Text 6495, 108 rader
Skriven 2011-02-01 05:31:00 av DAVE DRUM (1:261/1381)
Ärende: Gourmet 697
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Kebabs Al Pastor
 Categories: Pork, Bbq. latino, Fruits
      Yield: 6 servings
 
MMMMM-------------------BASTING SAUCE & SALSA------------------------
      3    Dried chilies de árbol;
           - wiped clean
      1 c  Chopped fresh pineapple
    1/2 c  Distilled white vinegar
      2 tb Vegetable oil
      2 lg Garlic cloves; smashed
      1 ts Dried oregano
    1/2 ts Ground cumin
      1 lb Tomatoes; halved
      1 sm White onion; quartered
      3 tb Water
    1/4 c  Chopped cilantro

MMMMM---------------------------KEBABS--------------------------------
      2 lb Boneless pork shoulder; in
           - 1 1/2" chunks
      1 lg White onion; in 1 1/2"
           - pieces
      3 c  (1") chunks fresh pineapple
     16    (6") corn tortillas
 
  Equipment: 12 (12-inch) wooden skewers, soaked in water 30 minutes
  
  Accompaniments: fresh cilantro; lime wedges; thinly sliced radishes
  
  A popular taco filling in Mexico, pork al pastor is usually cooked in
  a huge slab on a vertical rotisserie (like Middle Eastern shawarma)
  and sliced off to order, so that the outside bits are crisp and
  golden and the inside is juicy and tender. Cooks often stick an onion
  or a pineapple on top of the rotisserie so that its juices drip down
  over the well-seasoned meat. Pineapple takes a more central role in
  this grilled version: The puréed fruit sweetens the basting sauce,
  while chunks of it join the pork and onion on the skewers. A homemade
  salsa and an array of accompaniments invite guests to get in on the
  action.
  
  Make pineapple basting sauce: Heat a dry small heavy skillet over
  medium heat until hot, then toast chiles, turning and pressing with
  tongs, until more pliable and slightly changed in color, about 30
  seconds. Stem chiles.
  
  Purée 1 chile (reserve remainder for salsa) in a blender with
  pineapple, vinegar, oil, garlic, oregano, cumin, and 1 3/4 tsp salt,
  then transfer to a bowl.
  
  Make salsa: Preheat broiler.
  
  Oil a small baking pan, then add tomatoes and onion. Broil 4 to 6
  inches from heat, turning occasionally, until tomatoes are wilted,
  skins are blistered, and onions begin to soften and are charred in
  spots, 16 to 18 minutes. Transfer to blender. Add remaining 2 toasted
  chiles, water, and 1 tsp salt and purée until smooth. Add cilantro
  and 1/2 cup pineapple basting sauce and pulse until cilantro is
  finely chopped.
  
  Make kebabs: Prepare grill for direct-heat cooking over medium-hot
  charcoal (medium-high heat for gas); see "Grilling Procedure."
  
  Toss pork with half of remaining pineapple basting sauce, then thread
  pork, onion, and pineapple onto skewers, leaving small spaces between
  pieces. Put on a tray. Wrap tortillas in 2 separate foil packages.
  
  Oil grill rack, then grill skewers, covered only if using a gas grill,
  turning and basting frequently with remaining sauce (do not baste
  during last 3 minutes), until pork is cooked through, 8 to 10
  minutes. Transfer to a platter and keep warm, covered.
  
  Heat tortillas (in foil) on grill, turning once, until warmed through,
  about 3 minutes total.
  
  Remove pork, pineapple, and onion from skewers. Serve wrapped in
  tortillas with salsa and other accompaniments.
  
  Cooks’ notes: Skewers can be cooked in batches in a hot well-oiled
  large (2-burner) ridged grill pan.
  
  Pineapple basting sauce and salsa can be made 3 days ahead and chilled
  separately.
  
  Recipe by Melissa Roberts
  
  June 2008 | Gourmet
  
  Serves 6
  
  MM Format by Dave Drum - 02 July 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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