AL PASTOR MARGARITA
This margarita was inspired by al pastor tacos mixologist Gabe Orta once ate in Chicago, which were so good he invented a cocktail to go with them. It starts with a chorizo spice cordial-not made with the sausage, just the spices!
Provided by Gabriel Orta
Categories beverage
Time 45m
Yield 1 serving
Number Of Ingredients 19
Steps:
- Chorizo Spice Syrup: In a large saucepan, bring water to a boil. Add cumin seeds, smoked paprika, peppercorns, and dried peppers. Stir and boil, uncovered, 10 minutes. Add sugar and stir to dissolve as the cordial continues to boil. When the sugar is dissolved, reduce heat to a simmer and continue simmering, 5-10 minutes.
- Strain liquid into a container fitted with a strainer, pressing down to release all of the liquid. Cool the liquid, 10-20 minutes.
- When infused liquid has cooled, pour half (4 cups) into a container and add vodka. Cover and refrigerate until ready to use. Reserve the other half to make more Chorizo Spice Syrup as needed. (Note: Chorizo Spice Syrup will last up to 1 month refrigerated in a lidded container.)
- Al Pastor Margarita: In a cocktail shaker, add lime juice, pineapple juice, Chorizo Spice Syrup, and tequila.
- Meanwhile, prepare a Chorizo Sugar rim by combining equal amounts of ground cumin, smoked paprika, ground black pepper, salt, and sugar in a saucer. Roll a rocks glass halfway around the cut side of the orange, then press into the spice mixture so it sticks to the glass. Set aside.
- Fill the shaker with ice. Seal and shake hard, 12-15 times. Strain into prepared glass; there should be a froth on top from the vigorous shaking. Fill glass with ice cubes, then garnish with a thin slice of pineapple and a dusting of Chorizo Sugar. Serve.
MEXICAN-STYLE PORK TACOS (TACOS AL PASTOR) RECIPE BY TASTY
It's Taco Tuesday! Or maybe it's taco ANYday because let's face it: there's never NOT a good day to eat a taco. But you don't want something basic. You want the real deal, and we're here to make that dream come true. With our super flavorful tacos al pastor, you're going to feel like you're at a food truck on a beach, chowing down on some of the best eats around.
Provided by Alvin Zhou
Categories Dinner
Yield 10 servings
Number Of Ingredients 18
Steps:
- Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
- Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
- Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
- To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
- Enjoy!
Nutrition Facts : Calories 597 calories, Carbohydrate 29 grams, Fat 32 grams, Fiber 5 grams, Protein 48 grams, Sugar 10 grams
AUTHENTIC TACOS AL PASTOR
Tacos al pastor is a quintessential Mexican dish, with tender pork and pineapple marinated in a savory and aromatic chile sauce. Serve with warm corn tortillas, tomatillos salsa, and lemon or lime wedges.
Provided by docmancito
Categories World Cuisine Recipes Latin American Mexican
Time 5h19m
Yield 10
Number Of Ingredients 16
Steps:
- Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.
- Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.
- Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.
- Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap.
- Marinate pork in the refrigerator, 4 hours to overnight.
- Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces.
- Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.
- Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.
Nutrition Facts : Calories 204.3 calories, Carbohydrate 23 g, Cholesterol 43.5 mg, Fat 5.6 g, Fiber 3.1 g, Protein 16.9 g, SaturatedFat 1.9 g, Sodium 748.1 mg, Sugar 15.9 g
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