![]() Transfer the chiles to a cutting board and carefully remove the seeds and stems. Cover with lid and let them soak for about 5 minutes until they begin to soften. Prep the peppers. Add the guajillo chiles to a pot with boiling water.Prepare the pork. Using a sharp knife, cut the pork into thin ¼ inch slices.Tortillas – You can use either flour tortillas or corn tortillas.Limes – Very important to squeeze some fresh lime juice on your tacos.Cilantro – Or parsley if you don’t like cilantro.Pineapple – You’ll want to grill some pineapple slices for an authentic tacos al pastor experience.The achiote paste is what gives the pork this bright and vivid red color! Achiote or annatto powder, has an earthy, peppery flavor with a hint of bitterness. Achiote – You can use either achiote paste or powder, whatever you have.Regular oregano is slightly sweet with bitter and peppery notes. Mexican oregano has lemon and citrus flavors with some tones of licorice. ![]() I recommend using Mexican dried oregano in this recipe for a more authentic taste.
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