While holding top of skewer slice meat thinly from top of cone downward, working around the exterior. Remove tower from grill, set on a cutting board and remove pineapple bottom (discard) remove and save roasted pineapple top pieces for garnishing tacos. Roast 1 1/2 hours or until 150☏ 65☌ internal temperature (using a probe thermometer in the thickest part of the cone, near skewer). Place lid on grill (top grate will not be used). Slide a sturdy spatula under the pineapple base of cone and carefully lift and place in the center of the ring of coals.
Remove the top grate of grill and pour the hot coals around the circumference of the lower grate forming a ring of coals against the wall of the grill cover 5 minutes, targeting 400☏ 200☌ grill temperature.
Heat until coals begin to ash over and smoke runs clear. Fill a chimney starter to the top with charcoal. Cut pineapple quarter in half and skewer criss-crossed on top of beef, Continue to stack slices with the footprint of the base, bringing the al pastor sauce with them, to form a conical shape. Stack marinated beef slices by piercing over pointed top of skewer and guiding to pineapple base. Gorditas Rellenas de Pastor Pamper your palate with this recipe for gorditas stuffed with pastor, it will become your favorite way to eat meat al pastor and. Push the non-pointed end of the skewer directly in the middle of the pineapple so skewer stands straight up. To prepare beef tower place bottom of pineapple on a sheet tray, cut side down. Combine with pico de gallo and keep refrigerated. Cut remaining two quarters into 1/4 to 1/2-inch 6 to 13 mm cubes. Remove core from three quarters and set one aside for topping beef tower.
#El pastor meat recipes skin
With a sharp knife, remove outer skin of pineapple and quarter lengthwise save one quarter for another use. Place slices in a gallon zipper-locking plastic bag, add marinade, secure bag and work slices around to coat completely marinate refrigerated overnight.Ĭut top and bottom off of pineapple (keep bottom for al pastor build). Refrigerate to cool.Ĭut chuck roast in half then cut each piece thinly across the grain into 1/4-inch 6 mm thick slices, trimming any larger fat away. Blend on high speed to a smooth pourable consistency, blending in reserved chili water only if needed. Add pineapple juice, orange juice, cider vinegar, garlic, achiote, salt, pepper, cinnamon, cumin and oregano. Remove peppers from water (reserving water), discard stems and seeds, cut peppers into large pieces and place in blender. Bring 1 quart water to a boil, add guajillo peppers, cover, remove from heat steep 10 minutes.
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