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
ACHIOTE MARINATED PORK LOIN WITH PULLED PORK "TAMALES" HOISIN-KEY LIME SYRUP
Provided by Ming Tsai
Categories main-dish
Time P2DT2h
Yield 8 to 10 servings
Number Of Ingredients 41
Steps:
- In a container that will hold the pork loin, mix the sugar, salt, peppercorn and 6 cups water. Add the pork and cover with more water if necessary. Let brine overnight in the fridge. Remove pork and rinse. Pat dry and set aside. Clean out same container and mix the thyme, garlic, achiote, wine and oil. Add the pork and smother with the marinade. Let stand overnight, turning once. Pre-heat oven to 375 degrees. Remove pork from marinade and wipe off excess. Season with salt and pepper. In a hot oven-proof skillet coated with canola oil, sear the pork on all sides until brown, about 10 minutes. Transfer to oven and roast for about 20 minutes. Go for an internal temperature around 150 degrees for medium. The pork should remain pink. Let rest for 5 minutes before slicing.
- For the 'tamales': Pre-heat a large casserole or stock pot. On a plate, mix the cumin, coriander, chile, pepper and sugar. Salt the pieces of pork and season well with the spice mix. Coat the pot with oil and brown the pork on both sides, about 12 minutes. Wipe out pot and coat again with oil. Brown the onions and garlic, about 8 minutes. Deglaze with wine and add the soy, chipotle, bay and cover with water. Check for seasoning. Bring to a boil and let simmer 4 hours until the meat is very soft. Carefully pull out pork and bay leaves. Blend the cooking liquid with a hand blender and check for seasoning. When pork is cool enough to touch, shred the pork by hand. In a large bowl, take 6 cups of shredded pork and mix with the rice, red bells, scallion whites and cilantro. Add the sauce, a small ladle at a time just to moisten the mix. Season and check. Lay the leaves shiny side down, and place 1 cup of filling on each. Wrap by bringing the bottom up first, fold in the sides underneath, then continue folding forward. The package should end up rectangular shaped. Place in a hot steamer for 10 minutes or until piping hot.
- For the syrup: Heat a saute pan to medium heat and an coat with 1 tablespoon of canola oil. Brown shallots, garlic and ginger, about 5 minutes. Add hoisin and saute 3 minutes. Add juice and white pepper. Scrape into a blender and puree all. With blender running, slowly add oil until smooth and emulsified. Check for seasoning.
- Plating: Zig-zag the hoisin syrup and chile oil. Sprinkle the scallion greens around. Place 1 tamale and slice open. Surround with the pork slices.
HERB-MARINATED PORK TENDERLOINS
For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.
Provided by Ina Garten
Categories main-dish
Time 3h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
- Preheat the oven to 400 degrees F.
- Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams
LIME MARINATED PORK TENDERLOIN
I don't remember where we got this recipe but it is really good. It's amazing how much flavor the pork picks up in such a short marinating time!
Provided by nmjunko
Categories Pork
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Butterfly each pork tenderloin by cutting lengthwise 3/4 of the way through tenderloin, being careful not to cut through completely.
- Open tenderloins; place in ziplock bag.
- In a small bowl, combine remaining ingredients and mix well.
- Pour over tenderloins and turn to coat.
- Seal bag and let marinate at room temperature 10 minutes.
- Cook on grill 12-15 minutes, turning once.
- Cut into serving-sized pieces.
BRANDY MARINATED PORK TENDERLOIN STUFFED WITH RICE AND APRICOTS
I came up with this because it was raining and decided to use my flavour wave machine. I'm sure it would work on the bbq as well. you could use and dried fruit (if it is really dry soak it first
Provided by Chef at Heart
Categories Pork
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- combine oj, alcohol of your choice (pepper is optional. I did not use salt so it is up to you.
- Add cinnamon (I probably used more than a tbsp but most people would prefer to make the marinade and decide for themselves.
- For stuffing combine the following.
- Combine apple juice with rice and diced appricots (raisons or any dried fruit would work as well and cook according to directions for rice.
- it actually cooks a lot faster than normal due to the quantity, so check it after 10 minutes, or double it for left overs and use the recipe directions on your rice container.
