#sirloin al pastor
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#359 Taco de sirloin al pastor
TACOS SANTO CAPRICHO, Av. Hidalgo 18, colonia Juárez, Ocoyoacac, Estado de México.
Además del tradicional trompo de pastor de cerdo marinado en adobo de chiles, vinagre y axiote, algunos negocios decidieron incluir versiones de trompo de sirloin de res con un ligero marinado de hierbas aromáticas como laurel, tomillo y mejorana, vinagre o jugos cítricos.
La estructura del trompo era la misma, los tiempos de cocción similares al de la versión clásica del cerdo, pero el sabor en su época de lanzamiento fue innovador y disruptivo; al paso de los años y del número de negocios que utilizaron este recurso, los tacos de trompo de sirloin son parte del ambiente natural de muchas taquerías en México, y son opciones que se consagraron como los dos trompos clásicos de taquerías.
En parte gracias a la popularidad y frecuencia con la que se encuentran los trompos de sirloin en México, es difícil rastrear su origen, y por lo tanto complica la trazabilidad de las primeras versiones ofrecidas como un producto totalmente nuevo y diferente.
Recientemente, se ofrecen versiones con diversos marinados o sazonadores que dan versatilidad a este nuevo trompo. Entre los que destacan son los de sirloin negro elaborado con cenizas de chiles y especias similares al recado negro yucateco, las versiones rojas con axiote y adobo de chiles, o las maceradas en cervezas.
Esta versión tenía una marinación ligera, con un dejo de marinado en cerveza que aportaba muy buenas notas. La carne era de buena calidad, la cocción ideal y el bocado muy agradable.
#1000tacos2015#tacos#mexico#taco#cocina mexicana#miltacos#miltacoscigmexico#cocinamexicana#taco de sirloin#sirloin al pastor#taco de sirloin de res
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Phillips says Biden ordered four tacos — al pastor, lengua, carnitas, and barbacoa. He also got two quesadillas: hongos (mushrooms) with salsa taquera, and chorizo with habanero salsa. Apparently the president’s staff has been known to dig into his orders before, Phillips says: “He made it very clear to his team that they were his tacos and they were not allowed to touch them.”
I still can’t get over how astute this order was, especially of a 78-year old white Pennsylvanian. Then again, I don’t order lenguas because I’m brave; I order them because I grew up on tongue sandwiches, myself. The bits and pieces, the doctored-up “bad cuts,” are a nostalgia trip, a commonality and communion I feel with other cultures that, like mine, learned by necessity how to make do with something other than all-white meat pollo asada or grade-A Angus sirloin carne asada. I don’t know if the same holds true of the President; for him this might be culinary tourism, or the bulk of the order might have been for Dr. Jill - four tacos and two quesadillas is too much food for one person, after all. But still I’m happy to have a foodie back in the Oval Office, after McDonald’s replaced someone who knew to put Dijon mustard on a burger (trust me, it’s great, especially with pickles, onions, and tomatoes).
Back to my other fixation, this is also a reminder that the regular paroxysms against taco joints with a white guy as the public face are often misguided: in this case the ownership group is very diverse, and the presumably proficient and Mexican-origin chefs are partners. Whiteness isn’t the indicator of dilettantism; dilettantism is the indicator of dilettantism. If the food is good, whether “authentic” or fusion, it’s good. And certainly better than the corporate chains whose watered-down by stylish pabulum strangely never seems to get the same heat from the “cultural appropriation” crowd as do small, independent businesses with sole proprietors. That’s a strange values system for self-proclaimed radicals to harbor.
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CHEF ILONA: The iconic Mexican dish, Pork al Pastor is also Lebanese!
I love tacos; authentic, messy, satisfying tacos! In the 1930s,Tacos al pastor were first created in Puebla, Mexico by Lebanese immigrant community living in the area. At this time, the Lebanese classic, shawarma was intrroduced to Puebla. This creation was originally known as tacos árabes, and used meat cooked on a vertical, or upright, grill.
