Text 19048, 73 rader
Skriven 2014-11-07 10:23:44 av Dave Drum (1:261/38)
Ärende: BH+G 1796
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bh & G's Tacos Al Pastor
 Categories: Fruits, Citrus, Chilies, Pork, Vegetables
      Yield: 8 servings

      1 md Peeled, cored fresh
           - pineapple
      8    Dried pasilla and/or
           - guajillo chilies
    1/4 c  Orange juice
    1/4 c  Vinegar
      4 cl Garlic; minced
    1/2 ts Salt
    1/2 ts Ground cumin
    1/8 ts Ground cloves
      2 lb Boneless pork; in 1/2"
           - slices
     16    (6") corn tortillas
      1 c  Chopped onion
           Snipped fresh cilantro
           Lime wedges
           Bottled hot pepper sauce

  Cut pineapple into 1/2" thick slices, reserving juice;
  cover and refrigerate pineapple and reserved juice
  separately.

  Remove stems and seeds from chile peppers. Place peppers
  in a medium bowl and add enough boiling water to cover.
  Allow peppers to stand about 30 minutes or until soft;
  drain, discarding water.

  In a food processor or blender combine chile peppers, any
  juice from the pineapple, the orange juice, vinegar,
  garlic, salt, cumin, and cloves. Cover and process or
  blend until nearly smooth.

  In a 3 quart baking dish arrange pork slices in a single
  layer, overlapping slices as necessary. Pour chile pepper
  mixture over pork slices, spreading evenly. Cover and
  marinate in the refrigerator for 4 to 24 hours. Remove
  pork from marinade, discarding marinade. Stack tortillas
  and wrap in foil.

  For a charcoal grill, place tortilla packet on the rack of
  an uncovered grill directly over medium coals. Place pork
  slices and pineapple slices on the grill rack alongside
  the foil packet directly over medium coals. Grill pork and
  pineapple slices for 6 to 7 minutes or until pork slices
  are slightly pink in the center and juices run clear (160
  degrees F), turning once. Grill tortilla packet for 10
  minutes, turning once. (For a gas grill, preheat grill.
  Reduce heat to medium. Grill tortilla packet, pork slices,
  and pineapple as directed above.)

  Coarsely chop pork and pineapple and combine in a large
  bowl. Fill warm tortillas with pork and pineapple mixture.
  Sprinkle each taco with chopped onion and cilantro. Serve
  with lime wedges and, if desired, hot pepper sauce.

  Better Homes & Gardens | May 2014

  MM Format by Dave Drum - 06 May 2014

  Uncle Dirty Dave's Archives

MMMMM

... "Are you ready?"  "No, but that's never stopped me before!"

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