Tacos Al Pastor
Total Time: 1 hr 50 mins
Preparation Time: 20 mins
Cook Time: 1 hr 30 mins
Ingredients
- 4 ounces about 8 dried ancho chiles, stemmed and seeded
- 2 cups water
- 3 -4 roasted plum tomatoes, coarsely chopped or 3/4 cup chopped canned tomato
- 2 tablespoons vegetable oil
- 3 lbs lamb stew meat, trimmed and cubed or 3 lbs cubed lamb cushion meat
- 1/2 cup finely diced onion
- 8 garlic cloves, peeled and minced
- 1 tablespoon toasted dried mexican oregano
- 1 teaspoon lightly toasted ground cumin
- 1 teaspoon chopped fresh thyme (optional) or 1 teaspoon dry thyme leaves (optional)
- 4 whole bay leaves
- 1 teaspoon fresh ground black pepper
- 1/8 cup apple cider vinegar or 1/8 cup unseasoned rice wine vinegar
- 3/4 cup pineapple juice
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- corn tortilla
- chopped green onion
- guacamole
- salsa fresca
- lime wedge
Recipe
- 1 toast chiles on a skillet or comal or in a hot oven (425°f) until darkened slightly but not burned. (on a skillet this takes just seconds- as soon as they release their perfume).
- 2 bring water to a boil, add toasted chiles, stir well and remove from heat. soak chiles for 15 to 20 minutes, drain and reserve water. puree chiles in a blender with a little of the water and the tomatoes.
- 3 heat oil in a 4 to 5 quart saucepan or in a pressure cooker. brown meat a little at a time, remove, and reserve cooked pieces.
- 4 add onions and then garlic and cook until onion is softened and begins to brown, about 2 minutes. add oregano, cumin, thyme, bay leaves, and pepper along with chile-tomato puree and fry for one additional minute, stirring constantly.
- 5 return browned lamb to the pan and add vinegar, pineapple juice, sugar, salt, and 1 cup of reserved chile soaking water.
- 6 bring to a boil, reduce heat, cover and cook for 35 minutes, at 15 pounds in the pressure cooker. (note: if using a regular pan, cook covered on low heat for about 1 1/2 hours until meat is tender. you may need to add water during the cooking process to prevent burning.).
- 7 strain the sauce from the meat and cook longer, if needed, to thicken.
- 8 to serve, shred meat and place in soft corn tortillas. garnish with chopped green onions and serve with guacamole, some of the reserved sauce, salsa fresca, and lime wedges.
No comments:
Post a Comment