineapple, a pinch of salt, and cook, stirring often to avoid burning, until pineapple is slightly softened and translucent and all butter is absorbed, about 15 to 20 minutes. Set aside to cool. -
Cook the pork:
Season the pork with additional salt before cooking.
In a large heavy-bottomed pan over medium-high, heat the oil
until shimmering. Add the pork, decrease heat to medium, and
cook, stirring often, until meat is cooked through and most of the
marinade has cooked off, about 5 to 7 minutes. -
Make the tortillas
Make the base sheet tortillas from nixtamalized corn dough and sheet and cook in tawa. It is available readymade in the shops or to make fresh using corn please check how to make tortillas at home.
Assemble
-
Heat a nonstick skillet or clay comal over medium heat.
Reheat the tortillas for a few seconds on each side. Fill each tortilla with a few spoonfuls of warm pork and 3 pieces of warm pineapple.
Top with minced white onion and cilantro. Serve with lime wedges and Salsa Verde Cruda.
So tasty and authentic Mexican dish. Tqs for sharinh
So tasty and authentic Mexican dish. Tqs for sharinh