The technique of cooking meat on a vertical spit would eventually evolve into tacos al pastor. When the upright grill moved on from Puebla, the tacos al pastor as we know it today gradually came into being: Marinated pork replaced lamb on the spit.
photo credit for image directly above: https://blog.thermoworks.com/pork/al-pastor-on-a-spit/
Pork al Pastor
Adapted Kenji Lopez’ recipe
10 whole ancho chilies, seeds and stems removed
10 whole guajillo chilies, seeds and stems removed
1 ½ cup low-sodium chicken stock
¼ cup vegetable oil
3 tbsp dried oregano
3 tbsp dried ground cumin seed
3 Tablespoons paprika
5 chipotle chilies packed in adobo sauce, plus 2 teaspoons sauce from can
1 ¼ cup distilled white vinegar
1 bulb, whole cloves garlic
2 tbsp kosher salt
3 Tbsp sugar
10 pounds boneless blade-end loin or sirloin pork roast
8 ounces (½ pound) sliced bacon
Place chilies in a large saucepan over medium high heat and cook, turning chilies occasionally, until puffed, pliable, lightly browned in spots, and very aromatic, about 5 minutes. Add chicken stock (it should boil immediately), then pour contents of pan into a small bowl. Cover loosely and set aside.
Wipe out saucepan, add oil, and return to medium-high heat until oil is shimmering. Add cumin, oregano, and achiote and cook, stirring frequently, until aromatic but not browned, about 30 seconds. Add paprika, chipotle chilies and sauce and cook until aromatic, about 30 seconds longer. Add vinegar, salt, and sugar and remove from heat.
Scrape contents of saucepan into a blender along with garlic and chilies with their soaking liquid. Blend on high speed until completely smooth, about 1 minute, scraping down sides as necessary. Set sauce aside to cool slightly.
Using a very sharp chef's knife or slicing knife, slice the meat as thin as possible. If necessary, place meat in freezer for 15 minutes to firm it up. Split the sides of a heavy duty zipper-lock bag. Place one slice of meat inside bag and pound with the bottom of a heavy 8-inch skillet or a meat pounder until less than 1/4-inch thick. Transfer to a large bowl. Repeat with remaining meat.
Add marinade to bowl and toss with hands until every piece of meat is evenly coated in marinade.
Begin to layer the meats and pineapple in a baking dish starting with the sliced pork, then bacon and finally pineapple. Continue this process until everything has been layered up.
Slow cook the meat in a 325 oven for about 3 hours or until the meat is tender, but remains intact; pork al pastor is not pulled pork. Check the pork after the 2.5 hour mark.
To serve: Crisp up the meat in a pan. Pop some meat on a corn tortilla and top with cilantro, chopped onion, and lime. Devour immediately!
#tacos#tacoseveryday#i love tacos#candianchef#peichef#chefilona#chefilonadaniel#porkalpastor#cbcpei#cbcmainstreet#chefsofinstagram#chefsofcanada#radiopersonality#prince edward island#pei#canada#recipe#recipeoftheday#mexicanfood
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Had my three younger ones help me cook for taco Tuesday ! Sirloin steak tacos, cow tongue and al pastor “seasoned pork” tricked my kids into eating tongue tacos and they even got up for seconds lol told them afterwards my youngest and oldest didn’t care but the two middle ones are still in shock 😂🤣 #tacos #cow #tongue https://www.instagram.com/p/CDfUh5DnlgjUKz7XNHquycri7vNEPiIrqGvJRA0/?igshid=1d8g69zm3m2y1
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Simon eh weyy, de al pastor, de sirloin, de lengua o de tripa? Para que llenes tu corazoncito. Los tacos son amor beibi
me gustaría ir a México a comer esas weas pero como odio las verduras y mil cagás más alskjdlasjkdalksdigual nomás, qué bacán
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I have two Spanish speaking kids but I have no idea what “Al Pastor” means. I’m guessing it’s something like “sweet & salty perfection” or “pork + pineapple rules”. I should probably get out my Google Translate. 😬 Whatever it really means, all you need to know is Tacos Al Pastor are delicious!! Recipe-ish: I marinated some cubed pork sirloin in a mixture of 1/2 cup pineapple juice, 2 cloves garlic, 1/4 cup diced sweet onion, 1 Tbsp chili powder, 1 tsp cumin, 1/2 tsp chipotle powder, 1/2 tsp paprika, 2 Tbsp brown sugar, 1 Tbsp Apple Cider Vinegar, 1 tsp salt, pinch cayenne. I dumped all this into my instant pot and pressure cooked it for 10 mins. Then I poured the whole mixture onto a baking sheet and broiled it until it had some charred, crispy bits. Serve in tortillas with fresh pineapple, shredded cabbage, cilantro, avocado and chopped onion. . . . . . #tacos #tacosalpastor #porkchops #dinnerideas #healthyrecipes #easyrecipes #easyrecipesathome #mexicanfoodporn #cleaneatingrecipe #eattherainbow #healthyfoodrecipes #foodinspiration #foodinspo #healthyfoodie #healthyfoodideas #healthydinner #imsomartha #texmex #recipeshare #calgaryfood #calgaryfoodie #yycfood #yycfoodie #whatieatinaday #whatieat #feedfeed #huffposttaste #foodgawker #f52grams #thepyperskitchen (at Calgary, Alberta) https://www.instagram.com/p/B9pNO9QFC9K/?igshid=h55ajb3xxtdi
#tacos#tacosalpastor#porkchops#dinnerideas#healthyrecipes#easyrecipes#easyrecipesathome#mexicanfoodporn#cleaneatingrecipe#eattherainbow#healthyfoodrecipes#foodinspiration#foodinspo#healthyfoodie#healthyfoodideas#healthydinner#imsomartha#texmex#recipeshare#calgaryfood#calgaryfoodie#yycfood#yycfoodie#whatieatinaday#whatieat#feedfeed#huffposttaste#foodgawker#f52grams#thepyperskitchen
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#361 Taco de papa al horno con carne al pastor (cerdo y sirloin)
TACOS SANTO CAPRICHO, Av. Hidalgo 18, colonia Juárez, Ocoyoacac, Estado de México.
