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2020 TACOS OLYMPIC GAMES
Taco Al Pastor with Charred Tomatillo Salsa and Handmade
Tortillas
Al Pastor marinade
Guajillo peppers cleaned stemand seeds removed
28gr
Achiote paste
28 gr
Pineapple juice
¼ cup
White vinegar
¼ cup
Oregano
1tsp
Cumin ground
½ tsp
Black pepper ground
¼ tsp
Cloves
2-3 ea
Garlic
3 cloves
Salt
1 ¼
tsp
Place the cleaned peppers in a pan cover with water and bring to
a boil turn off the heat and let seat for 10 minutes or until the peppers are
soft. Place all the ingredients into a blender, blend until it is smooth strain
and mix with the meat. Let marinate at least 4 hours.
Tomatillo-Chipotle Salsa
Olive oil
1-2 tbsp
Tomatillos peeled rinsed
1 #
Yellow onion sliced in rounds
1 small
Garlic unpeeled
4 ea
Chipotles canned seeded
2 ea.
Cilantro chopped
½ cup
Sesame seed toasted
2 tbsp
White vinegar
2 tsp
S/P
to taste
Preheat oven 425
Line a baking sheet with foil arrange the onions, tomatillos and
garlic on the pan drizzle with olive oil and season with salt and pepper. Place
the pan in the oven roast turning the tomatillos occasional until the
tomatillos are soft and slightly chard .
In a processor bowl add the roasted vegetables, toasted sesame
seed, chipotles and white vinegar and blend until smooth.
In a sauce pan heat until hot add the oil and then the salsa
cook down until thick. Add the sauce back to the processor bowl add the
cilantro and blend. Adjust the seasoning with salt and pepper.
Corn Tortilla (40gr)
Masa harina
2 cups
Salt
¾ tsp
Olive oil
1 tsp
Warm water
1 ½ cup
Add 2 cups masa harina and
1/2 teaspoon salt to a mixing bowl. Add 1 cup of the warm water,
olive oil and stir until the water is absorbed. Add the rest of the
water incrementally until the flour melds into a dough. Use your
hands to knead the dough into a cohesive ball. If the dough is
sticking to your hands, add a bit of masa harina to dry it out.Separate the
dough into golf ball sized chunks, this will make tortillas approximately 4
inches across.Flatten the dough balls using a tortilla press or a flat bottomed
pan. Be sure to line each side of the dough ball with plastic or ziploc
pieces.Heat a skillet or comal to medium-high heat. (Lately I use a tad
over medium heat and this will have brown spots forming in about 60
seconds.)Add a tortilla and flip after 10 seconds. Then cook each side for 1-2
minutes or until light brown spots are forming.Continue cooking the rest of the
tortillas.