![]() ![]() To assemble the tacos, lightly warm/char the corn tortillas, add your al pastor meat, the relish, and any other toppings you want (like cotija cheese and avocado!). Place in a bowl along with cilantro, the juice, and zest of 2 limes and season with salt generously. Once cooked, place upright and slice vertically.įor the pineapple relish, quarter 1 pineapple lengthwise and on a ripping hot grill place the pineapple quarters, jalapeños, and sliced sweet onion until all nicely charred.Ĭhop up everything into bite-sized pieces. Then place the al pastor meat on the cold side of the grill, cover, and let roast (monitor the grill thermometer to be around 350✯) for about 1 to 2 hours.įlip occasionally until cooked and lightly charred al pastor meat. Sear the al pastor stack on the hot grates 2-3 minutes per side until some color forms. Restaurateurs Sam Hart and Crispin Somerville. Set up your grill for offset heating (⅔ of the grill should be set to medium-high while the other third completely off). El Pastor is a group of taquerias bringing a slice of Mexico to London. ![]() With 3 to 4 metal skewers, place each slice of marinated pork over the skewers, stacking the meat until they are all skewered. Cover in plastic wrap and let it marinate overnight. With a 4 to 5-pound boneless pork shoulder and slice into half-inch slices, place into a bowl and pour over the marinade. In a blender combine ¾ of a cup white vinegar, 1 cup of pineapple juice, 3.5 tablespoons of achiote paste, 10 cloves of garlic, 2 tablespoons or 28 grams of brown sugar, 2 teaspoons or 5 grams of ground cumin, 2 teaspoons or 5 grams of ground cinnamon, and 3 tablespoons or 30 grams of kosher salt.Īdd your soaked chilies and blend until a smooth marinade forms. Cover with boiling water and let them sit until they’re easy to tear. Seed both chilies unless you want marinade spicier. Starting with a marinade, add 4 dried ancho chilis and 5 dried guajillo chilis. ![]()
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