At this point, you can either strain the onions to prevent from further pickling and use immediately, or put the lid on top and store in the refrigerator to further pickle until ready to use. Pour the cooled pickling liquid over the onions and allow to pickle for at least 30 minutes. Heat the vegetable oil in a medium saucepan over medium. Remove from the heat and cool completely. Make the marinade: Soak the dried chiles in warm water until softened, about 15 minutes drain. Bring to a boil and cook until the sugar and salt are dissolved, 6 to 8 minutes. In a small saucepan over medium-high heat, add the vinegar, granulated sugar, salt, cumin seeds, bay leaf and 1 cup water. Place the onions in a food storage container and set aside while you prepare the pickling liquid. Cook, stirring occasionally, until crispy, 4 to 6 minutes. Add the pork and spoon some of the braising liquid over to moisten, as needed. Heat the remaining 2 tablespoons olive oil in a large cast-iron pan over medium-high heat. Remove the pork to a plate or baking sheet and shred using 2 forks. Carefully release the steam away from your face. Pressure cook on low for 4 hours or high for 1 hour until the pork is fork-tender. In the bowl of a pressure cooker, mix together the crushed pineapple, chicken broth, garlic, bay leaves, chile, onion, oregano and sage. Add the pork and rub the paste all over to completely coat. Use a wooden spoon or spatula to fully combine into a paste. In a large bowl, add the achiote paste, red wine vinegar, brown sugar, smoked paprika, cumin, salt, cloves, black pepper and 2 tablespoons olive oil. Top each with 1/2 cup Al Pastor, radishes, Pickled Red Onions and 2 tablespoons queso fresco. Divide the salad among the 4 tortilla bowls. To assemble the salad: In a large mixing bowl, add the shredded lettuce, cilantro and about 1/3 cup of the salad dressing, adding more if desired. Cover and refrigerate until ready to use. To make the spicy salsa verde ranch: Mix together the ranch dressing and salsa verde in a bowl. Remove and gently place upside down on a cooling rack set over a baking sheet to drain of excess oil. Carefully submerge the spiders into the hot oil and fry the tortilla until puffed, crispy and golden brown, about 5 minutes. Using a 5-inch spider, gently press down into the tortilla to hold its shape. Gently press a tortilla into the center of 7-inch spider to form a bowl. 4 large flour tortillas (burrito size), at room temperatureġ/2 cup store-bought salsa verde (or homemade, see recipe below)ġ bunch fresh cilantro, leaves and tender stems, roughly choppedġ/2 cup crumbled queso fresco (from a 10-ounce wheel)ġ0 ounces tomatillos, husked, rinsed and stems removedġ/2 white onion, peeled, root kept intact and cut into 8 wedgesġ jalapeño, stem removed, halved and seeded (optional, keep seeds for spicy)ġ/2 cup loosely packed fresh cilantro leaves and tender stemsġ teaspoon kosher salt, plus more to tasteĢ teaspoons kosher salt, plus more to tasteĢ pounds boneless pork shoulder, trimmed of excess fat and cut into 2- to 3-inch chunksġ red Fresno or green jalapeño chile, stemmed and slicedġ white onion, cut into 4 wedges, root kept intactįor the tortilla bowls: Heat the oil in a large, heavy, deep pot to 350 degrees F.
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