1/4 of a medium ripe pineapple, cored, sliced ¼ inch thick.1 medium white or red onion, sliced into ¼-inch rounds OR a big handful of knob onions (these are almost always available at Mexican groceries).1 pound (6 to 8) tomatillos, husked and cut in half.5 to 7 large (3/4 ounces) dried red chipotle chiles (often sold as moritas-you’ll want chiles that are about 2 inches long), stemmed.1 1/2 pounds pork tenderloin OR 1 ½ pounds thin-sliced boneless pork shoulder or leg meat (a little thicker than ¼-inch is ideal-the kind Mexican butchers use for making their “pastor meat,” but without marinade).1/4 cup vegetable or olive oil, plus more to brush on the onions and pineapple.One half of a 3 1/2-ounce package achiote paste (I’ve had good luck with El Yucateco brand).3 tablespoons vinegar (I like apple cider vinegar).1/2 teaspoon ground Mexican cinnamon (canela). ![]()
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