Add orange juice and next 7 ingredients puree marinade until smooth. Place chopped onion and chopped pineapple in blender. Coarsely chop 2 pineapple rounds, discarding core cover and chill remaining pineapple. The next batch at a ore moderate temperature 450, watching closely, had better results.Coarsely chop 1 onion half. After about 5 mins, it was edging into burnt territory. One note from my experience at the very end - 500 for 8-10 mins is too high. These are really good! The marinade and preparation is a process, but worth it. They are satisfying and extremely flavorful!Ĭan't wait to make this! i couldn't find morita chiles, what else can you suggest? Maybe it comes down to the thinness of your pork or the heat of your oven but regardless be wary as it could slow you down. I will say though that when cooking the pork on high the marinade started to burn quickly so I took it to medium and had a bit more luck. You’ll have all your friends wanting to come over for taco Tuesday every Tuesday.Ībsolutely Delicious. These are FIRE though, definitely worth taking on. Baking them at that temp for length of time made them much too crunchy and difficult to eat. We’ve found that lightly frying the tortillas rather than baking them makes a more cohesive taco. You’ll want to make them all the time after you get the process down (and it is a little bit of a process. I assume the chiles are dried and not fresh, right? So good! Wished we had some avocado and the lime juice (ran out of limes). Drizzled with street taco sauce and sour cream. Topped with the onion and pickled jalapeno. Topped with the pork and cheese and then baked in a 450 degree oven until the cheese melted. I pan seared the tortillas then put them on the sheet pan. The plural world, volcanes, does not.Īmazingly good! I followed the recommendations from previous posts. According to Spanish orthography rules, the singular word volcán has an accent mark. Nothing to do with the recipe itself, but there is a huge error in it that makes me cringe. Will definitely add this one to the recipe book. I agree with the other posts regarding the tortillas - ours got way too crispy when we did them for the recommended temp and time but other than that made as written. Top with onion and cilantro and serve with lime wedges.ĭo you cut the meat with the grain or across? Can't wait to try it!!!!!! Divide pork among tostadas and top with quesillo bake until cheese is melted, 8–10 minutes. Working in 3 batches, repeat process with remaining pork and 3 Tbsp. Transfer to a platter and wipe out skillet. Turn over and cook, undisturbed, until browned underneath and cooked through, about 2 minutes. Spread about one-fourth of pork across skillet in a single layer cook, undisturbed, until browned underneath, about 2 minutes. oil in a large nonstick skillet over high until smoking. Evenly space out tortillas on a baking sheet and bake until lightly toasted and very crisp (edges will curl and pucker), 35–45 minutes. Place a rack in middle of oven preheat to 350°. Cover and let sit at room temperature 2 hours, or chill up to 6 hours.

Add garlic, orange juice, lime juice, achiote paste, and salt purée until smooth. Transfer chiles and soaking liquid to a blender. Cover, remove from heat, and let sit 30 minutes to allow chiles to soften. Meanwhile, bring guajillo and morita chiles and 1 cup water to a boil in a medium saucepan. Using a very sharp knife, thinly slice pork (shoot for about ⅛' thick). Place pork shoulder on a parchment-lined rimmed baking sheet and freeze, uncovered, until almost completely frozen, about 2 hours.

Pork al pastor