We thought that the taco al pastor’s flavor could be taken to our home with some other dishes que know. So then, we decided to use for teh first time our Koblenz oven, which we used to prepare our recipe of Corn Cake , but this time to prepare a loin, which needs a lot more of cooking time, but came out to be something delicious. So, I’m going to tell you how to prepare this pastor stuffed loin.
For this pastor suffed loin we will need:
- 1 pork shank of 1 kg.
- 30 grs. of achiote
- 360 ml. of pineapple juice
- 1/2 onion
- 4 guajillo chilies
- 2 chiles de árbol
- 2 cloves
- 1 spoon of cumin powder
- 4 garlic cloves
- 1/2 chopped onion
- Chopped onion
- 1 chopped pepper
Making the stuff for the loin is veary easy. First, toast the chilies, the onion and the garlic on a pan until they get a little burnt. If you want a more smoky flavor, you can toast the chilies right into the fire. That’s your choice. In this recipe I also used the Koblenz Immersion Blender that I showed you in other recipes. Put the pineapple juice and add the chilies, onion, garlic, cumin, salt to taste and the achiote to make the salsa that will bath the pastor stuffed loin at the end of the process.
Take the chopped pepper, the chopped onion and the chopped bacon and mix perfectly. Take your pork shank, opened cut vertically and flavor with a good amount of salt and pepper. Put inside the shank the mix of pepper, onion and bacon, but leave free the borders, so that you can roll it correctyly later. Tie with a bridle thread and put into a baking tray.
Pour the loin with the salsa and cover it with aluminum foil. Bake it at 220ºC for 2 hours, or until the loin has an internal temperature of 65ºC.
Uncover it and pour with the salsa. Set the electric oven in “roast” and let the filled loin roast. Remove from the fire and serve it.
You can accompany with it guacamole, a “pico de gallo ” sauce, and, of course, tortillas.
Here is the video showing how to do it.
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This post is also available in: Español