| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Spanish | 1 | Servings | |
INGREDIENTS
| 10 | Pasilla peppers | |
| 10 | Guajillo peppers | |
| 1/2 | Garlic head, pealed | |
| 1/4 | White vinegar, 1 cup? | |
| 1/4 | T | ground? cumin |
| 5 | Cloves | |
| Salt to taste | ||
| 2 | lb | Pork, any cut just make |
| sure it is sliced THIN | ||
| 1 | Onion, finelly chopped | |
| 1/2 | c | Pineapple chunks, or juice |
INSTRUCTIONS
Judy et al., here's the translation of the original Spanish recipe I have for Tacos Al Pastor...This recipe assumes you don't have a "trompo", so it is not the real deal, but as close as one can get. Preparation Clean the peppers and simmer them in the vinegar until they are soft. Add remaining ingredients and puree. If it is too thick, add some more vinegar. Return to stove and bring to a boil, stirring continuosly so as not to burn it. When it reaches boiling point, remove from heat and allow to cool. Spread adobo over each of the pork slices, layering the pieces on top of each other forming a neat pile. Cover and let sit for at least 5 hours in refrigerator. Add a little bit of oil to a hot pan/skillet, and sear each piece of meat on both sides. When done searing all the meat, chop it into small (1/8") pieces and return to skillet, this time adding the onion and the pineapple pieces or juice. Let it simmer for a couple of minutes, the wonderful smell will let you know when it is done! Goes great with home-made corn tortillas. Posted to CHILE-HEADS DIGEST V4 #241 by "Luis K. Ayala" <ayala@hayesassociates.com> on Dec 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 316
Calories From Fat: 94
Total Fat: 11.2g
Cholesterol: 0mg
Sodium: 354.2mg
Potassium: 1707.4mg
Carbohydrates: 55.3g
Fiber: 19.8g
Sugar: 18g
Protein: 9.2g