If you get a piece with excess fat, just trim it away before cutting the meat into chunks. Look for a lean shoulder roast for this recipe.Serve the tortillas topped with the meat and pineapple mixture, reserved pineapple and onion, chopped coriander, a drizzle of the lime sour cream, a lime wedge, and whole sprig of coriander. Cut the remaining ½ lime into 4 wedges.Ĭoarsely chop ½ cup coriander (cilantro) leaves. In a small bowl, combine the sour cream with the juice of ½ lime and whisk until smooth. Shake the pan to flip the meat and cook until the pork is cooked through and the pan juices have cooked dry, about 7 minutes, shaking the pan frequently. Add the pork and reserved pineapple and cook for 1 minute, or until browned. Wrap in aluminum foil to keep warm.Īdd just enough of the oil to cover the pan, swirl to coat, and heat until smoking. Working in batches, add the tortillas in a single layer and heat just until starting to char, about 1 minute per side, then flip and cook for another minute. Add just enough of the oil to the pan for a thin coating and heat until the oil just starts to smoke. Strain the pork and discard the marinade. Place the meat and marinade in a gallon-size zip-top bag, squeeze out excess air, and zip closed. Combine the remaining pineapple, onion, garlic, chili powder, cumin, oregano, salt, and red pepper flakes in a blender and blend to a paste. Reserve ½ cup each pineapple chunks and onion and refrigerate for later use.
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