![]() Blend until smooth, adding a little soaking liquid or water if necessary to keep everything moving through the blades. Add the cinnamon, black pepper, cumin, oregano, vinegar and 2 teaspoons of salt. Cool slightly, peel and add to the blender with the chile. While the chile (whole or powdered) is rehydrating, in an ungreased skillet over medium heat, roast the garlic, turning regularly until blotchy black in places and soft. Add 1 ¼ cups boiling water, blend to mix and let stand 20 minutes.įinish the marinade and marinate the meat. If using powdered chile, measure the powdered chile into a blender jar. Collect in a bowl, cover with hot tap water and let rehydrate until pliable, 20 to 30 minutes. If using chile pods, toast the flat pieces a few at a time in an ungreased skillet over medium heat, using a metal spatula to press them firmly against the hot surface until they release their aroma and change color slightly, then flip them over and press to toast the other side. about 3/4 cup chopped white onion, rinsed under cold water.1 1/2 pounds thin-sliced pork shoulder (a little thicker than ¼-inch is ideal-the kind Mexican butchers sell for making tacos al pastor.1/4 large pineapple, top cut off, core cut out, peeled (about 8-10 ounces).One-half of a 3 ½-ounce package achiote paste (available to Mexican groceries recommended but not necessary).1/4 cup vegetable or olive oil, plus more for the pineapple and for the meat (if sauteing).1/4 cup vinegar ( I like apple cider vinegar). ![]() 1 teaspoon dried oregano, preferably Mexican.1/2 teaspoon ground cinnamon, preferably Mexican canela.5 dried ancho chiles, stemmed and torn into flat pieces or 1/2 cup (2 ounces) powdered ancho chile.
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