I was able to find some dried Guajillo peppers and someone suggested warming them in a super hot skillet for 30-45 seconds before removing the seeds and grinding them. ![]() Also, for reference: it takes 13 dried guajillo chiles to make 1/4 cup of chile powder.Īnd fry pork in cast iron skillet at high temp until it browns nicely.Īlso cook the leftover marinade, mix with onions and jalapeños and cabbage, and use as a salsa for the dish. A creamy addition like guacamole or sour cream would be a good addition as well. However, the pork loin made for a pretty dry taco filling-next time I'll try using pork shoulder for a higher fat content and more flavor. My husband is Mexican and he loved it.ĭefinitely pretty tasty-the marinade is excellent (omitted pineapple and subbed lime and sugar as suggested by other reviewers), and I loved the grilled pineapple pairing, although my husband found it a bit strange. My sisters and brother-in-law came over for leftovers, one took a bite and thrillingly exclaimed that I'd made "Mexican street tacos!" A+Īwesome. 2) I grilled the pineapple rounds and left them for serving on the side as we're not fans of pineapple in food, but love it alongside of it. This was fabulous! Two small deviations: 1) I used a pork shoulder, left it whole, and put it into the slow cooker for 6 hours on low then shredded it for serving. The smokey salsa recipe was good but I prefer tomatillo salsa for the bright fresh flavor. I even made homemade guajillo chile powder (a pain) and grilled the pork on hardwood charcoal. maybe? It just tasted like chili powder paste on grilled pork. I can't imagine that the pineapple would have elevated this much more than fresh lime. I made this as others suggested w/o the pineapple and with lime instead. Just a thought as to why some people had mushy meat and others didn't. I think the problem with pineapple making the pork mushy for some is some people are using fresh pineapple, which still has active enzymes, vs canned pineapple where the heating process has killed the enzymes. ![]() Regular salt usually has iodine in it and kosher salt does not, making it taste better. It also does not have iodine in it, making it taste better. ![]() Kosher salt is called kosher salt because the size of its crystals is ideal for drawing out moisture from meat, making it perfect for use in the koshering process. I AM DEFINITELY MAKING THIS AGAIN, AND AGAIN.(and again) ♡ Lime, and if you toast the guajillo peppers on a comal in the oven for 10 or 15 minutes, it brings out another flavor, AND they're much easier to get the seeds out, and I used a coffee grinder to grind them into powder. Tacos al pastor is my FAVORITE TACOS(besides de lengua)I love garlic, so I obviously added a few more cloves. I meant to say I used pineapple juice, and lime, and did the pineapple slices at the end with the taco meat, when I tossed it together with, the onion, it was fantastic.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |