Alternatively, soak the peppers in hot water for 20 minutes, then blend with the marinade ingredients. Allow chiles to cool, then grind to a powder in a spice/coffee grinder. Toast over low heat in a dry skillet for a few minutes. Serve the pork and pineapple with the tortillas and bowls with onion, cilantro, lime wedges and salsa to spoon on as garnishes. Using gloves, remove the stems and scrape out the seeds from the dried chiles. Mix on medium speed for 2 minutes, until the dough is combined and smooth. With the mixer on, add in the warm water and corn oil. Mix the dry ingredients briefly to incorporate. On an ungreased comal or in a small skillet, warm the tortillas and place in a basket or a box with a lid to keep warm. Add 3 cups of flour, 1 teaspoon of salt and 1 teaspoon of baking powder into a stand mixer bowl with a dough hook attachment. You want some of the marinade to cook off so it's not too wet. 4.Īdd the marinated pork in its marinade and cook at a low simmer for 5 to 7 minutes. Heat the oil in a skillet over medium-high heat until it’s shimmering. 2.įor the caramelized pineapple chunks: In a skillet over medium heat, cook the pineapple with the butter and the sugar, stirring constantly for about 5 minutes, until the chunks are translucent but not falling apart. Rub the slices of pork with the salt and then place them in a bowl, cover with the adobo sauce and marinate in the refrigerator for at least 1 hour or preferably overnight. 4.Īdd the minced onion and cilantro to the cooked salsa and stir to combine. Grill turning every few minutes until the internal temperature is 170F (will take about 10-15 minutes depending on the size of the meat pieces). Once grill is to temperature, place al pastor kebabs over direct heat. Ensure your grill grates are clean/oiled. Optional, for topping: Chop a handful of cilantro and about ½ cup of onions and combine in a small bowl. Preheat grill to medium/high heat (400F). Remove it from the pan, slice it into bite size pieces. Add the pineapple and grill for 3-4 minutes on each side or until it starts to brown. 3.ĭecrease the heat to maintain a simmer gently over low heat until reduced by about one-third, about 10 minutes. Heat a tablespoon of vegetable oil in a large skillet over medium heat. 2.Īdd water just to cover and bring to a boil over medium-high heat. 4.Ĭombine the tomatillos, chiles, intact onion half, garlic and salt in a medium saucepan. 3.īlend the chiles with their soaking water, the chile de árbol, tomatoes, onion, garlic, cloves, oil, orange juice, lime juice, achiote seeds, cumin, oregano and salt, pureeing until smooth. 2.īring to a simmer and then remove from the heat, cover the pan and let the chiles soak and soften for 15 minutes. Place the cascabel, ancho, guajillo and pasilla chiles in a saucepan and cover with 1 cup of water over low heat. Serious Eats / Melissa Hom In This Recipe Why This Recipe Works A mixture of pork sirloin pounded thin and bacon mimics the fat content of traditional pork shoulder and is easier to prepare.
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