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Ingredientes
- 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
- Â Â 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)
Direcciones
- 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.
- Preparation:1. Clean the peppers and simmer them in the vinegar till they are soft.
- Add in remaining ingredients and puree. If it is too thick, add in some more vinegar.
- 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.
- 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.
- 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
- (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!
- Goes great with home-made corn tortillas.
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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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