A 9×13 inch pan usually works great if you’re using 12-inch skewers. You want to be able to prop your skewers on the baking sheet while cooking. Line a baking pan that is narrower than your skewers with aluminum foil. Oven option. Preheat the oven to 450☏.Transfer the pork to a platter or baking sheet and grill the pineapple slices on both sides until slightly charred about 5 minutes per side. An instant-read meat thermometer inserted into the center of the largest piece should read at least 145☏. Grill the meat for about 7 to 8 minutes per side or until slightly charred. Preheat your grill to medium-high heat and lightly grease it. Cover the bowl with plastic wrap and refrigerate for at least 4 hours to overnight. Marinate the meat. Pour the marinade over the pork and mix everything thoroughly together.If the paste is too thick, add a bit of the hot water that you used to soak the chiles and blend it in until combined. Blend everything together until it forms a smooth paste. Make the marinade. To a blender add the dried chiles, orange juice, lime juice, onion, cinnamon, pepper, Mexican oregano, cumin and salt.Transfer the chiles to a cutting board and carefully remove the seeds and stems. Cover with lid and let them soak for about 5 minutes until they begin to soften. ![]() Prep the peppers. Add the guajillo chiles to a pot with boiling water.Prepare the pork. Using a sharp knife, cut the pork into thin ¼ inch slices.Tortillas – You can use either flour tortillas or corn tortillas.Limes – Very important to squeeze some fresh lime juice on your tacos.Cilantro – Or parsley if you don’t like cilantro.Pineapple – You’ll want to grill some pineapple slices for an authentic tacos al pastor experience.The achiote paste is what gives the pork this bright and vivid red color! Achiote or annatto powder, has an earthy, peppery flavor with a hint of bitterness. Achiote – You can use either achiote paste or powder, whatever you have.Regular oregano is slightly sweet with bitter and peppery notes. Mexican oregano has lemon and citrus flavors with some tones of licorice. ![]() I recommend using Mexican dried oregano in this recipe for a more authentic taste.
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