Sunday, December 6, 2009

huaraches al pastor

If you are ever in Minneapolis at either the Global Market or across the street on East Lake St. you must eat at Taquería Los Ocampo--even if it's not time to eat. And if you don't know what to choose, (i'm sure it's all good) just get the huaraches al pastor. You won't be disappointed. It's starts with a masa cake, which is like a really thick tortilla, really thick, like 1/4 inch thick. They then top it with some beans and cheese and lettuce and radishes and tomato and onion and whatever meat you want. We've only tried the al pastor. It is an intense flavored pork, chopped into tiny bite-sized pieces. I don't know how to describe the taste....kind of smoky, kind of sweet, kind of salty, but it just bursts with flavor. I've searched for a recipe to copy and it seems to be pretty secretive. I probably don't want to know how it's actually flavored. I might not eat it again. Some things are better left unknown. But after much searching, I did find a recipe that we tried this week. I must say, it's not Los Ocampo, they are the real deal! But it's close enough to give me that fix.

Huarches al pastor

al pastor
5 lb pork shoulder or pork butt (i don't like typing that), sliced just under 1/2 inch thick
1/2 c orange juice
1/2 c pineapple juice
1 T vinegar
1 1/2 t cinnamon
1/4 t cloves
2 T diced garlic
2 1/2 t salt
3/4 t pepper
1/2 t Mexican oregano
1 onion, diced small
chilies (either 1 T chili sauce or 1 chipotle in adobe sauce)

combine all ingredients and pour over meat in a sealable container and refridgerate 12-48 hours.

When it's time to cook, grill until edges are crispy, but middle is still tender.
Chop up into penny-sized pieces.

Huaraches
2 c masa flour
1 t baking powder
1/4 t salt
1 3/4 c chicken broth

combine dry ingredients and add broth until dough holds together. Add water if needed.
divide into 4 equal portions.
shape into long ovals, about 1/4 inch thick onto sheets of waxed paper.
cover tightly and refrigerate until ready to use.
when ready to cook, place on griddle or frying pan on medium-high heat.
cook until bottom of masa is light brown, about 3 minutes.
use wide spatuala to flip over.
while other side is cooking, spread with refried beans and cheese and meat.
remove from griddle and add remaining toppings and enjoy!

4 comments:

Sharon said...

That looks amazing!!! Wow. I would love to try it...might have to go there next time we're in Mpls.

Mom Judy said...

Thanks for the recipe and picture. I always wondered what in the world it was. Does pastor mean the same as what I am thinking?

Heidi said...

It is pastor as in shepherd, which is what our pastor's are. The meat is "shepherd style". I guess the shepherds would roast it on sword on a fire, kind of Fogo style.

Annabelle said...

These look fanstastic! Any chance of having these over Christmas?