This was my Superbowl meal. One of the best parts about being from Southern California is the Mexican food. Not the tex mex versions sold at chain restaurants, but grandmas recipes that are sometimes made in the back of a truck! Here's a favorite originating from Puebla, Mexico.
Tacos al Pastor
Ingredients
4 dried guajillo chiles (about 1 ounce)
1 dried ancho chile
2 dried chipotle chiles
1 cup fresh or canned pineapple, chunks
1/4 cup pineapple juice
1/2 fresh lime, juice
1/2 teaspoon dried Mexican oregano
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon garlic powder
2 tablespoons vegetable oil, plus more for grilling
2 1/2 pounds boneless pork shoulder, cubed
1 large Spanish onion, sliced
Directions
1. Stem and seed all of the dried chiles and place them in a microwave-safe bowl. Cover with water and microwave at high power until softened, about 3 minutes. Let cool slightly, then drain and transfer to a blender. Add the pineapple juice, lime juice. In a spice grinder, grind the oregano, cumin, coriander, or garlic powder. Add the spice mixture to the blender and blend until smooth.
2. Transfer the marinade to a saucepan. Add the 2 tablespoons of oil and cook over moderate heat, stirring constantly, until very thick, about 5 minutes; let cool. Transfer the marinade to a large resealable plastic bag. Add the pork and onion and seal the bag. Refrigerate overnight.
3. Heat grill pan or griddle, sprinkle with oil. Add pork, onions, and pineapple to skillet or griddle. Cook in batches (if need be) until dark golden brown on all sides and cooked through, about 15 minutes. Serve on corn tortillas with extra chopped onion, fresh cilantro, and fresh lime juice.
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