- Butterfly pork and add stuffing. Tie with cooking string, and wrap in tin foil if you wish. It just makes less of a mess and it is still browned.
- Put in flavour wave machine setting 400 degrees.I stuffed mine really full so it took 40 minutes double the 20 minites they say for pork, but I stuffed it so that would take longer, as well I opened it up a couple of times because I did not have a recipe (since I just used what I had around.
- I would suggest checking it after 20 minute since depending on the amount of stuffing and where you placed the rack (I used the 4" which cooks more slowly.
- Let rest for 5 to q0 minutes with foii removed.
- I served brocolli with sesame seeds on the side.
TENDER BALSAMIC MARINATED PORK TENDERLOIN
My MIL was comming over for dinner and I came up with this recipe. I actually made two pork tenderloins, one marinaded in this, and another store bought tenderloin that was marinading in the package. This turned out far better! Cook time is an estimate.
Provided by flume027
Categories Very Low Carbs
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Add oil, vinegar, garlic, rosemary, worcestershire, and pepper in plastic bag.
- Shake to mix.
- Add pork tenderloin to bag and marinade 4-24 hours.
- Cook on grill or oven.
- Oven setting is 375, usually 25 minutes per pound.
- Pork is done when thermometer reads between 140 and 160 degrees.
- I take mine out of the oven when it's at 140 and then let it rest, because when meat rests, it continues to cook and will reach a higher internal temperature.
BEST MARINATED PORK TENDERLOIN
Make and share this Best Marinated Pork Tenderloin recipe from Food.com.
Provided by Emilyrae
Categories Pork
Time 35m
Yield 12 4-ounce portions, 12 serving(s)
Number Of Ingredients 6
Steps:
- Place pork tenderloin in large ziploc bag.
- Peel and lightly crush garlic.
- Add garlic and ginger to bag.
- Whisk together soy sauce, olive oil and brown sugar in medium mixing bowl.
- Pour over pork tenderloin.
- Marinate in ziploc bag in fridge for up to 3 days.
- (3 days= the most tender pork you've ever had) Remove from bag and discard marinade.
- Grill on BBQ or broil in oven until medium (about 15 minutes).
- Very dark and tasty with a light pink centre.
- Great over rice or with baked potatoes and grilled asparagus.
ACHIOTE PORK TORTA - (SANDWICHES)
These are out of this world! I made these to take to the San Francisco Giants game today. Although the Giants didn't win, we left full and happy! The meat in these is very flavorful and gets a nice color from Achiote paste. From my favorite cookbook Baja: Cooking From the Edge.
Provided by cookiedog
Categories Lunch/Snacks
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a blender or food processor, combine the garlic, vinegar, juices, salt, and cumin. Pulse until well combined. Crumble in the achiote and pulse to combine into a very soft paste; add more vinegar by the tablespoon to loosen it up if necessary. Blend in the cilantro.
- Cut the meat into lenghtwise slices 1/2 to 3/4 inch thick. Lay the meat between two sheets of plastic wrap and pound to an even thickness of 1/4 inch. Coat the slices generously with the paste and refrigerate for at least 6 hours and no more than 12 hours.
- Half an hour before cooking, clrean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high.
- Remove the meat from the marinade and shake off as much of the paste as possible. Place the meat on the grill, close the lid, and grill for 5 to 7 minutes on each side, checking often to make sure the meat doesn't burn or cook too quickly; if it does, move it to a cooler part of the grill. The meat is done perfectly when it has an internal temperature of 145 degrees. Do not overcook or the meat will dry out. (I used my George Foreman grill and just made sure to wipe it with a paper towel between batches) Set the meat aside, loosely covered with foil.
- To serve, split the rolls and toast on the grill, then layer from the bottom up: cheese, meat, lettuce, tomatoes, guacamole, onion, jalapenos, and salsa. Skewer with a couple of toothpicks and cut in half.
Nutrition Facts : Calories 464.4, Fat 25.7, SaturatedFat 8.7, Cholesterol 99.8, Sodium 494.7, Carbohydrate 23.1, Fiber 1.1, Sugar 3.3, Protein 32.7
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