GRILLED PORK TACOS
My family raves about this moist pork with smoked paprika and pineapple. I dish it up next to brown rice and a salad of avocado and tomatoes. -E Gelesky, Bala Cynwyd, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, toss pork with 2 tablespoons lime juice and seasonings; let stand 5 minutes. Meanwhile, in a small bowl, mix beans, pineapple with reserved juice, onion, cilantro and remaining lime juice., Thread pork onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill kabobs, covered, over medium heat 6-8 minutes or until tender, turning occasionally., Remove pork from skewers; serve in tortillas. Top with bean mixture and, if desired, sour cream.
Nutrition Facts : Calories 383 calories, Fat 16g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 636mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
GRILLED PORK TACO RECIPE
We've never met a pork taco recipe we didn't like. But frankly, this Grilled Pork Taco Recipe-with shredded pork tenderloin-has become an instant classic!
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat grill to medium heat.
- Mash beans in medium bowl. Add cream cheese; mix well. Stir in peppers and A.1.; spread onto tortillas. Top with meat; roll up tightly.
- Grill 12 to 15 min. or until crisp and lightly browned, turning occasionally.
- Serve topped with remaining ingredients.
Nutrition Facts : Calories 390, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 25 g
GRILLED PORK TACOS WITH PINEAPPLE
The combination of earthy dried chiles and fruity pineapple are hallmarks of al Pastore. But so are long marination times and slow roasting. These speedy tacos are far from al Pastore, but they do bring together the similar citrusy, fruity and earthy flavors. Make sure your grill is hot and well greased to get the right char and caramelization on the pork.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high. Put the chiles on a microwave-safe plate and microwave until fragrant and pliable, about 10 seconds (or toast in a small dry skillet over medium heat). Remove the stems, then tear the chiles and transfer to a blender. Add the vegetable oil, 1 pineapple slice, the orange juice, 1/2 teaspoon salt and a few grinds of pepper. Puree until smooth.
- Trim the pork, then halve crosswise and lengthwise to create 4 pieces. Put in a shallow dish, add the chile puree and turn to coat; let marinate, 10 to 15 minutes.
- Meanwhile, put the onion in a fine-mesh sieve and rinse under cold water; transfer to a bowl. Stir in the lime juice and a big pinch each of salt and pepper; set aside.
- Remove the pork from the marinade and season with salt and pepper. Oil the grill grates, then transfer the pork and remaining 2 pineapple slices to the grill. Cover the grill and cook, turning the pineapple and pork occasionally, until the pineapple is well marked, about 4 minutes, and the pork is just cooked through and lightly charred, 8 to 10 minutes.
- Chop the pineapple and add to the onion mixture along with the chopped cilantro; season with salt and pepper. Slice the pork and the avocado. Warm the tortillas as the label directs. Fill with the pork, pineapple mixture, avocado and cilantro leaves.
Nutrition Facts : Calories 500, Fat 19 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 344 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 36 grams, Sugar 6 grams
GRILLED PORK BELLY TACOS
Steps:
- For the marinade and pork: In a shallow baking dish, whisk together the soy sauce, vinegar, adobo sauce, honey, tamarind paste, cumin and scallions. Add the pork, turning to coat on all sides. Cover and let marinate at room temperature for 1 to 2 hours.
- Prepare a charcoal or gas grill for direct high-heat grilling. Lightly oil the grill grates. Remove the pork belly from the marinade and place on the grill. Cook for 2 minutes, then flip and cook for 2 minutes on the other side.
- For the tacos: Serve the pork with warm tortillas, cilantro and lime wedges for building tacos.
GRILLED PORK TACOS AL PASTOR
Al Pastor is a really popular way to prepare pork, famous in San Francisco's Mission District. It's a marinated roast pork. They make the most incredible tacos and burritos. This is inspired by those flavors.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 9h25m
Yield 16
Number Of Ingredients 20
Steps:
- Place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. Let chiles stand 30 minutes to soften.
