Serve with lime wedges and two salsas, a red and a green, like this Serrano Avocado Salsa Verde and Fried Chile Serrano Salsa Colorada Fill with the pastor meat and garnish with onions and cilantro. The tortilla will be slightly roasted and wonderfully soft, aromatic, and steaming.ĩ. ![]() After about 6 seconds, the tortilla will release and you can use a spatula to flip and cook the other side for about 6 seconds. Heat the corn tortillas by immersing them in a bowl of room temperature water for 2 seconds and then placing them on a very hot (400 ̊F) comal (griddle). Place the cooked steaks on a cutting board and slice them lengthwise into 1⁄2” strips then slice again, crosswise, into 1⁄2-inch cubes.Ĩ. Turn them and cook for another 7 to 10 minutes, until they reach an internal temperature of 145 ̊F.ħ. Add the pork steaks and cook them for 7 to 10 minutes until they are seared. If you can hold your hand in place only 2 seconds, the coals are too hot-you can spread them out or raise the grill. You should be able to hold your hand in place for 3 to 4 seconds. Gauge the temperature by carefully holding your hand 4 or 5 inches above the coals and counting the number of seconds you can hold your hand in place comfortably. Grill: The grill should be between 350 ̊ and 450 ̊F. Pork should be cooked to an internal temperature of 145 ̊F. Turn the steaks over and broil the other side for another 7 to 10 minutes, until browned and pork is completely cooked. Place steaks on the rack of the broiler pan (so that fat and juices drip away) and broil them for 7 to 10 minutes, until they get browned. Or 500 ̊F if your broiler has a settings control). Broil: Place an oven rack 8 to 9 inches below the broiler and turn on the broiler (set to high In a glass container or large zip-lock bag, combine the pork steaks with the marinade, making sure all surfaces of the meat are covered. Slice the pork into steaks that are 1/3- to 1⁄2-inch thick.ĥ. Some people like this gristle so you decide. You can also see elastin as clumps where the meat connects to the bone. ![]() You can also trim away the elastin-the silvery film that attaches to surfaces of the meat. Blend for 2 minutes or longer to make a smooth purée. In a blender, add the chiles and all the other marinade ingredients, including the 1 cup of water. Simmer for 10 minutes un-til the chiles are rehydrated and soft. (You can wear rubber gloves to protect your skin from the capsaicin, the ingredient in chiles that makes them hot.) In a large saucepan, bring 6 cups of water to a boil and add the deseeded and deveined chiles. ![]() Turn each chile inside out and remove all the seeds and membranes. Deseed and devein the chiles by cutting a slit lengthwise on each chile. Reprinted from the cookbook, “Don’t Count The Tortillas: The Art of Texas Mexican Cooking,”ġ2 guajillo chiles, deseeded and deveinedġ. Some regions use cumin as I do in this recipe that can be broiled in your oven. In Yucatán they add the local red-orange spice, achiote. Mexican cooks substituted pork for the traditional lamb (pastor means shepherd), corn tortilla for the pita bread, and mixed lovely chiles and local Mexican oregano to create the marinade.Įvery region of Mexico has its distinctive marinade and method, usually including onion and pineapple during the cooking. Once Mexican culinary hands got a hold of this marinated rotisserie treat, the dish went through a remarkable transformation. These sumptuous tacos al pastor grace the book cover of my cookbook, “Don’t Count The Tortillas: The Art of Texas Mexican Cooking.” Muchas gracias to the Lebanese community for bringing this delicious street-food recipe with them when they immigrated to Mexico in the 1920s. It became shawarma, in various spellings, in other Middle Eastern areas and gyros in Greece. Tacos al pastor come to us as a Middle Eastern culinary tradition, the Turkish döner kebab being the earliest precursor.
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