splusbion.blogg.se - Al pastor marinade

Pour the guajillo pepper sauce, ancho pepper adobo sauce, achiote paste, white vinegar, pineapple juice, orange juice, and oregano into a bowl and mix to combine. Place the meat into a large baggie or bowl.

Garnish with pineapple, salsa, diced onions, cilantro and lime. Slice the roast into 1/4' thick slices, across the grain.

You can sauté more fresh pineapple with the pork or on the side. If preparing tacos, I like to chop the pork into small pieces and quickly sear it before serving.

Serve as-is with rice, beans, and warm tortillas.

Heat tortillas in a microwave safe plate until warm, about 1 minute. 7 guajillo chiles, seeds removed 3 morita chiles, seeds removed 4 garlic cloves cup fresh orange juice cup fresh lime juice 3 Tbsp. Add water if the salsa becomes too thick. Place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend pulse until desired consistency. Taste for salt, and add a little water if you notice the pork getting too dry. Chop steak into small pieces and transfer to a platter cover and keep warm until ready to serve. Once it starts boiling, reduce the heat, cover and cook, stirring often, for a good 2 to 2½ hours or until pork is tender. Add the fresh pineapple and sauce from the blender to the pork, stir well to combine.Blend on high until smooth, taste for salt.

While the chile (whole or powdered) is rehydrating, in an ungreased skillet over medium heat, roast the garlic, turning regularly until blotchy black in places and soft. Finish the marinade and marinate the meat. Drain the chile ancho and add them as well. Add 1 cups boiling water, blend to mix and let stand 20 minutes. Combine all of the ingredients for the sauce into the blender. Ingredients Spice Mix for Mushrooms 2 Ripe Avocados 1 Small Red Onion, finely chopped 6 Cherry Tomatoes, finely chopped 1 tsp chilli flakes.You can also add the chile ancho to a sauce pan of boiling water. Transfer the ancho peppers to a glass bowl, cover with water and cook in the microwave for 6 to 7 minutes.In a large pan, heat the oil to medium/high heat, add the seasoned pork to the hot oil, and cook until all sides of the meat are seared well, for approximately 2 to 3 minutes on each side. Combine all the dry spices and season the pork evenly. If using chile pods, toast the flat pieces a few at a time in an ungreased skillet over medium heat, using a metal spatula to press them firmly against the hot surface until they release their aroma and change color slightly, then flip them over and press to toast the other side.