Red Snapper Tacos Al Pastor Recipes

Steps:

• 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.

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 375ºF.
• Blend first 4 ingredients in blender until smooth. Press through fine mesh strainer into 13x9-inch dish. Add fish; spoon dressing mixture over, and into fish cavity, to evenly coat fish.
• Cover large sheet of heavy-duty foil with 8-inch-square sheet of parchment. Slice 1 pineapple wedge; place half the slices in single layer on parchment; top with fish, then remaining pineapple slices. Wrap fish with parchment, then in foil to make packet.
• Place packet on grate over unlit area; cover. Grill 30 to 35 min. or until fish flakes easily with fork, monitoring for consistent temperature and turning packet after 15 min. Meanwhile, chop remaining pineapple.
• Warm tortillas. Remove and discard bones from fish. Discard pineapple from packet. Break fish into small pieces; place on tortillas. Top with chopped pineapple, cilantro and onions. Serve with lime wedges.

Steps:

• Wash tomatillos under cold running water.
• Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and 2 cloves garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
• Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.
• Place guajillo and pasilla chile peppers in a saucepan, cover with water, and cook until softened, about 25 minutes.
• Combine softened peppers, vinegar, orange juice, 1 clove garlic, cloves, cumin, salt, and pepper in a blender; blend until smooth. Add some water if sauce is too thick. Strain into a small saucepan and bring to a simmer over medium-low heat, about 5 minutes. Remove from heat and let cool, about 5 minutes.
• Season trout fillets with pepper and put in a lidded container or a large resealable plastic bag. Cover with cooled sauce and refrigerate for at least 30 minutes or up to 4 hours.
• Remove trout fillets from the refrigerator and let stand at room temperature for 10 minutes. Remove from sauce and cut into cubes. Reserve marinade.
• Melt butter in a large skillet over medium heat and cook 1/2 the onion until soft and translucent, about 3 minutes. Add trout and reserved sauce; cook over medium-high heat, stirring occasionally, until trout is opaque and the sauce has been reduced, about 15 minutes. Remove from heat and fold in pineapple.
• Warm corn tortillas in a skillet. Divide trout mixture amongst tortillas and top with remaining 1/2 onion and cilantro. Serve with lime wedges and charred tomatillo salsa.

Steps:

• Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.
• Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.
• Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.
• Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap.
• Marinate pork in the refrigerator, 4 hours to overnight.
• Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces.
• Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.
• Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.

Steps:

• Combine adobo, ancho powder, oil, achiote paste, brown sugar, salt, cumin, garlic and 1/4 cup water in a small saucepan. Whisk until uniform while bringing to a simmer to bloom all the spices and flavors, then simmer, about 5 minutes. Take off heat to cool completely, 15 to 20 minutes.
• Coat all slices of pork with marinade. Spray a plastic quart container with cooking spray. Stuff the container with the slices of marinated pork, arranging them in a stack. Cover and place in the fridge 8 hours or overnight to marinate.
• Slide marinated meat gently out of quart container. Cut the pineapple into 4 equal rounds. Reserve 2 whole slices of pineapple and core the remaining 2 slices, then cut them into chunks. Place the stack of marinated meat in between the reserved slices of pineapple. Evenly skewer the stack with 8 to 10 metal skewers to make the "pastor".
• Heat a grill for cooking at about 275 degrees F. Using a chimney starter, ignite 3 to 4 charcoal briquettes. Place the briquettes in a smoker box with apple or cherry wood chips that have soaked in water 30 minutes, and place the box directly on the grate.
• Place onion and pineapple chunks in a small drip tray or roasting pan. Position the pan right on the grill, and the pastor on the elevated grill shelf directly above it. Place smoker box directly in front of the drip pan, so that some of the heat and smoke from the wood can reach the pastor.
• Cook for 4 hours, rotating a quarter every 45 minutes to 1 hour. Take it off the heat and let rest for at least 1 hour.
• Heat a cast-iron skillet over medium-high heat. Dice onions and pineapple from drip tray and sear in the skillet until caramelized, about 5 minutes.
• Holding the pastor vertical, shave off shards of pork. Sear off in the skillet until caramelized, about 5 minutes.
• Serve with corn tortillas, salsa verde and fresh cilantro.

Steps:

• Season the pork with salt and pepper on all sides. Transfer to a medium bowl and add the adobo sauce, making sure the pork is completely coated. Let marinate, refrigerated, for 1 hour.
• Put the olive oil in a medium bowl and dip in the tortilla pieces to coat each lightly. Set aside.
• Oil a grill pan with some canola oil on a paper towel or cloth and heat the pan over medium-high heat.
• Meanwhile, thread the skewers, alternating with 4 pieces of pork, 2 pieces of onion, 2 tortilla squares and 2 pieces of pineapple. Grill until the pork is cooked through and the skewer components are lightly charred on all sides, about 5 minutes per side. Serve immediately with lime wedges and Cilantro Crema.
• Combine the cilantro, Mexican crema, lime juice, avocado and jalapeno in a blender and process until smooth. Add 1 tablespoon water and blend for 10 seconds. Adjust the seasoning to taste with salt and freshly ground black pepper.

Steps:

• Place saute pan over medium-high heat, and add a few tablespoons oil for sauteing. Add the fish, then other ingredients one at a time: chile powder, chipotle, cilantro, hot sauce, and lime juice. Remove pan from the heat when cooked through.
• Make the avocado relish by combining the avocados, tomato, jalapeno, red onions, mango, and lime juice.
• Fold cooked fish and avocado relish together.
• Place the taco shells in a warm oven until warm; remove from oven and fill with combined mixture.