Mexican-Style Pork Tacos (Tacos Al Pastor)
Here is what you'll need!
Homemade Al Pastor
Serves 10-12
INGREDIENTS
5 pounds boneless pork shoulder
3 tablespoons achiote paste
2 tablespoons guajillo chili powder
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
¾ cup white vinegar
1 cup pineapple juice
1 pineapple, skinned and sliced into 1-inch rounds
1 thick wooden skewer, trimmed to the height of your oven
10-12 small corn tortillas
1 white onion, chopped finely
1 cup cilantro, chopped finely
1 cup salsa of your choice
PREPARATION
Preheat oven to 350°F/180°C.
Slice the pork shoulder into about 1-cm slices, then transfer to a large dish or bowl.
In a bowl, combine the achiote powder, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps.
Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides. Wrap the dish/bowl in cling film then marinate the pork for at least 2 hours, up to 3-5 days in the refrigerator.
On a baking sheet lined with parchment paper or foil, place down a slice or two of the pineapple. Take a wooden skewer and push it directly in the middle of the pineapple.
Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch gap at the top. Push another pineapple slice on top.
Bake for about an hour and a half, until slightly charred on the outside and deep red.
Rest the meat for about 10 minutes, then carve off thin slices of the pork.
Slice off thin pieces of the roasted pineapples as well.
To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa.
Enjoy!
Carne al Pastor Hecha en Casa
Sirve 10-12
INGREDIENTES
5 libras (2.5 kg) Paleta de Cerdo, sin hueso
3 cucharadas de pasta de achiote
2 cucharadas de chile guajillo en polvo
1 cucharada de ajo en polvo
1 cucharada de orégano seco
1 cucharada de comino
1 cucharada de sal
1 cucharada de pimienta
¾ taza de vinagre blanco
1 taza de jugo de piña
1 piña, pelada y cortada en rodajas de 2.5 cm
1 palito grueso de madera (cortado a la medida del horno)
Tortillas de maíz
1 cebolla blanca finamente picada
1 taza de cilantro finamente picado
Salsa de tu preferencia
PREPARATION
Precalentar el horno a 350°F/180°C.
Cortar el trozo de carne de puerco en filetes de 1 cm de espesor. Luego transferir a un recipiente grande.
En un tazón combinar el achiote, chile en polvo, ajo en polvo, orégano, comino, sal, pimienta, vinagre y jugo de pina, revolver bien asegurándose que la mezcla esté homogénea y libre de grumos.
Vierta la mezcla anterior sobre los filetes de puerco y revuelva hasta que esten cubiertos completamente. Cubrir con plástico adherente y marinar por 2 horas en el refrigerador. Puede estar en la marinada hasta 3-5 días.
Colocar 2 rebanadas de piña, introducir un palito de madera en estas y colocar en una charola para hornear forrada de papel aluminio.
Sacar la carne marinada del refrigerador e introducir los filetes en en el palito de madera en capas hasta que quede un espacio de 3 centímetros en la superficie.
Poner 2 rebanadas mas de pina en la superficie de la torre de carne.
Hornear alrededor de 1 hora a una 1 hora y media hasta que la carne por fuera esté dorada y tome un color rojizo intenso.
Dejar reposar la carne por 10 minutos, luego corte en finas rebanadas.
Para formar un taco, coloque algo de la carne en las tortillas, y luego agregue unas rebanadas de piña, seguidas por cilantro, cebolla y salsa al gusto.
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Manciini Panini
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Pollo En Salsa De Naranja Y Chipotle/ Orange and Chipotle Chicken
#VivaLaMorena #WeCanWithLaMorena #AbuelasKitchen
VivaLaMorena.com
Mom shows us how to make a delicious pollo en salsa de naranja y chipotle made with La Morena Chipotle Peppers in Adobo Sauce to share with Abuela as she recovers.
Address/Direccion:
Abuela's Kitchen
22421 Barton Road #308
Grand Terrace, CA 92313
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Authentic Drunk Salsa / Auténtica Salsa Borracha
Authentic Drunk Salsa
Preparation time: 5 minutes
Cooking time: 10 minutes
Servings: 10
Difficulty: Low
One of the most popular salsas in Mexico, salsa borracha stands out for being prepared with pulque or beer and a combination of smoky, fruity, and earthy-flavored pasilla chiles, orange juice, onion, and garlic.
Ingredients:
2 cloves garlic
6 pasilla chiles, trimmed and seeded
1/2 onion
1/2 cup orange juice
1/2 cup pulque
1 tablespoon allspice berries
Cotija cheese, crumbled, for garnish
avocado, for garnish
oregano, for garnish
1 pinch sea salt, for crushing
1 pinch allspice berries, for crushing
Preparation:
Heat a griddle over high heat and char chiles, unpeeled garlic, and onion.
Heat a small pot over medium heat with orange juice and pulque. Add chiles and cook until soft. Remove from heat and cool.
On a griddle roast a tablespoon of allspice. Reserve.
