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
Season the fish to taste with salt and coat with the adobo paste in a large bowl. Allow to marinate for 15-20 minutes.
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.
Divide among warm tortillas. Top with the goat cheese and drizzle with the salsa.
For the adobo paste
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.
Meanwhile, heat oven to 350F. Place the garlic, dried herbs, and spices onto a baking sheet. Roast for 10 minutes, stirring halfway through.
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.
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
Heat oven to 400F.
Place the tomatillos in a medium baking sheet. Roast until slightly browned, about 20 minutes. Remove from the heat and let cool slightly.
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.
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.
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