Text 16378, 109 rader
Skriven 2014-08-29 07:36:20 av Dave Drum (1:261/38)
Ärende: Chile 7412
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pork Kebabs Al Pastor
 Categories: Pork, Bbq, Chilies, Fruits
      Yield: 6 Servings

MMMMM-------------------BASTING SAUCE & SALSA------------------------
      3    Dried chiles 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).

  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.

  COOKSÆ 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

... It is the wretchedness of being rich that you have to live with rich people

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)