Ingredients
- 1 cup adobo (see recipe below)
- 1/4 cup orange juice
- 1 tablespoon sherry wine vinegar
- 1/2 teaspoon honey
- 1/2 teaspoon Salt and ground black pepper
- 24 teaspoon shrimp (26/30 per pound), peeled, cleaned and deveined
- 1 cup adobo (see recipe below)
- 1/4 cup orange juice
- 1 tablespoon sherry wine vinegar
- 1/2 teaspoon honey
- 1/2 teaspoon Salt and ground black pepper
- 24 teaspoon shrimp (26/30 per pound), peeled, cleaned and deveined
- 12 flour tortillas (4” each)
- 2 ounce pineapple, grilled, julienned into 2-3” stripes long
- 1 cup chopped white spanish onion
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1 cup adobo (see recipe below)
- 1/4 cup orange juice
- 1 tablespoon sherry wine vinegar
- 1/2 teaspoon honey
- 1/2 teaspoon Salt and ground black pepper
- 24 teaspoon shrimp (26/30 per pound), peeled, cleaned and deveined
- 12 flour tortillas (4” each)
- 2 ounce pineapple, grilled, julienned into 2-3” stripes long
- 1 cup chopped white spanish onion
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lemon juice, freshly squeezed
- 3 slice guajillo chiles
- 1 slice pasilla chiles
- 1 slice chile de arbol
- 1 tablespoon canola oil
- 1/4 tablespoon white spanish onion, sliced
- 3 tablespoon small garlic cloves, minced
- 2 tablespoon whole cloves
- 1 tablespoon cinnamon stick (6 inch), broken into thirds
- 6 tablespoon whole black peppercorns
- 1/8 teaspoon cumin seeds, crushed
- 1/2 teaspoon mexican oregano
- 1/2 tablespoon achiote paste
- 1 1/2 cup chicken stock
- 1 cup adobo (see recipe below)
- 1/4 cup orange juice
- 1 tablespoon sherry wine vinegar
- 1/2 teaspoon honey
- 1/2 teaspoon Salt and ground black pepper
- 24 teaspoon shrimp (26/30 per pound), peeled, cleaned and deveined
- 12 flour tortillas (4” each)
- 2 ounce pineapple, grilled, julienned into 2-3” stripes long
- 1 cup chopped white spanish onion
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lemon juice, freshly squeezed
- 3 slice guajillo chiles
- 1 slice pasilla chiles
- 1 slice chile de arbol
- 1 tablespoon canola oil
- 1/4 tablespoon white spanish onion, sliced
- 3 tablespoon small garlic cloves, minced
- 2 tablespoon whole cloves
- 1 tablespoon cinnamon stick (6 inch), broken into thirds
- 6 tablespoon whole black peppercorns
- 1/8 teaspoon cumin seeds, crushed
- 1/2 teaspoon mexican oregano
- 1/2 tablespoon achiote paste
- 1 1/2 cup chicken stock
- 1 fully ripened avocado
- 1 pound tomatillos, husked, washed, and roughly chopped
- 1/2 pound small spanish white onion, chopped
- 1 pound serrano chile, cut in half and seeded
- 3 clove garlic, chopped
- 10 sprig cilantro
- 10 sprig Salt
Preparation
Baking Directions:
To make the Tacos de Camaron al PastorIn a non-reactive bowl, mix together Adobo, orange juice, sherry wine vinegar, honey, salt and pepper.
Add the shrimp; toss to make sure the shrimp are covered with the mixture.
Cover with plastic wrap and refrigerate for 1-1/2 hours.
Heat a sauté pan.
Add the shrimp, turning occasionally until cooked through, about 1-1/2 minutes; avoid overcooking the shrimp to keep them moist.
Keep warm until serving.
To make the AdoboRemove the stems, seeds and membranes from the chiles.
Break the chiles into larger pieces; set aside.
In a medium saucepan or skillet, heat the oil over medium-high heat.
Add the onion, garlic, cloves, cinnamon, peppercorns, cumin seeds, oregano and achiote paste.
Cook, stirring occasionally, until the onion is softened and light golden brown, about 4 minutes.
Add the chiles and cook until darkened on both sides, about 1 minute.
Add the chicken stock, it should cover the ingredients about halfway.
Gently boil until reduced by half, 5 to 8 minutes.
Scrape into a blender and puree.
Pour into a medium mesh sieve set over a bowl and press the solids with a rubber spatula or the back of a ladle to release the liquid.
Discard the solids.
Cool it down.
To make the Avocado Salsa VerdeCut the avocado in half lengthwise.
Remove the pit.
With a spoon, scoop out the flesh from both halves.
Place avocado, tomatillos, onion, chile, garlic and cilantro in a blender.
Puree until smooth.
Season with salt to taste.
Serving Directions:
To serveWarm the tortillas in a skillet.
On each of 4 appetizer plates, arrange 3 tortillas.
Spoon the shrimp in the center of tortillas, dividing evenly.
Arrange one pineapple strip on each taco.
Mix onion, cilantro and lime juice; sprinkle over tacos.
Top each with some Avocado Salsa Verde and arrange one slice of avocado on each taco.
