TACOS AL PASTOR
Tacos al pastor, a Mexican street-food staple, are a perfect synthesis of local flavors (pineapple, chiles, annatto), Spanish influence (pork, adobo), and Middle Eastern technique (a spinning, shawarma-style vertical rotisserie). The synthesis comes from Mexico's history, but perfection comes from the combination of sweet pineapple, spicy meat and fragrant corn. This recipe, from the chef Gabriela Cámara, provides an easy way to make it at home; try boneless chicken thighs if you don't want pork. Either way, make sure to blot the meat until very dry before cooking it so you get a hard sear that mimics the char of a grill.
Provided by Julia Moskin
Categories dinner, lunch, meat, tacos, main course
Time 45m
Yield 12 tacos (3 to 4 servings)
Number Of Ingredients 22
Steps:
- Make the marinade: Break off the stem ends of the cascabel and ancho (or guajillo) chiles and shake out and discard the seeds. Place chiles in a saucepan and pour over cold water to just cover. Bring to a simmer over medium heat, then turn off the heat and let the chiles soak, 15 minutes.
- In a blender, combine tomatoes, onion, oil, citrus juices, stemmed chile de árbol, garlic, clove, achiote seeds, cumin, oregano and salt. Add the soaked chiles and a few tablespoons of the soaking water and purée until smooth. Add more of the soaking water if needed to make a thin paste. Set aside about 1/2 cup of the marinade for cooking.
- Sprinkle the meat with salt. Place in a container, add remaining marinade, and mix until well coated. Cover and refrigerate at least 1 hour or overnight. (The recipe can be made up to this point up to 1 day in advance.) Bring to room temperature before cooking.
- Combine the pineapple and sugar in a nonstick skillet over medium heat. Stir often until the sugar is melted and the pineapple is caramelized, about 5 minutes. Transfer to a serving bowl.
- Meanwhile, heat the oven to 225 degrees. Prepare a tortilla basket or slightly damp clean dish towel. On a griddle or in a heavy skillet, warm the tortillas on both sides until hot and blistered, stacking them in the basket or wrapped in the towel. Transfer to the oven until ready to serve.
- Place a large, heavy skillet over high heat. Drain off all excess liquid from the meat and blot between layers of paper towels. Add the oil to the hot skillet, swirl to heat through, then add 2 tablespoons marinade. Let sizzle for a moment, then add the meat, spreading it out in a single layer. (If your skillet is smaller than 12 inches, cook in batches to avoid crowding the pan.) Let meat cook undisturbed over high heat until browned on the bottom, then sauté over high heat, stirring often, until cooked through but still moist, about 5 minutes. After 3 minutes, taste and stir in more reserved marinade as needed. When cooked, transfer to a serving bowl.
- Place everything on the table, including the toppings, and serve at once.
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TW__ S Y C O
[email protected]These tacos were a bit too spicy for my taste, but my husband loved them. I'll probably make them again, but I'll use less chili powder next time.
Anoyolo Rooiland
[email protected]I'm not a big fan of tacos, but these were really good! The pork was cooked perfectly and the flavors were great.
Luz Santos
[email protected]These tacos are amazing! The pork is so tender and flavorful, and the pineapple adds a nice sweetness. I will definitely be making these again and again.
shafat chudry
[email protected]The tacos were good, but the pork was a bit dry. I think I'll try marinating it for longer next time.
Uzma Faheem
[email protected]I followed the recipe exactly and the tacos turned out great! I will definitely be making these again.
Dost Ali
[email protected]These tacos were a bit too sweet for my taste, but my kids loved them.
David Fitchett
[email protected]I made these tacos for my family and they loved them! The pork was so tender and the flavors were amazing.
Antonio Jeremiah
[email protected]These tacos are so easy to make and they're so delicious! I love the combination of the sweet pineapple and the savory pork.
LGND L≈™QMAN (LGND L≈™QMAN)
[email protected]I've made these tacos a few times now and they're always a crowd-pleaser. The marinade is so flavorful and the pork cooks up perfectly.
MD Humayun kailr
[email protected]These tacos were a hit! The pork was tender and juicy, and the pineapple added a nice sweetness. I will definitely be making these again.