Taco Pizza Al Pastor With Tomatillo Salsa Recipes

FISH TACOS AL PASTOR

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.

AL PASTOR TACOS WITH ROASTED TOMATILLO AVOCADO SALSA

Steps:

• To a blender, add the orange juice, vinegar, chili powder, garlic, salt, cumin, paprika, chiles, adobo sauce, chopped onions and chopped pineapple. Blend until smooth. Pour the marinade into a large resealable bag, and add the pork butt and oregano. Refrigerate for at least 4 hours and up to 24 hours.
• Preheat the oven to 325 degrees F.
• Remove the pork butt from the marinade and set onto a rack set in a roasting pan. Pour the chicken stock into the bottom of the pan and cover the dish with foil. Roast until an internal thermometer reads 185 degrees F, about 4 hours.
• Increase the oven temperature to 425 degrees F and cook for an additional 20 minutes to caramelize the pork. Remove from the oven and rest for 20 to 25 minutes.
• Meanwhile, preheat a grill to medium-high heat. Brush the pineapple wedges with vegetable oil, grill 2 to 3 minutes per side, and once cool enough to handle chop into a small dice.
• When ready to serve, carve the meat into 1/4- to 1/2-inch slices. Serve the pork in warmed corn tortillas; garnish with the remaining finely diced white onion, cilantro, lime wedges, diced grilled pineapple and Roasted Tomatillo Avocado Salsa.
• Preheat the oven to 350 degrees F.
• Toss the tomatillos with olive oil, season with salt and pepper, and place on a baking sheet. Roast until nicely charred, about 10 minutes. Remove from the oven and set aside to cool.
• Combine the tomatillos, 1/4 cup water, cumin, salt, avocado, garlic, jalapenos, onions, lime juice and cilantro in a blender and puree until completely smooth. Place in the refrigerator and allow the sauce to settle before serving.