CARNITAS MEETS AL PASTOR Epic Taco Mashup
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- čas přidán 27. 05. 2024
- This crispy pork taco is a best of both worlds situation. You get the shredded crispy pork of carnitas and the intense sweet-savory combination of al pastor. Now that I've combined the two, I'm not sure I can go back.
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RECIPE
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PORK:
▪3.5lb/1.5kg bone in pork butt
▪8ish TBSP/100-150g of salt
Cut 2-4 deep slashes on both sides of pork. Liberally salt all sides of pork, making sure to salt into cuts. Cure uncovered in fridge for 2-24 hours.
Place pork in large roasting vessel and roast in 250F/120C preheated oven for 6-8hrs until fork tender and bone is easily removed. Alternatively, you can pressure cook on high with 2qt/2L of stock/water for 1 hour. Allow meat to rest.
TOMATILLO SALSA:
▪450g or 1lb ripe tomatillos, halved or quartered
▪125g or about 1/2c red onion, diced small
▪50g or about 1/2c poblano pepper, diced small
▪3 garlic cloves (minced or pressed)
▪5g or 3/4-1txp salt
▪50g or 1/4c water
Place ingredients in a sauté pan over medium high. When tomatillos start to become juicy, cover, reduce heat to medium, and cook for an additional 10-15min until salsa is saucy, tender, and well broken down. Allow to cool.
TORTILLA:
▪250g or about 2c dried instant masa flour
▪3g or 1/2tsp salt
▪30g or 2Tbsp lard
▪260g or 1c water, room temp
Place all ingredients except water into a food processor. Process on high while streaming in water. When ready, dough should be able to squeeze together well without crumbling apart. Transfer to a bowl, and press tortilla dough into one mass. Cover with damp towel while you measure and press tortillas.
Preheat nonstick pan over medium high. Measure about 40g sized balls and press each out into flat rounds between parchment paper (you can use anything heavy and flat if you don't have a tortilla press). Cook for about 30sec per side, or until set. Place in a tortilla warmer (or any container with a lid to retain heat and steam).
TO FINISH AND ASSEMBLE TACOS:
▪3-4tbsp neutral oil (for cooking pork)
▪200g or 1c diced pineapple
▪Additional garnish: minced and rinsed red onion, chopped cilantro, crumbled queso fresco (or feta if you can't find)
Shred pork into large bitesized chunks. Add oil to large preheated pan (over high heat), followed by pineapple. Once pineapple has taken on color, add in 1/2 of shredded pork. Spread pork out and press it into pan so it takes on color and crisps up. Once crisped on one side, toss and allow to continue to crisp up. Add 175g/1c of my al pastor marinade (recipe below). Toss/stir to combine and allow marinate to reduce and caramalize meat mixture.
Add meat to fresh tortilla, top with tomatillo salsa, fresh onion, cilantro, and queso fresco crumbles.
AL PASTOR MARINADE:
▪200g or 3/4c+1tbsp water
▪30g or about 2Tbsp achiote annatto paste (or ground anatto seed if you can't find)
▪50g or 1/4c pineapple, diced
▪50g or 2Tbsp orange juice
▪8g or 3tsp Chile powder
▪3g or 1.5tsp cumin
▪20g or 1 2/3tbsp sugar
▪3g or 1tsp garlic powder
▪5g or 3/4tsp salt
▪20g 1tbs+1tsp white distilled vinegar
Place ingredients in a high-sided container and blend with an immersion blender until smooth.
#porktacos #carnitas #alpastor
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**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! - Jak na to + styl
finally a teacher who gives relatable instructions for normal people like "poke that tomatillo fontanelle"
COLLAB???
You two have such a similar energy and vibe. I'd love to see some sort of collab between you two.
Oh man... My two fav youtube chefs. The people demand a coollab nowwwee!!! Yea that's right i spelled it coollab lol
🙏I-Shaq is in the building🙏
@@BrianLagerstrom this response counts as our collab
This is one of my favorite CZcams channels. Brian, you're a younger version of Chef John over at Food Wishes (who has over 4M subscribers): so much knowledge, a casual, yet very clear, teaching style, and a great personality. And with none of the foul language or drama or pretentiousness that so many food channels are filled with. Reminds me of the early days of the Food Network when the presenters actually knew stuff and their shows actually taught solid cooking techniques all while keeping it classy. Keep doing what you're doing; four million is well within your reach.
