AL PASTOR MARINATED PORK
Steps:
- Drain the guajillos, add them to a blender and blend with 4 to 6 ounces water. Strain the puree. Add the guajillo puree, garlic, apple juice, orange juice, vinegar, onion, achiote, cinnamon, cloves, cumin, oregano, thyme, bay leaves, 1 ounce salt and 1/2 ounce pepper to the blender and blend to make the marinade.
- Combine the marinade and the pork in a large resealable plastic bag and marinate overnight in the refrigerator. Dice the marinated pork into small pieces.
- Heat a large pan over medium-high heat with a squirt of oil. Add the pork and bacon and cook. When the meat is cooked through, add some diced pineapple if using.
AL PASTOR BARBEQUE SAUCE
This recipe is very spicy, to lower heat replace one each of the chipotle an guajillo for New Mexico or California chili pods. I created this recipe for a camping trip to put on back loin ribs and people kept coming by and asking me what that amazing smell was, and all 8 racks were gone within 10 minutes after coming off the grill. It's great on: pork ribs/loin/chops/burgers, chicken, beef ribs/burgers/steak, and lamb burgers.
Provided by Nicola
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time P8DT2h30m
Yield 20
Number Of Ingredients 16
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Place the tomato on a baking dish, and broil, turning occasionally, until blackened on all sides. Once done, remove, and let cool until.
- Meanwhile, pack the New Mexico chiles, chipotle chiles, guajillo chiles, ancho chiles, onion, and garlic into a half-gallon glass jar. Sprinkle with mustard powder, sea salt, black pepper, coriander, and cloves. Remove the peel from the cooled tomato, cut in half, and squeeze out the seeds. Roughly chop the tomato and place it into the jar. Pour in half of the pineapple juice. Refrigerate at least 2 hours to soften the peppers.
- Place the chile mixture into a food processor, and pulse several times to roughly chop the peppers. Pour in the remaining pineapple juice, mango juice, and vinegar. Blend well until finely chopped, about 2 minutes. Pour the pepper mixture back into the glass jar, seal with a lid, and refrigerate at least 1 week.
- After 1 week, pour the pepper puree back into the food processor, and blend 2 minutes until smooth. Pour into a large saucepan, and bring to a simmer over medium heat. Reduce heat to low, and simmer, stirring occasionally, for 30 minutes. Stir in 1/2 cup water, and return to the food processor. Puree 1 minute.
- Place a large wire mesh strainer over a clean saucepan, and place 4 to 6 layers of cheesecloth into it to cover. Pour in the pepper puree, and allow to drip into the saucepan for 30 minutes. Gather up the corners of the cheesecloth, and gently twist together to extract all of the liquid from the pepper pulp. Be gentle to ensure that none of the solids are squeezed into the saucepan.
- Return the saucepan to a simmer over medium heat, then reduce heat to low, and cook 30 minutes until desired thickness has been reached. Remember that it will thicken somewhat as it cools. Let cool, and store in the refrigerator until ready to use.
Nutrition Facts : Calories 53.3 calories, Carbohydrate 11.1 g, Fat 0.6 g, Fiber 1.4 g, Protein 1.2 g, Sodium 269.3 mg, Sugar 6.4 g
AL PASTOR BARBEQUE SAUCE
This recipe is very spicy, to lower heat replace one each of the chipotle an guajillo for New Mexico or California chili pods. I created this recipe for a camping trip to put on back loin ribs and people kept coming by and asking me what that amazing smell was, and all 8 racks were gone within 10 minutes after coming off the grill. It's great on: pork ribs/loin/chops/burgers, chicken, beef ribs/burgers/steak, and lamb burgers.
Provided by Nicola
Categories BBQ Sauce
Time P8DT2h30m
Yield 20
Number Of Ingredients 16
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Place the tomato on a baking dish, and broil, turning occasionally, until blackened on all sides. Once done, remove, and let cool until.
- Meanwhile, pack the New Mexico chiles, chipotle chiles, guajillo chiles, ancho chiles, onion, and garlic into a half-gallon glass jar. Sprinkle with mustard powder, sea salt, black pepper, coriander, and cloves. Remove the peel from the cooled tomato, cut in half, and squeeze out the seeds. Roughly chop the tomato and place it into the jar. Pour in half of the pineapple juice. Refrigerate at least 2 hours to soften the peppers.
- Place the chile mixture into a food processor, and pulse several times to roughly chop the peppers. Pour in the remaining pineapple juice, mango juice, and vinegar. Blend well until finely chopped, about 2 minutes. Pour the pepper mixture back into the glass jar, seal with a lid, and refrigerate at least 1 week.
- After 1 week, pour the pepper puree back into the food processor, and blend 2 minutes until smooth. Pour into a large saucepan, and bring to a simmer over medium heat. Reduce heat to low, and simmer, stirring occasionally, for 30 minutes. Stir in 1/2 cup water, and return to the food processor. Puree 1 minute.
- Place a large wire mesh strainer over a clean saucepan, and place 4 to 6 layers of cheesecloth into it to cover. Pour in the pepper puree, and allow to drip into the saucepan for 30 minutes. Gather up the corners of the cheesecloth, and gently twist together to extract all of the liquid from the pepper pulp. Be gentle to ensure that none of the solids are squeezed into the saucepan.
- Return the saucepan to a simmer over medium heat, then reduce heat to low, and cook 30 minutes until desired thickness has been reached. Remember that it will thicken somewhat as it cools. Let cool, and store in the refrigerator until ready to use.
Nutrition Facts : Calories 53.3 calories, Carbohydrate 11.1 g, Fat 0.6 g, Fiber 1.4 g, Protein 1.2 g, Sodium 269.3 mg, Sugar 6.4 g
RICK BAYLESS' PASTOR MARINADE
I had to post this recipe because I don't want to lose it. This makes a delicious Yucatan style Achiote Rojo marinade I use on ribs instead of BBQ sauce. I find the achiote paste at most Mexican grocers here in California. Look for El Mexicano brand, or buy online.
Provided by Skypoodle
Categories Sauces
Time 5m
Yield 1 1/2 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- In a blender, combine the achiote paste, chilles, canning sauce, oil and water. Blend until smooth. Marinate meat (pork chops, ribs, what have you). for at least an hour. Store unused marinade in refrigerator.
Nutrition Facts : Calories 48.7, Fat 5.5, SaturatedFat 0.7, Sodium 0.5, Carbohydrate 0.1, Sugar 0.1
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