Search the website

tacos


Tacos al Pastor

Tacos al Pastor

Serves: makes about 12 to 14 tacos

Tacos al Pastor

Ingredients

3 pounds pork shoulder or butt, sirloin cutlets or butterfly chops, cut into 1/2-inch slices

3 cups achiote adobo marinade (recipe follows)

Half of a pineapple, peeled, cut into ½-inch slices

2 tablespoons vegetable oil, divided

Kosher or coarse sea salt, to taste

12 to 14 corn tortillas (use flour tortillas if turning these tacos into “gringas”)

Shredded queso asadero, Mexican Oaxaca or Chihuahua, or mozzarella, Monterey Jack, or any melty cheese of your choice (optional, to be turned into “gringas”)

1 cup roughly chopped cilantro, to garnish

1 cup roughly chopped white onion, to garnish

2 limes, cut into quarters, to garnish

Salsa of your choice

To Prepare

Marinate the meat in the adobo marinade for at least 3 hours, or up to 48 hours, in the refrigerator. Reserve 3/4 cup of marinade to brush on the pineapple before grilling/cooking and to finish off meat.

When ready to make tacos, remove the meat from the refrigerator. Brush some of the reserved marinade on the pineapple slices. Reserve the remaining marinade.

Heat a large heavy skillet over medium-high heat. Once hot, add a tablespoon of oil. Place as many pineapple slices as will fit on the skillet and sear for about 3 minutes per side, until juicy and lightly charred on both sides. Remove from heat. When cool enough to handle, cut the pineapple into thin slices about 1 to 2-inches long and 1/4-inch wide, removing the core. Place in a bowl and cover.

Drizzle another tablespoon of oil onto the skillet. Lightly sprinkle the meat with salt to taste. Sear as many slices of meat as will fit in the pan, without over crowding, for about 2 minutes per side until browned on both sides. Cook in batches if necessary. Place the meat on a chopping board. Cut it crosswise into thin slices about 1/4-inch thick and 1-inch wide.

Once done with all the meat, reduce the heat to medium, place the meat back in the skillet and pour the rest of the unused marinade on top. Stir and cook for another minute. Cover and set on the table.

On a pre-heated cast iron skillet or comal set over medium heat, heat the corn tortillas 1 to 2 minutes per side until thoroughly cooked, lightly browned and crisp on the outside. Place them in a tortilla warmer and bring to the table along with the meat, pineapple, chopped cilantro, chopped onion, lime wedges, and salsa of your choice. Let everyone assemble their own tacos.

Note: If you want to offer some “gringas,” heat flour tortillas on the comal and, once hot, add the melty cheese, fold, and let it melt as if it were a quesadilla. Once melted, re-open the tortilla, add a generous tablespoon or two of the sliced meat, fold again and serve.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2015/04/tacos-al-pastor-with-garnishes/

Achiote Adobo Marinade
Adobo de Achiote

Serves: makes about 2 cups

Ingredients

2 guajillo chiles

3 garlic cloves

1/2 cup roughly chopped white onion

2 tablespoons achiote paste

1 cup bitter orange juice (or substitute with 1/3 cup orange juice, 1/3 cup lime juice and 1/3 cup white distilled vinegar)

1 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground true or ceylon cinnamon

1/2 teaspoon ground allspice

1 teaspoon dried oregano

1 teaspoon brown sugar

1 teaspoon kosher or coarse sea salt, or to taste

To Prepare

Stem and seed the guajillo chiles. Toast them on a pre-heated comal or skillet, set over medium heat, for about 1 to 2 minutes per side until they are toasted, but not burnt. Place the chiles in a saucepan, add enough water to cover them, and bring to a simmer over medium heat. Simmer for 12 to 15 minutes until the chiles are plumped up and rehydrated.

