Authentic Pork Tacos Recipes

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MEXICAN-STYLE PORK TACOS (TACOS AL PASTOR) RECIPE BY TASTY

It's Taco Tuesday! Or maybe it's taco ANYday because let's face it: there's never NOT a good day to eat a taco. But you don't want something basic. You want the real deal, and we're here to make that dream come true. With our super flavorful tacos al pastor, you're going to feel like you're at a food truck on a beach, chowing down on some of the best eats around.

Provided by Alvin Zhou

Categories     Dinner

Yield 10 servings

Number Of Ingredients 18



Mexican-style Pork Tacos (Tacos Al Pastor) Recipe by Tasty image

Steps:

  • Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
  • Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
  • Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
  • To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
  • Enjoy!

Nutrition Facts : Calories 597 calories, Carbohydrate 29 grams, Fat 32 grams, Fiber 5 grams, Protein 48 grams, Sugar 10 grams

5 lb boneless pork shoulder
3 tablespoons achiote paste
2 tablespoons guajillo chili powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
¾ cup white vinegar
1 cup pineapple juice
1 pineapple, skinned and sliced into 1-inch (2 cm) rounds
10 small corn tortillas
1 white onion, finely chopped
1 cup fresh cilantro, finely chopped
1 cup salsa
1 avocado, diced
2 limes, cut into wedges
1 thick wooden skewer, trimmed to the height of your oven

AUTHENTIC PORK TACOS

The tastiest and most authentic pork tacos but be sure you have plenty of time to prepare this tasty recipe

Provided by ChefDerekHobbs

Categories     Mexican

Time 6h30m

Yield 23 ???, 25-30 serving(s)

Number Of Ingredients 16



Authentic Pork Tacos image

Steps:

  • Get a large stock pot.
  • Trim most of the big pieces of fat from the pork butt and add to stock pot.
  • add chicken broth and water to cover.
  • add all spices listed above.
  • chop and de-seed all peppers, use gloves while doing so and add to pot.
  • add can of tomatoes.
  • add orange juice.
  • add salt (adjust later).
  • cook for 6 hours or until pork is tender enough to shred.
  • Shred pork and assemble tacos with corn tortilla wraps and Mexican farmers cheese and fresh Pico salsa.
  • Disclaimer ( You may need to experiment with measurements since I usually eyeball all of this and taste as I go).

Nutrition Facts : Calories 862.2, Fat 58.1, SaturatedFat 19.9, Cholesterol 240.7, Sodium 288.9, Carbohydrate 10.2, Fiber 2, Sugar 6, Protein 70.7

20 lbs pork butt
2 -3 anaheim chilies
2 -3 serrano chilies
1 whole yellow onion
1 tablespoon Mexican oregano
6 tablespoons ground cumin (adjust to taste)
2 -3 tablespoons Hungarian paprika (adjust to taste)
3 -4 garlic cloves
water (enough to cover pork butt in stock pot)
1 (105 ounce) can diced tomatoes
2 -3 cups orange juice
1 lime, juice of
1 tablespoon thyme
salt (to taste)
1 -3 liter chicken stock (or more adjust to taste)
2 guajillo chilies (optional)

SHREDDED PORK TACOS

Marcela Valladolid stews pork shoulder with citrus, pineapple and achiote paste-a seasoning blend from the Yucatan region of Mexico-for a vibrant, bright braise that's perfect for tacos. If you can't find achiote paste in your grocery store, check in Mexican grocery stores or online.

Provided by Marcela Valladolid

Time 6h50m

Yield 10 servings

Number Of Ingredients 23



Shredded Pork Tacos image

Steps:

  • For the pulled pork: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant and slightly softened, about 2 more minutes. Add the achiote paste and mix well to incorporate. Add the orange and pineapple juices and bring to a boil. Once it boils, turn the heat off and carefully transfer to a blender. Cool. Process the mixture until smooth, about 2 minutes. Set aside.
  • Sprinkle the pork butt heavily with salt and pepper on all sides. Arrange the orange skins on the bottom of a 5 1/2- to 6-quart slow cooker, skin-side up (this adds more flavor to the pork and ensures the meat will not dry out). Scatter the pork butt on top of the oranges. Pour the achiote puree inside the slow cooker. Cover the slow cooker and turn on to high heat. Let it cook until the pork is tender and ready to shred, about 5 hours.
  • Turn the slow cooker off and remove the oranges from the pot and discard. Let the pork cool slightly before shredding. Using two forks or with clean hands, shred the pork. Return the shredded meat to the slow cooker filled with sauce and keep warm until ready to serve.
  • For the pickled habaneros: Mix the habanero chiles, lime juice, olive oil, oregano and salt together in a small bowl. Mix well to incorporate. Let stand at least 20 minutes. They can be made 1 day ahead.
  • For the pickled red onions: Mix the lime juice, olive oil, oregano, salt and onions together in a medium bowl. Mix well to incorporate. Let stand for 30 minutes. They can be made 1 day ahead.
  • Serve the pork in the warmed corn tortillas with pickled habaneros and red onions, shredded cabbage and crema.

