We like onion, cilantro, cotija, sour cream, and hot sauce. Serve with your favorite taco fixings.Remove from the grill and let rest, tented with foil, for 10-15 minutes before slicing.Turn the grill up to 350° and continue to cook until the internal temperature reaches 155°. Place the tray on the grill and smoke for 2 hour at 200°. Keeping the overall height of the meal relatively even is more important for even cooking. Not every piece needs to be pierced by the skewer. Layer the meat on the skewer, putting some pineapple rings around the skewer every few layers.Place the skewer base on a grill-safe baking sheet. Massage the sauce into the meat so it gets between all the different layers, and refrigerate for at least 4-6 hours, but overnight is preferable.Pour the guajillo pepper sauce, ancho pepper adobo sauce, achiote paste, white vinegar, pineapple juice, orange juice, and oregano into a bowl and mix to combine. Place the meat into a large baggie or bowl.
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