8/24/2023 0 Comments Pork al pastorUsing a meat mallet, flatten them slightly, so they are all even. Slice the pork steaks into uniform pieces, about 3 inches wide. If it’s too thick, add a little more water. Transfer all of the ingredients for the marinade in the blender. Remove the stems and seeds from the chile ancho and soften them in a pot of simmering water for 10 minutes. This will help the marinade and will come together better. Tip~ If you like, you could drizzle in some oil while the marinade blends. And I would love to cook it on my grill! I will update the post when I do! #foodieforlife #mexicanfoodġ/4 of a medium white onion, reserve the restĢ teaspoons knorr chicken bouillon powder I am going to try this recipe again, but without any pineapple in the marinade. Because the best part of al pastor are those slightly charred parts on the exterior of the trompo. I would still suggest that you slice and sear the meat after you roast it. I sear the meat and then add in the sauce(recado) and it cooks up beautifully as you can see if you click onto the link below. The difference was that I did not marinate the meat. I have used this same recipe for my stove top version of al pastor with no problem. The google search also said that using canned pineapple would be fine to use. The flavor was on point, but I couldn’t get past the texture. Fresh pineapple was my bad move! The fresh pineapple blended into the sauce broke down the meat too much and gave it a chalky(mushy) texture. Did not like the texture! After a quick search on google, I found my answer. Then I noticed the texture of the meat in the center. The tower of marinated pork looked beautiful! After letting the meat rest for a bit, I begin to slice it. I printed my recipe for al pastor so that I could prepare the marinade(recado) for the pork. Now here is where the plot took a big turn! I went into this fully confident that this was going to be delicious. A miniature version of a trompo packed with tasty pork al pastor meat for tacos, right out of my oven! I knew that I would try and recreate it in my own kitchen as soon as I could! I already have a delicious stove top version of al pastor on my blog, but this was so intriguing. Serve warm with a wedge of lime.The adventures in cooking never end! I watched a Tasty video of an oven roasted pork al pastor tower a few months ago. Heat oil in a large, heavy bottomed nonstick skillet over high heat, then briefly sauté the pork in batches, allowing the pieces to caramelize but taking care not to let the sauce burn.ĭivide the pork between 12 warmed tortillas, garnish with cotija and pineapple relish. Add a pinch of salt and set aside until ready to use. Remove pork from the cooking liquid and set aside.įor pineapple relish, mix 1 c grilled and diced pineapple, onion and cilantro in a small bowl. Cover the pan with parchment paper and foil, and then place in the oven for 2-2 ½ hrs until pork is very tender. Add chicken broth and ½ c pineapple sauce to the pork. Simmer for 10 min, until the sauce has thickened. Transfer to a saucepan, bring to a boil, then reduce heat to low. Reserve remaining marinade.Īdd 3 c pineapple to the reserved marinade in the blender and puree until smooth. Mix well and marinate pork in fridge for 4-6 hrs or overnight. Place pork in a non-reactive, ovenproof pan, such as glass or stainless steel, and pour half of marinade over it. Puree guajillo chilies and all other marinade ingredients in a blender or food processor until smooth. Remove stems and seeds and squeeze out excess liquid. Remove from heat and let steep for 30 min. Place guajillo chilies in a small saucepan.
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