Dwain Pannell
TVWBB Hall of Fame
What's on deck? Pulled Pork Tacos? Brisket Tacos? What will you concoct?
4 Oct = Nat'l Taco Day
- Thread starter Dwain Pannell
- Start date
Tacos al Pastor
http://norecipes.com/tacos-al-pastor/
4 lbs pork “butt” roast
1/4 pineapple sliced into long 1/4″ thick strips
for marinade
2 ancho chiles
1 guajillo chile
3/4 C fresh pineapple
1/2 onion
1 Chipotle chile (in adobo sauce)
1 Tbs adobo sauce
1 Tbs vinegar
5 cloves of garlic
1 Tbs + 1 tsp kosher salt
1 1/2 tsp cinnamon
1/2 tsp oregano
1/4 tsp achiote paste (or 1/2 tsp paprika)
for serving
small white corn tortillas
minced vidalia onion
minced cilantro
lime wedges
salsa verde (see recipe below)
Put the pork in the freezer until its firm enough to cut (about 30 minutes).
Remove the seeds and stems from the chiles and put them in a bowl.
Boil some water and pour it onto the chiles and allow them to rehydrate (about 10 minutes).
Put the chilies in a food processor along with all the other marinade ingredients and process until smooth.
Add the marinade to a pot and bring to a boil for 5 minutes.
Turn off the heat then let the marinade cool to room temperature.
Take the roast out of the freezer and orient the roast how you’d have it sitting in the roasting pan (fat side up). Slice the meat into 1/2″ thick slices (don't cut completely through) across the grain that will stack on top of each other in the roasting pan.
Slather the marinade between each layer.
Tie the roast back together.
Cover it and allow it to marinate for no more than an hour.
Add roast to a preheated 450 F oven in a roasting pan (with water in bottom chamber) for 30 minutes.
Add the pineapple slices on top of the roast and turn down the heat to 300 F. Roast until the meat is tender (about 3 hours).
After removing the meat from the oven, cover it with foil and let it rest for 20 minutes.
When you’re ready to serve, cut the meat up into small cubes and pan fry to give the pieces a bit more caramelization.
To assemble the tacos just heat up a pile of tortilla’s in the microwave covered with a damp paper towel for about 30 seconds. Using 2 tortilla’s per taco, fill with meat, then top with minced onions, cilantro and salsa verde. Serve with a wedge of lime for squeezing.
for salsa verde
4 large tomatillo’s or 6 smaller ones husked and washed well with warm water
1/2 an onion sliced into wedges
4 jalepeno peppers sliced in half lengthwise
3 cloves of garlic
1/4 cup cilantro leaves (about 4 sprigs)
juice of half a lime
salt and pepper to taste
Move your oven rack to the top position and lay down a piece of foil. Score the bottoms of the tomatillos (so they don’t explode) then place them on the foil. Place the jalepenos skin side up around the tomatillos along with the onions and garlic. Turn the broiler on and allow everything to get a nice bubbly char going on. Using tongs, flip things over and then char the other side. The smaller items like onion and garlic may need to come out first.
Flake off any excess char (you want to keep some of it) then toss everything in a food processor along with the cilantro and salt and pepper. Process until smooth.
http://norecipes.com/tacos-al-pastor/
4 lbs pork “butt” roast
1/4 pineapple sliced into long 1/4″ thick strips
for marinade
2 ancho chiles
1 guajillo chile
3/4 C fresh pineapple
1/2 onion
1 Chipotle chile (in adobo sauce)
1 Tbs adobo sauce
1 Tbs vinegar
5 cloves of garlic
1 Tbs + 1 tsp kosher salt
1 1/2 tsp cinnamon
1/2 tsp oregano
1/4 tsp achiote paste (or 1/2 tsp paprika)
for serving
small white corn tortillas
minced vidalia onion
minced cilantro
lime wedges
salsa verde (see recipe below)
Put the pork in the freezer until its firm enough to cut (about 30 minutes).
Remove the seeds and stems from the chiles and put them in a bowl.
Boil some water and pour it onto the chiles and allow them to rehydrate (about 10 minutes).
Put the chilies in a food processor along with all the other marinade ingredients and process until smooth.
Add the marinade to a pot and bring to a boil for 5 minutes.
Turn off the heat then let the marinade cool to room temperature.
Take the roast out of the freezer and orient the roast how you’d have it sitting in the roasting pan (fat side up). Slice the meat into 1/2″ thick slices (don't cut completely through) across the grain that will stack on top of each other in the roasting pan.
Slather the marinade between each layer.
Tie the roast back together.
Cover it and allow it to marinate for no more than an hour.
Add roast to a preheated 450 F oven in a roasting pan (with water in bottom chamber) for 30 minutes.
Add the pineapple slices on top of the roast and turn down the heat to 300 F. Roast until the meat is tender (about 3 hours).
After removing the meat from the oven, cover it with foil and let it rest for 20 minutes.
When you’re ready to serve, cut the meat up into small cubes and pan fry to give the pieces a bit more caramelization.
To assemble the tacos just heat up a pile of tortilla’s in the microwave covered with a damp paper towel for about 30 seconds. Using 2 tortilla’s per taco, fill with meat, then top with minced onions, cilantro and salsa verde. Serve with a wedge of lime for squeezing.
for salsa verde
4 large tomatillo’s or 6 smaller ones husked and washed well with warm water
1/2 an onion sliced into wedges
4 jalepeno peppers sliced in half lengthwise
3 cloves of garlic
1/4 cup cilantro leaves (about 4 sprigs)
juice of half a lime
salt and pepper to taste
Move your oven rack to the top position and lay down a piece of foil. Score the bottoms of the tomatillos (so they don’t explode) then place them on the foil. Place the jalepenos skin side up around the tomatillos along with the onions and garlic. Turn the broiler on and allow everything to get a nice bubbly char going on. Using tongs, flip things over and then char the other side. The smaller items like onion and garlic may need to come out first.
Flake off any excess char (you want to keep some of it) then toss everything in a food processor along with the cilantro and salt and pepper. Process until smooth.
