Fish Tacos al Pastor

El Torito Recipe

Makes 12

12 (2 ounce) pieces fresh fish
2 teaspoons salt
2 teaspoons black pepper
2 tablespoon sbutter
2 cloves fresh chopped garlic
1/2 cup El Torito Adobo al Pastor sauce
1/2 cup queso fresco cheese, grated
12 warm corn tortillas

Adobo al Pastor Sauce:
1 cup pineapple juice
4 tomatoes
1/2 cup diced yellow onion
4 green onions
2 tablespoons chopped cilantro
3 dried guajillo chilies
6 japone chiles
1 tablespoon salt
1/2 teaspoon white pepper
1 clove fresh garlic
ground cumin, to taste
2 teaspoons dried oregano
1/2 cup red wine vinegar
1/2 cup salad oil

To make Sauce: Blend all ingredients except vinegar and oil to a smooth puree, transfer to suitable saucepan and bring to a quick boil. Remove from heat, add vinegar and oil and mix well to ensure complete incorporation of products.

To cook Fish: Season fish evenly with salt and pepper, cook in butter until half done, break into chunks, add garlic and adobo sauce and cook until done.

To Serve: Fill each tortilla with 2 ounces fish and 1/2 ounce queso fresco, fold in half and lightly brown in 1 tablespoon margarine. Serve two tacos each with sauteed vegetables, white rice and refried black beans. Serve with fresh guacamole, marinated cabbage, slices of queso fresco, tartar sauce spiced with chipotle to taste and a lime wedge.

Source: El Torito Executive Chef Pepe Lopez

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