For the al pastor:
Put the ancho and
ith cooled sauce and refrigerate for at least 30 minutes or
just enough to cover them) for about 20-30 minutes, until
n warm tortillas. Garnish pork tacos with cilantro, onions and limes
emove from heat. Soak chiles for 15 to 20 minutes, drain
o 200 degrees Fahrenheit.
For curtido: Combine cabbage, carrots, onion
Season fish evenly with salt and pepper.
Melt butter in a saute pan.
Cook in butter until half done; break into chunks, add garlic and adobo sauce and cook until done.
Melt 1 tablespoon butter in clean saute pan.
Fill each tortilla with 2 ounces fish and 1/2 ounce queso fresco, fold in half and lightly brown in the melted butter.
Serve with fresh guacamole, slices of queso fresco, and tartar sauce spiced with chipotle to taste and a lime wedge.
t rest in the fridge for at least 2 hours, or
Preheat oven to 175\u00b0C (convert to Fahrenheit).
In a baking dish, place the fish strips, adding the onion, pineapple, salt and pepper.
Combine dressing ingredients and pour over fish strips.
Bake in oven until fish is cooked and sauce has thickened-- approx.
30 min.
Make tacos with the tortillas and garnish with cilantro and onion.
Sprinle a bit of lime juice over taco filling.
ortillas in stacks of two for each taco.
Shred pork
reheat outdoor grill (preferably charcoal) for high heat and lightly oil
he ground chiles and blend for several minutes, or until the
For the marinade: Seed the chiles,
Mix Seasoning Mix, vinegar and orange juice in glass dish. Add pork; turn to coat. Marinate in refrigerator 30 minutes. Remove pork from marinade. Discard any remaining marinade.
Heat oil in large nonstick skillet on medium-high heat. Add pork; cook and stir 7 minutes or until cooked through.
Serve pork in tortillas with chopped cilantro, onion and pineapple.
Remove from heat and cool for 5 minutes. Pour into a
Season pork loin with salt and pepper and place in a slow cooker.
Puree 1/2 of the pineapple with chicken broth, orange juice, red onion, vinegar, lime juice, chipotle pepper, 1 teaspoon adobo sauce, garlic, chili powder, salt, cumin, garlic salt, 1 teaspoon black pepper, onion powder, and oregano. Pour over the pork. Add remaining pineapple and frozen corn.
Cook on Low for 8 hours. Shred pork and warm for an additional hour.
nd marinate in the refrigerator for 8 hours to overnight.
et stand for 20 minutes. Fluff just before serving.
Al Pastor Adobo
ou can use the meat for tacos or anything else that takes
ven to 350\u00b0F
For salsa, bring water to a