<o:p style="word-break: break-all;">ジャックとロバートのfacebook でオンラインレッスンを行います</o:p>
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<o:p style="word-break: break-all;">https://www.facebook.com/nikikitchen
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<o:p style="word-break: break-all;">https://www.facebook.com/robert.marsh.9
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https://www.facebook.com/jackitchen.jackitchen
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<o:p style="word-break: break-all;">まだ知り合って間もない二人。
先週はパニックの連続。 何が起きるかわかりません。</o:p>
覚悟の上、みにきてください
TITLE <o:p></o:p>
2020 TACOS OLYMPIC GAMES<o:p></o:p>
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Taco Al Pastor with Charred Tomatillo Salsa and Handmade Tortillas<o:p></o:p>
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Al Pastor marinade<o:p></o:p>
Guajillo peppers cleaned stemand seeds removed 28gr<o:p></o:p>
Achiote paste 28 gr<o:p></o:p>
Pineapple juice ¼ cup<o:p></o:p>
White vinegar ¼ cup<o:p></o:p>
Oregano 1tsp<o:p></o:p>
Cumin ground ½ tsp<o:p></o:p>
Black pepper ground ¼ tsp<o:p></o:p>
Cloves 2-3 ea<o:p></o:p>
Garlic 3 cloves<o:p></o:p>
Salt 1 ¼ tsp <o:p></o:p>
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Place the cleaned peppers in a pan cover with water and bring to a boil turn off the heat and let seat for 10 minutes or until the peppers are soft. Place all the ingredients into a blender, blend until it is smooth strain and mix with the meat. Let marinate at least 4 hours.<o:p></o:p>
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Tomatillo-Chipotle Salsa<o:p></o:p>
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Olive oil 1-2 tbsp<o:p></o:p>
Tomatillos peeled rinsed 1 #<o:p></o:p>
Yellow onion sliced in rounds 1 small<o:p></o:p>
Garlic unpeeled 4 ea<o:p></o:p>
Chipotles canned seeded 2 ea.<o:p></o:p>
Cilantro chopped ½ cup<o:p></o:p>
Sesame seed toasted 2 tbsp<o:p></o:p>
White vinegar 2 tsp<o:p></o:p>
S/P to taste<o:p></o:p>
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Preheat oven 425<o:p></o:p>
Line a baking sheet with foil arrange the onions, tomatillos and garlic on the pan drizzle with olive oil and season with salt and pepper. Place the pan in the oven roast turning the tomatillos occasional until the tomatillos are soft and slightly chard .<o:p></o:p>
In a processor bowl add the roasted vegetables, toasted sesame seed, chipotles and white vinegar and blend until smooth.<o:p></o:p>
In a sauce pan heat until hot add the oil and then the salsa cook down until thick. Add the sauce back to the processor bowl add the cilantro and blend. Adjust the seasoning with salt and pepper.<o:p></o:p>
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Corn Tortilla (40gr)<o:p></o:p>
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Masa harina 2 cups<o:p></o:p>
Salt ¾ tsp<o:p></o:p>
Olive oil 1 tsp<o:p></o:p>
Warm water 1 ½ cup<o:p></o:p>
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Add 2 cups masa harina and 1/2 teaspoon salt to a mixing bowl. Add 1 cup of the warm water, olive oil and stir until the water is absorbed. Add the rest of the water incrementally until the flour melds into a dough. Use your hands to knead the dough into a cohesive ball. If the dough is sticking to your hands, add a bit of masa harina to dry it out.Separate the dough into golf ball sized chunks, this will make tortillas approximately 4 inches across.Flatten the dough balls using a tortilla press or a flat bottomed pan. Be sure to line each side of the dough ball with plastic or ziploc pieces.Heat a skillet or comal to medium-high heat. (Lately I use a tad over medium heat and this will have brown spots forming in about 60 seconds.)Add a tortilla and flip after 10 seconds. Then cook each side for 1-2 minutes or until light brown spots are forming.Continue cooking the rest of the tortillas.<o:p></o:p>