Desde hace una década, las taquerías especializadas en tacos al pastor -o al menos cuyo elemento protagónico lo fueran- han expandido su oferta a otras opciones de diversos orígenes, razones de existencia y hasta intenciones comerciales.
La expansión de la cultura gastronómica regiomontana desde hace 10 años ha permitido que muchos de sus recursos culinarios clásicos se introdujeran en otras partes del país hasta hacerse tan cotidianos que parecieran propios. El ritual de las carnes asadas ha sido lo que más y mejor ha viajado y con ello el sinfín de platos que construyen este estilo de alimentación.
Uno de los más característicos es la papa al horno o papa asada, cuya versión original es una papa variedad alfa grande de aproximadamente 350 a 450 gramos, a la que se le hacen microperforaciones con la punta de un cuchillo, se envuelve en papel aluminio junto a un medio graso (mantequilla o aceite), y sazona con sal, pimienta recién molida y hierbas aromáticas.
El envoltorio se coloca en los perímetros del asador, y se va moviendo por diversas partes hasta que después de una hora y media pueda incluso pasarse a las brasas para terminar su cocción. De manera convencional, las papas se abría a lo largo para que con un tenedor se moviera enérgicamente todo el tubérculo cocido, se mezclara con quesos, sal, crema, tocino y pimienta, y se colocara nuevamente sobre la parrilla hasta que el queso se fundiera y se convirtiera en un puré cremoso y goloso. Algunas versiones incluían carne de lo que se elaboraba sobre la parrilla como parte de la carne asada, o se servían sencillas como guarnición o acompañamiento a todo el ritual.
Esta versión es una adaptación comercial de las recetas norteñas originales, ya que se trata de papa cruda picada en cubos grandes, sazonada con sal, pimienta, sazonadores comerciales y grasa, posteriormente envuelta en papel aluminio y horneada hasta cocinarla por completo. Para servir se coloca una buena porción de quesos y se complementa con carne a elegir del menú presentado en el establecimiento: cerdo al pastor, o sirloin al pastor.
El bocado es interesante por la carne y queso, sin embargo, la papa al estar picada en cubos grandes se percibe como una papa cocida rápidamente sin mayor aporte gastronómico en textura u otras condiciones que las versiones originales sí presentan. Pero es un buen ejercicio gastronómico y de propuesta en una región con pocas opciones en el mercado.
#1000tacos2015#tacos#mexico#carne asada#cocina mexicana#miltacos#miltacoscigmexico#cocinamexicana#estado de méxico#carne al pastor#sirloin al pastor#taco de papa#papa al horno#papa al horno con carne
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Bendito el pastor... de Sirloin
Bendito el pastor… de Sirloin
En México, una de las comidas más queridas es el taco al pastor. Sin importar el rincón del país, los comensales encuentran una taquería que los ofrezca, pero si son con carne Sirloin, nada mejor que los preparados por La Sirloinería en la Ciudad de México.
