RICK BAYLESS' PASTOR MARINADE
I had to post this recipe because I don't want to lose it. This makes a delicious Yucatan style Achiote Rojo marinade I use on ribs instead of BBQ sauce. I find the achiote paste at most Mexican grocers here in California. Look for El Mexicano brand, or buy online.
Provided by Skypoodle
Categories Sauces
Time 5m
Yield 1 1/2 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- In a blender, combine the achiote paste, chilles, canning sauce, oil and water. Blend until smooth. Marinate meat (pork chops, ribs, what have you). for at least an hour. Store unused marinade in refrigerator.
Nutrition Facts : Calories 48.7, Fat 5.5, SaturatedFat 0.7, Sodium 0.5, Carbohydrate 0.1, Sugar 0.1
AL PASTOR MARINATED PORK
Steps:
- Drain the guajillos, add them to a blender and blend with 4 to 6 ounces water. Strain the puree. Add the guajillo puree, garlic, apple juice, orange juice, vinegar, onion, achiote, cinnamon, cloves, cumin, oregano, thyme, bay leaves, 1 ounce salt and 1/2 ounce pepper to the blender and blend to make the marinade.
- Combine the marinade and the pork in a large resealable plastic bag and marinate overnight in the refrigerator. Dice the marinated pork into small pieces.
- Heat a large pan over medium-high heat with a squirt of oil. Add the pork and bacon and cook. When the meat is cooked through, add some diced pineapple if using.
GRILLED PORK TACOS AL PASTOR
Recipes adapted from Fiesta at Rick's and Mexican Everyday by Rick Bayless (W. W. Norton & Company; 2010 and 2005).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h45m
Number Of Ingredients 9
Steps:
- In a blender, combine achiote, chiles and sauce, 1/4 cup oil, and 3/4 cup water; blend until smooth, about 5 seconds. Use one-third the marinade to coat pork all over (refrigerate or freeze remaining marinade to use on other meat or fish). Cover pork and refrigerate 1 hour.
- Set up a grill for indirect cooking over medium-high. Clean and lightly oil hot grill. Brush onion slices with oil and season with salt. Arrange in a single layer over hot side of grill. Cook until grill marks are dark brown on both sides, 3 to 5 minutes per side, flipping once. Move to cool side of grill and cook until soft, 5 to 8 minutes. Repeat with pineapple. In batches, grill pork over direct heat, about 1 minute per side.
- Transfer pork to a cutting board; chop into 1/4- to 1/2-inch pieces. Add to a skillet set on grill to keep warm. Chop onion and pineapple into small pieces, add to skillet, and toss. Season with salt. Serve pork mixture with tortillas and salsa.
Nutrition Facts : Calories 515 g, Fat 22 g, Fiber 8 g, Protein 25 g, SaturatedFat 5 g
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