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Tacos Al Pastor
Al pastor is one of our favorite styles of meat when dining at a Mexican restaurant. The actual making of the special pork marinade and the tacos themselves is not all that difficult. What’s difficult is waiting for hours for delicious food while the meat marinates for up to a day in the fridge!
Makes 12 tacos
2 lbs. of 1/4″-thick sliced pork sholder
12 corn tortillas
1 1/2 cup of chopped fresh pineapple
1 roughly chopped white onion
3 dried ancho chili peppers
3 dried guajillo chili peppers
3 chipotle chili peppers (from a can of adobo sauce)
2 tbs. of adobo sauce
2 tbs. of apple cider vinegar
2 tbs. of extra virgin olive oil, plus 1 tbs.
2 tsp. of kosher salt
1 tbs. of butter
1 tsp. of ground cumin
1 tsp. of Mexican oregano
1/2 tsp. of ground cinnamon
Salt to taste
Boil about 5-6 cups of water in a small saucepan to rehydrate the dried peppers. Once the water is boiling, remove it from heat, then add the ancho and guajillo peppers and let sit for 10 minutes. Drain from the water, remove the stems, split in half lengthwise, and remove the seeds. Put all ingredients except the meat, tortillas, onion, 1 tbs. of olive oil, butter, and salt in a food processor, and pulse until smooth.
Coat the meat with the sauce on all sides. Marinate in the refrigerator for 8-12 hours in a glass or ceramic dish covered with plastic wrap – do not let marinate on metal, because the pineapple would soak up a metallic taste. The longer you marinate, the deeper the flavor. However, if you happen to use canned pineapple even when the recipe calls for fresh, you will need to marinate the meat for at least 24 hours.
After marinating, you can either grill the meat on a propane grill over high heat for roughly 3 minutes on each side, or pan fry in a nonstick skillet, also over high heat and for about 3 minutes on each side. Remove the heat from the heat source – at this point they are nearly 2/3 cooked – and transfer to a cutting board.
Trim away any excess fat and take the meat off the bones. Cut the meat into 1/4″ pieces. Heat the remaining 1 tbs. of olive oil and butter to a frying pan over medium-low heat, and cook the chopped onion for about 10 minutes until roughly caramelized. At this time, turn the heat up to high and add the chopped meat. Cook for another 5-6 minutes until the meat gets nicely brown and caramelized.
Warm the tortillas on an ungreased nonstick frying pan or griddle. Load up the tortillas and add some optional garnishes: lime wedges, chopped cilantro, sour cream or crema mexicana, salsa verde, cotija cheese, Oaxacan cheese, guacamole, and pico de gallo.
Tacos de Carne Asada
The word taco comes from Nahuatl, a language indigenous to Central America that was used by the Aztec and is still spoken by about 1.5 million people today. The tlacopan, aka taco, is now a staple across Mexico and its neighbors, and no wonder – one is just enough to tide you over until the next meal, or multiple tacos can be filling and fulfilling, so they please as a snack or an entree. Simple but scrumptious, make your own instead of visiting that infamous chain and you might not care to return there.
Makes 10 stuffed tacos
1 1/2 lb. flank steak
10 small corn tortillas
2 cups of shredded iceberg lettuce
2 tomatoes, diced
1 large avocado, halved and sliced
1 cup of canola oil (for frying)
1 cup of sour cream
3/4 cup of mild or medium cheddar cheese, shredded
1/4 cup of soy sauce
3 tbs. of milk
1 tbs. of dried cumin
2 tsp. of dried oregano
2 tsp. of garlic powder
2 tsp. of onion powder
1 tsp. of cayenne pepper
Your favorite salsa to taste
Make a marinade with the soy sauce, cumin, oregano, garlic powder, onion powder, and cayenne. Mix together in a bowl. Put the flank steak in a large food storage bag, add the marinade mix, zip closed, and let sit in the refrigerator for 2 hours.
Fill a deep-sided saute pan with the oil. Heat over medium heat. One or two at a time, place the tortillas in the oil; fry each side for roughly 1 minute, turning only once. The edges of the tortillas will be harder while the centers stay somewhat softer.
Using tongs and a long knife, as soon as you take a tortilla out of the oil, bend it over the knife.
Use brown paper bags to soak up oil and let the tortilla shells drain and harden. Mix the sour cream with milk and transfer to a squirt bottle for fancier looking presentation, but keep in the refrigerator for now.
Clean and then preheat the grill on medium-high heat. Grill the flank steak to your desired temperature, flipping once.
Roughly 10 minutes on each side would be medium-rare.
Remove the meat from the grill and transfer to a clean cutting board. Let rest for 5-6 minutes. Slice lengthwise, then each strip slice into thin pieces – the thinner the meat, the easier to eat.
Load up the shells with: steak, salsa of your choice, lettuce, cheese, avocado, sour cream, and tomato.