Tacos al pastor de presa Joselito recipe
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Total: 25 min Diners: 2
Tacos al pastor are a true icon of Mexico City, there is no corner without its trompo which is usually composed of layers and layers of marinated pork that is then grilled over charcoal and sliced as if it were kebab. Of course, everything takes on a new dimension if the meat we use is the Joselito prey, with a good fat infiltration and full of flavor so that it is tender when placed in the taco but crispy on the outside. Of course, the seasoning of the taco is the key secret and each taquero has his own recipe, but it is important to always have a good achiote paste and let the meat marinate for the right amount of time. The charcoal can not be simulated, but the Joselito prey will be perfect sautéed over high heat and finish with cilantro, finely chopped onion and your classic pineapple. And the lime always to squeeze on top!
Ingredients
Presa Joselito, ½ ud Chives, 2 u Garlic clove, 1 u Orange juice, 100 ml Achiote, 1 tablespoon Cilantro, 1 bunch Apple cider vinegar, 30 g Chipotle sauce, 1 tablespoon Thyme, 1 teaspoon Black pepper, 2 teaspoons Nutmeg, ½ teaspoon Pasilla chiles or any large ones, 2 u Corn tortillas, 4 u Lime, 1 u Orange, 1 u Pineapple, 1 slice Salt, 1 tablespoon
Step 1
Step 1
Crush a spring onion with the garlic clove, spices, annatto, orange juice, vinegar and salt and also add a piece of orange peel with no trace of white part.
Step 2
Clean the Joselito pork well of fat and chop finely. Marinate with the previous mixture, mix well, and leave to rest for approximately 6 hours.
Step 3
Fine chop the spring onion and also the pineapple and cut the lime into wedges. Set aside.
Step 4
Saute the marinated Joselito prey over high heat until golden brown on the outside. Assemble the tacos, with the warm tortilla, placing the sautéed prey on the base, on top the chopped spring onion, pineapple and coriander. Finish by squeezing the lime…y a disfrutar!
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