TACOS AL PASTOR
Steps:
- Make the marinade: Soak the dried chiles in warm water until softened, about 15 minutes; drain. Discard the stems and seeds. Heat the vegetable oil in a medium saucepan over medium heat. Add the chiles, onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Transfer to a blender and add the pineapple juice, orange juice, apple juice, beer, vinegar, oregano, paprika, annatto, cloves, 2 tablespoons salt and 1 tablespoon pepper; puree until smooth.
- Make the tacos: Place the pork in a large roasting pan and pour the marinade on top; cover with foil and refrigerate at least 4 hours.
- Preheat the oven to 350˚ F. Transfer the pork to the oven and roast, covered, 3 hours. Remove the pork from the braising liquid and transfer to a cutting board; let rest at least 10 minutes. Reserve the braising liquid. Cut the pork into 1/4-inch pieces and return to the braising liquid, tossing to coat.
- Assemble the tacos: Arrange the pork on the tortillas and top with the pineapple-serrano salsa and tomatillo salsa. Top with cotija, chicharrónes, cilantro and radishes. Serve with lime wedges.
- Soak 20 dried guajillo chiles in warm water at least 30 minutes; drain. Remove the stems and seeds. Transfer the chiles to a blender and add 4 cups water, 5 garlic cloves, 1 diced onion, 2 teaspoons each chicken stock and kosher salt, 1 teaspoon each pepper and dried oregano and 1/2 teaspoon cumin; puree. Strain through a fine-mesh sieve. Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Dip a tortilla in the chile mixture, then add to the skillet and cook until lightly browned, 1 minute per side. Remove and sprinkle with cotija cheese. Repeat to make about 30 tortillas.
- Heat a grill to medium high. Peel 2 pineapples and cut into 1/4-inch-thick planks; grill until marked, about 3 minutes per side. Finely chop the pineapple, removing the core. Soak 2 to 3 thinly sliced serrano chiles in ice water, 10 minutes, then drain. Combine the pineapple, serranos, 2 diced small red onions, 1/2 cup chopped cilantro, 2 tablespoons lime juice, 2 teaspoons kosher salt and 1/2 teaspoon pepper in a bowl; toss. Refrigerate until ready to serve.
TACOS AL PASTOR
Tacos al pastor, a Mexican street-food staple, are a perfect synthesis of local flavors (pineapple, chiles, annatto), Spanish influence (pork, adobo), and Middle Eastern technique (a spinning, shawarma-style vertical rotisserie). The synthesis comes from Mexico's history, but perfection comes from the combination of sweet pineapple, spicy meat and fragrant corn. This recipe, from the chef Gabriela Cámara, provides an easy way to make it at home; try boneless chicken thighs if you don't want pork. Either way, make sure to blot the meat until very dry before cooking it so you get a hard sear that mimics the char of a grill.
Provided by Julia Moskin
Categories dinner, lunch, meat, tacos, main course
Time 45m
Yield 12 tacos (3 to 4 servings)
Number Of Ingredients 22
Steps:
- Make the marinade: Break off the stem ends of the cascabel and ancho (or guajillo) chiles and shake out and discard the seeds. Place chiles in a saucepan and pour over cold water to just cover. Bring to a simmer over medium heat, then turn off the heat and let the chiles soak, 15 minutes.
- In a blender, combine tomatoes, onion, oil, citrus juices, stemmed chile de árbol, garlic, clove, achiote seeds, cumin, oregano and salt. Add the soaked chiles and a few tablespoons of the soaking water and purée until smooth. Add more of the soaking water if needed to make a thin paste. Set aside about 1/2 cup of the marinade for cooking.
- Sprinkle the meat with salt. Place in a container, add remaining marinade, and mix until well coated. Cover and refrigerate at least 1 hour or overnight. (The recipe can be made up to this point up to 1 day in advance.) Bring to room temperature before cooking.
- Combine the pineapple and sugar in a nonstick skillet over medium heat. Stir often until the sugar is melted and the pineapple is caramelized, about 5 minutes. Transfer to a serving bowl.