Good comparison! Maybe that also why I enjoy this channel so much :)
My 4 year old loves watching your channel and we've made it a ritual to watch your new release on Thursday and make plans to cook one of your recipes over the weekend. He also says "let's eat this thinnnng" anytime he has something he's excited to eat.
That's so rad. You're a good dad! Also apparently I'm a poet today
That’s awesome. Stoked that you guys like the vids!! I need a kids t shirt with that phrase haha
@@BrianLagerstrom we'd be the first to buy one!
THE best culinary entertainment experience channel on YT, bar none!
Future 5 million + sub channel in the making! Thanks Bri’!
Todd I hope you’re right!
I am 🥳
Man, I made this and they were absolutely to die for.
First time I’ve made my own tortillas as well, so I’m stoked. Love your work!!
That’s amazing! I loved this one and will be making again soon.
Love watching you cook and you style of communication. Thank you for listing ingredients AND DETAILED DIRECTIONS this recipe.
Thanks I hope you try
@@BrianLagerstrom Tried this tonight. We ate those thiiiings! Everything was delicious. The tortillas didn’t work. Too well. I didn’t have a tortilla press so I used a glass pie plate to press done the the dough balls between two pieces of plastic freezer bag sheets. They formed well but we’re too thick and we’re not as pliable as yours in the video. Will definitely make this again with some restaurant-bought corn tortillas. Thanks.
I realized what I love the most about this channel: there's almost always three or so components, basically from scratch, in each video. So if you want to make exactly what he made, great, but if you just want a great green salsa, or tortilla, or carnitas, for some other dish you're working on, it's a great reference for branching out. Like the sandwich recipes - am I always going to make my own bread or mustard everytime I want a pastrami sandwich? No. But if I want that bread just because, there it is. My point is, the videos are so information dense (3 great recipes in ten minutes!), entertaining, and also allows the home cook to try any component separately to fit their own needs and tastes. Keep it up dude!
Daaamn this looks good. Also, I always appreciate that you're mindful of the home cook's restrictions (1:29) and always provide alternatives. Bless you, sir
Thanks for watching Baso
Not to be a nerd, but that cross section of the fine onion chopping was gorgeous! It looks like you measured between each slice.
Yo Bri!! So, I adapted this amazing pastor pork into a torta tonight, and it was SUPER LEGIT. Smashed avocado on the bottom bun, mayo on the top, then salsa verde + red onion + cotija on the meat. BANGER. The **only** thing I was missing was a patented Bri Guy killer bun.
SO! If you happen to make a torta vid with the legit homemade Bollilo or Telera bread, I think you’d have a hit on your hands.
Signed, a big fan. 🙌🏼👊🏼
Cooking channels are all about the balance between education and entertainment.. you sir, have the perfect balance.. keep it up.. you deserve at least a million subs
Thanks so much
Oooo, that pork. That salsa. Those tortillas. This is definitely another must-do! 🤤
Yet another excellent vid! Already looking forward to the next one!
I just want you to know how much I appreciate the R&D you go through for each video! And.....Homemade tortillas are so underrated. Now that I know how, I don't buy store bought. I usually use a gallon ziplock bag that I've cut open the sides and taken off the zip part. Works perfect. Thanks for a bomb taco!
Love your recipes, shall be trying a few at home.
Tremendous recipe. Some huge Mexican secrets explained easily. Can't wait to try.
Looks fabulous
When it comes to cooking channels on CZcams, yours is the best. Thank you!
Between this video and the Epicurious pulled pork sandwich video also released this week, I am definitely going to have some pork cooking soon! Looks delicious, can't wait!
Looks really good.... THANKS
The fact that this vid only has 139k views is *insane*! People have no idea that one of the best damn taco recipes on earth is just chilling, right here. C’mon people!
Hey Bri, whenever you're in need of a chill/light production week, I'd love to see a kitchen rig vid! I love seeing peoples' setups.
dude, THANK YOU for showing the method with and without a pressure cooker.
Everyone just goes yeah you can do this without a pressure cooker, it will just take more time. With no further instructions.
This is really good looking stuff
This looks so good
I love the joyous eating at the end of each video. When I succeed with something I feel the exact same way
Looking forward to trying out more of your stuff once I have my new kitchen!
Dude nice! Looks freaking delicious.
EXCELLENT Love the flavor profile you have created there. Definitely putting this on the "to do" list.
Thanks Gerard
Yet another great recipe I need to try some day!
