Pour that gloriously red-orange marinade over the pork (hence why you need it to cool, you don’t want to start cooking the pork with hot marinade). The liquids in the processor will stay contained in the bowl and your lid is saved! But that color though! Once the marinade has cooled, carefully add it to your mini (or regular) food processor and puree until smooth.Ī cool trick I just recently learned from a couple of food blogger friends, is to save yourself from washing the lid of your food processor – which let’s face it, is not fun – place a piece of cling wrap over the top of the bowl before securing the lid. Most of which were bone-in, I just used my knife to cut around the bone and then diced the pork into bite-size pieces. My grocery store sells a package of different cuts of pork loin. This is a good time to cut up the 3 to 4 pounds of pork loin. Next, pour the pineapple juice and vinegar and simmer for a minute or so until the chiles soften even more. Once the garlic is soft, add in the chiles and sauté until they start to soften. Meanwhile, cut the tops off of the chiles and slice them open. Heat on medium-low heat, stir and cook until the garlic softens and the spices are fragrant. The most hands-on part of this recipe is making the marinade. To start, add 1 tablespoon olive oil, the 4 garlic smashed garlic cloves, 1 teaspoon annatto, 1 teaspoon Mexican oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon freshly ground black pepper I looked everywhere I could think of and ended up buying them on amazon (linked in recipe printable). If you’re lucky, you can find guajillo chiles in your local market. pork loins – Is a cut of meat from a pig and is great grilled, baked or fried.white vinegar – Breaks down the food’s surface and lets the marinade be adsorbed.
But their tacos al pastor called to me, I think it was the fresh pineapple salsa. Typically when I go to a Mexican restaurant I go for steak fajitas or fish tacos. We sat outside, at chips and salsa and chatted for hours. I was so excited to eat here because I’ve heard so many good things about it. I met my good fried Heidi for lunch at Honchos, a somewhat new restaurant in downtown Clarkston. Tacos al Pastor has been my obsession since the first time I tasted them this summer. I serve these tacos with a easy pineapple salsa and fresh lime wedges. In my easy version (because I don’t own a vertical spit) I marinated pieces of pork loin and thread them onto skewers and grill them on my outdoor grill. Based on shawarma, pork marinated in chiles, spices and pineapple is grilled (traditionally on a spit) and shaved off into tacos. Tacos al Pastor is a dish brought by Lebanese immigrants and developed in Central Mexico.
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