EASY AL PASTOR MARINADE
This easy homemade Al Pastor Marinade recipe hits all the right notes - it's earthy, citrusy, & subtly sweet thanks to flavor-forward ingredients, like orange juice, smoky chiles, & achiote. Prepped in a blender in 10 minutes or less, homemade al pastor has never been so easy - use it to make tacos al pastor & more!
Provided by Jess Larson
Categories Sauces & Condiments
Time 10m
Number Of Ingredients 11
Steps:
- Add all listed marinade ingredients to a blender. Season with 2 teaspoons kosher salt & ground black pepper as desired. Blend until combined; the marinade should be thick & smooth. Use immediately, or transfer to a jar or airtight container and store in the refrigerator for up to 1 week.
- Pour the marinade over your meat or veggies of choice. Marinate for at least 8 hours & up to 3 days.
- as desired. Enjoy!
OVEN SPIT PORK AL PASTOR
This show-stopper of a dish will have everyone impressed: from the giant stack of tender pork chops perched atop a pineapple platform, to the juicy strips of flavorful meat carved off the stack. Warm tortillas and a spicy-sweet pineapple salsa round out this epic meal.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Heat a medium saucepan over medium heat and add the ancho chiles. Toast, turning halfway through, until fragrant, 3 to 5 minutes. Add the orange juice, honey, tomato paste, garlic, yellow onion, chipotle, 1 tablespoon salt and 1 cup water. Bring to a boil and then reduce to a simmer. Cook until the peppers and onions are soft, about 10 minutes. Transfer to a blender and blend until smooth. Cool completely.
- Combine the cooled marinade with the pork chops in a large resealable bag and massage to coat the meat. Marinate for at least 1 hour and up to overnight.
- Preheat the oven to 400 degrees F.
- Cut off the top of the pineapple and reserve. Cut the remaining pineapple in half crosswise. Peel both halves with a knife. Slice three 1/8-inch-thick rounds from the top half of the pineapple and set the rest aside. Place the bottom half of the pineapple in a medium cast-iron skillet and insert a long wooden skewer pointed tip up into the core of the pineapple. Thread one-quarter of the pork chops on the skewer, then slide on 1 cube of butter. Repeat with the remaining pork chops and butter, ending with the meat on top. Top with the 3 pineapple rounds and press the meat down firmly to compress the layers.
- Carefully transfer to the oven and cook until a thermometer inserted in the thickest part of the meat stack registers 160 degrees F, about 1 hour 30 minutes.
- Meanwhile, core and dice the remaining pineapple. Combine with the cilantro, red onion, lime juice, habanero and a pinch of salt in a medium bowl.
- Transfer the stack of pork and pineapple to a cutting board and thread the reserved pineapple top on the skewer. Holding the pineapple top to stabilize the stack, use a sharp carving knife or electric knife to shave off thin pieces of meat. Serve with the tortillas and pineapple salsa.
GRILLED PORK TENDERLOIN AL PASTOR WITH AVOCADO CREMA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Add the pineapple juice, achiote paste, chipotles, garlic and 1 1/2 teaspoons salt to a food processor and puree until uniform. Reserve about 1/2 cup of the marinade for glazing. Put the remaining marinade and the pork in a resealable plastic bag and marinate for 2 hours in the fridge, rotating if necessary halfway through.
- Heat a grill to high heat; clean and oil the grill grates.
- Thread the onion rounds on the skewers, drizzle with oil and season with salt and pepper. Grill the onions, developing a deep char on each side, about 10 minutes per side. Set aside to cool.
- Lightly season the tenderloins once more, then grill on all 4 sides, frequently basting with the reserved marinade, until golden brown and the internal temperature registers 145 degrees F, 8 to 10 minutes per side. Transfer to a plate, tent loosely with foil and rest for 5 minutes.
- Mince the cooled onions and season again. Slice the pork and serve with a dollop of Avocado Crema and garnished with chopped cilantro and charred onions.
