Al Pastor Barbeque Sauce Food

AL PASTOR MARINATED PORK

Steps:

• Drain the guajillos, add them to a blender and blend with 4 to 6 ounces water. Strain the puree. Add the guajillo puree, garlic, apple juice, orange juice, vinegar, onion, achiote, cinnamon, cloves, cumin, oregano, thyme, bay leaves, 1 ounce salt and 1/2 ounce pepper to the blender and blend to make the marinade.
• Combine the marinade and the pork in a large resealable plastic bag and marinate overnight in the refrigerator. Dice the marinated pork into small pieces.
• Heat a large pan over medium-high heat with a squirt of oil. Add the pork and bacon and cook. When the meat is cooked through, add some diced pineapple if using.

EASY 6 INGREDIENT AL PASTOR SAUCE

Steps:

• Bring a small pot of water up to a boil over high heat and remove from the heat. Put the guajillo peppers in the water, making sure that they're fully submerged. Let soak for 10-15 minutes, or until very soft. Remove from the water, pull off the stems, open and deseed.
• Place the peppers, garlic, adobo, rice vinegar, sugar, and salt in a blender and blend until smooth. Use to marinate meats or fish.
• Marinate the drumsticks in al pastor sauce for 30 minutes or overnight.
• Heat the oven to 375°F and bake with half the pineapples for 45 minutes until cooked through (160°F). Turn the oven on broil and crisp up for 2-3 minutes, checking often.
• Top with remaining pineapples, thinly sliced onions, and cilantro. Serve as is, with lime, or shred and serve with warmed tortillas.

AL PASTOR BARBEQUE SAUCE

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place the tomato on a baking dish, and broil, turning occasionally, until blackened on all sides. Once done, remove, and let cool until.
• Meanwhile, pack the New Mexico chiles, chipotle chiles, guajillo chiles, ancho chiles, onion, and garlic into a half-gallon glass jar. Sprinkle with mustard powder, sea salt, black pepper, coriander, and cloves. Remove the peel from the cooled tomato, cut in half, and squeeze out the seeds. Roughly chop the tomato and place it into the jar. Pour in half of the pineapple juice. Refrigerate at least 2 hours to soften the peppers.
• Place the chile mixture into a food processor, and pulse several times to roughly chop the peppers. Pour in the remaining pineapple juice, mango juice, and vinegar. Blend well until finely chopped, about 2 minutes. Pour the pepper mixture back into the glass jar, seal with a lid, and refrigerate at least 1 week.
• After 1 week, pour the pepper puree back into the food processor, and blend 2 minutes until smooth. Pour into a large saucepan, and bring to a simmer over medium heat. Reduce heat to low, and simmer, stirring occasionally, for 30 minutes. Stir in 1/2 cup water, and return to the food processor. Puree 1 minute.
• Place a large wire mesh strainer over a clean saucepan, and place 4 to 6 layers of cheesecloth into it to cover. Pour in the pepper puree, and allow to drip into the saucepan for 30 minutes. Gather up the corners of the cheesecloth, and gently twist together to extract all of the liquid from the pepper pulp. Be gentle to ensure that none of the solids are squeezed into the saucepan.
• Return the saucepan to a simmer over medium heat, then reduce heat to low, and cook 30 minutes until desired thickness has been reached. Remember that it will thicken somewhat as it cools. Let cool, and store in the refrigerator until ready to use.

AL PASTOR BARBEQUE SAUCE

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place the tomato on a baking dish, and broil, turning occasionally, until blackened on all sides. Once done, remove, and let cool until.
• Meanwhile, pack the New Mexico chiles, chipotle chiles, guajillo chiles, ancho chiles, onion, and garlic into a half-gallon glass jar. Sprinkle with mustard powder, sea salt, black pepper, coriander, and cloves. Remove the peel from the cooled tomato, cut in half, and squeeze out the seeds. Roughly chop the tomato and place it into the jar. Pour in half of the pineapple juice. Refrigerate at least 2 hours to soften the peppers.
• Place the chile mixture into a food processor, and pulse several times to roughly chop the peppers. Pour in the remaining pineapple juice, mango juice, and vinegar. Blend well until finely chopped, about 2 minutes. Pour the pepper mixture back into the glass jar, seal with a lid, and refrigerate at least 1 week.
• After 1 week, pour the pepper puree back into the food processor, and blend 2 minutes until smooth. Pour into a large saucepan, and bring to a simmer over medium heat. Reduce heat to low, and simmer, stirring occasionally, for 30 minutes. Stir in 1/2 cup water, and return to the food processor. Puree 1 minute.
• Place a large wire mesh strainer over a clean saucepan, and place 4 to 6 layers of cheesecloth into it to cover. Pour in the pepper puree, and allow to drip into the saucepan for 30 minutes. Gather up the corners of the cheesecloth, and gently twist together to extract all of the liquid from the pepper pulp. Be gentle to ensure that none of the solids are squeezed into the saucepan.
• Return the saucepan to a simmer over medium heat, then reduce heat to low, and cook 30 minutes until desired thickness has been reached. Remember that it will thicken somewhat as it cools. Let cool, and store in the refrigerator until ready to use.

MEXICAN TACOS AL PASTOR

Steps:

• For the marinade: Seed the chiles, and chop finely.
• Mash them together with the garlic, cloves, and cumin; add vinegar (avoid touching the chiles and vinegar with your bare hands if possible to prevent burning the skin).
• Boil the ingredients in heavy saucepan until it thickens into a heavy paste, stirring frequently to avoid burning.
• Let cool.
• Cut the pork meat in thin steaks or slices (normally the slices rest on top of each other while marinating and cooking).
• Apply the paste to the meat putting one slice on top of the other (At an authentic taqueria, this would form a unit topped with pineapple for added flavor and moisture, and placed into the rotisserie and rotated constantly).
• Cover and place in the fridge at least 6 hours (or overnight).
• If using a rotisserie, cook the meat until well done.
• If not using a rotisserie, drain the marinade and cut the pork in small pieces.
• Put in a frying pan with a little oil and cook the meat with small pieces of pineapple making sure the pork is well-cooked, using care not to burn.
• While the meat is cooking, heat the tortillas.
• Finely chop the onion and cilantro together.
• Cut the limes in quarters.
• Serve the cooked meat wrapped in the hot tortillas, and garnished with the chopped cilantro, onion, pineapple, and the lime quarters.

EL TORITO ADOBO AL PASTOR SAUCE

Steps:

• Blend all ingredients except vinegar and oil to a smooth puree, transfer to suitable saucepan and bring to a quick boil.
• Remove from heat, add vinegar and oil and mix well to ensure complete incorporation of products.