Tacos De Cerdo Asado Food

TACOS DE CARNE ASADA

Steps:

• Combine jalapeno, garlic, kosher salt, and 1 teaspoon black pepper in a mortar. Grind into a paste.
• Pour lime juice, orange juice, and vinegar into a glass bottle or lidded container; add garlic mixture and shake well. Place steak in a shallow bowl and pour marinade over. Cover with plastic wrap and refrigerate until steak absorbs flavors, 4 to 6 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Remove steak from the marinade and place on a cutting board. Season with salt and pepper and slice against the grain into thin strips.
• Grill until slightly charred and light pink in the center, about 5 minutes per side.

TACOS DE CERDO ASADO

Steps:

• Calienta la parrilla a fuego medio.
• Muele los frijoles dentro de un tazón mediano. Agrega el queso crema; mézclalo bien. Incorpora los chiles y la salsa. Esparce la mezcla de frijoles sobre las tortillas. Coloca la carne encima; enrolla las tortillas bien apretadas.
• Asa los tacos, volteándolos ocasionalmente, de 12 a 15 min. o hasta que estén crujientes y ligeramente dorados.
• Sírvelos coronados con los ingredientes restantes.

CARNE ASADA TACOS OR AL PASTOR TACOS

Steps:

• Place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. Spread paste on both sides of the flank steak. Wrap steak in plastic and refrigerate at least 6 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove excess marinade from flank steak.
• Grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.
• Place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. Add water if the salsa becomes too thick. Transfer salsa to a bowl.
• Heat tortillas in a microwave safe plate until warm, about 1 minute.
• Serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.

ASADO DE PUERCO (MEXICAN PORK STEW)

Steps:

• Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes.
• Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes.
• Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven.
• Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth.
• Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.

TACOS DE CERDO ASADO

Steps:

• Licúa la salsa para asar, 1 taza de la papaya, la mostaza y el comino en la licuadora hasta obtener una consistencia homogénea. Viértela sobre las costillas en una fuente poco profunda; voltéalas para recubrirlas de forma pareja. Ponlas a marinar en la nevera por lo menos durante 4 horas, volteando las costillas después de 2 horas.
• Calienta la parrilla a fuego medio-alto. Retira las costillas de la marinada; desecha la marinada. Asa las costillas de 12 a 15 min. por lado o hasta que estén completamente cocidas.
• Calienta las tortillas como indica el paquete. Desmenuza la carne con 2 tenedores. Mezcla la papaya restante, la menta y la pimienta; pon esta mezcla a cucharadas sobre las tortillas. Cúbrelas con la carne; enrolla las tortillas.

TACOS DE ASADA

Steps:

• Cut roast into thick slices and pan brown, with salt and pepper in the olive oil.
• Add water and cook covered 2 hours.
• While this is cooking, saute' onions, peppers and garlic in olive oil. Set aside.
• Shred meat. Add onions, peppers, garlic, tomato sauce, bay leaf, wine, cumin and chili powder. Simmer covered for 30 minutes.
• Serve on tortillas with toppings of your choice. Topping suggestions - shredded cheese, lettuce, green onions, salsa.

ASADO DE CERDO

Steps:

• Heat oil in a heavy pot.
• Add pork, salt and pepper, stirring until well browned and most of the liquid is evaporated.
• Add garlic and saute 1 minute more.
• Add flour, stirring until thoroughly coated.
• Add water all at once.
• Add cumin and chili powder.
• Stir thoroughly until gravy is dark and velvety smooth.
• Add more chili powder to taste.
• Bring to boil, reduce heat, cover and simmer 20 minutes, or until pork is tender.
• Serve with rice and tortillas.