2 tablespoons vegetable oil
1 white onion, chopped
4 cloves garlic, chopped
2 tablespoons achiote paste
1 1/2 cups freshly squeezed orange juice, skins reserved (from 6 oranges)
1/3 cup pineapple juice
2 1/2 pounds pork butt, cut into 3-inch cubes
Salt and freshly ground black pepper
2 bay leaves
24 warmed corn tortillas
5 habanero chiles, stemmed, seeded and finely chopped
2 limes, juiced
1 tablespoon olive oil
1 teaspoon crumbled dried oregano
1/2 teaspoon salt
2/3 cup freshly squeezed lime juice (about 5 limes)
1/4 cup olive oil
1 tablespoon crumbled dried oregano
1 teaspoon salt
1 red onion, quartered and cut in 1-inch strips
1 red onion, quartered and cut in 1-inch strips
Shredded red cabbage
Mexican crema

PULLED PORK TACOS

Provided by Giada De Laurentiis

Categories     main-dish

Time 8h45m

Yield 6 servings

Number Of Ingredients 20



Pulled Pork Tacos image

Steps:

  • For the pulled pork: In a small bowl, mix together the cumin, coriander, salt and oregano. Rub the spice mixture all over the pork roast.
  • Heat the olive oil in a medium skillet over medium-high heat. Add the pork roast and brown on all sides, about 3 minutes per side.
  • Meanwhile, in a 3 1/2-quart slow cooker, combine the onion, garlic, chipotle and adobo sauce, beer, and orange zest. Add the browned roast along with any pan juices. Cover and cook on low for 8 hours or on high for 6 hours.
  • When the pork is cooked and fork tender, shred it using two forks. Add the shredded meat back to the slow cooker and toss with the onions and cooking juices. Keep warm in the slow cooker for people to help themselves and assemble the tacos with all the garnishes.

2 teaspoons ground cumin
1/2 teaspoon ground coriander
2 teaspoons salt
1/2 teaspoon dried oregano
2 pounds pork shoulder roast
2 tablespoons extra-virgin olive oil
1 onion, chopped
3 cloves garlic, smashed
1 chipotle in adobo plus 1 teaspoon adobo sauce
1/2 cup beer, such as Modelo Especial
1/2 teaspoon grated orange zest (1/2 orange)
12 flour tortillas
8 radishes, thinly sliced
1 small head savoy cabbage, thinly sliced
1/2 cup cilantro leaves, roughly chopped
1/2 cup sour cream
1 cup crumbled feta cheese
1 avocado, diced
3 Roma tomatoes, chopped
3 limes, cut into wedges

AUTHENTIC TACOS AL PASTOR

Tacos al pastor is a quintessential Mexican dish, with tender pork and pineapple marinated in a savory and aromatic chile sauce. Serve with warm corn tortillas, tomatillos salsa, and lemon or lime wedges.

Provided by docmancito

Categories     World Cuisine Recipes     Latin American     Mexican

Time 5h19m

Yield 10

Number Of Ingredients 16



Authentic Tacos al Pastor image

Steps:

  • Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.
  • Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.
  • Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.
  • Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap.
  • Marinate pork in the refrigerator, 4 hours to overnight.
  • Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces.
  • Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.
  • Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.

Nutrition Facts : Calories 204.3 calories, Carbohydrate 23 g, Cholesterol 43.5 mg, Fat 5.6 g, Fiber 3.1 g, Protein 16.9 g, SaturatedFat 1.9 g, Sodium 748.1 mg, Sugar 15.9 g

1 tomato
3 dried guajillo chile peppers, seeded
2 dried ancho chile peppers, seeded
1 pineapple, sliced 3/4-inch thick
½ cup orange juice
1 onion, quartered
¼ cup white vinegar
2 chipotle peppers in adobo sauce
1 tablespoon salt, or to taste
2 cloves garlic, crushed
3 cloves
1 teaspoon cumin seeds
1 teaspoon dried oregano
2 pounds boneless pork loin, thinly sliced
½ cup chopped onion
½ cup chopped fresh cilantro

SHREDDED PORK TACOS

I used to make a similar recipe with beef, but I switched to pork when we lived in Singapore for 3 years. Beef was expensive and not very good there. We like it so much with pork, we never switched back.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 13



Shredded Pork Tacos image

Steps:

  • In a skillet, brown pork in oil. Remove from pan and keep warm. In same skillet, saute onion and garlic in drippings until tender. Stir in the tomato sauce, chilies, chili powder, salt, oregano, cumin and pepper. Add pork; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until pork is tender., Cool slightly; shred with two forks. Return to sauce; heat through. Serve in tortillas with lettuce and tomato if desired.

