Tacos al pastor
Cooking Con Claudia · ♥ 2.2K likes · 32.7K views · 4 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 whole chile guajillos
- 1 whole chile ancho
- 2 whole chile chipoles in adobo sauce
- 4 cloves garlic cloves
- ¼ whole onion
- 2 tbsp achiote paste
- 2 tbsp apple cider vinegar
- ½ cup pineapple juice
- 1 whole orange
- fresh pineapple
- sliced onion
- 3–4 lb pork shoulder
Wipe the dried chile pods clean on both sides with a damp towel; remove the stems and seeds.
Cover with boiling hot water and soak at least 5 minutes, until softened.
- boiling hot water
Blend the chiles with the chipotles and adobo, achiote paste, pineapple juice, orange juice, apple cider vinegar, garlic, onion and the spices until smooth; let cool.
Pat the pork shoulder dry, trim excess fat, halve each steak and pound thin; slice against the grain into thin bite-size strips.
Mix the meat with the marinade, the sliced onion and fresh pineapple; cover and refrigerate 4 to 6 hours.
Heat a skillet over medium-high until very hot; cook the meat in batches a couple of minutes without touching, then stir and cook a couple more minutes until fully cooked.
Variation: keep the finished meat in the pan on the lowest setting so it stays fresh.
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