La Sirloinería es una nueva alternativa gastronómica que mezcla la taquería de barrio y la taquería artesanal para compartir los sabores…
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Brick & Flour, 105 N Hill Ave., Ste. 102, Pasadena, CA 91106
When I saw their sign go up, I was expecting a pizza place. Brick & Flour is an “artisanal Mexican grill.” Artisanal seems like a stretch to me. It’s good, but it reminds me of Chipotle. Rather than aiming for authenticity, they’ve tried to create fresh SoCal-Mexican style fare with generous portions. Yes, they have carne asada fries.
The menu includes tacos (with flour tortillas), burritos, tortas and bowls. Then there are sides and drinks. Protein choices: top sirloin, carne asada, chicken, al pastor, carnitas, crispy chicken, shrimp or fish. There’s also a veggie option. Breakfast items are available all day. Order at the counter, then get your own utensils, water or soda (free refills). They’ll bring the food to you.
* Al pastor bowl ($8.95): rice, pinto beans, house salsa, guacamole, lettuce, al pastor, hot or mild salsa. The bowl could barely fit all the food. When the food is fresh and hot, it’s quite good. The meat was tender, the pico de gallo fresh, and the guacamole nice and creamy. They give you a lot of guacamole, which I think would make most people happy. There’s so much in the bowl that it’s hard to stir the contents. I didn’t love that they used iceberg lettuce but it did feel like the appropriate choice. The meat wasn’t bland but it wasn’t as heavily seasoned as pastor usually is. It felt toned down.
* Street corn ($3.95): Mayo, scallions, cheese, cayenne. This was grilled corn on the cob with the listed ingredients. The corn was sweet and there was a ton of grated cheese. However, I did miss the other elements of elote, like butter and lime. The tang was missing.
4 out of 5 stars.
By Lolia S.
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Tortas ahogadas: De lo tradicional a sus creaciones
Se llaman en honor a Julia, mamá de Carlos la mente creadora de estas delicias. Encontrarás en su menú la versión tradicional de la torta ahogada, que puede ser de carnitas, buche o lengua.
La versión de tamaño normal para quedar satisfecho o la versión mini, ya sea para los pequeños de casa o para disfrutar de varias opciones del menú en una visita.
Tampoco faltarán los tacos dorados, los blanditos, tanto de carnitas, buche, lengua o sirloín.
Nosotros te recomendamos y darle oportunidad a las dos opciones de casa, por una parte la torta de asada, elaborada con birote salado relleno de sirloin con salsa martajada y guacamole. La otra opción es la Torta Güera, elaborada con birote salado relleno de carnitas o sirloin, ahogado en una salsa de quesos.
La salsa en la que se baña la torta ahogada clásica se sirve en el interior para que pueda tener la textura esperada, que en combinación con la salsa de quesos será otra experiencia placentera al paladar.
TORTAS JULIA
H: L-D de 9:00 a 17:00 h
Juan Alvares 1403 esquina Clemente Orozco. T/332696-0612
Las de pato
En el menú existen tres preparaciones para la carne de pato, el confit que es carne deshebrada, en chicharrón y abobada. De cualquiera de ellas puedes pedirlas en lonches, nosotros pedimos uno de pastor de pato que se elabora con la carne adobada, que puedes bañar con sus salsas hasta dejarla ahogada.
La salsa es muy rica, un tanto picosita, pero que te hará chuparte los dedos. Pero había que probar más opciones y decidimos intentar con un taco sencillo, de confit o carne deshebrada de pato, que elaboran con tortilla de harina, también muy rico, y puedes acompañar con varias salsas que preparan ellos mismos, así como sus cebollas rosadas picadas en julianas.
Hay otras opciones de lonches, al chicharrón y la abobada de pato, son de pierna, portobello, panela y la estrella es el lonche Quack, tradicional con chicharrón y aguacate. Llega por la torta y quédate por lo demás.
QUACK LONCHES DE PATO
H: Ma-D de 13:00 a 22:00 h
Manuel Acuña 2928 frente a Plaza Terranova.
T/2465-7957
Precios: Lonche sencillo $49, Taco sencillo $26, Lonche pastor de pato $55
De tradición
A Tortas Toño las encuentras en seis sucursales asi que de seguro habrá una cerca de ti. Su historia comenzó en 1990 en la colonia Providencia con su puesto de metal y solo dos personas trabajando ahí.
“En aquel entonces, era un alimento que solo prosperaba en colonias de sectores medio y bajo. Con muchas desmadrugadas diarias para servir platillos con productos frescos del día y mucho trabajo, se fue consolidando lo que es hoy Tortas Toño”, comparten en su sitio oficial.
