Tacosalpastor Recipes

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.

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.

Steps:

• For the marinade: Blend the orange juice, achiote paste, cinnamon, ginger, salt and pepper, mashing and stirring until smooth with no lumps. Use mix to marinate pork for 24 hours.
• Preheat a rotisserie or oven to 350 degrees F.
• Place meat on a skewer layering with onions and cook in a rotisserie or bake until the internal temperature reaches 155 degrees F, about 1 hour. Cut thin slices of meat and place on tortillas, followed by a few pieces of fresh pineapple, a sprinkling of chopped onion, a pinch of cilantro, a spoonful of Salsa de Aguacate and Salsa Roja. Serve with lime wedges.
• Blend together avocados, sour cream, jalapenos, cilantro, serrano, if using, and salt and pepper to taste.
• Preheat a grill to medium-high heat.
• Grill tomatoes, tomatillos, garlic and onion until roasted. Blend very well, then add salt and pepper.

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.

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.

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!

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.

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.

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.