Remove from the broiler and set aside to cool at room temperature. Turn them over and continue to blacken, about another 7 minutes. Roast the tomatoes on a baking sheet under the broiler until blackened in spots, about 7 minutes. Cheap and ubiquitous, these dried peppers impart the mild heat, distinctive berry-like aroma, and deep, rusty hue that define a good roja. Salsa Rojaįor my salsa roja, I looked to guajillo chile, one of the workhorses of the Mexican pantry. Transfer to a container and refrigerate until ready to use. You may need to add a bit of water to the blender to help the chiles pass easily through the blades. Once the cloves are cool enough to handle, peel them and discard the skins.ĭrain the chiles and place in a blender along with the ground spices, roasted garlic, and vinegar, and puree to a paste. Turn off the heat, remove the garlic from the skillet, and set aside to cool at room temperature. Set aside to soak for 30 minutes.Īdd the garlic cloves to the skillet and roast, turning them from time to time, until softened slightly and blackened in spots, about 6 minutes. Transfer the chiles to a bowl, cover with hot tap water, and place a heavy plate over the chiles to keep them submerged. Toast the ancho, guajillo, and chipotle morita chiles, turning from time to time until you see the first wisp of smoke, about 30 seconds. Remove the spices from the heat, transfer to a spice grinder, and grind to a fine powder. Add the cloves, cumin seeds, canela, black peppercorns, and oregano toast, shaking the pan, until fragrant, about 15 seconds. Set a 12-inch cast-iron skillet over medium heat for 5 minutes.
Remove the stems from the chiles and tear the chiles open. Adobo will last 1 week in the refrigerator, and 1 month in an airtight container in the freezer. The dried chile and aromatic spice flavors in this paste are versatile, so adobo is a useful thing to have around to add instant depth-try thinning it with oil and using it to dress a hearty vegetable, like asparagus. The dried chile paste is a component in countless dishes, slathered on robust meats like the pork for Al Pastor Tacos and the lamb for the Lamb Barbacoa Tacos. Masa may be the bedrock of Mexican cuisine, but adobo is what makes it sing. Squeeze a couple of the lime wedges over the tacos and serve the rest on the side. Top with some of the Salsa Roja, along with the minced onion and chopped cilantro. Evenly distribute the grilled pork and the pineapple slices among the tortillas. Lay out the warm tortillas on serving plates. Make one batch of tortillas and hold them warm.Ĭut the pork steaks against the grain and on the bias-you want the slices to be as thin as possible, almost shaved, to achieve the right tenderness and texture for al pastor. Remove from the grill, transfer to a plate, and set aside to rest in a warm place.
The finished steaks should have visible charred grill marks.
Rotate 45 degrees and cook for another 3 minutes. Place the pork steaks on the hot grill and cook for 3 minutes. Slather about 1 cup of the Adobo all over the pork steaks and season liberally with salt. Preheat a grill to the hottest possible setting and brush with vegetable oil.
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