En 1994 pasaron a un local establecido y tres años más tarde abrieron su segundo restaurante en la colonia Chapalita, para expandirse a lo que conocemos hoy.
TORTAS TOÑO
PROVIDENCIA
H: L-D de 9:00 a 16:00 h
Tierra de Fuego 3160-2, Col. Providencia.
T/3642-8739
Las más famosas
A Don José lo conocen de cariño como “El de la bicicleta” y lleva más de medio siglo en sus establecimiento recibiendo a clientes y nuevos asiduos para disfrutar de sus deliciosas tortas ahogadas.
La voz de corre y por ello también se ha vuelto un destino para turistas como famosos. Él platica que comenzó a trabajar con “el Güerito”, uno de los primeros torteros y después emprendió su negocio usando su bicicleta para repartir sus tortas por la Calzada Independencia.
Se estableció en el local para dar un mejor servicio y compartir las tortas con su salsa de jitomate crudo que se ha vuelto un referente y cuya delicia hay que comprobar.
El bolillo es más pequeño y cabe bien en la mano, y no llevan frijoles, las carnitas, las salsas y su puño de cebollas moradas. Una experiencia para probar un poco de historia tapatía y de un icono de estos platillos.
TORTAS JOSE EL DE LA BICICLETA
H: L-D de 8:00 a 17:30 h
Calle Mexicaltzingo 27, barrio de Mexicaltzingo, Guadalajara
No.1132. 240519
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24 Pineapple Recipes for Tropical-Tasting Sweets, ...
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[Photographs: J. Kenji López-Alt, Morgan Eisenberg, Yvonne Ruperti, Vicky Wasik]
There is no shortage of ways to enjoy pineapple—its sweet-tart flavor is equally at home in savory dishes, desserts, and drinks. Nowadays, fresh pineapple is available year-round, so if you’re ever stuck in a cooking or drinking rut, look to the tropical fruit to switch things up. To that end, we’ve roundup of 24 of our favorite pineapple recipes, from tacos al pastor and mango pineapple upside-down cake to a piña colada done right.
Cutting a pineapple might seem simple, but just hacking off the sides wastes a lot of fruit. Before you get cooking, take a second to check out our guide to the most efficient way to cut pineapple.
Savory Dishes
Real Tacos Al Pastor
[Photograph: J. Kenji López-Alt]
Making tacos al pastor at home requires a little creativity since you probably don’t have a giant trompo like your favorite taqueria. The easiest alternative at home is to roast the meat—we use pork loin or sirloin and bacon—in the oven before crisping it up in a pan. As the pork cooks it releases lots of fat, which we brush onto pineapple before roasting until tender. Charred salsa verde, crumbled cotija cheese, sliced red chilies, and cilantro round out the tacos.
Get the recipe for Real Tacos Al Pastor »
Slow-Roasted Bacon-Wrapped-Pineapple Tacos
[Photograph: J. Kenji López-Alt]
In tacos al pastor, pork is the star and pineapple plays a supporting role. This recipe flips the script, draping big chunks of adobo-marinated pineapple with a couple strips of bacon to give the fruit the lead. As the bacon fat drips into the pineapple it causes the edges of the fruit to caramelize and intensify in flavor.
Get the recipe for Slow-Roasted Bacon-Wrapped-Pineapple Tacos »
Pineapple and Bacon Nachos With Brie and Chipotle-Orange Salsa
[Photograph: J. Kenji López-Alt]
It’s not a stretch to put pineapple and bacon on nachos, but this recipe turns to an ingredient you probably wouldn’t expect: Brie. It might sound weird, but the nuttiness and funk of the cheese pair well with the sweet pineapple and smoky bacon. We top the nachos with salsa verde, red jalapeños, cilantro, and a simple sauce made by blending chipotle chilies, adobo sauce, and orange juice.
Get the recipe for Pineapple and Bacon Nachos With Brie and Chipotle-Orange Salsa »
Hawaiian Huli Huli Grilled Chicken Wings
[Photograph: Morgan Eisenberg]
These sticky, sweet, smoky, and tangy wings get their flavor from a mixture of pineapple juice, soy sauce, light brown sugar, chicken stock, ginger, garlic, and Sriracha that we use as both a marinade and a glaze. Serving them with grilled pineapple is technically optional, but you’d be missing out to skip it.
