A popular taco filling in Mexico, pork al pastor is usually cooked in a huge slab on a vertical rotisserie (like Middle Eastern shawarma) and sliced off to order, so that the outside bits are crisp and golden and the inside is juicy and tender. Since most of us don’t have a vertical rotisserie hanging around, here’s an “at home” method that replicates the flavors of an authentic al pastor taco.
- 2 dried ancho chiles
- 2 dried guajillo chiles
- 2 dried chipotle chiles or 2 canned in adobo
- 1/2 of a large onion
- 3 garlic cloves, unpeeled
- 1/4 c white vinegar
- 1/4 c orange juice (or lemonade or limeade)
- 2 tsp kosher salt
- 1 tsp dried oregano
- 1 tsp ground cumin
- Pour boiling water over dried chiles, soak for 30 minutes to reconstitute. Remove chiles from water, do not dispose of the water yet. Remove stems, slice open and remove seeds. Place in immersion blender jar.
- Broil onion and garlic cloves in toaster oven for about 5-10 minutes or until slightly soft and brown in spots, place in blender jar.
- Add about 1/2 c of the chile water to blender jar, purée until smooth, adding more chile water if needed to make a chili paste.
- Strain chili puree through mesh strainer using a rubber spatula to push through.
- Add salt, oregano, cumin, vinegar, and juice to strained chili paste. It should be the consistency of a thick tomato sauce.
Tacos al pastor
- 3-4 lb piece of pork butt or shoulder (I used Boston butt), sliced in thin slabs removing the excess fat
- 1 recipe marinade
- 1/2 fresh pineapple, peeled and cut into semi-circles
- 1/2 c fresh cilantro
- 1/2 c diced red onion
- Tomatillo sauce (1/2 c jarred tomatillo salsa mixed with 1/2 of a mashed avocado)
- lime wedges
- corn tortillas
- Pound slabs of pork with flat side of mallet until very thin. Place in dish or resealable bag, and marinate in chili sauce for 24 hours.
- Heat cast iron skillet over medium heat. Fry pieces of pork and pineapple slices for a few minutes on each side or until browned.
- Remove from pan and let rest for a few minutes, then dice into small pieces.
- Fill warmed corn tortillas with pork and garnish with pineapple, cilantro, red onion, tomatillo sauce, and a squeeze of lime.
- 1/2 cup hot pepper, halved and seeded
- 3/4 cup green pepper, halved and seeded
- 6 cups sugar
- 1 1/2 cups cider vinegar
- 1 bottle Certo ( 1 pack) (2 packs per container).
- Add peppers, vinegar, and sugar to blender and blend.
- Move to large pot and boil (will come up)…
- Soon as it’s boiling take off stove
- Let stand for 5 min. Add certo. Skim off top.
- Pour into glass jars and seal.
Trying this tonight. Recipe courtesy of www.jasonandshawnda.com/foodiebride/archives/9775
- 1 orange bell pepper, halved and seeds and stem removed
- 1 lb red jalapeno peppers, seeds and stems removed (for a spicy jelly, use a couple of serranos and leave in the seeds to half/all of the peppers)
- 1 1/2 cups cider vinegar
- 1 pinch salt
- 6 cups sugar
- 3 oz liquid pectin
- 1 Tbsp butter
- Put the peppers into a food processor and process for 7-10 seconds. Alternately, you can finely chop them by hand – wear gloves!
- Transfer the peppers to a large pot and add the vinegar.
- Bring to a boil and then let simmer for 15 to 20 minutes.
- Pour through a fine mesh sieve to separate the peppers from the liquid, you should have 1 cup of liquid. Simmer longer to reduce, if necessary.
- Return the liquid and as much of the pulp/seeds (more for a much spicier jam, less/none for a slightly spicy jelly) to the pot and add the salt and sugar until dissolved.
- Bring to a boil over medium-high heat.
- When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, and then add the butter.
- Stir the butter into the mixture and then add the liquid pectin, stirring to mix.
- Let boil for 3 minutes.
- Ladle into sterile jars leaving 1/4 inch headspace.
- To store jars at room temperature, you’ll need to seal them in a hot water bath for 10 minutes. Otherwise, let the jars come to room temperature, place the lids on them, and then store them in the fridge (the jelly will keep a couple of months this way).
- Refrigerate jelly after seal is broken.http://www.jasonandshawnda.com/foodiebride/archives/9775
Tried version 1 above and did 1/2 cup japs, and 3/4 cup “sweet mini peppers” which were yellow, orange and red. Came out tasty, but color was a dark amber, almost brown.