![]() Traditionally, soft corn tortillas are used for a Tacos al Pastor Recipe, but I’m not a big fan of soft corn tortillas unless they are homemade. Squeeze that lime juice over the tacos for an enhanced flavor. Serve with a lime wedge and taco sauce if desired. To Serve this Dish: Fill crunchy or soft flour tortillas with pork, pico de gallo, and fresh chopped pineapple. Keep the cooked pork covered with aluminum foil in a large bowl. Remove from the skillet and repeat with the remaining pork. Sear for 1-2 minutes, then flip and cook another 1-2 minutes. Arrange the pork in a single layer, covering the bottom of the pan. Once hot, drizzle a little olive oil in the pan, then add a quarter of the pork. You want it to be well-coated, but eliminate excess moisture for searing. Once the pork has marinated, place a colander in the sink and pour the pork into the colander to drain. ![]() #Tacos al pastor vs tacos de pastor zip#Puree until smooth, then pour over the pork, zip the bag, and refrigerate for at least 3 hours. Place all the pork in a large zip bag.Īdd the dried chiles, chipotle chiles, garlic, onion, vinegar, juice, 1 cup chopped pineapple, oregano, cumin, salt, and achiote into the blender. While the chiles are soaking, slice the pork roast into thin bite-size pieces. ![]() Then scoop them out of the water, and remove the stems and seeds. Allow them to soak and soften for at least 10 minutes. ![]() Place the dried chiles in a bowl of boiling water and place a small plate over the top to submerge the chiles. ![]()
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