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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Tacos al Pastor literally means shepherd's tacos . Commercially in Mexico, the meat is cooked on a rotating spit and carved into thin slices to fill tacos. This recipe gives you some of the same flavors and you can make it at home. I like to serve it with grilled pineapple slices from my grill pan or the backyard grill. Recipe from TACOS. Ingredients:
4 ounces about 8 dried ancho chiles, stemmed and seeded |
2 cups water |
3 -4 roasted plum tomatoes, coarsely chopped or 3/4 cup chopped canned tomato |
2 tablespoons vegetable oil |
3 lbs pork stew meat, trimmed and cubed or 3 lbs cubed pork cushion meat |
1/2 cup finely diced white onion |
8 garlic cloves, peeled and minced |
1 tablespoon toasted dried mexican oregano |
1 teaspoon lightly toasted ground cumin |
1 teaspoon chopped fresh thyme (optional) or 1 teaspoon dry thyme leaves (optional) |
4 whole bay leaves |
1 teaspoon fresh ground black pepper |
1/8 cup apple cider vinegar or 1/8 cup unseasoned rice wine vinegar |
3/4 cup pineapple juice |
2 teaspoons granulated sugar |
1 teaspoon salt |
corn tortilla |
chopped green onion |
guacamole |
salsa fresca |
lime wedge |
Directions:
1. Toast chiles on a skillet or comal or in a hot oven (425°F) until darkened slightly but not burned. (On a skillet this takes just seconds- as soon as they release their perfume).
2. Bring water to a boil, add toasted chiles, stir well and remove from heat. Soak chiles for 15 to 20 minutes, drain and reserve water. Puree chiles in a blender with a little of the water and the tomatoes.
3. Heat oil in a 4 to 5 quart saucepan or in a pressure cooker. Brown meat a little at a time, remove, and reserve cooked pieces.
4. Add onions and then garlic and cook until onion is softened and begins to brown, about 2 minutes. Add oregano, cumin, thyme, bay leaves, and pepper along with chile-tomato puree and fry for one additional minute, stirring constantly.
5. Return browned pork to the pan and add vinegar, pineapple juice, sugar, salt, and 1 cup of reserved chile soaking water.
6. Bring to a boil, reduce heat, cover and cook for 35 minutes, at 15 pounds in the pressure cooker. (Note: if using a regular pan, cook covered on low heat for about 1 1/2 hours until meat is tender. You may need to add water during the cooking process to prevent burning.).
7. Strain the sauce from the meat and cook longer, if needed, to thicken.
8. To serve, shred meat and place in soft corn tortillas. Garnish with chopped green onions and serve with guacamole, some of the reserved sauce, salsa fresca, and lime wedges.
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