In a molcajete, crush chiles with cooking liquid. Add peeled garlic and onion. Season with salt and crushed allspice. Serve drunk salsa in a sauce cup with Cotija cheese and avocado.
Presentation:
Serve drunk salsa with Cotija cheese and avocado.
Tips:
Substitute pulque for lager beer in a snap.
Auténtica Salsa Borracha
Tiempo de preparación: 5 minutos
Tiempo de cocción: 10 minutos
Porciones: 10
Dificultad: Baja
La salsa borracha es de las más populares en México. Se caracteriza por utilizar pulque o cerveza en su preparación, además de chiles pasilla, jugo de naranja, cebolla y ajo. Es una de las salsas más utilizadas para acompañar la barbacoa o las carnitas y se puede servir con queso Cotija y aguacate.
Ingredientes:
2 dientes de ajo
6 chiles pasilla, limpios y sin semillas
1/2 cebolla
1/2 taza de jugo de naranja
1/2 taza de pulque
1 cucharada de pimienta gruesa
al gusto de queso Cotija, desmoronado, para servir
al gusto de aguacate, para servir
al gusto de orégano, para servir
1 pizca de sal gruesa, para martajar
1 pizca de pimienta gruesa, para martajar
Preparación:
Calienta un comal a fuego alto y asa los chiles, los dientes de ajo con cáscara y la cebolla.
Calienta a fuego medio una ollita con el jugo de naranja y el pulque. Agrega los chiles y cocina hasta que se suavicen. Retira de cocción y enfría.
Agrega en el comal una cucharada de pimienta gorda y ásala. Reserva.
En un molcajete coloca los chiles con el líquido de cocción. Agrega el ajo sin cáscara y la cebolla. Sazona con la sal y la pimienta gorda. Sirve en una salsera y acompaña con queso Cotija y aguacate.
Presentación:
Sirve con queso Cotija y aguacate.
Tips:
Puedes sustituir el pulque por cerveza clara.
HOW TO MAKE THE BEST INSTANT POT CRISPY CARNITAS & SALSA DE MOLCAJETE
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the best carnitas in a instant pot they are seriously the best and super easy to make, oh and let’s not forget you can make them in less than an hour! They are super tender, juicy and putting it on the broiler allows us to get a crispy outer layer, just as if you took hours frying the meat ???? you can keep it longer than 5 minutes to get it even crispier, your meat will not dry out ????
keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
-Blender, vitamix a3500
-You can find all ingredients at your local Walmart, Frys, Safeway,Hispanic supermarket or Amazon!!!
-pots and pans are from Calphalon
-Molcajete from swap meet
‼️‼️‼️For any other recipe just type in Claudia Regalado, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
????Tip after our meat is done try it for salt, if it needs any add it then add the broth
Ingredients:
4 lbs pork butt or pork shoulder
12 oz coke( Mexican bottle best)
Juice of 4 oranges or 3/4 cup
Juice of 3 limes or 1/4 cup
8 garlic cloves
1/4 onion
2 bay leaves
2 tsp oregano
1 tsp thyme
1/2 tsp cumin
1/4 tsp rosemary
salt I used 5 tsp
Black pepper I used 1 tbsp
Salsa de Molcajete:
2 roma tomatoes
2 tomatillos
2 jalapeños
2 serrano
4 chile árbol
2 garlic
1/4 onion
handful cilantro
Salt
1 serving of love ????
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Mexican RED CHILE SAUCE Recipe for Tamales, Enchiladas, Asado, Chili con Carne & More
This red chile sauce has been one of my most requested recipes and I'm sharing with you my version of our family recipe.
Getcha some APC BBQ Rubs Here:
This red chile sauce is so versatile, so delicious, and so easy to make. This sauce is awesome because at its base, it can be used on so many different dishes, from enchiladas to tamales to menudo and so much more. All you got to do is start with this base, and then you can tweak it in any direction, probably as many different sauces as there are chilies, and that's not even taking into account that every single house is going to do it a little bit different.
So whether you're in Texas, New Mexico, Mexico, or along the frontera or anywhere in the USA, remember my advice, what Arnie takes always says, ain't no right way, ain't no wrong way to make chili sauce, and don't let nobody tell you you can't do it the way you like it.
Maybe what your grandma taught your mom, what my grandma taught my mom and my mom taught me may not be exactly the same, even if they're similar, but of course, my grandma's is better than yours. Just kidding! Don't get mad!
Let me just cover real quickly the couple of the different chiles I have. Now, the package here says cascabel or guajillo. It doesn't mean they're the same thing because they're not, but it means you might get one or the other in this package or possibly both. We also have some ancho chile, and we also have some pasilla chile. And I also have some chile de arbol down here. We use that one in our red chili sauce just to give it a little hint of heat and a little more complex flavor.
All right, so in the recipe we're going to use 15 guajillo/cascabel chiles, a couple of ancho chiles, and probably about four or five of the chile de arbol, a whole onion, and six cloves of garlic. All right, friend, let's get started and make this amazing red chili sauce.
Creamy Strawberry Agua Fresca #aguafresca #mexicanfood #recipe