In a blender, place the chiles along with 1/2 cup of their cooking liquid and the rest of the ingredients. Puree until smooth. Use as a marinade.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2015/04/tacos-al-pastor-with-garnishes/


Basket Tacos

Tacos de Canasta

Serves: makes 12 tacos

Tacos de Canasta

Ingredients

Vegetable oil for frying

1/2-inch slice of white onion

3 garlic cloves

12 corn tortillas

1/2 cup finely sliced scallions (or cebollitas de cambray in Mexico)

1 jalapeño chile, seeded and finely chopped, more or less to taste

1 pound roma tomatoes, chopped

1/2 teaspoon kosher or coarse sea salt, or to taste

1/2 cup chopped cilantro or epazote

1 pound (about 2 1/2 cups) requesón or farmer’s cheese

To Prepare

Prepare a basket: Line it with large, thick layers of plastic wrap to cover the entire interior of the basket (they should be big enough that they cover the interior of the basket and fold over the top). Place a couple kitchen towels in the bottom of the basket on top of the plastic. Lastly, add butchers’ style paper or parchment paper on top of the kitchen towels and on the side of the basket.

In a large skillet over medium heat, heat enough oil to come 1/2-inch up the sides of the pan. Once hot, add the onion slice and garlic cloves, let them brown for at least 10 minutes.

Pass the corn tortillas, one by one with a set of tongs, “through hot oil.” That is, quickly fry for 3 seconds per side, and set on a cooling rack or plate covered with paper towels, until all are done.

In another skillet, set over medium heat, pour 3 tablespoons of the onion and garlic seasoned oil. Once hot, add the scallions or cebollitas and chile, and cook for about 3 to 4 minutes until softened. Add the tomatoes and salt, and cook stirring occasionally, for about 8 to 10 minutes until completely cooked and mushy. Stir in cilantro or epazote, cook for a couple more minutes and remove from heat. In a mixing bowl, combine the requesón, along with the tomato mixture and season with more salt to taste, if needed.

Pre-heat a comal or skillet over medium heat.

One by one, add a couple tablespoons of the cheese and tomato mix into a fried tortilla and fold into a half-moon shape. Repeat with the rest of the tortillas. (You may eat them at this point, but they won’t be “basket” or “sweaty” tacos yet!) Place the filled tortillas on the hot comal or skillet. Heat thoroughly for about a minute per side.

Arrange the heated tacos in layers in the basket as they come off comal. Once you are done, add another layer of paper over the tacos, cover with another kitchen towel, and finally the plastic, which should fold over it all from the interior lining of the basket. Let the tacos rest and sweat (at least 10 minutes) and keep covered until ready to eat.

Serve with your choice of salsa, slices of Mexican avocado or pickled jalapeños.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2015/04/basket-tacos-fresh-cheese-basket-a-k-a-sweaty-tacos/


October 15, 2013
Bricklayer Tacos

A taco is a beautiful thing.

One of the most satisfying, versatile, exciting, and downright honest foods I can think of.

Plus, there is no need or mood a taco can’t tackle.

You are hungry and have but one peso in your pocket? Eat a Taco de Nada. You pass a tortillería on your way home? A Taco de Sal will hold you off until you get there. A deep hangover ails you? Go for Tacos de Barbacoa with Salsa Borracha. Did you say you have a broken heart? A pair of fully stocked Tacos al Pastor will be your most effective rebound. You are home with a cold? Soft chicken tacos dipped in fresh crema will make you all better, no doubt about that. Need to feed your teen kid and his buddies before they head out? Crispy Potato and Chorizo Tacos dressed with shredded lettuce, crumbled queso fresco and Salsa Verde will make them happy and fill them up. It’s lunchtime and you are on the road? If you are in Mexico (or somewhere with a large Mexican community), you will find someone with a huge basket selling Tacos Sudados to go. Planning a backyard party? Tacos de Carnitas will kick it off, without you even saying a word.

Continue reading Bricklayer Tacos

Continue reading
Bricklayer Tacos

COMMENTS (40)


Home | About Pati | TV Show | Cookbook | Pati’s Blog | Contact | Terms of Use & Privacy Policy
© 2010-2015 Mexican Table, LLC. All rights reserved.
 
Newsletter Sign Up