Name: Fish Tacos al Pastor
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Fresh tomatillos, husks removed - 2 pounds; Dried chile de arbol peppers - 10; Garlic, unpeeled - 2 cloves; Salt to taste - 2 cloves; Guajillo chile peppers - stems, seeds, and veins removed - 10; Pasilla chile peppers - stems, seeds, and veins removed - 5; White vinegar - ¼ cup; Orange juice - ¼ cup; Garlic - 1 clove; Whole cloves - 3; Ground cumin - 1 pinch; Salt and freshly ground black pepper - 1 pinch; Skinless trout fillets - 2 pounds; Butter - ¼ cup; Onion, finely chopped, divided - 1 large; Chopped fresh pineapple - 1 cup; Corn tortillas - 12; Chopped fresh cilantro - 1 cup; Limes, cut into wedges for garnish - 4

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Fish Tacos al Pastor

1. Fresh tomatillos, husks removed - 2 pounds

2. Dried chile de arbol peppers - 10

3. Garlic, unpeeled - 2 cloves

4. Salt to taste - 2 cloves

5. Guajillo chile peppers - stems, seeds, and veins removed - 10

6. Pasilla chile peppers - stems, seeds, and veins removed - 5

7. White vinegar - ¼ cup

8. Orange juice - ¼ cup

9. Garlic - 1 clove

10. Whole cloves - 3

11. Ground cumin - 1 pinch

12. Salt and freshly ground black pepper - 1 pinch

13. Skinless trout fillets - 2 pounds

14. Butter - ¼ cup

15. Onion, finely chopped, divided - 1 large

16. Chopped fresh pineapple - 1 cup

17. Corn tortillas - 12

18. Chopped fresh cilantro - 1 cup

19. Limes, cut into wedges for garnish - 4

How to cook deliciously - Fish Tacos al Pastor

1. Stage

Wash tomatillos under cold running water.

2. Stage

Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and 2 cloves garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.

3. Stage

Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.

4. Stage

Place guajillo and pasilla chile peppers in a saucepan, cover with water, and cook until softened, about 25 minutes.

5. Stage

Combine softened peppers, vinegar, orange juice, 1 clove garlic, cloves, cumin, salt, and pepper in a blender; blend until smooth. Add some water if sauce is too thick. Strain into a small saucepan and bring to a simmer over medium-low heat, about 5 minutes. Remove from heat and let cool, about 5 minutes.

6. Stage

Season trout fillets with pepper and put in a lidded container or a large resealable plastic bag. Cover with cooled sauce and refrigerate for at least 30 minutes or up to 4 hours.

7. Stage

Remove trout fillets from the refrigerator and let stand at room temperature for 10 minutes. Remove from sauce and cut into cubes. Reserve marinade.

8. Stage

Melt butter in a large skillet over medium heat and cook 1/2 the onion until soft and translucent, about 3 minutes. Add trout and reserved sauce; cook over medium-high heat, stirring occasionally, until trout is opaque and the sauce has been reduced, about 15 minutes. Remove from heat and fold in pineapple.

9. Stage

Warm corn tortillas in a skillet. Divide trout mixture amongst tortillas and top with remaining 1/2 onion and cilantro. Serve with lime wedges and charred tomatillo salsa.