Get: - 1 onion
- fresh pineapple
- lime juice
- 0.25 cup distilled white vinegar
- 0.25 cup chili powder
- 3 garlic cloves
- 2 tbsp salt
- dried cilantro
- cumin
- can chipotle chiles in adobo
- 1lb pork loin
- limes
- tortillas
- salsa (I made my green onion salsa)
Do: - Dice 1 inch of fresh pineapple
- Chop onion, garlic
- Combine pineapple, onion, garlic, vinegar, lime juice, salt, dried cilantro, and cumin in blender.
- Add 3 chipotle chilis
- Add a splash (2tsp?) of the adobo sauceÂ
- Blend. (I used my immersion blender, and that worked okay but not awesome.)
- Slice pork lion into thin strips
- combine the pork strips and the blended marinade in a gallon ziplock.
- Squoosh in bag.
- Marinade in refrigerator. I tried for 90 mins.
- Heat up tortilla pan, warm tortillas
- Saute pork. Let's try 4 minutes.
- Transfer pork to tacos, grill and serve.
Results: - The pork pieces were too big, and a bit overcooked. Not-brining strikes again.
- There was definitely a taste of pineapple in the marinade. Glad not to have more.
- When I dropped the pork into the hot pan, it really didn't grill. There was so much liquid that it just kind of simmered, and didn't carbonize the pork at all. So the pork pieces were kind of boiled but not really grilled.
References: - http://www.epicurious.com/recipes/food/views/Tacos-al-Pastor-242132
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