![]() Kosher salt and freshly ground black pepperĤ pounds pork shoulder, just above the muscle, fat cap scoredġ6 corn tortillas or 24 street taco-size corn tortillas, oiled and lightly griddledĪpple and Brussels Sprouts Slaw, recipe followsġ pound (about 4) large tomatillos, husks removedġ small yellow onion, skin and root intact, quarteredġ jalapeño, stemmed, seeded and coarsely choppedġ/2 cup chopped fresh cilantro leaves and tender stems ![]() My Apple & Brussels Sprout Slaw is not traditionally served with tacos, but I was looking to add a Fall spin, so I came up with this light and crispy slaw, which provides a nice counterbalance to the rich, fatty pork.ħ ounces (two 100-gram blocks) or about 1 cup achiote pasteĢ cups fresh pineapple chunks plus 1/4 to 1/3 cup pineapple juice (I use the juice from the pre-cut fresh stuff! No need to buy extra juice) My home cook version, which uses a slow cooker and broiler, gives you all the flavor, succulence, and crispness without investing in a trompo, or vertical broiler. ![]() The method of preparing and cooking al pastor is based on the lamb shawarma brought by Lebanese immigrants to the region. It is believed to have originated in the Central Mexican region of Puebla, although today it is a common menu item found in taquerías throughout Mexico. The name translates to “Shepherd Style,” which is derived from the origin of the cooking method, a preparation of slices of pork layered on a split and grilled. Traditional al pastor is a Mexican dish made with seasoned and marinated pork. I’ve spent many a late night on the streets of Sayulita, Ensenada and Bucerias enjoying a post-dinner al pastor taco trio. When I order tacos, I always gravitate towards pork.
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