How to Make Carne Al Pastor
Boil some water in a kettle., Add the dried Guajillo and Pasilla chiles to the water to rehydrate., Put on a pair of food preparation gloves., Grill the tomato, onion and garlic cloves to impart extra flavor to your marinade., Put the tomato, onion...
Step-by-Step Guide
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Step 1: Boil some water in a kettle.
Pour two cups of water into a bowl. -
Step 2: Add the dried Guajillo and Pasilla chiles to the water to rehydrate.
Soak them for 15 minutes.
Drain them on a paper towel. , Cut the stems off the chiles.
Slice them vertically and remove the seeds. , Chop the onion in half before grilling.
Then, grill till blackened on the edges., Add the chopped chiles and one-third cup of hot water.
Pulse the mixture until it is smooth. , Cut it into one-inch (2.5cm) pieces. , Refrigerate it overnight. , Add two tbsp. of vegetable oil to the pan. ,, Stir it a few times to ensure all the sides are a crisp golden brown.
It should take about 15 minutes per batch.Add more vegetable oil for each batch. ,,, You may want to use two tortillas at once to reduce the risk of breaking through the tortilla. , Squeeze with a lime wedge.
Serve.
You can also top with cotija cheese and salsa. -
Step 3: Put on a pair of food preparation gloves.
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Step 4: Grill the tomato
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Step 5: onion and garlic cloves to impart extra flavor to your marinade.
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Step 6: Put the tomato
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Step 7: garlic cloves
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Step 8: cumin seed
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Step 9: chipotle chile in Adobo sauce
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Step 10: sea salt and a dash of pepper in a food processor.
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Step 11: Cut excess fat off your pork roast.
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Step 12: Place the meat
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Step 13: the pineapple and the marinade in a large plastic sack or bowl.
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Step 14: Heat a cast iron skillet or heavy skillet on medium-high heat.
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Step 15: Drain the marinade from the pork and pineapples.
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Step 16: Fry the meat one to two cups at a time.
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Step 17: Keep it warm in the oven until you are done cooking the meat and pineapples.
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Step 18: Heat your corn tortillas in the oven
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Step 19: in a steamer or in a microwave.
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Step 20: Use a large spoon to scoop a helping of pork into a small corn tortilla.
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Step 21: Top with finely chopped cilantro and onion.
Detailed Guide
Pour two cups of water into a bowl.
Soak them for 15 minutes.
Drain them on a paper towel. , Cut the stems off the chiles.
Slice them vertically and remove the seeds. , Chop the onion in half before grilling.
Then, grill till blackened on the edges., Add the chopped chiles and one-third cup of hot water.
Pulse the mixture until it is smooth. , Cut it into one-inch (2.5cm) pieces. , Refrigerate it overnight. , Add two tbsp. of vegetable oil to the pan. ,, Stir it a few times to ensure all the sides are a crisp golden brown.
It should take about 15 minutes per batch.Add more vegetable oil for each batch. ,,, You may want to use two tortillas at once to reduce the risk of breaking through the tortilla. , Squeeze with a lime wedge.
Serve.
You can also top with cotija cheese and salsa.
About the Author
James Clark
Professional writer focused on creating easy-to-follow organization tutorials.
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