El Pastor Mescal Negroni Recipes

MEZCAL NEGRONI

Mezcal Negroni image

Americans have been ordering classic cocktails with mezcal instead of the typical spirits. One of the most popular is the mezcal Negroni, in which the gin is replaced with the smoky agave spirit. The switch works well because mezcal is as assertive in its flavors as gin is, and can stand up to flavorful tough customers like sweet vermouth and Campari. A number of different mezcals work well in this mix; Del Maguey's Vida brand is a good place to start in your experimenting.

Provided by Robert Simonson

Yield 1 drink

Number Of Ingredients 4

Ingredients

1 ounce mezcal
1 ounce sweet vermouth
1 ounce Campari
Orange twist, for garnish

Steps:

Combine liquid ingredients in a mixing glass three-quarters filled with ice. Stir until chilled, about 30 seconds. Strain into a chilled coupe glass. Squeeze the orange twist over the surface, then slip it into the drink. Alternately, this drink can be served in a rocks glass over ice, also with an orange twist.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Protein 0 grams, Sodium 2 milligrams, Sugar 0 grams

MEZCAL NEGRONI

Mezcal Negroni image

The Mezcal Negroni is a smoky take on the classic Italian aperitivo. To make it, swap mezcal for gin, and stir with Campari and sweet vermouth.

Provided by Kevin Gray

Time 3m

Number Of Ingredients 4

Ingredients

1 ounce mezcal
1 ounce Campari
1 ounce sweet vermouth
Garnish: orange half-wheel

Steps:

Add the mezcal, Campari, and sweet vermouth into a mixing glass with ice and stir until well-chilled.
Strain into a rocks glass over one large ice cube.
Garnish with an orange half-wheel.

Nutrition Facts : Calories 788 kcal, Carbohydrate 165 g, Cholesterol 0 mg, Fiber 26 g, Protein 11 g, SaturatedFat 0 g, Sodium 16 mg, Sugar 114 g, Fat 2 g, UnsaturatedFat 0 g

AUTHENTIC TACOS AL PASTOR

Authentic Tacos al Pastor image

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

Ingredients

1 tomato
3 dried guajillo chile peppers, seeded
2 dried ancho chile peppers, seeded
1 pineapple, sliced 3/4-inch thick
½ cup orange juice
1 onion, quartered
¼ cup white vinegar
2 chipotle peppers in adobo sauce
1 tablespoon salt, or to taste
2 cloves garlic, crushed
3 cloves
1 teaspoon cumin seeds
1 teaspoon dried oregano
2 pounds boneless pork loin, thinly sliced
½ cup chopped onion
½ cup chopped fresh cilantro

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