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Twist a taco or two into these beauties from the kitchens of
nosphaer
Hey everyone. I've been measuring out the ingredients I used in this fun little recipe. While I'd call it very simple, it's probably only because I've seen much crazier methods. For the most part, I'll just be supplying you with the recipe for the steak, because that's the part that makes these what they are, and not carnitas or de pescado.
Alright, here we go.
Yield: 5 to 6 Hearty Small Tacos
Ingredients
1 Boneless Cross Rib [Chuck] Steak ~1lb (If larger quantities were being made, using the whole chuck roast would be the more wise choice)
2 Cloves Garlic, sliced very thinly
1/2 Cup Tender Papaya, sliced very thinly, slivered, or mashed
2/3 Cup Pineapple Juice
1/4 Cup Soy Sauce
1 tsp. Paprika
1 tsp. Toasted Cumin
2 tsp. Chili Powder Mix OR 1 tsp. Ground Ancho/Pasilla Chilies
1/2 tsp. Ground Black Pepper
2 Tbsp. Olive Oil (Really, a higher smoke-point oil, like avocado or even canola, may suit this use better)
1/2 Tbsp. Butter + 1/2 Tbsp Olive Oil
Fresh Lime Juice
Preparation
Slice your steak into thin strips (Slightly thinner than 1/4") going along the width, not the length. Set these strips aside, or refrigerate them if you will be cooking this later.
In a small mixing bowl, mix together all listed ingredients, except the steak and the last three. Stir these vigorously to break up the oil, and add the steak in immediately. Fold the steak around in this marinade mixture to thoroughly coat all pieces. Allow the steak to marinate for 20-25 minutes, stirring the steak gently, every five minutes.
Meanwhile, heat a gas grill to high-heat, or ready a charcoal grill to be used at the peak of its heat. Lay the strips of steak down to sear, not overcrowding the grill or forcing yourself to use cold zones. In the order they were laid on the grill, flip the strips, after light grill marks form on the first side, and remove the strips immediately after both sides reach this point. Optimally, keep the freshly finished steak wrapped together in foil, to keep it juicy. Add the steak to this pack, as it is finished.
Once completed, slice the steak into bite-sized morsels, and heat the butter and olive oil in a large skillet over medium heat. Add the steak to the pan and toss it a few times to lightly coat it in oil. Splash the lime juice onto the steak to preferred taste, and toast the pieces lightly. Not much more cooking needs to happen here, but the lightly browned butter, lime juice, and steak juices really glaze the finished product to perfection.
For the tortillas, if you will, I used coarse-ground gold corn organics. Second only to the steak, in my opinion, a good shell makes or breaks the experience. I toasted mine on a big nonstick on high heat, and buttered them very lightly just before taking them off.
For accompaniment, toppings, and all that, I recommend sour cream, shredded lettuce (or spinach, for added nutrients), onions (white or red), tons of delicious cilantro/chives, salsa (or diced tomatoes, better yet), a dash of cayenne pepper, and a humble sprinkle of queso fresco or queso blanco, some authentic Latinoamericanos cheeses.
Enjoy!
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Twist a taco or two into these beauties from the kitchens of
nosphaer******************************Hey everyone. I've been measuring out the ingredients I used in this fun little recipe. While I'd call it very simple, it's probably only because I've seen much crazier methods. For the most part, I'll just be supplying you with the recipe for the steak, because that's the part that makes these what they are, and not carnitas or de pescado.
Alright, here we go.
Yield: 5 to 6 Hearty Small Tacos
Ingredients
1 Boneless Cross Rib [Chuck] Steak ~1lb (If larger quantities were being made, using the whole chuck roast would be the more wise choice)
2 Cloves Garlic, sliced very thinly
1/2 Cup Tender Papaya, sliced very thinly, slivered, or mashed
2/3 Cup Pineapple Juice
1/4 Cup Soy Sauce
1 tsp. Paprika
1 tsp. Toasted Cumin
2 tsp. Chili Powder Mix OR 1 tsp. Ground Ancho/Pasilla Chilies
1/2 tsp. Ground Black Pepper
2 Tbsp. Olive Oil (Really, a higher smoke-point oil, like avocado or even canola, may suit this use better)
1/2 Tbsp. Butter + 1/2 Tbsp Olive Oil
Fresh Lime Juice
Preparation
Slice your steak into thin strips (Slightly thinner than 1/4") going along the width, not the length. Set these strips aside, or refrigerate them if you will be cooking this later.
