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Tacos al pastor de trompo7/22/2023 ![]() Of course you can use a regular skillet or pan for browning tortillas, but a comal seems to give add that elusive extra punch of flavor.Ĭheck this fish tacos post for the details on browning tortillas on a comal The classic way to serve tacos is with a basket of warm corn tortillas browned on a comal (a flat griddle). This crispy carnita recipe is my favorite for seared crispy pork tacos.īeef birria quesatacos with a side of birria dipping consommé How to Serve Because I am striving to make everything as easy as possible these days, I simply added it to the Mexican-spiced sauce to finish. Whichever version you choose (or combination of versions), traditional tacos al pastor call for the meat to be “crisped” or seared on the stove top. This version usually has more onion and can be slightly more charred than the other three versions. The guisado taco is instead cooked in its own juices and fat. Guisado means “stew” in Spanish, and this version is actually not cooked on a grill spit like the other versions. The pineapple is also optional in this lesser-known version of a taco al pastor. This version is more typically found in the northeast parts of Mexico and the state of Monterrey. Which is no coincidence, as this version has more achiote added to the marinade to give it a deeper red color. While constantly turning it so the meat on the sticks won't burn.Trompo rojo literally means, “red spinning top”. Use white vinegar to brush the meat and keep it wet while grilling it on a barbecue grill Sticks, with pineapple slices in between a thick pineapple slice and half an onion on the topmost Meat can be parboiled in a casserole, then pile the thin meat slices on 2-3 To cook the meat in a way that is closer to the original mexican recipe, the Step 4: Make the tacos over very warm tortillas, you can use 2 tortillas per taco for more solidity, put the sliced meat and pineapple mixture down first, then put some onion-cilantro-parsley mixture over Īdd hot taco sauce "salsa taquera" over if you chose to use it. Prepare a very finely chopped onion, finely chopped cilantro and parsley, which you will mix First remove the pineapple pieces and the pork meat in a bowl and chop both ingredients together down coarsely, including some marinade. Step 3: Once finished cooking the meat, we will start putting our Tacos al Pastor together. Cook the meat in that pan with its marinade in the oven, for about one to one hour and half the time will vary depending how thick your pieces of meat are cook in the oven until the meat is well done but still tender. Let the meat marinate for two hours or more if you can. Once ready, place the pineapple and meat skewers in an oven-going pan to marinate, covered in theĪchiote marinade we did in Step 1. Step 2: Cut the meat in thin steaks, then place them on skewers alternating the meat with pineapple pieces. Use a food processor to liquefy the chilies with the water we used to cook them,Īchiote paste, one onion, the garlic cloves, add the pineapple juice and the salt,Īnd blend to mix we will now marinate our meat using this marinade. Step 1: Making the achiote marinade: set the clean chilis to cook in just enough water to cover them, pull out the chilis when they are tender, take out their seeds and the veins. To approximate the authentic taste we need to marinate it for a period of time, and then grill the marinated meat, preferably over a barbecue. Because of the slow-roasting nature of the cooking process of the pork in this specialty, Now the problem in reproducing the original mexican taste while making these tacos at home is that, of course, not everybody has a vertical rotisserie spit lying around in their kitchens. ![]() In the pure Mexican fashion, local ingredients were tried until the perfect combination (to mexican tastes) was found, here is this authentic mexican recipe. The pork used in this recipe is cooked stacked on a stick as is the case for the Middle-East classics such as shawarma or shish-taouk. Taquerías orientales were opened, and from this the classic "Tacos al Pastor" recipe was created. ![]() With the usual creativity that Mexicans have shown with many foreign culinary traditions, It is said, that the Tacos al Pastor were derived from the arab taco, a recipe inspired to Mexicans by middle-eastern migrants to Puebla city. ![]()
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