Get the recipe for Hawaiian Huli Huli Grilled Chicken Wings »
Mini Pineapple-Teriyaki-Glazed Salmon Burgers With Avocado
[Photograph: Morgan Eisenberg]
These salmon burgers—made by chopping fresh salmon fillets and mixing in scallions and mayonnaise—come to life with the addition of a sweet pineapple-teriyaki glaze, tender caramelized pineapple, and creamy mashed avocado. Feel free to cook the salmon to your preferred doneness, but I would recommend aiming for 115°F to keep them medium-rare.
Get the recipe for Mini Pineapple-Teriyaki-Glazed Salmon Burgers With Avocado »
Ginger-Teriyaki Beef Kebabs
[Photograph: Joshua Bousel]
Teriyaki is delicious with beef, too, so here we mix it with ginger, garlic, red pepper, pineapple juice, soy sauce, and brown sugar to make a marinade for beef sirloin tips. It’s worth using homemade teriyaki sauce here, which is super easy and tastes much better than what you can buy at the supermarket.
Get the recipe for Ginger-Teriyaki Beef Kebabs »
Sweet and Spicy Apricot-Glazed Pork and Pineapple Kebabs
[Photograph: Joshua Bousel]
These sweet-and-spicy pork kebabs are tossed with a classic barbecue rub and glazed with a mixture of apricot preserves, honey, rice vinegar, and smoky chipotle peppers. We brine the pork to keep it juicy on the grill and skewer it with pineapple for a little extra sweetness.
Get the recipe for Sweet and Spicy Apricot-Glazed Pork and Pineapple Kebabs »
Desserts
Fresh Pineapple Ice Cream
[Photograph: Vicky Wasik]
This ice cream made from fresh pineapple is as refreshing as a sorbet, but super creamy. With a few tricks, like adding a bit of lemon juice for brightness and a bit of vanilla extract, the fruit’s flavor shines through the dairy element bright and clear.
Get the recipe for Fresh Pineapple Ice Cream »
Hummingbird Skillet Cake
[Photograph: Vicky Wasik]
Some people say this cake derives its name from the approving sound people make while they’re eating it, and while that may not be 100% true, it’s such an appropriate reaction that it might as well be. Kind of like a carrot cake, but a purée of banana and pineapple takes the root’s place. Usually, hummingbird cakes are a three-tiered fancy affair, but in this recipe we keep it simple with a single layer topped with tangy cream cheese buttercream (or quick and easy cream cheese frosting, if you’re pressed for time).
Get the recipe for Hummingbird Skillet Cake »
Grilled Pineapple With Coconut-Condensed Milk-Butter Sauce
[Photograph: Leela Punyaratabandhu]
Grilled pineapple doesn’t just belong in savory dishes—the rich, caramelized sweetness makes it perfect for dessert. Inspired by a Thai street snack of grilled bananas drenched in a creamy sauce, here we serve pineapple with a sauce made with condensed milk, butter, coconut milk, and salt. Under-ripe pineapple works best because it stays intact on the grill and provides enough tartness to cut through the sweetness.
Get the recipe for Grilled Pineapple With Coconut-Condensed Milk-Butter Sauce »
Tropical Pineapple, Mango, and Coconut Fools
[Photograph: Yvonne Ruperti]
This summery take on a British fool replaces the traditional custard and stewed fruit with a light pineapple cream made by whipping a pineapple compote with heavy cream, Greek yogurt, and shredded coconut. We layer the cream into individual glasses with fresh mango and top with more coconut to make a tropical dessert that only takes about half an hour of active time.
Get the recipe for Tropical Pineapple, Mango, and Coconut Fools »
Mango Pineapple Upside-Down Cake
[Photograph: Carrie Vasios Mullins]
A classic pineapple upside-down cake puts the fruit on top of the batter, but here we mix it in to keep the crumb moist and top with sliced mango. The mango caramelizes in butter and sugar, joining with the pineapple to create a one-two punch of tropical flavor. A scoop of coconut ice cream would be very much at home on top of the cake.
Get the recipe for Mango Pineapple Upside-Down Cake »
Spicy Pineapple and Tequila Sorbet
[Photograph: Max Falkowitz]
This simple sorbet pairs pineapple with tangy aleppo chili and vegetal tequila (go ahead and leave out the booze if you don’t drink). The chili might sound odd, but a touch of heat balances out all the sugar. If your pineapple isn’t as ripe as you would like, baking it for just a minute or two will bring out its sweetness.
