I sprinkled them with some yummy Penzeys spice rubs (use whatever spice rub you like) and let them sit uncovered in the fridge for about a day and a half. The little racks of ribs that I removed from the pork bellies were just too good to waste. But any fatty, tender pork, such as Boston Butt, would work for this recipe also.
This time I used the meat from the ribs that I trimmed away from the pork bellies that we made into bacon and pancetta. There are several tender, fatty, flavorful cuts of pork that can become Carnitas de Puerco.
Following is a technique I used to prepare tender, juicy pork, which was then combined with an al pastor style paste to make a flavorful filling for tacos and enchiladas. Traditionally al pastor tacos are made with pork that is marinated in some combination of achiote paste, dried chile paste, and/or pineapple or other fruit juice. This recipe is well worth the effort and time because it's so yummy! Although the total preparation time for the pork is lengthy, the actual hands-on time is very short. Make delicious tacos on the warm tortillas with meat, pineapple, onions and cilantro and a spoonful of salsa.This recipe transforms very inexpensive or "scrap" meat into something really special. As the meat is cooked, chop it into small pieces and add to the baking sheet with the pineapple. Add a light coating of oil to the pan, then, in batches, sear the meat in a single layer (I like to cook it almost exclusively on one side to replicate the one-sided sear you get on the vertical spit of tacos al pastor ). Chop into small pieces, scoop onto a rimmed baking sheet and keep warm in a very low oven. Brush or spray the pineapple with oil and sear in the skillet until nicely caramelized and warm. For sauteing: Heat a very large (12-inch) heavy skillet (preferably cast iron) over medium-high. Chop the meat into small pieces, scoop onto baking sheet with the pineapple and keep warm. Grill the meat: I like to grill it on a hot grill almost exclusively on one side to replicate the one-sided sear you get on the vertical spit of tacos al pastor. Brush or spray the pineapple with oil and grill until nicely caramelized and warm. For grilling: Heat a gas grill to quite hot or build or charcoal fire and let the coals burn until covered with white ash but still quite hot. If possible, cover and refrigerate for several hours or overnight. The marinade should be about as thick as ketchup. Finally, add 1 piece of pineapple to the blender jar and blend until very smooth. Then add achiote (if using), agave and oil to the blender jar. Remove 1/2 of the red adobo mixture from the blender jar and store for a later use (adobo can last for 6 months in a closed container in the refrigerator).
Blend until smooth, adding a little soaking liquid or water if necessary to keep everything moving through the blades. Add the cinnamon, black pepper, cumin, oregano, vinegar and 2 teaspoons of salt. Cool slightly, peel and add to the blender with the chile. While the chile (whole or powdered) is rehydrating, in an ungreased skillet over medium heat, roast the garlic, turning regularly until blotchy black in places and soft. Add 1 ¼ cups boiling water, blend to mix and let stand 20 minutes.įinish the marinade and marinate the meat. If using powdered chile, measure the powdered chile into a blender jar. Collect in a bowl, cover with hot tap water and let rehydrate until pliable, 20 to 30 minutes. If using chile pods, toast the flat pieces a few at a time in an ungreased skillet over medium heat, using a metal spatula to press them firmly against the hot surface until they release their aroma and change color slightly, then flip them over and press to toast the other side.
#Pastor meat recipe plus#
1/4 cup vegetable or olive oil, plus more for the pineapple and for the meat (if sauteing).1/4 cup vinegar ( I like apple cider vinegar).1 teaspoon dried oregano, preferably Mexican.1/2 teaspoon ground cinnamon, preferably Mexican canela.5 dried ancho chiles, stemmed and torn into flat pieces or 1/2 cup (2 ounces) powdered ancho chile.
0 kommentar(er)
