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Ингредиенты

Cost per recipe $13.60 view details
  • 10 x Pasilla peppers
  • 10 x Guajillo peppers
  • 1/2 x Garlic head, pealed
  • 1/4 lt White vinegar, (1 c.)
  • 1/4 Tbsp. (grnd) cumin
  • 5 x Cloves
  •     Salt to taste
  • 2 lb Pork, any cut, just make sure it is sliced THIN
  • 1 lrg Onion, finelly minced
  • 1/2 c. Pineapple chunks, (or possibly juice)

Инструкции

  1. Judy et al., here's the translation of the original Spanish recipe I have for Tacos Al Pastor...This recipe assumes you do not have a "trompo", so it is not the real deal, but as close as one can get.
  2. Preparation:1. Clean the peppers and simmer them in the vinegar till they are soft.
  3. Add in remaining ingredients and puree. If it is too thick, add in some more vinegar.
  4. 2. Return to stove and bring to a boil, stirring continuosly so as not to burn it. When it reaches boiling point, remove from heat and allow to cold.
  5. 3. Spread adobo over each of the pork slices, layering the pcs on top of each other forming a neat pile. Cover and let sit for at least 5 hrs in refrigerator.
  6. 4. Add in a little bit of oil to a warm pan/skillet, and sear each piece of meat on both sides. When done searing all the meat, chop it into small
  7. (1/8") pcs and return to skillet, this time adding the onion and the pineapple pcs or possibly juice. Let it simmer for a couple of min, the wonderful smell will let you know when it is done!
  8. Goes great with home-made corn tortillas.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 958g
Calories 1388  
Calories from Fat 507 37%
Total Fat 56.98g 71%
Saturated Fat 16.05g 64%
Trans Fat 0.0g  
Cholesterol 389mg 130%
Sodium 389mg 16%
Potassium 4720mg 135%
Total Carbs 53.77g 14%
Dietary Fiber 21.4g 71%
Sugars 9.96g 7%
Protein 164.33g 263%
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