Salvadorian Inspired Tacos Recipes

TACOS AL PASTOR

Steps:

• Make the marinade: Soak the dried chiles in warm water until softened, about 15 minutes; drain. Discard the stems and seeds. Heat the vegetable oil in a medium saucepan over medium heat. Add the chiles, onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Transfer to a blender and add the pineapple juice, orange juice, apple juice, beer, vinegar, oregano, paprika, annatto, cloves, 2 tablespoons salt and 1 tablespoon pepper; puree until smooth.
• Make the tacos: Place the pork in a large roasting pan and pour the marinade on top; cover with foil and refrigerate at least 4 hours.
• Preheat the oven to 350˚ F. Transfer the pork to the oven and roast, covered, 3 hours. Remove the pork from the braising liquid and transfer to a cutting board; let rest at least 10 minutes. Reserve the braising liquid. Cut the pork into 1/4-inch pieces and return to the braising liquid, tossing to coat.
• Assemble the tacos: Arrange the pork on the tortillas and top with the pineapple-serrano salsa and tomatillo salsa. Top with cotija, chicharrónes, cilantro and radishes. Serve with lime wedges.
• Soak 20 dried guajillo chiles in warm water at least 30 minutes; drain. Remove the stems and seeds. Transfer the chiles to a blender and add 4 cups water, 5 garlic cloves, 1 diced onion, 2 teaspoons each chicken stock and kosher salt, 1 teaspoon each pepper and dried oregano and 1/2 teaspoon cumin; puree. Strain through a fine-mesh sieve. Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Dip a tortilla in the chile mixture, then add to the skillet and cook until lightly browned, 1 minute per side. Remove and sprinkle with cotija cheese. Repeat to make about 30 tortillas.
• Heat a grill to medium high. Peel 2 pineapples and cut into 1/4-inch-thick planks; grill until marked, about 3 minutes per side. Finely chop the pineapple, removing the core. Soak 2 to 3 thinly sliced serrano chiles in ice water, 10 minutes, then drain. Combine the pineapple, serranos, 2 diced small red onions, 1/2 cup chopped cilantro, 2 tablespoons lime juice, 2 teaspoons kosher salt and 1/2 teaspoon pepper in a bowl; toss. Refrigerate until ready to serve.

AL PASTOR-INSPIRED TACOS

Steps:

• For the basting sauce: Add the honey, butter, coriander, cumin, salt, cinnamon, pepper and saffron to a small saucepan over low heat. Let cook 5 minutes, then remove from the heat and set aside.
• For the yogurt sauce: Combine the yogurt, vinegar, mint and garlic in a small bowl. Season to taste with salt.
• For the roasted tomatoes: Preheat the broiler.
• Quarter the tomatoes, then toss with the olive oil, salt and pepper. Place on a baking sheet and broil, checking occasionally to prevent burning, about 7 minutes, then turn over the tomatoes and roast until lightly charred, another 7 to 8 minutes. Set aside.
• For the pickled onions: Add the onions, vinegar, salt, sugar and 1 cup water to a small saucepan. Bring to a simmer, stirring to dissolve the sugar, then remove from the heat and set aside.
• For the meat: Grate the onion on the largest holes of a box grater and mix into the ground meat along with the salt. Shape the meat into 6 cigar shapes on koobideh swords or flat shish kebab skewers.
• Heat a grill or grill pan over high heat. Grill the kebabs, basting with the saffron sauce occasionally, until charred on the outside and cooked through, about 5 minutes per side.
• To serve: Preheat the oven to 300 degrees F.
• Warm the tortillas in a pan in the oven for 5 minutes.
• Spread a heaping spoonful of yogurt sauce on a tortilla. Add the meat, roasted tomatoes and pickled onions. Garnish with torn herbs.

CURTIDO (EL SALVADORAN CABBAGE SALAD)

Steps:

• Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

SALVADORIAN-INSPIRED TACOS

Steps:

• Directions.
• Preheat oven to 200 degrees Fahrenheit.
• For curtido: Combine cabbage, carrots, onion, cilantro, and garlic in a large bowl and mix well.
• Mix water, apple cider vinegar, honey, oregano, pepper flakes, and salt in a small bowl.
• Drizzle wet ingredients over cabbage mixture, and mix together as you would a salad and its dressing.
• For refried beans: While curtido is marinating, begin refried beans. Heat olive oil in a skillet over medium heat.
• Add garlic and allow to lightly caramelize in pan.
• Add pinto beans, cumin, salt, and pepper flakes (use same type of pepper flakes as you used for the curtido to keep thread of taste).
• Stirring occasionally, allow beans to cook for 5 to 7 minutes. Remove from heat and mash immediately with a potato masher.
• For tacos: On a baking sheet, line up tortillas so they aren't overlapping (you may need 2 sheets). Place 1 cheese slice atop each, and place in oven for 2 to 5 minutes, watching closely until cheese is just melted.
• Top warm tortillas and cheese with a generous layer of refried beans, followed by a heaping spoonful of curtido. Squeeze lime juice over each, if using, then serve immediately.

CATFISH AND SLAW TACOS

Steps:

• Thaw catfish, if using frozen.
• In a medium bowl, combine lime juice, mayonnaise, 1/2 teaspoon hot pepper sauce; add cabbage and toss.
• Rinse fish fillets and pat dry with paper towels; cut into 1 inch strips and season with Cajun seasoning.
• In a large bowl, combine cornmeal and flour.
• Add fish strips and toss to coat.
• Heat oil in a large skillet over medium heat, and cook catfish, in batches, about 2 to 3 minutes per side, until golden brown and fish is flaky.
• Wrap tortillas with paper towels and heat in microwave 1 minute or toast tortillas in a dry skillet.
• If using corn tortillas, stack two and layer with fish and slaw.
• Serve tacos with remaining sauce from slaw, lime wedges, and additional hot pepper sauce, if desired.