- Meanwhile, heat the oven to 225 degrees. Prepare a tortilla basket or slightly damp clean dish towel. On a griddle or in a heavy skillet, warm the tortillas on both sides until hot and blistered, stacking them in the basket or wrapped in the towel. Transfer to the oven until ready to serve.
- Place a large, heavy skillet over high heat. Drain off all excess liquid from the meat and blot between layers of paper towels. Add the oil to the hot skillet, swirl to heat through, then add 2 tablespoons marinade. Let sizzle for a moment, then add the meat, spreading it out in a single layer. (If your skillet is smaller than 12 inches, cook in batches to avoid crowding the pan.) Let meat cook undisturbed over high heat until browned on the bottom, then sauté over high heat, stirring often, until cooked through but still moist, about 5 minutes. After 3 minutes, taste and stir in more reserved marinade as needed. When cooked, transfer to a serving bowl.
- Place everything on the table, including the toppings, and serve at once.
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
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
QUICK TACOS AL PASTOR
We loved the pork and pineapple tacos from a food truck in Hawaii. My husband, a high school football referee, gives my version a thumb's up. -Lori McLain, Denton, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Coarsely shred pork, reserving juices. In a small bowl, crush half the pineapple with a fork., In a large nonstick skillet, heat oil over medium-high heat. Add whole pineapple chunks; cook until lightly browned, 2-3 minutes, turning occasionally. Remove from pan., Add enchilada sauce and crushed pineapple to same skillet; stir in pork and reserved juices. Cook over medium-high heat until liquid is evaporated, 4-6 minutes, stirring occasionally., Serve in tortillas with pineapple chunks, onion and cilantro. If desired, top with queso fresco and salsa, and serve with lime wedges.
Nutrition Facts : Calories 317 calories, Fat 11g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 573mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges
OVEN-ROASTED CHICKEN AL PASTOR TACOS
Provided by Eddie Jackson
Time 4h45m
Yield 6 servings
Number Of Ingredients 31
Steps:
- For the chicken al pastor: Put the orange juice, vinegar, chile powder, honey, cumin, oregano, garlic, chipotles, onion and 1 teaspoon salt in a blender. Pulse several times until chunky. Add the oil and pulse to make a smooth marinade. Pour the marinade into a large resealable plastic bag and add the chicken. Marinate in the refrigerator at least 2 hours and up to 8 hours.
- Remove all but the bottom oven rack and preheat the oven to 400 degrees F.
- Cut the top off the pineapple and reserve. Cut off the peel from the pineapple. Cut a 1-inch slice off the top of the peeled pineapple, chop and reserve for garnish. Slice the remaining pineapple in half. Put the bottom of the pineapple on a rimmed baking sheet and insert a long skewer, pointy side up.
- Drain the chicken from the marinade and pat dry. Season with salt and drizzle with a little vegetable oil.
- Thread the chicken on top of the pineapple, then top with the top half of the pineapple. Transfer to the bottom oven rack and roast until the chicken is tender and caramelized on the edges and the internal temperature measures 165 degrees F on an instant-read thermometer, about 1 1/2 hours. Transfer the chicken to a cutting board and let rest 15 minutes.
- For the spicy cabbage slaw: While the chicken roasts, make the slaw. Whisk together the orange juice, lime juice, honey and 1/2 teaspoon salt in a large bowl. Stir in the jalapenos and brine. Whisk in the oil in a slow stream to make a smooth dressing. Add the cabbage, cilantro and red onion and toss well. Refrigerate until the chicken is done.
- For the tacos: Heat the taco shells according to the package directions.
- Put the reserved pineapple top on the chicken and pineapple stack, pushing it through the skewer. This will allow you to hold the stack steady while you cut the chicken and pineapple.
- Use a sharp knife to make thin vertical slices.
- Serve the sliced chicken and slaw in the taco shells with toppings of your choice. Finish with a squeeze of lime.
