Can anyone share a Taco al Pastor marinade recipe?
Kenji's (Serious Eats) looks very good. Was underwhelmed with Rick Bayless one. I've never cooked this dish before so I'm open to any comments or suggestions. I'm going to use my horizontal Runco rotisserie. Was thinking of making a meat log with transglutaminase to hold i together. I can do the pineapple that way too.
Seems onion/pineapple/lime/cilantro condiments are traditional. What do others put on? Was thinking about making a mexican cream lime sauce. Serve it table side on a squirt bottle.
2 whole ancho chilies, seeds and stems removed
2 whole pasilla or guajillo chilies, seeds and stems removed
1/2 cup homemade or store-bought low-sodium chicken stock
2 teaspoons vegetable oil
1 teaspoon dried Mexican oregano
1 teaspoon dried ground cumin seed
1 tablespoon achiote powder or paste
1 chipotle chili packed in adobo sauce, plus 2 teaspoons sauce from can
1/4 cup distilled white vinegar
3 whole cloves garlic
2 1/2 teaspoons kosher salt
2 teaspoons sugar
Kenji's (Serious Eats) looks very good. Was underwhelmed with Rick Bayless one. I've never cooked this dish before so I'm open to any comments or suggestions. I'm going to use my horizontal Runco rotisserie. Was thinking of making a meat log with transglutaminase to hold i together. I can do the pineapple that way too.
Seems onion/pineapple/lime/cilantro condiments are traditional. What do others put on? Was thinking about making a mexican cream lime sauce. Serve it table side on a squirt bottle.
2 whole ancho chilies, seeds and stems removed
2 whole pasilla or guajillo chilies, seeds and stems removed
1/2 cup homemade or store-bought low-sodium chicken stock
2 teaspoons vegetable oil
1 teaspoon dried Mexican oregano
1 teaspoon dried ground cumin seed
1 tablespoon achiote powder or paste
1 chipotle chili packed in adobo sauce, plus 2 teaspoons sauce from can
1/4 cup distilled white vinegar
3 whole cloves garlic
2 1/2 teaspoons kosher salt
2 teaspoons sugar
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