Monday, November 9, 2009

Tacos al Pastor (ish) and Spanish Rice

2 c White rice
2 c Tomato Sauce
2 c Water
1/4 c Diced onion
1/4 c Diced red and green bell peppers
2 tbs Oil (vegetable or canola)

1 sm. can Crushed pineapple (with half of the juice)
1/8 c diced onion
1/2 tsp Chili powder
1/2 tsp Cayenne pepper
2 tbs Lime juice
Salt & Pepper to taste
1 lb. Pork loin

1/2 c Julienned onions
1/2 c Julienned green bell peppers
1 sm. can Pineapple chunks (drained)
1 tbs Lime juice
Lime wedges
Corn Tortillas
Sour Cream

-Combine all ingredients for marinade (except pork) into a food processor, pulse a few times to combine/ liquefy.
-If you do not have a rotisserie cut the pork into 1/2 inch chunks and mix with the marinade. If you do have a rotisserie slice into 1/2 inch thick steaks and mix with marinade. Refrigerate for at least 4 hours, if not overnight.

-In a medium sauce pan heat oil over medium heat. Add rice and brown slightly, stirring occasionally. Add onion and bell pepper, sautee a bit longer then add tomato sauce and water. Cover and let simmer for approximately 30 minutes or until the liquid is gone (do not stir)

-Remove pork from marinade (reserve) and skewer onto rotisserie and add some of the marinade to the top and sides. Cook to 160 degrees. In a separate pan sautee the onion, green pepper and pineapple with some of the marinade as well as some of the drippings from the pork.

Without a rotisserie:
-In a cast iron skillet cook the pork, along with the marinade, over medium high heat until the liquid is gone and the pork starts to brown. Add in onion, bell pepper, pineapple and lime juice. Cook until peppers and onion are tender and the pineapple starts to caramelize.

-Heat tortillas however you like.
-Place two tortillas (one on top of the other) on your plate, add meat, garnish with cilantro, and sour cream, squeeze lime onto tacos. Repeat and enjoy with rice on the side.

Ease: 3

If you don't love these tacos you're crazy! They're not authentic tacos al pastor, but they follow the same basic concept (thus the "ish" in the title). This recipe feeds 4 people but would be easy to make for more. Beers to pair with these tacos include: Rogue's Dad's Little Helper, Dead Guy Ale (my number one favorite beer of all time), Double Dead Guy Ale, or Hazelnut Brown Nectar; Widmer's Broken Halo IPA (one of the only IPA's I like), Hefeweizen or Oktoberfest; Sierra Nevada's Pale Ale, Kellerweis, or Torpedo Extra IPA.

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