- 6 oz halibut
For the sauce
- 250 g tomato
- 50 g onion
- 5 g garlic
- 1 stick cinnamon
- black pepper to taste
- 1 g cumin
- 2 each cloves
- 1 oz vinegar
- 4 oz pineapple juice
- 10 each chile guajillo
- 3 each chile ancho
- 5 each chile morito
- 5 each bay leaf
- salt to taste
- 4 oz pork butter
For the garnish
- 1 pineapple
- 1 purple onion
- 1 bunch coriander
- lemon juice to taste
For the purée
- 250 g butter
- 2 kg pineapple
Al pastor sauce:
In a pot heat the lard, add the onion and garlic, cooked until translucent, then add the tomatoes, add the
herbs and spices.
Separately grilled the dried chiles, then poach in boiling water for 15 seconds, drain and add the chiles
to the preparation we have cooking.
Let the tomatoes release their juice and cook them over medium heat for 20 minutes, after time passes,
blend everything by adding the pineapple juice and the vinegar.
The consistency of the marinade has to be thick, at the end rectify seasoning.
For the purée pineapple:
Blend the pineapple and reduce the juice (without straining) in a pot over medium heat until it thickens.
In hot, blend the pineapple with the butter and strain. Let cool.
For the garnish:
Chop the pineapple into dices, the purple onion and just chop the coriander stem. Season everything
with lemon juice, salt, pepper.
To present the dish:
Season the fish with salt and pepper, in a pan with a little hot vegetable oil, seal the fish on the side, put
the fish on a tray, cover it with the marinade and finish in the oven 180 C for 5 minutes.
Put the fish on the plate, cover with lining and garnish with pineapple puree.
It can be accompanied with tortillas.
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