Burger Al Pastor Recipes

BURGERS AL PASTOR

Steps:

• Soak the chiles in boiling water until softened, about 10 minutes. Drain and puree with the marjoram, oregano, garlic, one-quarter of the chopped onion and the pineapple juice in a blender until smooth. Add 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Blend to combine.
• Combine the pork and the marinade with a fork in a large bowl. Cover with plastic wrap and refrigerate for 30 minutes.
• Preheat the broiler. Divide the pork mixture into 6 equal portions. Shape each portion into a 3/4-inch-thick patty. Lightly oil a rimmed baking sheet; place the patties on the baking sheet and broil until slightly charred and cooked through, about 9 minutes per side. Transfer the burgers to a plate and cover with foil to keep warm. Let rest about 8 minutes.
• Meanwhile, lightly oil another rimmed baking sheet, add the pineapple and broil until slightly charred, about 2 minutes per side.
• Spread about 1 teaspoon mayonnaise on the cut sides of each bun and broil them until the mayonnaise has melted, about 2 minutes. Place the burgers on the bottom halves of the buns. Top with the pineapple, cilantro, the remaining chopped onion and the bun tops.

MEXICAN-STYLE PORK TACOS (TACOS AL PASTOR) RECIPE BY TASTY

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!

AL PASTOR BARBEQUE SAUCE

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.

QUICK TACOS AL PASTOR

Steps:

• Coarsely shred pork, reserving juices. In a small bowl, crush half the pineapple with a fork., In a large nonstick skillet, heat oil over medium-high heat. Add whole pineapple chunks; cook until lightly browned, 2-3 minutes, turning occasionally. Remove from pan., Add enchilada sauce and crushed pineapple to same skillet; stir in pork and reserved juices. Cook over medium-high heat until liquid is evaporated, 4-6 minutes, stirring occasionally., Serve in tortillas with pineapple chunks, onion and cilantro. If desired, top with queso fresco and salsa, and serve with lime wedges.