Nutrition Facts : Calories 429 calories, Fat 12g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 1668mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 41g protein.

1 pork tenderloin (3/4 pound), cut into 1-inch pieces
1 teaspoon vegetable oil
1 small onion, chopped
2 garlic cloves, minced
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon pepper
2 to 4 flour tortillas (7 inches), warmed
Shredded lettuce and chopped tomato, optional

SIZZLING PORK TACOS

Heavily spiced strips of pork shoulder fried crisp in a pan. Warm corn tortillas. Tomatillo salsa and hot sauce. Pair the tacos with a pot of garlicky black beans, an avocado salad and mangoes for dessert, and you've got an incredible dinner for about an hour's work. Go to.

Provided by David Tanis

Categories     easy, lunch, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12



Sizzling Pork Tacos image

Steps:

  • Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.
  • Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.
  • Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.
  • To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 27 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 287 milligrams, Sugar 0 grams

1 1/2 pounds pork shoulder, not too lean, in thin 1/2-inch strips or cubes
Salt
pepper
3 garlic cloves, finely chopped
2 1/2 teaspoons ground guajillo, ancho or other medium-hot red chile
1 teaspoon toasted, coarsely ground cumin
3 tablespoons vegetable oil or good-quality lard
2 dozen small corn tortillas, ideally 4 1/2 inches, for serving
Tomatillo salsa, for serving
Salsa cruda, for serving
Radishes, trimmed, for serving
Cilantro sprigs, for serving

SHREDDED PORK TACOS

For best results marinade for a couple of hours before putting it in the crock pot. I suggest serving this with peach salsa or another type of fruit salsa. My husband likes to substitute beer for the water.

Provided by Queen Dana

Categories     Mexican

Time 3h

Yield 4 serving(s)

Number Of Ingredients 11



Shredded Pork Tacos image

Steps:

  • Put all the ingredients, in no specific order, in the crock pot and cook on low for about 3 hours or until done.
  • Once the pork is cooked all the way through shred and serve on warm tortillas with your choice of toppings.

1 lb pork loin
3 garlic cloves, minced
1 1/2 teaspoons cumin
1 teaspoon oregano
1/2 cup onion, minced
1 tablespoon apple cider vinegar
1 tablespoon olive oil
2 1/2 tablespoons chipotle chiles in adobo, puree
1/4 cup fresh cilantro, chopped
1 dash salt
2 tablespoons water

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Cut into large chunks. In a 6-quart stock pot over medium-high heat, add 1 tbsp olive oil. When hot, add pork pieces and brown on all sides, about 3 minutes per side. Add the remaining salt and pepper, cumin, oregano, garlic, orange juice, Coke and bay leaves to the pot.
From afoodloverskitchen.com


TACOS AL PASTOR - THE BEST HOMEMADE VERSION YOU WILL FIND
Roast the tomatillo, onion, and garlic in the oven on baking sheet at 450 degrees for 8-10 minutes, remove from oven. Blend with the rest of the ingredients except the salt and pepper until well combined. Put in a bowl and season with salt and pepper to taste.
From mylatinatable.com


AUTHENTIC SHREDDED PORK TACOS BEST RECIPES
Ingredients: 20 lbs pork butt; 2 -3 anaheim chilies; 2 -3 serrano chilies; 1 whole yellow onion; 1 tablespoon Mexican oregano; 6 tablespoons ground cumin (adjust to taste)
From recipesforweb.com


AUTHENTIC CARNITAS RECIPE (TACOS DE ... - THE ANTHONY KITCHEN
Cook – Cover and cook for 2 hours at 325°F. Broil – Transfer the pork to a rimmed baking sheet using a slotted spoon and gently mash it with fork tines to break it apart. Broil until crispy, 1-4 minutes. Reduce – Place Dutch oven on the stovetop over medium-high heat and bring the braising liquid to a simmer.
From theanthonykitchen.com


BEST PORK CARNITAS TACOS (MEXICAN ... - THE ENDLESS MEAL®
Yield: 6 servings. Prep Time: 10 mins. Cook Time: 8 hrs. Total Time: 8 hrs 10 mins. Carnitas Tacos (pulled pork tacos) are THE BEST ever! The slow cooker Mexican pork is unbelievably tender and flavorful. Add a scoop of guacamole to a tortilla (or lettuce wrap!), top with a big pile of pulled pork and dig in!
From theendlessmeal.com


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