Carne al Pastor Canamelar (Canamelar Style Baked Pork)
Carne al Pastor Canamelar (Canamelar Style Baked Pork) is built on Guallijo Chilies, White Vinegar, Vegetable Oil, Pineapple Juice, and Garlic. Serves 8. Add it to your meal plan and shop the whole list in one go.
Ingredients
- 8
- 3 1/3 lb
- 1 1/2 cup
- 2/3 cup
- 2 cup
- 6
Method (preview)
- 1
To prepare the chilies, heat a griddle until very hot.
- 2
Place the chilies on the griddle and roast until the skin puckers and chars.
- 3
Turn the chilies to roast all sides.
- 4
Place roasted chilies in a plastic bag, seal the bag and "sweat" the chilies 4 to 5 minutes.
- 5
Remove the chilies from the bag.
- 6
The skins will come off easily.
- 7
Discard the skins.
- 8
Cut off the stems of the chilies, then slit them lengthwise. Remove and discard the seeds and membranes inside.
- 9
Rinse the chilies again, then pat them dry with paper towels. Set aside.
- 10
Place the tenderloin in a large baking dish, then sprinkle it with salt and pepper.
- 11
Set aside.
- 12
To prepare the marinade, in a blender or food processor, combine the chilies with the vinegar, oil, pineapple juice, garlic and 1 teaspoon black pepper.
- 13
Blend until smooth.
- 14
Season to taste with salt.
- 15
Pour the marinade over the pork, then cover it and let sit at room temperature for 1 hour.
- 16
Preheat oven to 350 degrees F.
- 17
Uncover the pork and bake for 2 hours.
- 18
Remove from the oven and cool pork in juices.
- 19
Once cool enough to handle, remove the tenderloin from the pan and finely shred.
- 20
Return the pork to the pan and bake until crisp, another 20 to 30 minutes.
- 21
To serve, place pork on platter. Serve with Mexican rice, guacamole and tortillas.
- 22
Printed in the Hagerstown, MD, "Herald-Mail" July 18, 2007.
- 23
Contributed to the FareShare Gazette by Art; 22 July 2007. www.fareshare.net
- 24
Nutr. Assoc.: 0 0 0 0 0 0 0
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