Get the recipe for Spicy Pineapple and Tequila Sorbet »
Fresh Pineapple Syrup
[Photograph: Vicky Wasik]
If you throw out pineapple cores after cutting up the fruit, you’re missing out. To remedy the situation check out this variation on our no-cook lemon syrup, which is made by macerating pineapple cores and juiced lemon rinds in sugar for several hours. The resulting syrup can add a tropical twist to waffles or stand in for simple syrup in cocktail recipes.
Get the recipe for Fresh Pineapple Syrup »
Drinks
Ultra-Tropical Piña Colada
[Photograph: Vicky Wasik]
Despite what spring break beach bars might have led you to believe, piña coladas don’t have to taste like tanning oil. Our recipe ditches the canned pineapple juice and sickly sweet Coco Lopez for fresh pineapple and unsweetened coconut cream. The simplest part of the recipe is the rum—as long as you use a decent bottle, pretty much any variety will work.
Get the recipe for Ultra-Tropical Piña Colada »
Frozen Jungle Bird Cocktail
[Photograph: Vicky Wasik]
The Jungle Bird is an old-school tiki drink with an unexpected ingredient: Campari. The bittersweet aperitif has enough of an edge to stand up to the sweet pineapple juice and bracing mix of blackstrap and Navy-strength rums. This recipe, inspired by one from Chicago bar Three Dots and a Dash, gives the cocktail the blender treatment for an even more refreshing drink. Chilling all the ingredients well in the freezer keeps the ice from melting too much as you blend it up.
Get the recipe for Frozen Jungle Bird Cocktail »
Peach and Tequila Frozen Blended Cocktail
[Photograph: Elana Lepkowski]
There comes a time in a peach’s life when it’s too ripe to eat raw, but still tastes great. Rather than tossing overripe peaches into the compost, try blending them into a frozen cocktail with pineapple (fresh chunks and juice), mint, blanco tequila, and the earthy French aperitif Suze.
Get the recipe for Peach and Tequila Frozen Blended Cocktail »
Isla Bonita Punch (Sparkling Pineapple-Rum Punch)
[Photograph: Vicky Wasik]
Looking for a more elegant alternative to a simple punch? This fancy—but easy—cocktail pairs white rum with fresh pineapple and lime juices, homemade vanilla simple syrup, fizzy dry sparkling wine, and tons of fresh mint. It’s important to use fresh pineapple juice—if you don’t have a juicer then a blender and a fine-mesh strainer will get the job done.
Get the recipe for Isla Bonita Punch (Sparkling Pineapple-Rum Punch) »
El Gallito (Pineapple-Chipotle Pitcher Cocktail)
[Photograph: © Kelly Puleio 2018, resized for publication]
Another cocktail for a crowd, this drink gets a savory, umami-rich flavor from tomatoes, scallions, cilantro stems, and adobo sauce from canned chipotles. Sweet pineapple juice and agave nectar and tart lime juice round it all out. The recipe calls for vodka, which lets the vegetal flavors shine, but reposado tequila is a nice choice as well.
Get the recipe for El Gallito (Pineapple-Chipotle Pitcher Cocktail) »
Sergeant Pepper (Pineapple-Gin Cocktail With Cumin)
[Photograph: Vicky Wasik]
To keep the savory theme going, try this mellow cocktail made with juniper-heavy London Dry gin, tropical orgeat, lime juice, and an earthy simple syrup spiced with cumin and black peppercorns. It might sound fussy, but we shake the drink with two different kinds of ice cubes—one large one for maximum foam and two small ones for proper dilution.
Get the recipe for Sergeant Pepper (Pineapple-Gin Cocktail With Cumin) »
Spicy Pineapple-Cucumber Sangrita
[Photograph: Vicky Wasik]
Sangrita—a fruity chaser for tequila—comes in many forms. While many modern recipes are tomato-based and the original version was probably made with orange and pomegranate juices, this variation uses pineapple, lime, and cucumber juices and a pinch of Pequin chili powder.
Get the recipe for Spicy Pineapple-Cucumber Sangrita »
The Pineapple Hop
[Photograph: Elana Lepkowski]
The combination of pineapple, orgeat, and rum can be overwhelmingly sweet, but we keep this cocktail balanced by turning the pineapple into a tangy shrub and cutting the drink with bitter IPA. The shrub—nothing more than a mixture of pineapple, sugar, and vinegar—will keep for months, so make a big batch and you’ll be set all summer.
