![]() When cool enough to handle, cut the pineapple into thin slices about 2.5-5cm long and ¼-inch wide, removing the core. Place as many pineapple slices as will fit on the skillet and sear for about 3 minutes per side, until juicy and lightly charred on both sides. Heat a large heavy skillet over medium-high heat. Brush some of the reserved marinade on the pineapple slices. When ready to make tacos, remove the meat from the refrigerator. Reserve ¾ cup of marinade to brush on the pineapple before grilling/cooking and to finish off meat. ![]() Marinate the meat in the adobo marinade for at least 3 hours, or up to 48 hours, in the refrigerator. In a blender, place the chiles along with ½ cup of their cooking liquid and the rest of the ingredients. Simmer for 12 to 15 minutes until the chiles are plumped up and rehydrated. Place the chillies in a saucepan, add enough water to cover them, and bring to a simmer over medium heat. Toast them on a pre-heated comal or skillet, set over medium heat, for about 1 to 2 minutes per side until they are toasted, but not burnt. To prepare the marinade, stem and seed the guajillo chillies. 1 tsp kosher or coarse sea salt or to taste.1 cup bitter orange juice (or substitute with ⅓cup orange juice, ⅓ cup lime juice and ⅓ cup white distilled vinegar).2 guajillo chillies (also known as mirasol chillies).1 cup roughly chopped white onion, to garnish.1 cup roughly chopped cioriander, to garnish.Shredded queso asadero, Mexican Oaxaca or Chihuahua, or mozzarella, Monterey Jack, or any melty cheese of your choice (optional, if they are to be turned into gringas - see Note).12 to 14 corn tortillas - get Pati's recipe here (use flour tortillas if turning these tacos into gringas).half a pineapple, peeled, cut into ½-inch slices.3 cups achiote adobo marinade (recipe below). ![]() 1.4kg pork shoulder or butt, sirloin cutlets or butterfly chops, cut into 1/2-inch slices.
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