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Al pastor pork taco6/23/2023 ![]() ![]() Top each with 1/2 cup Al Pastor, radishes, Pickled Red Onions and 2 tablespoons queso fresco. Divide the salad among the 4 tortilla bowls. To assemble the salad: In a large mixing bowl, add the shredded lettuce, cilantro and about 1/3 cup of the salad dressing, adding more if desired. Cover and refrigerate until ready to use. To make the spicy salsa verde ranch: Mix together the ranch dressing and salsa verde in a bowl. Remove and gently place upside down on a cooling rack set over a baking sheet to drain of excess oil. Carefully submerge the spiders into the hot oil and fry the tortilla until puffed, crispy and golden brown, about 5 minutes. Using a 5-inch spider, gently press down into the tortilla to hold its shape. Gently press a tortilla into the center of 7-inch spider to form a bowl. ![]() ![]() 4 large flour tortillas (burrito size), at room temperatureġ/2 cup store-bought salsa verde (or homemade, see recipe below)ġ bunch fresh cilantro, leaves and tender stems, roughly choppedġ/2 cup crumbled queso fresco (from a 10-ounce wheel)ġ0 ounces tomatillos, husked, rinsed and stems removedġ/2 white onion, peeled, root kept intact and cut into 8 wedgesġ jalapeño, stem removed, halved and seeded (optional, keep seeds for spicy)ġ/2 cup loosely packed fresh cilantro leaves and tender stemsġ teaspoon kosher salt, plus more to tasteĢ teaspoons kosher salt, plus more to tasteĢ pounds boneless pork shoulder, trimmed of excess fat and cut into 2- to 3-inch chunksġ red Fresno or green jalapeño chile, stemmed and slicedġ white onion, cut into 4 wedges, root kept intactįor the tortilla bowls: Heat the oil in a large, heavy, deep pot to 350 degrees F. ![]()
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