I love the clean knife work! Also, thank you for not wasting a plastic bag just to press your tortillas. Big Brain Bri strikes again
I gotta make those, sounds AMAZING
"Mom, Brian's been squeezing the baby's head again"
You are funny dude... Mr Cook Bri. Thanks for being funny.. Your dancing after eating is your fun signature. Makes me laugh and when I laugh it makes my day.
Looks amazing will be trying this!
Thank you
That looks delicious!
Love the cooked green tomato salsa and it will be lovely to see how masa flour can be made at home. Tq for this informative awesome video💖🌼
Just a hands down KILLER recipe!!!!
Woot woot! I tried your roasted pork recipe. Awesome dude!
Looks excellent.
*Yeah! Wow!* It looks amazing
Always one more taco
@@BrianLagerstrom Oh yeah
Innovative! I am trying this. Thank you my guy!!
Thanks for watching I hope you do
your videos are so cool man, instructions to the tee, and how to make even the stuff thats you can just buy off the grocery store, and the best part is the dancing at the end, i look forward to it all the time, its your neeche , keep it up man
Love the videos Brian!! All of these comments explaining why you’re a great CZcamsr and teacher are all right, I want to say ditto for all the ones I see. Keep doin what you’re doing
Love it, just subscribed.
Scott. Thanks so much
First time I’ve seen Brian. Love him! Subscribed!
Thanks so much! Welcome
Dude you are killing it. This recipe is getting made. Thx
Thanks Jeff!
I loved this video. Saludos, mi amigo.
Well done!
This guy cooks through every possible forking path
Definitely going to try this one
I hope you do!
Liked even before watching. I already know this is going to be good.
Wow the meat looks delicious 😋 😍 going to try this tomorrow!!
My two favorite tacos in one recipe 😍😍😍
Delicious and hilarious ty
Thanks for watching!
Dude, that was a killer video there with clear instructions for all of it. i think this might be my first to your channel, but after this, it won't be the last.
"Not a spicy food though guy" as he deseeds a poblano. I love Brian! 😆 By a great teacher, and no ego or faff. Just a good freaking dude.
Dude great taco
Omg im so excited... I can only hope mine turns out as good as yours!
Godspeed! Let me know
My man you don’t miss this looks freakin incredible
JW here again. Love it
Thank you Brian. New subscriber, trying to be a better than average home cook. Very excited to look through your posts!
Thanks for being here Paul thanks for the subbbbb
@@BrianLagerstrom it goes both ways, but that's not why I subbed 👍
3:00 satisfying. Great recipe. Thanks duder!
Thanks!
Thanks Brian for posting this video. My wife and sister-in-law has been after me to make al pastor and I just bought achiote paste and a tortilla press at our local Mexican grocery store yesterday. Looking forward to giving this recipe a go. Your post was very timely.
Wow, good luck! I hope it hits, fry it hard Rich
That final dance earned my like
DUDE... amazing! I also made tacos from the extra lechon but I just fried them with the juice I saved from the roasting. This was a great idea you had and I'm totally gonna try it, I love it. Btw the whole foods near me has a brand of masa called Masienda which is pretty artisan -- not sure if it's available in your area but ima try it and report back. Nice non-blender salda verde method too.
I’ll def check out that masa. The stuff I got is good but not great
B I’ll be trying these for sure. Never made tortillas but now I will! Keep up the good work!
Nice
As I was cooking this I was thinking "Could this really be worth all this time and all these steps and all these dirty dishes?"
Then I finally took the first bite of the first taco and yes. Yes it is.
Sheer culinary wizardry 👊🏻 Thanks Bri’🥂
✌️✌️✌️
This one was a real surprise. The sugar and acid from the Pineapples mixed with porky fatness was awesome. Thanks to you my family now all says "Let's eat this thing" at dinner
I just made this, it’s sooooo good
Bri, you spoils us rotten. Great video.
No longer living in an area where I can reliably get my favorite carnitas and al pastor tacos, I really appreciate now having a great recipe!
I hope you give it a try thanks
I have made a lot of carnitas which i find relatively easy to make at home. I love al pastor but when I have tried making it at home it has been way too complicated for me and the results have been pretty bad. This looks just perfect! 😁 thanks Bri!
Hell ya Bri! These look great
The tacos look delicious.
Love the tendy pork, bro. Delish!
I will never make it but LOVE IT!
Ooh, this looks good, I'm going to have to try it.
🤙🏻🤙🏻
Yes! another winner.
