Salmon Tacos al Pastor with Goat Cheese and Smoky Tomatillo-Chipotle Salsa
 
 
Salmon tacos al pastor topped with goat cheese and a smoky, spicy tomatillo-chipotle salsa.
Yield: 8 tacos
Ingredients
For the tacos
  • 1 lb skinless salmon fillets, cut into 1-inch cubes
  • salt
  • 2 tbsp adobo paste (recipe follows)
  • canola oil, for sauteing
  • 8 soft corn tortillas
  • 4 oz goat cheese
  • salsa de morito con tomatillo (recipe follows)
For the adobo paste
  • 8 dried ancho chiles
  • 3 dried guajillo chiles
  • 4 garlic cloves
  • 1 tbsp cumin seeds
  • ½ tbsp dried oregano
  • 1 tbsp chili powder
  • 2 jalapenos
  • ½ bunch fresh cilantro
For the tomatillo-chipotle salsa
  • 12 medium tomatillos, husked and rinsed
  • 1 tbsp canola oil
  • 6 medium dried chipotle morita chiles, stemmed
  • 3 garlic cloves
  • ½ white onion
  • salt
Instructions
For the tacos
  1. Season the fish to taste with salt and coat with the adobo paste in a large bowl. Allow to marinate for 15-20 minutes.
  2. When ready to cook, heat 2-3 tbsp of oil in a large skillet over medium-high heat. Add the fish and cook until crispy and seared on one side, about 3 minutes. Flip onto the opposite side and cook for another 3 minutes or until just cooked.
  3. Divide among warm tortillas. Top with the goat cheese and drizzle with the salsa.
For the adobo paste
  1. Heat a skillet over medium heat. Add the dried chiles and toast, turning every 10 seconds or so until they become quite aromatic and have started to look toasted. Transfer to a medium bowl and cover with boiling water. Allow to soak for 20 minutes.
  2. Meanwhile, heat oven to 350F. Place the garlic, dried herbs, and spices onto a baking sheet. Roast for 10 minutes, stirring halfway through.
  3. Remove the soaked chiles to a blender, reserving the soaking water. Add the toasted spices, jalapenos, and cilantro to the blender as well. Pulse the mixture, adding just enough water to form a smooth paste.
  4. Any excess adobo paste can be dolloped onto a baking sheet (I aliquoted it into 2 tbsp scoops) and frozen for up to 3 months.
For the tomatillo-chipotle salsa
  1. Heat oven to 400F.
  2. Place the tomatillos in a medium baking sheet. Roast until slightly browned, about 20 minutes. Remove from the heat and let cool slightly.
  3. Meanwhile, heat the oil in a small pot over medium-high heat. Add the chiles to the pot and cook, turning frequently, until blistered and toasty. Pour water over the chiles to cover them and bring to a simmer. Simmer until the chiles are quite soft, about 25 minutes. Remove the chiles and discard the soaking water.
  4. In a food processor or blender, blend the chiles into a paste. Add the garlic and onions and continue to blend. Finally, add the tomatillos and blend until jammy. Pour into a bowl and season to taste with salt.
Notes
Recipe from Nopalito
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/03/salmon-tacos-al-pastor-with-goat-cheese-and-smoky-tomatillo-chipotle-salsa.html