TACOS AL PASTOR
This taco recipe has changed my life for good. I used to be friendless and depressed but every time I make it, 10 new friends show up at my door and my sense of power and self worth transforms me into the perfect blend of Mother Theresa and Superman. I've also gained 15 pounds.
Provided by Joe B.
Categories Mexican
Time 4h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Combine achiote paste, chili powder, cumin, oregano, salt, pepper, vinegar, and majo juice into a bowl or bag. If you don't have achiote paste, combine 1.5T paprika, 1T vinegar, 3/4t oregano, 1 minced garlic, 1/4t cumin. Mix and replace achiote paste above.
- Cut pork shoulder into 1 inch slices.
- Combine bacon, pork and marinade above to a bowl or bag and let it rest in the fridge for at least 2 hours, or overnight.
- With a pan underneath, skewer the 2 largest pork steak with two different bamboo skewers and then lay 2 pieces of bacon over top of each. There will be a fair amount of bacon over each side of the steak. It's important to make sure you skewer in the center as this is your base.
- Add the next largest pork steak and wrap the excess bacon from the previous layer on top.
- Lay 2 more pieces of bacon perpendicular to the last layer, skewer a pork steak, wrap and repeat until all the pork is skewered. Excess bacon? Wrap around of the outside of each. If unstable, support with additional bamboo skewers. You should have 2 equally sized pork footballs of love wrapped and layered with bacon.
- Cook at 350F until internal temperature is 155F Occasionally baste with marinade.
- While the pork is cooking (it will start smelling amazing very quickly), dice onion, chop cilantro, cut mangos into 1/2 inch cubes, shred cheese.
- Remove from the oven and let cool slightly.
- Shave pork off spit.
- Add pork, mango, cheese, sour cream, salsa verde, cheese to a warm tortilla and top with cilatro and a squeeze of fresh lime. Serve and wait for the complements to come inches.
Nutrition Facts : Calories 923.9, Fat 73.3, SaturatedFat 26.2, Cholesterol 197.7, Sodium 1541.7, Carbohydrate 18.4, Fiber 2.6, Sugar 12.3, Protein 46.2
MEXICAN TACOS AL PASTOR
Al pastor, meaning literally "shepherd style," is a traditional way to prepare pork, lamb, and goat meat that originated in northern Mexico. Historically, pigs and goats were slow-roasted whole over a mesquite fire, but over time preparation methods evolved. In Mexico city there are taquerias dedicated mostly or even exclusively to tacos al Pastor. Tacos al Pastor are made from pork meat that has been marinated in a secret recipe and then cooked in a rotisserie with pineapple on top. Similar to the roast lamb from Greek delis, taquerias stack the marinated pork al pastor into a large cylindrical heap and cook it on a vertical spit. The tacos should be very small (almost like 2 bites size) and garnished with cilantro (coriander), chopped onion and the pineapple. Add your favorite hot sauce (if desired). I haven't tried this myself, just thought it would make a good contribution to Recipezaar. Marinating time not included in preparation time.
Provided by Molly53
Categories Mexican
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For the marinade: Seed the chiles, and chop finely.
- Mash them together with the garlic, cloves, and cumin; add vinegar (avoid touching the chiles and vinegar with your bare hands if possible to prevent burning the skin).
- Boil the ingredients in heavy saucepan until it thickens into a heavy paste, stirring frequently to avoid burning.
- Let cool.
- Cut the pork meat in thin steaks or slices (normally the slices rest on top of each other while marinating and cooking).
- Apply the paste to the meat putting one slice on top of the other (At an authentic taqueria, this would form a unit topped with pineapple for added flavor and moisture, and placed into the rotisserie and rotated constantly).
- Cover and place in the fridge at least 6 hours (or overnight).
- If using a rotisserie, cook the meat until well done.
- If not using a rotisserie, drain the marinade and cut the pork in small pieces.
- Put in a frying pan with a little oil and cook the meat with small pieces of pineapple making sure the pork is well-cooked, using care not to burn.
- While the meat is cooking, heat the tortillas.
