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
PORK VOLCáNES AL PASTOR
Thinly slicing the pork and cooking it with plenty of marinade still clinging in a hot skillet yields the charred edges and deep flavor of traditional spit-roasted pastor.
Provided by Rick Martinez
Categories Bon Appétit Dinner Lunch Taco Pork Chile Pepper Orange Juice Lime Juice Tortillas Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free
Yield Makes 8
Number Of Ingredients 12
Steps:
- Place pork shoulder on a parchment-lined rimmed baking sheet and freeze, uncovered, until almost completely frozen, about 2 hours. Using a very sharp knife, thinly slice pork (shoot for about ⅛" thick). Transfer to a large bowl.
- Meanwhile, bring guajillo and morita chiles and 1 cup water to a boil in a medium saucepan. Cover, remove from heat, and let sit 30 minutes to allow chiles to soften.
- Transfer chiles and soaking liquid to a blender. Add garlic, orange juice, lime juice, achiote paste, and salt; purée until smooth. Pour over pork and toss to coat. Cover and let sit at room temperature 2 hours, or chill up to 6 hours.
- Place a rack in middle of oven; preheat to 350°F. Evenly space out tortillas on a baking sheet and bake until lightly toasted and very crisp (edges will curl and pucker), 35-45 minutes.
- Heat 1 Tbsp. oil in a large nonstick skillet over high until smoking. Spread about one-fourth of pork across skillet in a single layer; cook, undisturbed, until browned underneath, about 2 minutes. Turn over and cook, undisturbed, until browned underneath and cooked through, about 2 minutes. Transfer to a platter and wipe out skillet. Working in 3 batches, repeat process with remaining pork and 3 Tbsp. oil.
- Increase oven temperature to 500°F. Divide pork among tostadas and top with quesillo; bake until cheese is melted, 8-10 minutes. Top with onion and cilantro and serve with lime wedges.
TACOS AL PASTOR (MARINATED, SPIT-ROASTED TACOS)
Provided by Lesley Téllez
Categories Pork Kid-Friendly Dinner Lime Pineapple Healthy Tortillas Sugar Conscious Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves at least 6
Number Of Ingredients 20
Steps:
- The day before you plan to eat, place the pork in a large bowl and toss with the lime juice and salt. Heat a comal or nonstick skillet to medium-high heat. Add the onion wedge and garlic, placing the garlic near the edge, away from direct heat. Cook until soft and blackened in spots, turning occasionally, about 7 minutes. Peel the garlic and place both items in a blender jar. Crumble the achiote paste into the blender and add the vinegar, cumin seed, peanuts and bay leaf along with the cinnamon stick, cloves and allspice. Blend until smooth. Pour the marinade over the meat and toss to coat. Cover with plastic wrap and refrigerate for 24 hours.
- The next day, prepare the garnishes: Chop the pineapple, slice the limes into wedges, prepare the salsa, and chop the cilantro and onion.
- Heat a large heavy skillet to high heat and add 1 teaspoon lard. When smoking, add one piece of marinated steak. The meat should sizzle and smoke, so make sure you have a working fan and vent on your stove. Cook until the meat starts to release its juices and lighten slightly in color, 2 to 3 minutes, then flip and cook 2 to 3 minutes more. Both sides should have dark-brown charred spots; if they don't, raise the heat higher.
- Transfer to a cutting board and repeat with the remaining steaks, scraping the pan well to remove any burned bits between frying.
- Scrape out the pan once more and cook the pineapple until soft and charred in spots. Remove to a bowl.
- Warm the corn tortillas on a comal or nonstick skillet and place in a dishcloth to keep warm. Chop the meat into small pieces. Serve on a platter and let guests feed themselves, passing the tortillas and garnishes.
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
PORK AL PASTOR
Provided by Food Network
Time P1DT30m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Puree the salt, pineapple, achiote and garlic in a blender until a thick paste forms, adding up to 1/4 cup water if necessary.
- Trim and remove most of the fat from the pork butt. Slice and then dice the trimmed meat and mix with half the puree. Place in the fridge and let sit for 24 hours.
- Before cooking the pork, rub the puree into the meat, adding more if necessary. Add to a skillet and cook over medium heat until the meat is cooked through and browned, 6 to 10 minutes.
- Serve in tacos, over rice and beans or on potatoes.
TACOS AL PASTOR
Tacos al Pastor literally means "shepherd's tacos". Commercially in Mexico, the meat is cooked on a rotating spit and carved into thin slices to fill tacos. This recipe gives you some of the same flavors and you can make it at home. I like to serve it with grilled pineapple slices from my grill pan or the backyard grill. Recipe from TACOS.
Provided by cookiedog
Categories Stew
Time 1h50m
Yield 20-24 tacos, 8-10 serving(s)
Number Of Ingredients 21
Steps:
- Toast chiles on a skillet or comal or in a hot oven (425°F) until darkened slightly but not burned. (On a skillet this takes just seconds- as soon as they release their perfume).
- Bring water to a boil, add toasted chiles, stir well and remove from heat. Soak chiles for 15 to 20 minutes, drain and reserve water. Puree chiles in a blender with a little of the water and the tomatoes.
- Heat oil in a 4 to 5 quart saucepan or in a pressure cooker. Brown meat a little at a time, remove, and reserve cooked pieces.
- Add onions and then garlic and cook until onion is softened and begins to brown, about 2 minutes. Add oregano, cumin, thyme, bay leaves, and pepper along with chile-tomato puree and fry for one additional minute, stirring constantly.
- Return browned pork to the pan and add vinegar, pineapple juice, sugar, salt, and 1 cup of reserved chile soaking water.
- Bring to a boil, reduce heat, cover and cook for 35 minutes, at 15 pounds in the pressure cooker. (Note: if using a regular pan, cook covered on low heat for about 1 1/2 hours until meat is tender. You may need to add water during the cooking process to prevent burning.).
- Strain the sauce from the meat and cook longer, if needed, to thicken.
- To serve, shred meat and place in soft corn tortillas. Garnish with chopped green onions and serve with guacamole, some of the reserved sauce, salsa fresca, and lime wedges.
Nutrition Facts : Calories 441.2, Fat 26.2, SaturatedFat 8, Cholesterol 107.3, Sodium 386.4, Carbohydrate 15.1, Fiber 4, Sugar 4.5, Protein 36
PORK AL PASTOR
Make and share this Pork AL Pastor recipe from Food.com.
Provided by ellie_
Categories Pineapple
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice tenderloin, lengthwise and then in 1/2 inch slices.
- In a medium bowl combine juice (see note in ingredients) chile, adobo sauce, 1 teaspoon kosher salt and 1/4 teaspoon pepper. Add pork and toss to coat. Set aside.
- Brush onion and pineapple slices with canola oil and add to grill pan over medium high heat, cook, stirring until charred (5 minutes). Remove from heat and let cool and then chop together.
- Add pork to pan and grill turning - 5 minutes or until done. Chop pork into 1/4 inch pieces and add to pineapple mixture.
- Serve with warm tortillas and salsa and other condiments.
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