Friday, June 22, 2007

Tacos al pastor

Updated October 30, 2008:
This recipe has attracted a lot of readers to this blog. I was surprised to see the numbers!! Thanks to all who read it, and please feel free to post a comment.
Since i posted this recipe, i started making big batches of the sauce and freezing it for weeks with no problems.

Tacos al pastor (also known as Tacos de Trompo)
These tacos are traditionally cooked in a kebab-like vertical rotisserie with a pineapple on top. You can also make quesadillas (with soft flour tortillas) and add some of the meat and make what is known as a “Gringa”.
Enough for 15-20 tacos (enough for 3 or 4 people)

let me know if you try this! its super easy and SUPER good!

5 Pasilla chiles
5 Guajillo chiles
4-6 cloves of garlic
1 cup white vinegar
1/2 tsp cumin
1 tsp salt

15-20 soft corn tortillas
1 kg pork meat (boneless, cut into 1/2 in. pcs)

Garnish + serve
Pineapple (fresh or canned)
Finely chopped onion
Coarsely shopped cilantro

1- Gather ingredients (notice the chiles are dried, and can be found in any Mexican grocery shop)
2- Clean the chiles: remove stem, cut open and remove seeds and veins.
3- Boil chiles + vinegar + a bit of water (about 1/2 c) until soft (about 15 mins). WARNING: eyes will water, and you’ll get the sniffles with the chile/vinegar fumes, so work in a well ventilated kitchen.
4- Blend chiles (with liquid), garlic, cumin and salt
5- Strain chile blend and cook again for about 5 minutes (it will bubble and jump and if you get it on your skin, it burns!)
6- Let the mix cool and marinate pork meat for at least 4 hours (6-8 is best). Use a plastic bag or a glass container, the chile will stain plastic!
7- Add a bit of oil to the skillet and cook the meat (marinade and all). The juices will reduce, and the flavor will concentrate. Do not cover, but I do recommend you use one of those mesh covers for oil splatters, because this stuff jumps!
8- Remove the meat from the skillet and keep warm. In the same skillet, sautee the pineapple until it caramelizes a bit.
9- Warm tortillas in a skillet (or comal). Serve tacos with onion, pineapple and cilantro on top. (photo is sasn-cilantro because I don’t like it). Add salsa* (optional) and lime juice right before eating.

*”Salsa Taquera” is good to use, also available at Mexican food stores. (please don’t use any of that chunky el paso salsa for this!!)