Al Pastor Margarita Recipes

AL PASTOR MARGARITA

Steps:

• Chorizo Spice Syrup: In a large saucepan, bring water to a boil. Add cumin seeds, smoked paprika, peppercorns, and dried peppers. Stir and boil, uncovered, 10 minutes. Add sugar and stir to dissolve as the cordial continues to boil. When the sugar is dissolved, reduce heat to a simmer and continue simmering, 5-10 minutes.
• Strain liquid into a container fitted with a strainer, pressing down to release all of the liquid. Cool the liquid, 10-20 minutes.
• When infused liquid has cooled, pour half (4 cups) into a container and add vodka. Cover and refrigerate until ready to use. Reserve the other half to make more Chorizo Spice Syrup as needed. (Note: Chorizo Spice Syrup will last up to 1 month refrigerated in a lidded container.)
• Al Pastor Margarita: In a cocktail shaker, add lime juice, pineapple juice, Chorizo Spice Syrup, and tequila.
• Meanwhile, prepare a Chorizo Sugar rim by combining equal amounts of ground cumin, smoked paprika, ground black pepper, salt, and sugar in a saucer. Roll a rocks glass halfway around the cut side of the orange, then press into the spice mixture so it sticks to the glass. Set aside.
• Fill the shaker with ice. Seal and shake hard, 12-15 times. Strain into prepared glass; there should be a froth on top from the vigorous shaking. Fill glass with ice cubes, then garnish with a thin slice of pineapple and a dusting of Chorizo Sugar. Serve.

MEXICAN-STYLE PORK TACOS (TACOS AL PASTOR) RECIPE BY TASTY

Steps:

• Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, 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 slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
• Place a slice or two of the pineapple on the baking sheet. 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 (2 ½ cm) gap at the top. Push another pineapple slice on top.
• Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
• To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
• Enjoy!