- Finely chop the onion and cilantro together.
- Cut the limes in quarters.
- Serve the cooked meat wrapped in the hot tortillas, and garnished with the chopped cilantro, onion, pineapple, and the lime quarters.
More about "easy al pastor chicken tacos recipes"
EASY AL PASTOR CHICKEN TACOS - OLD EL PASO
From oldelpaso.com
Servings 8Total Time 25 minsCategory Tacos
- In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring occasionally, until no longer pink in center.
- Stir in pineapple and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 1 to 3 minutes, stirring frequently, until thickened.
- Divide lettuce among tortilla bowls. Top with sour cream. Divide chicken mixture among tortilla bowls; add cheese, bell pepper and green onions.
CHICKEN AL PASTOR TACOS RECIPE - CHEFDEHOME.COM
From chefdehome.com
Cuisine MexicanTotal Time 30 minsCategory Main Course
- Boil 2 cup water . While water boils, heat a skillet. Cut open the chilies and toast on dry skillet for 1-2 minute to awaken the flavors. Add chilies to hot water and leave aside for 20 minutes or until skin softens.
- In blender jar, add chilies and 1/4 cup of soaking liquid (discard rest of soaking liquid). Add rest of al pastor marinade ingredients with 2 slice of pineapple and 1/4 cup pineapple juice. Blend to make puree. Taste and adjust salt.
- Add marinade with chicken into a container with tight lid. Coat chicken in marinade. Cover with lid. Leave to marinate for 30 minutes (max overnight). When ready to grill, skew chicken on metal skewers. Discard leftover marinade.
EASY CHICKEN AL PASTOR TACOS - MEXICAN RECIPES - OLD EL …
From oldelpaso.com
Servings 10Total Time 3 hrs 55 minsCategory Tacos
- In large bowl, mix 1 tablespoon of the vegetable oil, the salt, cumin and pepper. Add yellow onion and bell pepper; toss to coat. Spray oval 5-quart slow cooker with cooking spray. Spread vegetable mixture in bottom of slow cooker.
- In same bowl, mix remaining tablespoon of vegetable oil and the taco seasoning mix. Add chicken; turn to coat. Place chicken in single layer over vegetables.
- Pour drained pineapple over chicken. Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours, until chicken is cooked through and easy to shred (at least 165°F).
- Drain chicken and vegetables, reserving 1/4 cup cooking liquid; discard remaining cooking liquid. Shred chicken with two forks; return to slow cooker, and toss shredded chicken and vegetables in reserved cooking liquid to coat.
AL PASTOR TACO RECIPE (3 WAYS TO COOK) - FED & FIT
From fedandfit.com
SUPER EASY SUPER TASTY TACOS AL PASTOR - GINGER WITH …
From gingerwithspice.com
SHEET PAN CHICKEN TACOS AL PASTOR - CRAVING CALIFORNIA
From cravingcalifornia.com
QUICK AND EASY TACOS AL PASTOR - SEASONS AND SUPPERS
From seasonsandsuppers.ca
TACOS AL PASTOR RECIPE - THE SPRUCE EATS
From thespruceeats.com
30-MINUTE EASY TACOS AL PASTOR - MOMMY'S HOME COOKING
From mommyshomecooking.com
CHICKEN TACOS AL PASTOR (GLUTEN-FREE) • THE HERITAGE …
From theheritagecook.com
EASY 6 INGREDIENT AL PASTOR SAUCE FOR THE BEST OVEN …
From iamafoodblog.com
CHICKEN AL PASTOR (ON A SHEET PAN!) - PLAYS WELL WITH BUTTER
From playswellwithbutter.com
5/5 (5)Calories 189 per servingCategory Tacos
- Add all listed marinade ingredients to a blender. Blend until combined. Add the chicken thighs & thinly sliced yellow onion to a large bowl. Pour the al pastor marinade over top & toss to combine. Marinate in the refrigerator (covered) for at least 6 hours or up to 3 days.
