Burger Al Pastor Food

BURGERS AL PASTOR

Steps:

• Soak the chiles in boiling water until softened, about 10 minutes. Drain and puree with the marjoram, oregano, garlic, one-quarter of the chopped onion and the pineapple juice in a blender until smooth. Add 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Blend to combine.
• Combine the pork and the marinade with a fork in a large bowl. Cover with plastic wrap and refrigerate for 30 minutes.
• Preheat the broiler. Divide the pork mixture into 6 equal portions. Shape each portion into a 3/4-inch-thick patty. Lightly oil a rimmed baking sheet; place the patties on the baking sheet and broil until slightly charred and cooked through, about 9 minutes per side. Transfer the burgers to a plate and cover with foil to keep warm. Let rest about 8 minutes.
• Meanwhile, lightly oil another rimmed baking sheet, add the pineapple and broil until slightly charred, about 2 minutes per side.
• Spread about 1 teaspoon mayonnaise on the cut sides of each bun and broil them until the mayonnaise has melted, about 2 minutes. Place the burgers on the bottom halves of the buns. Top with the pineapple, cilantro, the remaining chopped onion and the bun tops.

OVEN SPIT PORK AL PASTOR

Steps:

• Heat a medium saucepan over medium heat and add the ancho chiles. Toast, turning halfway through, until fragrant, 3 to 5 minutes. Add the orange juice, honey, tomato paste, garlic, yellow onion, chipotle, 1 tablespoon salt and 1 cup water. Bring to a boil and then reduce to a simmer. Cook until the peppers and onions are soft, about 10 minutes. Transfer to a blender and blend until smooth. Cool completely.
• Combine the cooled marinade with the pork chops in a large resealable bag and massage to coat the meat. Marinate for at least 1 hour and up to overnight.
• Preheat the oven to 400 degrees F.
• Cut off the top of the pineapple and reserve. Cut the remaining pineapple in half crosswise. Peel both halves with a knife. Slice three 1/8-inch-thick rounds from the top half of the pineapple and set the rest aside. Place the bottom half of the pineapple in a medium cast-iron skillet and insert a long wooden skewer pointed tip up into the core of the pineapple. Thread one-quarter of the pork chops on the skewer, then slide on 1 cube of butter. Repeat with the remaining pork chops and butter, ending with the meat on top. Top with the 3 pineapple rounds and press the meat down firmly to compress the layers.
• Carefully transfer to the oven and cook until a thermometer inserted in the thickest part of the meat stack registers 160 degrees F, about 1 hour 30 minutes.
• Meanwhile, core and dice the remaining pineapple. Combine with the cilantro, red onion, lime juice, habanero and a pinch of salt in a medium bowl.
• Transfer the stack of pork and pineapple to a cutting board and thread the reserved pineapple top on the skewer. Holding the pineapple top to stabilize the stack, use a sharp carving knife or electric knife to shave off thin pieces of meat. Serve with the tortillas and pineapple salsa.

TACOBAB AL PASTOR

Steps:

• Season the pork with salt and pepper on all sides. Transfer to a medium bowl and add the adobo sauce, making sure the pork is completely coated. Let marinate, refrigerated, for 1 hour.
• Put the olive oil in a medium bowl and dip in the tortilla pieces to coat each lightly. Set aside.
• Oil a grill pan with some canola oil on a paper towel or cloth and heat the pan over medium-high heat.
• Meanwhile, thread the skewers, alternating with 4 pieces of pork, 2 pieces of onion, 2 tortilla squares and 2 pieces of pineapple. Grill until the pork is cooked through and the skewer components are lightly charred on all sides, about 5 minutes per side. Serve immediately with lime wedges and Cilantro Crema.
• Combine the cilantro, Mexican crema, lime juice, avocado and jalapeno in a blender and process until smooth. Add 1 tablespoon water and blend for 10 seconds. Adjust the seasoning to taste with salt and freshly ground black pepper.