In a small mixing bowl, mix together all listed ingredients, except the steak and the last three. Stir these vigorously to break up the oil, and add the steak in immediately. Fold the steak around in this marinade mixture to thoroughly coat all pieces. Allow the steak to marinate for 20-25 minutes, stirring the steak gently, every five minutes.
Meanwhile, heat a gas grill to high-heat, or ready a charcoal grill to be used at the peak of its heat. Lay the strips of steak down to sear, not overcrowding the grill or forcing yourself to use cold zones. In the order they were laid on the grill, flip the strips, after light grill marks form on the first side, and remove the strips immediately after both sides reach this point. Optimally, keep the freshly finished steak wrapped together in foil, to keep it juicy. Add the steak to this pack, as it is finished.
Once completed, slice the steak into bite-sized morsels, and heat the butter and olive oil in a large skillet over medium heat. Add the steak to the pan and toss it a few times to lightly coat it in oil. Splash the lime juice onto the steak to preferred taste, and toast the pieces lightly. Not much more cooking needs to happen here, but the lightly browned butter, lime juice, and steak juices really glaze the finished product to perfection.
For the tortillas, if you will, I used coarse-ground gold corn organics. Second only to the steak, in my opinion, a good shell makes or breaks the experience. I toasted mine on a big nonstick on high heat, and buttered them very lightly just before taking them off.
For accompaniment, toppings, and all that, I recommend sour cream, shredded lettuce (or spinach, for added nutrients), onions (white or red), tons of delicious cilantro/chives, salsa (or diced tomatoes, better yet), a dash of cayenne pepper, and a humble sprinkle of queso fresco or queso blanco, some authentic Latinoamericanos cheeses.
Enjoy!
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category All / All
Species Unspecified / Any
Size 800 x 633px
File Size 307.2 kB
I'm sorry but this is how Tacos al Pastor should look like:
http://www.revistafernanda.com.mx/w.....a-AlPastor.jpg
what we call "Carne (meat) al Pastor" here in mexico is made with thin pork steaks which are marinated in a mixture of Achiote (http://en.wikipedia.org/wiki/Annatto), species, dried chilli peppers, vinegar, garlic and some other stuff. (not papaya, soy sauce nor paprika, pineapple or orange juice may be optional and you can use regular cooking oil for this)
then the pork steaks are mounted into a "Trompo" like this:
http://upload.wikimedia.org/wikiped.....x-Alpastor.jpg
the meat will be grilled in the Trompo until is ready to be chopped down into tacos... tacos are garnished with chopped onion and coriander and sometimes with a slice of grilled pineapple, don't forget to add lime juice and spicy chili sauce
if you want to try this again I'd suggest you to use pork leg steaks or pork loin steaks, do not remove the fat... then marinate the meat for 2 hours or so and use a charcoal grill to cook the steaks, once they're cooked you'll chop them into small pieces for the tacos
if you need help to translate a recipe from spanish, I'll be glad to help you
http://www.revistafernanda.com.mx/w.....a-AlPastor.jpg
what we call "Carne (meat) al Pastor" here in mexico is made with thin pork steaks which are marinated in a mixture of Achiote (http://en.wikipedia.org/wiki/Annatto), species, dried chilli peppers, vinegar, garlic and some other stuff. (not papaya, soy sauce nor paprika, pineapple or orange juice may be optional and you can use regular cooking oil for this)
then the pork steaks are mounted into a "Trompo" like this:
http://upload.wikimedia.org/wikiped.....x-Alpastor.jpg
the meat will be grilled in the Trompo until is ready to be chopped down into tacos... tacos are garnished with chopped onion and coriander and sometimes with a slice of grilled pineapple, don't forget to add lime juice and spicy chili sauce
if you want to try this again I'd suggest you to use pork leg steaks or pork loin steaks, do not remove the fat... then marinate the meat for 2 hours or so and use a charcoal grill to cook the steaks, once they're cooked you'll chop them into small pieces for the tacos
if you need help to translate a recipe from spanish, I'll be glad to help you
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