TACOS AL PASTOR RECIPE!
TACOS AL PASTOR RECIPE!
Ingredients 5 Pasilla Chiles (Negro Chiles) 5 Guajillo Chilles 1 chipotle chile from Adobo Sauce 1 medium white onion, halved 1 can (20 oz.) Pineapple Chunks Âź cup White Vinegar 2 tbsp. Minced Garlic 1 tsp. Cumin GOYA Adobo with Pepper, to taste 3 lb. boneless, skinless pork butt sliced thinly 2 tbsp Vegetable Oil
Following are the steps: Bring 2 cups water to boil in medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium low and simmer until chiles soften, about 10 minutes; transfer to plate. Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half; reserve remaining half. Strain pineapples; reserve juice and fruit separately. Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. Puree until smooth, about 2 minutes. Transfer chile mixture to saucepan over mediumhigh heat. Bring chile mixture to a boil; cook until paste looses raw onion taste, about 2 minutes. season with
adobo; cool. In a large container with a lid, or in a large ziptop bag, combine pork slices, cooled chile marinade and reserved pineapple chunks; transfer to refrigerator. Marinate at least 12 hours or up to 24 hours. Strain pork and pineapples, discarding marinade. Stack the pork on your Spinning Grillers. See video on how to stack the meat. Cook until dark golden brown on all sides and cooked through. Meanwhile, finely slice remaining onion half. Transfer sliced onion to bowl with cilantro. Serve pork and pineapple mixture in warm tortillas. Garnish pork tacos with cilantro, onions and limes. 711 Executive Blvd. Suite U Valley Cottage, NY 10989 www.spinninggrillers.com 877-575-6690Â / 914-347-3178