Super excited to give this one a go. Just dropped my salted pork into the fridge.
Love the Chicken Al Pastor tacos. But I think Pork is generally more flavorful so i'm stoked to try this.
Another Win
Tried the "second batch" tonight and changed the masa dough by mixing it by hand and making it a lot wetter, but not sticky, than your recipe. Worked much better this time. Thanks again for the recipe!
Good to know. The absorption can vary widely. I am still a relative noob to tortillas I need an Abuela
Turning the tortilla with bear hands , it’s not the güero way , nicely done , excelent video
This is such an easy way to roast pork. AND, it doesn’t get my oven dirty in the LEAST! We ate it plain on the first day.
Amazing. I am craving roasted pork
This looks stupid good!
Thanks Jan
It's highly unusual for a "cook" to have a dish added to a Marriott restaurant menu, but that's exactly what happened when I came up with Achiote Pork Loin Chop with Apple Salsa & Masa Cake. There's nothing like achiote - so good!
Congrats!
Excellent! I ordered a 2.5kg pork shoulder to make the Cuban sandwich. It arrived today & was 4 kilos! 🤯
It's in the fridge marinading (in a Dutch oven I had to borrow because it was too big for mine).
I cold pickled some gerkins when the Cuban video came out, so I'm really looking forward to putting all of this together.
This is a great way to use some of the extra meat 👍Top work Bri!
Godspeed
Very good and easy recipe. I am happy that he use Mexican products , very tasty
this was amazing, just in case you didn’t kniw carnitas are made originally fried in their own fat that is why they are so tasty here in Mexico, but this still look amazing, and even better seasoned like pastor uff i cant imagina how delicious that was
Thanks for the intel. I’m curious what Mexicans would think of this. I’m sure they would like. Pork on a lard tortilla is Like PBJ for them haha
@@BrianLagerstrom yes we defenitly love tortillas!
I've been fasting for 54 hours now. These last 2 while binging your videos 😭
Salsa looks rad! I'm gonna have to give it a go!
🙏🤙🏻 I hope u do
I tend to default to the pressure cooker for the convenience and time so thanks for explaining the benefits of oven cooking the pork. Will def try some time
It’s pretty hands off. I usually cook while I’m working
I smoked mine and then braised it. Saved this for a weekend cook so it would be a relaxed affair with some beers.
Achiote Paste is for Cochinita Pibil. The traditional marinade for Al Pastor is Adobo which is mostly dried chilis.
Hmm that’s interesting. Thanks
In a food coma currently after making these today they turned out phenomenal. Thanks so much for the recipe! Been wanting to make AL Pastor tacos for awhile now.
Glad they worked for you!
Thanks for your awesome videos and recipes. You make everything look easy, and teach patience. You are one corner or my CZcams culinary Trinity.
Hey Brian, do you have a personal favorite type of cuisine? For me it's a toss up between Korean and Mexican food. Korean bulgogi tacos that I got from the Kogi truck are some of my favorite food mash-ups of all time.
Saved to the 'recipe' playlist. :-D
You can get a great enchilada sauce by adding a big onion and washed, roughly chopped bunch of cilantro stems included to your salsa, blitz it in a food processor or with an immersion blender. I’d add the cilantro to the salsa too..love the flavor..
Beautiful! Have you tried making cochinita pibil? There's a taco truck here in Santa Rosa that offers a killer version, so I've been working on it at home.
Hey Bri, I used your recipe for the mojo pork and made cuban sandwiches with it. So good my man. There's a cuban side dish called congri, it's a baked black beans and rice, it goes really well with the pork. Love your work.
So glad the recipe worked well for you, that dish sounds dope
@@BrianLagerstrom .....there's a Brazilian version of black beans with rice containing beets. Really striking visually with the black, stark white and rich deep red colors on a plate. First saw the dish in one of Martha Stewart's Everyday Food cookbooks.
I’ve grown tomatillos for near 40 years, another quick visual way to tell if they’re ripe is that they begin to fill out and split the husk..often, like the storebought ones I’m doing right now, they are picked very under ripe to withstand shipping as they are much firmer, well, they are swimming inside these giant husks. Ripe ones should be filled out, the husk against the fruit, husk starting to split open and you should see 1/4th to 1/3rd of the end of the tomatillo peeking out, and it should be turning a yellowish color from the dark green of under ripe ones.
I love food robots and your tortilla analog robot is ridiculously huge.