- Cut pork tenderloins in half crosswise and in half again lengthwise again to make 8 long strips.
- Drain water from chiles and pour in pineapple juice and vinegar. Add garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano. Transfer chile mixture to a blender and blend to make a smooth marinade.
- Place pork into a resealable plastic bag and pour marinade over pork; knead bag several times to coat pork. Squeeze out excess air and seal the bag. Refrigerate overnight.
- Preheat outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
- Remove pork from bag and drain and discard marinade; transfer pork to a platter. Drizzle meat with 1 tablespoon vegetable oil and season with salt. Use tongs to gently stir pork pieces to coat lightly with oil.
- Cook pork strips on preheated grill until meat shows good grill marks and is lightly pink in the center, 7 to 8 minutes per side. An instant-read meat thermometer inserted into the center of the largest piece should read at least 145 degrees F (65 degrees C). Transfer pork to a fresh platter.
- Drizzle a nonstick skillet with 1 teaspoon vegetable oil and place over medium heat. Lay a tortilla into the hot oil and place 1 slice of Monterey Jack cheese into center of the tortilla. Cook until tortilla is hot, lightly browned on the bottom, and cheese has melted, 1 to 2 minutes. Repeat with remaining tortillas and cheese slices. Transfer each tortilla to a plate.
- Slice pork strips across the grain into pieces about 1/4 inch thick. Divide shredded cabbage onto each tortilla and top each with about 6 slices of pork, 1 tablespoon roasted tomato salsa, and a few slices of jalapeno pepper. Fold taco over fillings to eat.
Nutrition Facts : Calories 256.2 calories, Carbohydrate 15.3 g, Cholesterol 56.8 mg, Fat 13.4 g, Fiber 2.4 g, Protein 18.9 g, SaturatedFat 6.7 g, Sodium 309.8 mg, Sugar 2.1 g
GRILLED PORK TACOS AL PASTOR
Recipes adapted from Fiesta at Rick's and Mexican Everyday by Rick Bayless (W. W. Norton & Company; 2010 and 2005).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h45m
Number Of Ingredients 9
Steps:
- In a blender, combine achiote, chiles and sauce, 1/4 cup oil, and 3/4 cup water; blend until smooth, about 5 seconds. Use one-third the marinade to coat pork all over (refrigerate or freeze remaining marinade to use on other meat or fish). Cover pork and refrigerate 1 hour.
- Set up a grill for indirect cooking over medium-high. Clean and lightly oil hot grill. Brush onion slices with oil and season with salt. Arrange in a single layer over hot side of grill. Cook until grill marks are dark brown on both sides, 3 to 5 minutes per side, flipping once. Move to cool side of grill and cook until soft, 5 to 8 minutes. Repeat with pineapple. In batches, grill pork over direct heat, about 1 minute per side.
- Transfer pork to a cutting board; chop into 1/4- to 1/2-inch pieces. Add to a skillet set on grill to keep warm. Chop onion and pineapple into small pieces, add to skillet, and toss. Season with salt. Serve pork mixture with tortillas and salsa.
Nutrition Facts : Calories 515 g, Fat 22 g, Fiber 8 g, Protein 25 g, SaturatedFat 5 g
GRILLED PORK & PAPAYA TACOS
As you know, grilled pork loves fruit! But if you've never tried pork with papaya, you're in for quite a taco treat tonight.
Provided by My Food and Family
Categories Recipes
Time 4h40m
Yield Makes 6 servings, two tacos each.
Number Of Ingredients 8
Steps:
- Place barbecue sauce, 1 cup of the papayas, the mustard and cumin in blender; blend until smooth. Pour over ribs in resealable plastic bag. Seal bag; turn to evenly coat ribs with barbecue sauce mixture. Refrigerate 4 hours to marinate, turning bag occasionally. Remove ribs from marinade; discard bag and marinade.
