THE BEST CARNE ASADA STEAK RECIPE..WOW!
Mexican-Style Pork Tacos (Tacos Al Pastor)
Here is what you'll need!
Homemade Al Pastor
Serves 10-12
INGREDIENTS
5 pounds boneless pork shoulder
3 tablespoons achiote paste
2 tablespoons guajillo chili powder
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
¾ cup white vinegar
1 cup pineapple juice
1 pineapple, skinned and sliced into 1-inch rounds
1 thick wooden skewer, trimmed to the height of your oven
10-12 small corn tortillas
1 white onion, chopped finely
1 cup cilantro, chopped finely
1 cup salsa of your choice
PREPARATION
Preheat oven to 350°F/180°C.
Slice the pork shoulder into about 1-cm slices, then transfer to a large dish or bowl.
In a bowl, combine the achiote powder, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps.
Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides. Wrap the dish/bowl in cling film then marinate the pork for at least 2 hours, up to 3-5 days in the refrigerator.
On a baking sheet lined with parchment paper or foil, place down a slice or two of the pineapple. Take a wooden skewer and push it directly in the middle of the pineapple.
Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch gap at the top. Push another pineapple slice on top.
Bake for about an hour and a half, until slightly charred on the outside and deep red.
Rest the meat for about 10 minutes, then carve off thin slices of the pork.
Slice off thin pieces of the roasted pineapples as well.
To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa.
Enjoy!
Carne al Pastor Hecha en Casa
Sirve 10-12
INGREDIENTES
5 libras (2.5 kg) Paleta de Cerdo, sin hueso
3 cucharadas de pasta de achiote
2 cucharadas de chile guajillo en polvo
1 cucharada de ajo en polvo
1 cucharada de orégano seco
1 cucharada de comino
1 cucharada de sal
1 cucharada de pimienta
¾ taza de vinagre blanco
1 taza de jugo de piña
1 piña, pelada y cortada en rodajas de 2.5 cm
1 palito grueso de madera (cortado a la medida del horno)
Tortillas de maíz
1 cebolla blanca finamente picada
1 taza de cilantro finamente picado
Salsa de tu preferencia
PREPARATION
Precalentar el horno a 350°F/180°C.
Cortar el trozo de carne de puerco en filetes de 1 cm de espesor. Luego transferir a un recipiente grande.
En un tazón combinar el achiote, chile en polvo, ajo en polvo, orégano, comino, sal, pimienta, vinagre y jugo de pina, revolver bien asegurándose que la mezcla esté homogénea y libre de grumos.
Vierta la mezcla anterior sobre los filetes de puerco y revuelva hasta que esten cubiertos completamente. Cubrir con plástico adherente y marinar por 2 horas en el refrigerador. Puede estar en la marinada hasta 3-5 días.
Colocar 2 rebanadas de piña, introducir un palito de madera en estas y colocar en una charola para hornear forrada de papel aluminio.
Sacar la carne marinada del refrigerador e introducir los filetes en en el palito de madera en capas hasta que quede un espacio de 3 centímetros en la superficie.
Poner 2 rebanadas mas de pina en la superficie de la torre de carne.
Hornear alrededor de 1 hora a una 1 hora y media hasta que la carne por fuera esté dorada y tome un color rojizo intenso.
Dejar reposar la carne por 10 minutos, luego corte en finas rebanadas.
Para formar un taco, coloque algo de la carne en las tortillas, y luego agregue unas rebanadas de piña, seguidas por cilantro, cebolla y salsa al gusto.
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Manciini Panini
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Ingredient Challenge: Cream Cheese: Chicken Alfredo? Pizza!
In this episode I take the ingredient cream cheese (as listed by my friend Thomas) and use it to make a variant of chicken alfredo pizza.
Ingredients:
Chicken breast (1 whole one)
Cream cheese (1 tbsp)
Milk (maybe a few liquid oz)
Butter (2-3 tbsp)
Asadero cheese ( 8 oz)
Grapeseed (olive) oil (enough to coat breast of chicken)
Flour (1 to 1.5 cups)
Sugar (1 tsp)
Basil (few dashes)
Cilantro (few dashes)
Italian seasoning (few dashes)
Special equipment:
Baking sheet for pizza
Baking sheet or pan for chicken
Aluminum foil for baking chicken
Non-stick spray for put pizza on baking sheet
Kale Quesadilla | SAM THE COOKING GUY
Or perhaps it should be called a 'kalesadilla' - but whatever you call it - just make it.
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00:00 Intro
00:10 Addressing & Gathering ingredients
1:40 Cutting & cooking vegetables
8:22 Prepping tortillas
8:46 Building & frying
11:22 Making a sauce
12:23 Serving
13:10 First Bite
14:30 Outro
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Tacos Norteños with Creamy Guacamole | Sweet Heat with Rick Martinez
Food52’s Resident Sugar Man Rick Martinez is back at the grill in this latest episode of Sweet Heat. He shares his recipe for decadent tacos norteños including a citrusy beer marinade for the carne asada, a spicy and cheesy salsa, and creamy guacamole to top it all off. This dish brings both sweet and heat with bright flavors from the steak and bold chiles in the sauces for a delicious bite every time. GET THE RECIPE ►►
For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez
Also featured in this video
Five Two Paring Knife:
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VIDEO CHAPTERS
00:00:00 Intro
00:01:15 Flavors First
00:02:49 Prepping the Marinade
00:04:53 It's Salsa Time!
00:06:32 Make the Steak Sizzle
00:07:17 The Final Touches
00:08:54 Plate Up & Eat Up
00:09:27 PSA
PREP TIME: 1 hour 20 minutes
COOK TIME: 25 minutes
SERVES: 4
INGREDIENTS
Tacos Norteños
1 cup Mexican-style pale lager beer
1/2 cup fresh lime juice
1/2 cup fresh orange juice
4 chiles chipotle in adobo, smashed plus 3 tablespoons adobo
4 garlic cloves, finely grated
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon cumin seed, crushed
2 teaspoons (8 g/.28 oz.) Diamond Crystal or 1 ¼ teaspoon Morton kosher salt
680 grams 1.5 lbs. boneless ribeye or NY strip steak, cut lengthwise to ¼” thickness
1/4 cup lard or extra-virgin olive oil
1 (125 g/4 oz.) chile poblano, stemmed and seeded, thinly sliced
1/2 medium (179 g/6.31 oz.) white onion, thinly sliced
3 chiles jalapeños, stemmed and chopped
3 garlic cloves, thinly sliced
1 teaspoon (4 g/.14 oz.) Diamond Crystal or ¾ teaspoon Morton kosher salt
8 (680 g/1.49 lbs.) roma tomatoes, cored and chopped
340 grams 12 oz. queso asadero, chihuahua, quesillo or monterrey jack, shredded
Lime wedges, tortillas de harina or maíz, guacamole, for serving
Guacamole
3 large ripe Hass avocados
1/4 white onion, finely chopped
1 to 3 serrano chiles, stemmed, seeds removed if desired, finely chopped
1 garlic clove, finely grated
2 tablespoons (or more) fresh lime juice
1 teaspoon kosher salt
1/4 cup chopped cilantro, plus more for serving
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
HAM & CHEESE TIKTOK TORTILLA HACK RECIPE | BREAKFAST LIVE
This morning we are making our version of the TikTok Tortilla Hack using sliced Ham and Cheese with other tasty ingredients added. Breakfast is the most important meal of the day so we got to make it good!
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