Al Pastor-Inspired Tacos
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 863
- Total Fat
- 47
- Saturated Fat
- 18
- Carbohydrates
- 80
- Dietary Fiber
- 4
- Sugar
- 52
- Protein
- 32
- Cholesterol
- 130
- Sodium
- 935
- Total: 1 hr 20 min
- Active: 50 min
Ingredients
Basting Sauce:
1 cup honey
1/2 stick (4 tablespoons) unsalted butter
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
1 teaspoon saffron threads
Yogurt Sauce:
1/2 cup whole milk yogurt
1 tablespoon red wine vinegar
1 teaspoon dried mint
1/2 teaspoon freshly minced garlic
Kosher salt
Roasted Tomatoes:
2 ripe tomatoes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Pickled Onions:
1 red onion, thinly sliced
1/2 cup apple cider vinegar
1 1/2 teaspoons kosher salt
1 teaspoon sugar
Meat:
1 medium white onion
2 pounds ground meat (lamb, beef or a mixture of the two)
2 teaspoons kosher salt
To Serve:
6 soft flour tortillas
Torn fresh cilantro and mint leaves
Directions
Special equipment:
a meat grinder; 6 koobideh swords or flat shish kebab skewers- For the basting sauce: Add the honey, butter, coriander, cumin, salt, cinnamon, pepper and saffron to a small saucepan over low heat. Let cook 5 minutes, then remove from the heat and set aside.
- For the yogurt sauce: Combine the yogurt, vinegar, mint and garlic in a small bowl. Season to taste with salt.
- For the roasted tomatoes: Preheat the broiler.
- Quarter the tomatoes, then toss with the olive oil, salt and pepper. Place on a baking sheet and broil, checking occasionally to prevent burning, about 7 minutes, then turn over the tomatoes and roast until lightly charred, another 7 to 8 minutes. Set aside.
- For the pickled onions: Add the onions, vinegar, salt, sugar and 1 cup water to a small saucepan. Bring to a simmer, stirring to dissolve the sugar, then remove from the heat and set aside.
- For the meat: Grate the onion on the largest holes of a box grater and mix into the ground meat along with the salt. Shape the meat into 6 cigar shapes on koobideh swords or flat shish kebab skewers.
- Heat a grill or grill pan over high heat. Grill the kebabs, basting with the saffron sauce occasionally, until charred on the outside and cooked through, about 5 minutes per side.
- To serve: Preheat the oven to 300 degrees F.
- Warm the tortillas in a pan in the oven for 5 minutes.
- Spread a heaping spoonful of yogurt sauce on a tortilla. Add the meat, roasted tomatoes and pickled onions. Garnish with torn herbs.