Tacos Al Pastor Marinated Spit Roasted Tacos Recipe

Tacos al Pastor Mexico In My Kitchen

WebMay 2, 2017 · Warm the frying pan and add 1 – 2 Tablespoons of oil until hot enough that it sizzles when you place the meat. Add onion and …

Rating: 4.9/5(67)
1. Place the peppers in a saucepan and cover with water. Simmer over a medium heat for about 15 minutes or until they look soft. Let them cool and drain.
2. Place peppers, vinegar, pineapple juice with the spices and achiote paste in your blender. Process it until you have a very smooth sauce. Pour the sauce slowly through a fine sieve to get a nice homogenous texture. At this time, taste the sauce just to make sure the salt is enough for your taste.
3. Season the meat with salt and pepper. Place the sauce and steaks in a large bowl and marinate the meat or use a pastry brush and apply the sauce to each side of the steaks.
4. Marinade for at least 4 hours or overnight of hours (believe me it tastes way better), and then grill the steaks or fry in a skillet. Grilling some pineapple and onion slices along the meat to add to the tacos when serving. When cooking in a skillet, remove any excess adobo sauce since it will stick to the pan.

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Marinated, SpitRoasted Tacos (Tacos Al Pastor)

WebOct 2, 2015 · Pour the marinade over the meat and toss to coat. Cover with plastic wrap and refrigerate for 24 hours. The next day, prepare the …

1. The day before you plan to eat, place the pork in a large bowl and toss with the lime juice and salt. Heat a comal or nonstick skillet to medium-high heat. Add the onion wedge and garlic, placing the garlic near the edge, away from direct heat. Cook until soft and blackened in spots, turning occasionally, about 7 minutes. Peel the garlic and place both items in a blender jar. Crumble the achiote paste into the blender and add the vinegar, cumin seed, peanuts and bay leaf along with the cinnamon stick, cloves and allspice. Blend until smooth. Pour the marinade over the meat and toss to coat. Cover with plastic wrap and refrigerate for 24 hours.
2. The next day, prepare the garnishes: Chop the pineapple, slice the limes into wedges, prepare the salsa, and chop the cilantro and onion.
3. Heat a large heavy skillet to high heat and add 1 teaspoon lard. When smoking, add one piece of marinated steak. The meat should sizzle and smoke, so make sure you have a working fan and vent on your stove. Cook until the meat starts to release its juices and lighten slightly in color, 2 to 3 minutes, then flip and cook 2 to 3 minutes more. Both sides should have dark-brown charred spots; if they don’t, raise the heat higher. Transfer to a cutting board and repeat with the remaining steaks, scraping the pan well to remove any burned bits between frying.
4. Scrape out the pan once more and cook the pineapple until soft and charred in spots. Remove to a bowl.

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