Does anyone have a recipe for tacos al pastor?

erztan

Chloe

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    Jaxon 2017-05-08

    Skirt Steak Fajita Party MARINADE 2 tablespoons extra virgin olive oil 1 1/2 tablespoons fresh lime juice 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/4 teaspoon salt 2 dashes Tabasco sauce, or more to taste 4 cloves garlic, pressed FAJITAS 1 skirt steak (about 1 1/2 lbs.), cut in half crosswise 2 tablespoons olive oil 2 red bell peppers, stemmed, seeded, and cut into 1/4-inch strips 1 green bell pepper; stemmed, seeded, and cut into 1/4-inch strips 1 red onion, halved lengthwise and cut into 1/4-inch slivers Salt and freshly ground black pepper; to taste 12 flour tortillas (7 1/2-inch diameter), warmed 1 1/2 cups Pico de Gallo 1 1/2 cups Guacamole 1/4 cup chopped fresh cilantro leaves Combine the marinade ingredients and pour the mixture over the meat in a medium-size bowl. Cover loosely and marinate in the refrigerator for 2 hours. Thirty minutes before you are ready to cook, prepare a barbecue grill with hot coals. Grill the skirt steak for 3 to 4 minutes per side (depending on the thickness) for medium-rare meat. Transfer the steak to a cutting board and let it rest for 10 minutes. While the steak is resting, heat the olive oil in a nonstick skillet over medium-high heat. Saute both bell peppers and the red onion, stirring occasionally, until wilted, 8 to 10 minutes. Season with salt and pepper and transfer to a serving bowl. Slice the steak against the grain into 1/4-inch-thick diagonal strips. Place the steak on a serving platter. Set out the steak, peppers and onion mixture, a basket of tortillas, and bowls of Pico de Gallo, Guacamole, and the chopped cilantro. To assemble the fajitas, place a few strips of the steak in the middle of a tortilla. Top with some pepper and onion strips, a spoonful of Pico de Gallo, a dollop of Guacamole, and a sprinkling of chopped cilantro. Fold the tortilla sides in toward the middle, pick up, eat, and enjoy. (Serves 6) PICO DE GALLO 3 tomatoes, cored, seeded and cut into 1/4-inch dice (1 1/2 cups) 1/4 cup finely minced shallots 2 tablespoons chopped fresh cilantro leaves 2 tablespoons fresh lime juice Salt and freshly ground black pepper, to taste 1 tablespoon finely chopped jalapeno pepper, or to taste (optional) Toss all of the ingredients together in a bowl, and let rest for up to 1 hour before serving, but not too much longer. The fresher the better. (about 1 cup) GUACAMOLE 3 ripe avocados, peeled and pitted 3 tablespoons fresh lime juice 1 teaspoon finely minced garlic 1/2 cup seeded diced (1/4-inch) ripe tomatoes 2 tablespoons chopped fresh cilantro leaves Salt, to taste Place one of the avocados, the lime juice, and the garlic in a food processor and process until smooth. Using a fork, coarsely mash the 2 remaining avocados in a bowl. Add the pureed avocado, the diced tomato, and the cilantro. Stir to combine. Season with salt. Serve, preferably immediately. (2 generous cups)chicken veggies

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    Oliver 2017-05-02

    Grilled or sauteed meat and vegetables wrapped in a tortilla.

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    Henry 2017-06-16

    6 cups ground beef 2 teaspons cumin 18 cups melted velveetaTACOS DE AL PASTOR 10-12 pasilla chilies 10-12 guajillo chilies 1/4 liter of white vinegar or cider vinegar 1/4 tsp. cumin 5 garlic cloves salt to taste sliced pineapple pork meat cut into thin, bite sized cubes limes fresh cilantro corn or flour tortillas These tacos are the best tacos I've ever had! I had a hard time finding this recipe because nobody wants to share their secrets... So I watched my sister-in-law one day and as soon as I got home I wrote it down! Enjoy! 1. Remove seeds and stems of chilies, then cut and soak in water until softened. Note: You may want to wear gloves when handling hot peppers). Blend together with vinegar and bring to a boil until it makes a heavy paste. Be careful not to burn (stir often)! Let paste cool. 2. Cut meat into thin, bite-sized cubes (the meat I use is a pork butt with bone). Combine the cooled paste with the meat and let marinate from 6 hours to overnight. 3. Now you can either cook in frying pan or slowly cook in the oven. Put meat and sauce in a frying pan with pineapple and cook on low heat until the sauce starts to burn (well roasted) or slow cook in the oven with pineapple until sauce begins to brown. Serve with corn tortillas and lime. Sprinkle with chopped cilantro OR BEST EVER MEXICAN TACOS 1 lb. ground beef 1/2 onion, diced 1 jalapeno pepper, diced 1 (24 or 40 oz.) can of refried beans 1/2 jar of salsa 1 tsp. freshly ground cumin 1 tsp. freshly ground coriander Corn or flour tortillas Sour cream Shredded lettuce Diced tomatoes Brown beef, onion and jalapeno pepper. Add refried beans, salsa and spices. Let simmer gently for 10 minutes, covered. Place a tortilla on top of mixture, spooning a little of the mix over it and cover for 60 seconds until tortilla softens. Remove the tortilla and fill with meat and bean mixture. Add sour cream, lettuce, tomato and more salsa to taste. Tastes even better 2 to 3 days later after flavors have mixed. JM

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