#21  
Old April 02, 2009, 10:44 AM
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Fazor,

Tacos al pastor......is that the meat that is marinated in red sauce?

I know they use a mixture of Chile California or Nuevo Mexico with Chile Ancho. You can either boil the peppers or sauté them and then blend them with garlic, onions, comino, tomillo, oregano and cilantro and salt and pepper of course. They make a paste, marinate the meat and then grill it or griddle it.

¡Delicioso!
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  #22  
Old April 02, 2009, 11:33 AM
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¡Gracias a Elaina y Crotalito!
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  #23  
Old April 02, 2009, 02:10 PM
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Yes. As Elaina said before, The tacos are very delicious they are a typical food of my region.

If you come to Mexico I can recommend you that you visit some place where you can try the met made in tacos.

Sincerely yours.
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Last edited by CrOtALiTo; April 02, 2009 at 02:15 PM.
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Old April 02, 2009, 02:25 PM
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Quiero ir a Mexico, pero no ceo cuando yo puedo.
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Old April 02, 2009, 02:40 PM
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Quote:
Originally Posted by Fazor View Post
Quiero ir a Mexico, pero no se cuando pueda ir .


I will do some corrections in your previous post.

Please you check minutely.

Please you do your own comparison of my corrections made with your text written before.
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Old April 02, 2009, 02:46 PM
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Comprendo las correcciónes, gracias.
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  #27  
Old April 02, 2009, 02:56 PM
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You're welcome.
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  #28  
Old April 04, 2009, 02:40 PM
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Fazor:

Justo antes de ecribío, yo busqué en la "web" por recetas por tacos al pastor. Muchos de que yo encontré era una variación de este:

http://www.batista.org/pastor.html

pero muchas no incluyen la cervesa.

Repuestas numero 6, 7, y 8 en este hilo de un otro sitio (http://forums.egullet.org/index.php?showtopic=64998)

son muy interesante. El primero da un recomendación por un receta, y la otra intima que los tacos pastor no son la mismos en Mexico y los Estados Unidos, y el ultimo recomienda una buscada de internet en español.

Este receta http://www.epicurious.com/recipes/fo...-Pastor-242132, y especialment la Smoky Two-Chile Salsa me apelo mucho.


Este (http://www.norecipes.com/2008/05/04/tacos-al-pastor/ ) usa una salsa verde y las instrucciónes y explicacciónes son muy servicial.


Tal vez la ingredientes mas importanta que no se nombrarán por encima de los otros son la piña, y el vinagre.


Bien comida.

MPAP

de http://www.todoexpertos.com/categori...acos-al-pastor

HTML Code:
Hola, gracias por preguntar y disculpa la tardanza. 
La receta que yo manejo para tacos al pastor el la siguiente: 
Ingredientes: 
Pastor: 
500 grs. bistec de cerdo con grasa 
100 grs. cebolla fileteada 
50 grs. chile ancho 
20 grs. chile guajillo 
8 grs. ajo 
500 ml. jugo de piña 
10 pz. pimienta negra entera 
50 grs. achiote 
20 grs. almendra pelada 
5 pz. pimienta gorda entera 
20 grs. cacahuate 
3 hoja laurel 
2 grs. comino 
1 grs. clavo en polvo 
2 grs. sal 
Para los tacos: 
20 pz. tortilla chica 
100 grs. cebolla 
20 grs. cilantro 
200 grs. piña natural 
100 grs. limón 
250 ml. salsa de jitomate picante 
75 ml. aceite 
Procedimiento para el Pastor: 
1. Colocar la carne y la cebolla en un bowl. 
2. Cocinar los chiles y el ajo en el jugo de piña hasta que estén muy suaves. 
3. Licuar con el resto de los ingredientes del pastor. 
4. Adobar la carne y dejar reposar durante 1 hora. 
5. Picar la carne y guisarla en aceite caliente. 
6. Cortar la piña en trozos grandes y añadirla a la carne. Sazonar con sal. 
7. Picar finamente la cebolla y el cilantro ya lavado. 
8. Calentar las tortillas y rellenarlas con la carne. 
9. Espolvorear cebolla, cilantro y trozos de piña. 
10. Bañar con la salsa al gusto y con limón. 
Suerte y buen provehco
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Last edited by Rusty; April 04, 2009 at 03:09 PM.
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  #29  
Old April 04, 2009, 10:00 PM
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Mmua.

It's seen very delicious.

This night I eat a taquitos al pastor.
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  #30  
Old April 20, 2009, 01:16 AM
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I was born in Andalucía, my grand-father was from Valencia and now I live in Catalonia, so I know a lot about Mediterranean cuisine (which you know is so good for health). We eat fruits and vegetables, but also meat and flesh. I you want i'll give you very fast recipes from theMeditarranean. I'll start with something very easy which is custom here, in Catalonia: "pan con tomate".

Tiene que ser pan de corteza dura, porque creo que en USA se utiliza mucho el pan de corteza blanda (como el de las hamburguesas). Se corta el pan a rebanadas (también se puede hacer partido por la mitad, para hacer un bocadillo), se parte el tomate maduro por la mitad y se unta el pan con el tomate (en algunos sitios he oído "restregar" en lugar de "untar", pero como es originario de Cataluña, digo la palabra que se usa aquí, que es "untar"). Después se añade un chorrito de aceite de oliva y hay gente que pone un poquito de sal (yo no la pongo). Se utiliza para bocadillos y para acompañar un plato de embutidos. Muy sencillo, rápido y muy bueno. ¡Y saludable!

¡Que aproveche!
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