I really like tacos al pastor and we had a spare pork shoulder in the freezer (i love our fridge), so why the hell not. It also gave us an excuse to go find the Mexican grocery store because our local Kroger obvi doesn't have dried pasilla or guajillo chiles.
Cooking time: 30 minutes prep plus 5:30 total cooking time
Ingredients:
4 lb. pork shoulder, cut into 1 in. pieces
5 dried pasilla chiles
5 dried guajillo chiles
1 cup white vinegar
4 cloves of garlic, chopped
1 Tbs cumin
1 Tbs adobo seasoning
1 tsp ground annato seeds
half a pineapple, chopped into 1/2 in. pieces
salt and pepper
The recipe I was loosely using said to boil the peppers for 30 mins to soften them. It took like 7 minutes. Also it wasn't hard to de-seed them. In a blender or food processor, you add the chiles, vinegar, garlic, cumin, adobo, ground annato, salt and pepper and blend it until smooth.
Then slice the pork into small strips. I'm not sure how exact this has to be... we ended up slicing the pieces even more before we reduced it all on the stove at the end.
Pour the chile mixture over the pork in a slow cooker.
Add the pineapple. Cook on high for 5 hours... or longer on low.
Remove from slow cooker and reduce the liquid on the stove.
Add toppings :) I'm gunna get called out for the cheese, I know.
Aaaand... a very yummy taco. Not bad for the first try.
-Andrea
No comments:
Post a Comment