Carne al Pastor

Name: Carne al Pastor
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 2.2 lbs pork steaks, washed and drained (1 kg); 1 medium onion; 2 medium dried guajillo chiles; 2 dried ancho chiles; 2 large garlic cloves; Herbs to taste (cumin, dried rosemary, bay leaf, clove, thyme); Juice of 2 medium sweet oranges; 2 tablespoons cooking oil; 1 tablespoon or 1 cube chicken bouillon powder; Salt and pepper to taste; 1 honey pineapple, cored and sliced; 1/4 cup white vinegar (60 ml)

gabriel carrasco @cook730720

Playa Del Carmen, Quintana Roo

There are many variations, but what truly makes this recipe delicious is its traditional flavor and the combination of tastes that are sure to delight.

gabriel carrasco @cook730720

Playa Del Carmen, Quintana Roo

There are many variations, but what truly makes this recipe delicious is its traditional flavor and the combination of tastes that are sure to delight.

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Ingredients

About 1 hour

Serves 4 servings

2.2 lbspork steaks, washed and drained (1 kg)
1medium onion
2medium dried guajillo chiles
2dried ancho chiles
2large garlic cloves
Herbs to taste (cumin, dried rosemary, bay leaf, clove, thyme)
Juice of 2 medium sweet oranges
2 tablespoonscooking oil
1 tablespoonor 1 cube chicken bouillon powder
Salt and pepper to taste
1honey pineapple, cored and sliced
1/4 cupwhite vinegar (60 ml)

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Steps

About 1 hour

1

Wash and drain the pork steaks and chiles.
2

Boil the dried chiles in a little water until they are soft. Remove the seeds and veins. Set aside.
3

In a small skillet, heat 1 teaspoon of oil and sauté the herbs and spices along with the garlic cloves and half of the onion, chopped.
4

In a blender, combine the seeded chiles, sautéed herbs and spices, onion, garlic, chicken bouillon powder, and strained juice of 2 sweet oranges. Blend until smooth. If needed, add some of the chile cooking water for a special flavor.
5

Cut the pork into strips and place in a large bowl for marinating. Add 1 tablespoon of oil, salt, and pepper, and mix so the meat absorbs the seasoning. Slice the remaining half onion into half-moons and add to the meat.
6

Strain the blended marinade into the bowl and mix by hand to ensure the meat and onion are fully coated. Marinate for at least 1 hour (overnight is even better).
7

Finely chop cilantro and onion and set aside.
8

Cut a few pineapple slices into small cubes. Set aside.
9

Preheat the oven to 350°F (180°C) for 15 minutes. Spread the meat on a baking sheet and bake for 30 minutes. If you have a rotisserie or broiler, use it to brown the top of the meat once it’s cooked to your liking. Add the pineapple cubes.
10

Warm corn or flour tortillas, serve a generous portion of the meat, garnish with onion and cilantro, and serve with your favorite salsa (this time I served it with a delicious chorizo salsa).