![]() ![]() Soon, you'll know exactly what al pastor is and why it's so delicious, and even be able to teach a friend.Īhead, find a list of all the different Mexican meats to try in your tacos, from al pastor to cochinita pibil and everything in between - and don't be afraid to step outside your comfort zone the next time you order. (That's part of what makes them so delicious.) To help you out next time you hit your favorite taco spot - or better, travel to Mexico - we've put together a list of some of the most common taco fillings out there. Each filling may be spiced, seasoned, cooked, dried, and even sliced differently. The truth is, despite appearing relatively simple, the taco - and more particularly, how the meat is prepared - can be quite complex. Both are tasty, by the way - but mixing up braised chicken (tinga) for tongue (lengua) can be a confusing experience for your taste buds. And you don't want to end up ordering lengua when you meant to ask for tinga. With a menagerie of options from carnitas and carne asada to cochinita pibil, taco-meat terminology is vast. But ordering traditional Mexican food can get a little tricky if you're not up on your taco fillings. Remove the chilies and discard the water. Let sit until the chilies have softened, about 10 minutes. Serve with the tortillas and pineapple salsa.There's nothing like a delicious taco to turn your day around. Add the chilies a medium mixing bowl and top with hot water. Before cooking the pork, rub the puree into the meat, adding more if necessary. Place in the fridge and let sit for 24 hours. Holding the pineapple top to stabilize the stack, use a sharp carving knife or electric knife to shave off thin pieces of meat. Slice and then dice the trimmed meat and mix with half the puree. Transfer the stack of pork and pineapple to a cutting board and thread the reserved pineapple top on the skewer. Combine with the cilantro, red onion, lime juice, habanero and a pinch of salt in a medium bowl. Meanwhile, core and dice the remaining pineapple. Achiote paste A blend of spices featuring annatto that goes great in everything. Top with the 3 pineapple rounds and press the meat down firmly to compress the layers.Ĭarefully transfer to the oven and cook until a thermometer inserted in the thickest part of the meat stack registers 160 degrees F, about 1 hour 30 minutes. ![]() ![]() Repeat with the remaining pork chops and butter, ending with the meat on top. Thread one-quarter of the pork chops on the skewer, then slide on 1 cube of butter. Place the bottom half of the pineapple in a medium cast-iron skillet and insert a long wooden skewer pointed tip up into the core of the pineapple. Slice three 1/8-inch-thick rounds from the top half of the pineapple and set the rest aside. Once the meat has marinated, take the pineapple and slice two large rings and cut off the outside skin. Leave to marinate in the fridge overnight or at least a few hours. Use a little more or less to make sure all the meat is covered. Cut the remaining pineapple in half crosswise. Mix around a little before adding in approximately 30g of Al Pastor BBQ Spice Rub. Marinate for at least 1 hour and up to overnight.Ĭut off the top of the pineapple and reserve. Cool completely.Ĭombine the cooled marinade with the pork chops in a large resealable bag and massage to coat the meat. Transfer to a blender and blend until smooth. Cook until the peppers and onions are soft, about 10 minutes. Bring to a boil and then reduce to a simmer. Add the orange juice, honey, tomato paste, garlic, yellow onion, chipotle, 1 tablespoon salt and 1 cup water. Toast, turning halfway through, until fragrant, 3 to 5 minutes. Heat a medium saucepan over medium heat and add the ancho chiles.
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