El Topo Recipes


 

Our Recipes

 Adobo is unique in that it works with whatever meat you're  cooking to take on different flavors each time. Adobo is the backbone of Mexican meat cookery. What follows are some quick, battle-tested recipes to help you get started.

One final note: there is no wrong way to use adobo. Experiment with different cuts and cooking techniques to discover amazing dishes!

 
 
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Puerco Al Pastor

Puerco al pastor is usually the taco people think about when the think about authentic tacos. 

Get a 1/2 inch pork shoulder steak from the butcher counter (we prefer bone-in). Get a pan ripping on high heat on your stove top. Add a little oil, lard, or bacon fat to coat the pan. Rub the shoulder steak on both sides with adobo, be slightly generous. Cook the steak on both sides for 2-4 minutes per side or until the adobo is nicely crisp and the meat is just cooked through.

Let the cooked steak rest for a few minutes, then debone and slice thin. Serve with fresh tortillas, pickled red onions, pineapple, sliced avocado, and salsa verde.

 

Prime Beef Barbacoa

Barbacoa is a regional preparation. Some areas, you'll find it made out of goat leg, some of lamb, some of beef. The most common in the South Texas region is barbacoa from the cow's head. The barbacoa we serve comes from USDA prime brisket.

To smoke: set up your smoker or kamado-style (Big Green Egg) grill to around 225F with a neutral wood like oak and medium smoke. Wipe your brisket dry and cut off the large deposits of fat (you can render the fat into tallow for other use). Season the brisket well with salt and pepper then rub with adobo. Smoke for 8-20 hours. 

To braise: Clean your brisket as indicated above and season with salt and pepper. Place the brisket in a disposable hotel tray, and brown on both sides by broiling in the oven at 550F. Once browned, rub the brisket with adobo and wrap with banana leaves (or parchment paper) then wrap the tray tightly with foil. Cook at 300F until tender (3-5 hrs.).

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Roast Chicken Adobo

Purchase a whole free-range chicken from the butcher counter. Pat the inside and outside of the chicken completely dry. Mix 2 tablespoons of adobo with two tablespoons of room-temperature butter then rub the resulting compound butter under the skin of the chicken. Truss if you'd like then season the outer skin with salt. 

Brown the chicken on a sheet tray in the over at 450F for 15 minutes. While the chicken is browning, thin two tablespoons of adobo with two tablespoons of apple cider vinegar. Remove the chicken from the oven and spoon the thinned adobo over the chicken. Return to the oven, reduce heat to 350F, and cook until done (about 30 mins). 

Rest the chicken at least 10 minutes then serve with the drippings and fresh tortillas.