- to 425 degrees F, arranging the oven racks such that one is in the center of the oven & one is 6-8 inches under the broil. Line a large rimmed baking sheet with foil for easy clean up, as desired, and set aside.
- Transfer the marinated chicken & onions to the prepared baking sheet, draining & any excess marinade. Add the diced pineapple to the baking sheet. Toss to combine with the chicken & onions, spooning a little extra al pastor marinade into the mix as necessary to coat the pineapple with the sauce. Bake on the center rack for 15 minutes. The chicken should be nearly cooked through. Remove the chicken from the oven to chop, and meanwhile preheat the broiler.
- Transfer the chicken to a cutting board & carefully chop the chicken into bite-sized pieces. Place the chopped chicken pastor back on the baking sheet.
SHEET PAN CHICKEN AL PASTOR TACOS - SIP BITE GO
From sipbitego.com
CHICKEN TACOS AL PASTOR - TASTEMAKER BLOG
From tastemakerblog.com
SLOW COOKER AL PASTOR TACOS - BOWL ME OVER
From bowl-me-over.com
CHICKEN TACOS AL PASTOR RECIPE (WHOLE30 - OLIVE YOU WHOLE
From oliveyouwhole.com
CHICKEN AL PASTOR - CARLSBAD CRAVINGS
From carlsbadcravings.com
TACOS AL PASTOR... AND IMPRESSING THE NEIGHBOURS
From ontariopork.on.ca
HOMEMADE AL PASTOR RECIPE · I AM A FOOD BLOG
From iamafoodblog.com
EASY AL PASTOR SHRIMP TACOS - HEALTHFUL BLONDIE
From healthfulblondie.com
EASY GROUND PORK TACOS AL PASTOR - WITH THE WOODRUFFS
From withthewoodruffs.com
EASY AL PASTOR TACOS IN UNDER 30 MINUTES! - FRIDAY WE'RE IN LOVE
From fridaywereinlove.com
MEXICAN STREET TACOS (TACOS AL PASTOR) - JOSHUA WEISSMAN
From joshuaweissman.com
AUTHENTIC TACOS AL PASTOR (PORK TACOS) | YELLOWBLISSROAD.COM
From yellowblissroad.com
IF YOU LOVE TACOS AL PASTOR, READ ON! - COOKSGRILL
From cooksgrill.com
HOMEMADE TACOS AL PASTOR RECIPE - SERIOUS EATS
From seriouseats.com
WHAT IS AL PASTOR MEAT? | TRADITIONAL AL PASTOR MEXICAN FOOD
From backyardtaco.com
EASY AL PASTOR MARINADE RECIPE {FOR HOMEMADE TACOS AL PASTOR!}
From playswellwithbutter.com
EASY TACOS AL PASTOR RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
EASY TACOS AL PASTOR WITH PINEAPPLE SALSA - SIMPLY SCRATCH
From simplyscratch.com
SLOW COOKER CHICKEN AL PASTOR TACOS | CHICKEN.CA
From chicken.ca
TACOS AL PASTOR - JO COOKS
From jocooks.com
EASY TACOS AL PASTOR RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROTISSERIE MEXICAN AL PASTOR - THE SMOKEY CARTER
From thesmokeycarter.com
CHICKPEA AL PASTOR TACOS - VEGINSPIRED
From veginspired.com
8 TACOS AL PASTOR RECIPES | ALLRECIPES
From allrecipes.com
INSTANT POT CHICKEN AL PASTOR - MAMA NEEDS CAKE®
From mamaneedscake.com
OVEN ROASTED CHICKEN AL PASTOR - KINDA HEALTHY RECIPES
From masonfit.com
INSTANT POT CHICKEN AL PASTOR TACOS - SARCASTIC COOKING
From sarcasticcooking.com
AL PASTOR BAKED CHICKEN TACOS WITH SHISHITO PEPPER SALSA
From thecuriousplate.com
WHOLE30 CHICKEN TACOS AL PASTOR IN THE INSTAPOT - FIRST AND FULL
From firstandfull.com
You'll also love