- Preheat grill to medium-high heat. Grill ribs 12 to 15 min. on each side or until cooked through. Shred meat with two forks.
- Mix remaining 1 cup papayas, the mint and pepper; spread evenly onto tortillas. Top with meat; roll up.
Nutrition Facts : Calories 420, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
GRILLED PORK TACOS WITH PAPAYA SALSA
Make and share this Grilled Pork Tacos With Papaya Salsa recipe from Food.com.
Provided by mariposa13
Categories Pork
Time 40m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Salsa: Mix all ingredients. Cover and refrigerate about 30 minutes or until chilled.
- Makes 3 cups salsa.
- Cook pork in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until no longer pink; drain. Stir in papaya and pineapple.
- Heat, stirring occasionally, until hot. Heat oven to 425°F
- Spoon about 1/4 cup of the pork mixture onto half of each tortilla; top with about 2 tbsp of the cheese.
- Fold tortillas over filling.
- Arrange five of the filled tortillas in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch; brush with melted margarine.
- Bake uncovered about 10 minutes or until light golden brown.
- Repeat with remaining tacos.
- Serve with Papaya Salsa.
Nutrition Facts : Calories 373.6, Fat 19.6, SaturatedFat 8.6, Cholesterol 43.8, Sodium 270.9, Carbohydrate 35.2, Fiber 5.5, Sugar 8.3, Protein 16.7
MARINATED AND GRILLED PORK TACOS (PUERCO ADOBABO)
Mmm! This may seem like a long list of ingredients, but it should go together fairly quickly and the results are worth it. I like flour tortillas - Costco has good ones--Tortilla Land Uncooked. Found this one in the paper. Allow 2 hours (or less) to marinate.
Provided by Yia Yia
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a food processor combine the 1 c chopped pineapple, garlic cumin salt chiles and vinegar; process until smooth.
- Transfer to a bowl or ziploc, add pork turning to coat all the meat.
- Refrigerate for NO MORE THAN 2 hours. Gets mooshy if left longer than that.
- Preheat grill to hot.
- Discard marinade.
- Place half of the meat in a single layer on the grill and cook, without moving for about 5 minute.
- Transfer cooked meat to baking pan and repeat with remaining meat.
- While meat cooks, arrange pineapple slices around meat and cook on each side until fruit has nice grill marks and is slightly caramelized, 5-6 minute per side.
- Allow meat to rest at least 5 minute before slicing into thin slices against the grain.
- Chop grilled pineapple into small bits.
- Pour any juices from meat and pineapple over meat.
- Serve with listed condiments wrapped in warm tortillas.
Nutrition Facts : Calories 1047.9, Fat 72.6, SaturatedFat 24.9, Cholesterol 281.8, Sodium 1140.4, Carbohydrate 24.4, Fiber 4.1, Sugar 11.2, Protein 70.7
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
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
GRILLED PORK-AND-PINEAPPLE TACOS
Our at-home version of the Mexican classic tacos al pastor pairs spicy pork tenderloin with sweet pineapple on the grill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat grill to medium-high. Stir together chili powder, 2 teaspoons salt, and 1/2 teaspoon pepper; sprinkle evenly over pork. Let stand 10 minutes.
- Brush grill grates with oil. Grill pork, turning a few times, until charred in places and a thermometer inserted into thickest part registers 140 degrees, 12 to 15 minutes. Transfer to a cutting board. Grill pineapple and onion, flipping once, until charred in places and crisp-tender, 6 to 8 minutes. Transfer to board with pork. Grill tortillas, flipping once, until hot and blistered in places, 30 to 45 seconds each, placing them inside a folded kitchen towel as you go. Let steam a few minutes to soften.
- Thinly slice pork and cut pineapple into 1/2-inch-thick pieces; slice onion. Fill warm tortillas with pork, pineapple, onion, salsa, cabbage, and cilantro; serve.
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