CARNITAS MEETS AL PASTOR Epic Taco Mashup
This crispy pork taco is a best of both worlds situation. You get the shredded crispy pork of carnitas and the intense sweet-savory combination of al pastor. Now that I’ve combined the two, I’m not sure I can go back.
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πͺMY GEAR:
14″ NONSTICK SAUTE PAN:
BOOS BLOCK CUTTING BOARD: D
PLASTIC CUTTING BOARD: R
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
IMMERSION BLENDER: 2
6.75qt LE CREUSET DUTCH OVEN: 7
MASAHIRO CHEF’S KNIFE: m
FOOD PROCESSOR: p
QUARTER SHEET PAN + RACK: x
MY FAV STAINLESS BOWL: 6
RECIPE
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PORK:
βͺ3.5lb/1.5kg bone in pork butt
βͺ8ish TBSP/100-150g of salt
Cut 2-4 deep slashes on both sides of pork. Liberally salt all sides of pork, making sure to salt into cuts. Cure uncovered in fridge for 2-24 hours.
Place pork in large roasting vessel and roast in 250F/120C preheated oven for 6-8hrs until fork tender and bone is easily removed. Alternatively, you can pressure cook on high with 2qt/2L of stock/water for 1 hour. Allow meat to rest.
TOMATILLO SALSA:
βͺ450g or 1lb ripe tomatillos, halved or quartered
βͺ125g or about 1/2c red onion, diced small
βͺ50g or about 1/2c poblano pepper, diced small
βͺ3 garlic cloves (minced or pressed)
βͺ5g or 3/4-1txp salt
βͺ50g or 1/4c water
Place ingredients in a sautΓ© pan over medium high. When tomatillos start to become juicy, cover, reduce heat to medium, and cook for an additional 10-15min until salsa is saucy, tender, and well broken down. Allow to cool.
TORTILLA:
βͺ250g or about 2c dried instant masa flour
βͺ3g or 1/2tsp salt
βͺ30g or 2Tbsp lard
βͺ260g or 1c water, room temp
Place all ingredients except water into a food processor. Process on high while streaming in water. When ready, dough should be able to squeeze together well without crumbling apart. Transfer to a bowl, and press tortilla dough into one mass. Cover with damp towel while you measure and press tortillas.
Preheat nonstick pan over medium high. Measure about 40g sized balls and press each out into flat rounds between parchment paper (you can use anything heavy and flat if you don’t have a tortilla press). Cook for about 30sec per side, or until set. Place in a tortilla warmer (or any container with a lid to retain heat and steam).
TO FINISH AND ASSEMBLE TACOS:
βͺ3-4tbsp neutral oil (for cooking pork)
βͺ200g or 1c diced pineapple
βͺAdditional garnish: minced and rinsed red onion, chopped cilantro, crumbled queso fresco (or feta if you can’t find)
Shred pork into large bitesized chunks. Add oil to large preheated pan (over high heat), followed by pineapple. Once pineapple has taken on color, add in 1/2 of shredded pork. Spread pork out and press it into pan so it takes on color and crisps up. Once crisped on one side, toss and allow to continue to crisp up. Add 175g/1c of my al pastor marinade (recipe below). Toss/stir to combine and allow marinate to reduce and caramalize meat mixture.
Add meat to fresh tortilla, top with tomatillo salsa, fresh onion, cilantro, and queso fresco crumbles.
AL PASTOR MARINADE:
βͺ200g or 3/4c+1tbsp water
βͺ30g or about 2Tbsp achiote annatto paste (or ground anatto seed if you can’t find)
βͺ50g or 1/4c pineapple, diced
βͺ50g or 2Tbsp orange juice
βͺ8g or 3tsp Chile powder
βͺ3g or 1.5tsp cumin
βͺ20g or 1 2/3tbsp sugar
βͺ3g or 1tsp garlic powder
βͺ5g or 3/4tsp salt
βͺ20g 1tbs+1tsp white distilled vinegar
Place ingredients in a high-sided container and blend with an immersion blender until smooth.
#porktacos #carnitas #alpastor
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Recipe Video: