![]() It’s completely natural, you don’t need to season it with salt or pepper or anything,” Chávez says. “The goat is cooked whole over charcoal for two and a half hours. He tells me they sell 35 to 40 goats per week, with each one serving seven people. The next morning I went back to meet Federico Chávez, the head chef who has worked at La Majada for 34 years. Then there was a perfectly balanced salsa made with serrano, ancho, jalapeño and chilaca chiles roasted over charcoal before being crushed in a molcajete mortar. It came with guacamole, handmade flour and corn tortillas, and a warming bowl of frijoles charros-beans with chorizo, bacon, onion, salt, pepper and paprika. Tucking into a generous plate of tender shoulder meat and crispy skin, I was immediately struck by how much gamier the flavor was than the goat birria I’ve grown to love down in Guadalajara. Make delicious tacos on the warm tortillas with meat, pineapple, onions and cilantro and a spoonful of salsa.My first taste came in La Majada, a local institution known for serving the best cabrito in the arid, industrial city of Torreón. As the meat is cooked, chop it into small pieces and add to the baking sheet with the pineapple. Add a light coating of oil to the pan, then, in batches, sear the meat in a single layer (I like to cook it almost exclusively on one side to replicate the one-sided sear you get on the vertical spit of tacos al pastor ). Chop into small pieces, scoop onto a rimmed baking sheet and keep warm in a very low oven. Brush or spray the pineapple with oil and sear in the skillet until nicely caramelized and warm. For sauteing: Heat a very large (12-inch) heavy skillet (preferably cast iron) over medium-high. Chop the meat into small pieces, scoop onto baking sheet with the pineapple and keep warm. Grill the meat: I like to grill it on a hot grill almost exclusively on one side to replicate the one-sided sear you get on the vertical spit of tacos al pastor. Brush or spray the pineapple with oil and grill until nicely caramelized and warm. ![]() For grilling: Heat a gas grill to quite hot or build or charcoal fire and let the coals burn until covered with white ash but still quite hot. If possible, cover and refrigerate for several hours or overnight. The marinade should be about as thick as ketchup. Finally, add 1 piece of pineapple to the blender jar and blend until very smooth. ![]() Then add achiote (if using), agave and oil to the blender jar. Remove 1/2 of the red adobo mixture from the blender jar and store for a later use (adobo can last for 6 months in a closed container in the refrigerator). Blend until smooth, adding a little soaking liquid or water if necessary to keep everything moving through the blades. Add the cinnamon, black pepper, cumin, oregano, vinegar and 2 teaspoons of salt. Cool slightly, peel and add to the blender with the chile. While the chile (whole or powdered) is rehydrating, in an ungreased skillet over medium heat, roast the garlic, turning regularly until blotchy black in places and soft. Add 1 ¼ cups boiling water, blend to mix and let stand 20 minutes.įinish the marinade and marinate the meat. If using powdered chile, measure the powdered chile into a blender jar. Collect in a bowl, cover with hot tap water and let rehydrate until pliable, 20 to 30 minutes. If using chile pods, toast the flat pieces a few at a time in an ungreased skillet over medium heat, using a metal spatula to press them firmly against the hot surface until they release their aroma and change color slightly, then flip them over and press to toast the other side. about 3/4 cup chopped white onion, rinsed under cold water.1 1/2 pounds thin-sliced pork shoulder (a little thicker than ¼-inch is ideal-the kind Mexican butchers sell for making tacos al pastor. ![]() 1/4 large pineapple, top cut off, core cut out, peeled (about 8-10 ounces).One-half of a 3 ½-ounce package achiote paste (available to Mexican groceries recommended but not necessary).1/4 cup vegetable or olive oil, plus more for the pineapple and for the meat (if sauteing).1/4 cup vinegar ( I like apple cider vinegar).1 teaspoon dried oregano, preferably Mexican.1/2 teaspoon ground cinnamon, preferably Mexican canela.5 dried ancho chiles, stemmed and torn into flat pieces or 1/2 cup (2 ounces) powdered ancho chile.
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