El Torito Adobo Al Pastor Sauce Recipes

EL TORITO ADOBO AL PASTOR SAUCE

Steps:

• Blend all ingredients except vinegar and oil to a smooth puree, transfer to suitable saucepan and bring to a quick boil.
• Remove from heat, add vinegar and oil and mix well to ensure complete incorporation of products.

AL PASTOR

Steps:

• Add the guajillo peppers to a 3-4 qt pot and cover with water. Bring to a boil over high heat. Once the water boils, remove from heat and cover for 10 minutes to soften.
• Remove the stems from the softened guajillo peppers and place into the blender along with the rest of the ingredient: achiote paste, pineapple juice, apple cider vinegar, garlic, salt, Mexican oregano, cumin, black pepper and cloves.
• Blend on high until pureed. (Add the water you used to soften the ancho chilies, 1 tablespoon at a time to thin out as needed.) Use immediately to marinate or pan fry, otherwise cover and refrigerate. Use within a week.

EL TORITO TACOS PESCADOS AL PASTOR - FRESH FISH TACOS

Steps:

• Season fish evenly with salt and pepper.
• Melt butter in a saute pan.
• Cook in butter until half done; break into chunks, add garlic and adobo sauce and cook until done.
• Melt 1 tablespoon butter in clean saute pan.
• Fill each tortilla with 2 ounces fish and 1/2 ounce queso fresco, fold in half and lightly brown in the melted butter.
• Serve with fresh guacamole, slices of queso fresco, and tartar sauce spiced with chipotle to taste and a lime wedge.