TACOS AL PASTOR AT HOME (Lagerstrom)
TACOS AL PASTOR AT HOME
FOR THE PORK- 3-3.5 LB PORK SHOULDER ROAST
MARINADE
3 GUAJILLO CHILES
2 ANCHO CHILES or 2 TBPS CHILE POWDER for both dried chiles
1 CUP CHOPPED PINEAPPLE
40g 2 TBPS EVOO
80g or 1/4C. WHITE VINEGAR
80g or 1/4C. WATER
10g or 2 tsp. SALT (Brian says 2T salt in the video but still says 10g)
4 GARLIC CLOVES (Brian says 5 cloves in the video)
5g or 1 TSP CUMIN
1 CHIPTOLE IN ADOBO
25g or 2 TBPS SUGAR (Brian says 2T sugar in video, but says 10g, not 25g)
6g or 1 TBSP ANNATTO SEED
FOR THE SALSA
1/4 RED ONION
4 GARLIC CLOVES (Bri says 5 cloves in vid)
5-6 GUAJILLO CHILE SEEDED (Bri says 3 Guajillo in vid)
1- ANCHO CHILE (Bri says 2 Ancho chiles in vid)
7-8 CHILE DE ARBOL (5-6 in vid)
1 TSP SALT
2 CUP WATER
1 TBPS WHITE DISTILLED VINEGAR
(Bri says 1/4c crushed tomatoes in vid)
FOR THE ASSEMBLED TACOS + GARNISH
NICE CORN TORTILLAS
CHOPPED RED ONION
CILANTRO
Blend the marinade. Reserve 1/2 cup for later.
Cut meat into 2"-3" by 1/4" to 1/2" thick slices.
Marinate the meat 4-24 hours.
For the salsa, de-seed chiles. Dry toast over high heat 5-10 min. Throw in onion and garlic too. Add tomato and 2c water. Bring to simmer, cover, and let cook until tender 8 min. Puree. Add salt. Add more water if needed to texture you like. Add vinegar.
Break down fresh pineapple (or canned pineapple). Soak skewers.
Build skewers as pineapple, pork, pork, pineapple, pork, pork, pineapple.
Light one full chimney starter of charcoal. Grill until nearly done.
Take off the skewers. Thinly slice pork into 1/4" and chop pineapple small.
Heat large non-stick pan. Once hot, saute the pork and pineapple on high. Should not need to add more fat. Add any juices from the cutting board. Finish cooking the meat, get color and crispiness, about 5-6 min. Now add the 1/2 cup reserved marinade. Cook down about 1-2 min.
Serve as tacos.
https://www.youtube.com/watch?v=cKGlRHymrCE
FOR THE PORK- 3-3.5 LB PORK SHOULDER ROAST
MARINADE
3 GUAJILLO CHILES
2 ANCHO CHILES or 2 TBPS CHILE POWDER for both dried chiles
1 CUP CHOPPED PINEAPPLE
40g 2 TBPS EVOO
80g or 1/4C. WHITE VINEGAR
80g or 1/4C. WATER
10g or 2 tsp. SALT (Brian says 2T salt in the video but still says 10g)
4 GARLIC CLOVES (Brian says 5 cloves in the video)
5g or 1 TSP CUMIN
1 CHIPTOLE IN ADOBO
25g or 2 TBPS SUGAR (Brian says 2T sugar in video, but says 10g, not 25g)
6g or 1 TBSP ANNATTO SEED
FOR THE SALSA
1/4 RED ONION
4 GARLIC CLOVES (Bri says 5 cloves in vid)
5-6 GUAJILLO CHILE SEEDED (Bri says 3 Guajillo in vid)
1- ANCHO CHILE (Bri says 2 Ancho chiles in vid)
7-8 CHILE DE ARBOL (5-6 in vid)
1 TSP SALT
2 CUP WATER
1 TBPS WHITE DISTILLED VINEGAR
(Bri says 1/4c crushed tomatoes in vid)
FOR THE ASSEMBLED TACOS + GARNISH
NICE CORN TORTILLAS
CHOPPED RED ONION
CILANTRO
Blend the marinade. Reserve 1/2 cup for later.
Cut meat into 2"-3" by 1/4" to 1/2" thick slices.
Marinate the meat 4-24 hours.
For the salsa, de-seed chiles. Dry toast over high heat 5-10 min. Throw in onion and garlic too. Add tomato and 2c water. Bring to simmer, cover, and let cook until tender 8 min. Puree. Add salt. Add more water if needed to texture you like. Add vinegar.
Break down fresh pineapple (or canned pineapple). Soak skewers.
Build skewers as pineapple, pork, pork, pineapple, pork, pork, pineapple.
Light one full chimney starter of charcoal. Grill until nearly done.
Take off the skewers. Thinly slice pork into 1/4" and chop pineapple small.
Heat large non-stick pan. Once hot, saute the pork and pineapple on high. Should not need to add more fat. Add any juices from the cutting board. Finish cooking the meat, get color and crispiness, about 5-6 min. Now add the 1/2 cup reserved marinade. Cook down about 1-2 min.
Serve as tacos.
https://www.youtube.com/watch?v=cKGlRHymrCE