All text, recipes and photographs are copyrighted and may not be published elsewhere without express permission. Place slices of tomato on top of the beans, sprinkle with onion, cilantro and cheese top with meat.Ĭlose the tortas, flattening them and turning upside down, slice in half crosswise and serve. Spread beans on the cut side of the bottom part of the breads and avocado on the top part of the breads. In an oiled griddle, place the breads cut side up. Turn the slow cooker to high and cook until the meat easily pulls apart with a fork, 5 to 6 hoursĪssembling the torta: Open the white bread rolls lengthwise. Cover and process or blend until nearly smooth.Īdd the pork butt to a resealable plastic bag with the diced pineapple, spice blend and massage to coat evenly, then transfer to the slow cooker.Īdd the chicken stock and white wine vinegar, and top with the reserved pineapple peels, cut-sides down. ![]() In a food processor combine chile peppers, any juice from the pineapple, the orange juice, onion, sea salt, Mexican oregano, cumin, garlic, ancho chili powder. Allow peppers to stand about 30 minutes or until soft drain, discarding water. Place peppers in a medium bowl and add enough boiling water to cover. Remove stems and seeds from chile peppers. ![]() Core and dice one pineapple half into 1/2 inch pieces and reserve the other half for another use. Stand the pineapple up on one end and, using a large knife, slice off the skins into 2 inch-wide strips. 3 pound pork butt, cut into 2-inch chunks.The English translation of al pastor is “in the style of the shepherd.” Mexican shepherds adapted the Lebanese style of spit-roasting lamb, using pork instead, and al pastor tacos became a beloved Mexican food the world over. ![]() These iconic Mexican tacos were originally called tacos árabes (“Arabic tacos”), as Lebanese immigrants brought shawarma (lamb) and the spit-roasting technique to Mexico in the early 1900’s.
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