Get the recipe for The Pineapple Hop »
Avocado, Mango, and Pineapple Smoothie
[Photograph: Lauren Rothman]
Looking for something nonalcoholic? This smoothie is wonderfully tropical thanks to mango, pineapple, and coconut water, and super creamy (but totally vegan) thanks to ripe avocado. Don’t worry about this tasting like liquid guacamole—the avocado is just there for texture.
Get the recipe for Avocado, Mango, and Pineapple Smoothie »
Spicy Chard and Pineapple Smoothie
[Photograph: Autumn Giles]
Kale smoothies are packed with nutrients, but can have a bitter flavor that is something of an acquired taste. To ease yourself into the world of green smoothies try this recipe made with chard, which is a little milder. Don’t think that the drink is boring, though—a little fresh jalapeño gives it just enough of a kick.
Get the recipe for Spicy Chard and Pineapple Smoothie »
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Carnitas, Al Pastor, Barbacoa: Here's the 411 on Mexican Meats
Carnitas, Al Pastor, Barbacoa: Here's the 411 on Mexican Meats
The beer-drinking backdrop of a hot afternoon or evening would pair perfectly with a festive Mexican feast of tacos and grilled meats. But with a menagerie of Spanish monikers from carnitas to carne asada, taco meat terminology can get a bit confusing. Here’s the breakdown of Mexican meats:
Carne asada: Grilled, marinated pieces of beef (typically sirloin or rib) served inside burritos and…
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Bendito el pastor... de Sirloin
En México, una de las comidas más queridas es el taco al pastor. Sin importar el rincón del país, los comensales encuentran una taquería que los ofrezca, pero si son con carne Sirloin, nada mejor que los preparados por La Sirloinería en la Ciudad de México.
La Sirloinería es una nueva alternativa gastronómica que mezcla la taquería de barrio y la taquería artesanal para compartir los sabores más característicos y ricos del noreste y centro del país.
A continuación, este spot te comparte los celestiales elementos de su Trompo de Sirloin:
Top Sirloin Angus Certified (corte fino de carne de res suave y jugoso).
Adobo (mezcla de chiles, ajo, cebolla, achiote y especias)
Piña
Acompañantes perfectos:
Tortillas de maíz criollo (elaboradas por personas que perdieron el empleo por la pandemia)
Salsas artesanales
Aguas de mazapán y cardamomo
Cabe señalar que La Sirloinería ha adaptado su concepto culinario a la nueva normalidad, por lo que ofrece servicio de entrega a domicilio siguiendo todas las recomendaciones sanitarias para que ningún comensal se quede con el antojo de tacos de Sirloin.
Ubicación:
Gral. Pedro Antonio de los Santos No.69
Col. San Miguel Chapultepec. CDMX
http://lasirloineria.com/
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Carnitas, Al Pastor, Barbacoa: Here's the 411 on Mexican Meats
Carnitas, Al Pastor, Barbacoa: Here's the 411 on Mexican Meats
The beer-drinking backdrop of a hot afternoon or evening would pair perfectly with a festive Mexican feast of tacos and grilled meats. But with a menagerie of Spanish monikers from carnitas to carne asada, taco meat terminology can get a bit confusing. Here’s the breakdown of Mexican meats:
Carne asada: Grilled, marinated pieces of beef (typically sirloin or rib) served inside burritos and…
View On WordPress
0 notes
Text
Carnitas, Al Pastor, Barbacoa: Here's the 411 on Mexican Meats
Carnitas, Al Pastor, Barbacoa: Here's the 411 on Mexican Meats
The beer-drinking backdrop of a hot afternoon or evening would pair perfectly with a festive Mexican feast of tacos and grilled meats. But with a menagerie of Spanish monikers from carnitas to carne asada, taco meat terminology can get a bit confusing. Here’s the breakdown of Mexican meats:
Carne asada: Grilled, marinated pieces of beef (typically sirloin or rib) served inside burritos and…
View On WordPress
0 notes
Text
Carnitas, Al Pastor, Barbacoa: Here's the 411 on Mexican Meats
Carnitas, Al Pastor, Barbacoa: Here's the 411 on Mexican Meats
The beer-drinking backdrop of a hot afternoon or evening would pair perfectly with a festive Mexican feast of tacos and grilled meats. But with a menagerie of Spanish monikers from carnitas to carne asada, taco meat terminology can get a bit confusing. Here’s the breakdown of Mexican meats:
Carne asada: Grilled, marinated pieces of beef (typically sirloin or rib) served inside burritos and…
View On WordPress
0 notes
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