inthekitchen
Pastor Tacos
INGREDIENTS 4 lb pork shoulder 65-70 tortilla wraps
Mexican Pepper Purée 17 dehydrated guajillo peppers 17 dehydrated ancho peppers 6-8 cups water
Pastor Marinade 2 cups orange juice 2 cups pineapple juice 1 cup lemon juice 1 1 / 2 cups apple cider vinegar 1 1 / 2 cups canola oil 1 cup tomato sauce 1 Tbsp cumin 1 / 2 cup chipotle paste 3 1 / 2 Tbsp garlic salt 1 / 3 cup chili powder 1 1 / 2 Tbsp black pepper 3 Tbsp smoked applewood seasoning 1 cup Mexican purée
Salsa Cascabel 3 tomatillos 3 tomatoes 1 red pepper 3 dried chile cascabel or guajillo peppers 1 Tbsp oil
2 cloves of garlic 1 / 4 cup water 3 / 4 tsp salt 1 / 2 cup chopped cilantro 1 Tbsp oil
Toppings salsa cascabel 1 / 2 cup diced white onions 1 / 4 cup chopped cilantro 1 pineapple , diced ( can be grilled or fresh )
Mexican Pepper Purée 1 . Bring the water to a boil . 2 . Add the peppers and let soak for 15 minutes . 3 . Purée in a blender . Set aside for marinade .
Pastor Marinade 1 . Mix all ingredients together in a large bowl . 2 . Add pieces of sliced pork shoulder . 3 . Mix until all pieces are covered .
4 . Let pork marinade in the fridge overnight .
METHOD Sauté marinated pork in a frying pan at medium heat with a bit of oil until browned .
Salsa Cascabel 1 . Peel tomatillos and tomatoes . 2 . Add dried chile cascabel and garlic . 3 . Cut the red pepper in half and remove seeds . 4 . Heat oil in a large frying pan . 5 . Add tomatillos , red peppers , tomatoes , chile cascabel and garlic . Cook until browned . 6 . Remove and put all ingredients into a blender , adding water , salt and cilantro . Blend thoroughly .
Layer into tortilla wrap and serve .
Yield – feeds a group of 30 + people
14 ciao ! / aug / sep / two thousand twenty-two