![]() ![]() Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple. Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red.Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Take a wooden skewer and push it directly in the middle of the pineapple. Place a slice or two of the pineapple on the baking sheet.Line a baking sheet with parchment paper or aluminum foil. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl.Combine the pineapple, serranos, 2 diced small red onions, 1/2 cup chopped cilantro, 2 tablespoons lime juice, 2 teaspoons kosher salt and 1/2 teaspoon pepper in a bowl toss. Soak 2 to 3 thinly sliced serrano chiles in ice water, 10 minutes, then drain. Finely chop the pineapple, removing the core. Peel 2 pineapples and cut into 1/4-inch-thick planks grill until marked, about 3 minutes per side. Dip a tortilla in the chile mixture, then add to the skillet and cook until lightly browned, 1 minute per side. Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Transfer the chiles to a blender and add 4 cups water, 5 garlic cloves, 1 diced onion, 2 teaspoons each chicken stock and kosher salt, 1 teaspoon each pepper and dried oregano and 1/2 teaspoon cumin puree. Soak 20 dried guajillo chiles in warm water at least 30 minutes drain.Top with cotija, chicharrónes, cilantro and radishes. Assemble the tacos: Arrange the pork on the tortillas and top with the pineapple-serrano salsa and tomatillo salsa.Cut the pork into 1/4-inch pieces and return to the braising liquid, tossing to coat. Remove the pork from the braising liquid and transfer to a cutting board let rest at least 10 minutes. Transfer the pork to the oven and roast, covered, 3 hours. Make the tacos: Place the pork in a large roasting pan and pour the marinade on top cover with foil and refrigerate at least 4 hours.Transfer to a blender and add the pineapple juice, orange juice, apple juice, beer, vinegar, oregano, paprika, annatto, cloves, 2 tablespoons salt and 1 tablespoon pepper puree until smooth. Add the chiles, onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Heat the vegetable oil in a medium saucepan over medium heat. Make the marinade: Soak the dried chiles in warm water until softened, about 15 minutes drain. ![]()
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