- Put the cilantro, Mexican cream, avocado and lime zest and juice in a food processor and run until smooth. Season with salt and pepper. Cover with plastic wrap pressed on top until serving, to keep the avocado from browning.
PELLET GRILL SMOKED PORK SHOULDER AL PASTOR
We love an authentic spit-fired al pastor recipe but sometimes you want the payoff without all the work. Using our favorite pellet grill, we created this easy take that's just as flavorful and possibly even more juicy from the low and slow cooking time. If you like your pastor extra crispy, crank up the grill at the end and throw some of the slices on before cutting them into strips.
Provided by Food Network Kitchen
Categories main-dish
Time 8h40m
Yield 12 to 15 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Put the dried chiles on a baking sheet. Bake until slightly puffed, about 5 minutes. Meanwhile, cut the pineapple lengthwise into four pieces, then remove the core from each piece. Cut one quarter into chunks and set the rest aside.
- Heat the oil in a medium saucepan over medium heat until shimmering. Add the garlic and half the onion and cook, stirring often, until the onion is soft and translucent, about 10 minutes. Stir in the dried chiles, pineapple chunks, vinegar, salt, brown sugar, achiote paste and 1 cup water and bring to a boil. Reduce the heat and let simmer until the chiles have softened, about 10 minutes. Let cool for 10 minutes before transferring to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Reserve 1 cup for later and let the rest cool completely.
- Put the pork in a large enough container to hold it comfortably and coat completely with the chile-pineapple marinade. Cover with plastic wrap and refrigerate at least 24 hours and up to 48 hours. Remove from the refrigerator 1 hour before you are ready to cook it.
- Light a pellet grill according to manufacturer's directions and set to 250 degrees F. Once lit, cover and let preheat for 15 minutes.
- Put the pork directly on the grill grate and cook until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 5 hours. Remove the pork from the grill and wrap it tightly in several sheets of aluminum foil so that it is completely sealed. Increase the temperature of the grill to 275 degrees F and return the pork to the grill, putting it on a rimmed baking sheet to catch any juices that escape. Put the reserved pineapple directly on the grill grates and cook until pineapple is golden and caramelized, about 1 hour 30 minutes; remove from grill. Continue to cook the pork until the internal temperature reaches 195 degrees F on an instant-read thermometer, about 3 hours more. Remove from the grill and allow to rest 20 to 30 minutes.
- Meanwhile, once the pineapple has cooled, dice it and add it along with any juices to a medium bowl. Stir in the remaining onion along with the cilantro, lime juice and habanero chile. Season to taste with salt. Slice the pork 1/2 inch thick and cut each slice into 1/2-inch-thick strips. Serve with the salsa, reserved marinade and warm tortillas.
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
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.
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 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.
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.
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.
More about "al pastor marinated pork food"
AL PASTOR - WIKIPEDIA
From en.wikipedia.org
TACOS AL PASTOR RECIPE - "SHEPHERD STYLE" MEXICAN PORK …
From chilipeppermadness.com
TACOS AL PASTOR (CHILI MARINATED PORK TACOS) RECIPE
From minnesotamonthly.com
TACOS AL PASTOR - THE BEST HOMEMADE VERSION YOU WILL FIND
From mylatinatable.com
HOMEMADE TACOS AL PASTOR RECIPE - SERIOUS EATS
From seriouseats.com
TACOS AL PASTOR - DINNER AT THE ZOO
From dinneratthezoo.com
HOMEMADE AL PASTOR RECIPE · I AM A FOOD BLOG
From iamafoodblog.com
AUTHENTIC TACOS AL PASTOR (PORK TACOS) | YELLOWBLISSROAD.COM
From yellowblissroad.com
WHAT IS AL PASTOR MEAT? | TRADITIONAL AL PASTOR MEXICAN …
From backyardtaco.com
AL PASTOR MARINADED CHICKEN KABOBS - MADE WITH HAPPY
From madewithhappy.com
AL PASTOR 101 - THE PIONEER WOMAN
From thepioneerwoman.com
AL PASTOR PULLED PORK SANDWICH - OVER THE FIRE COOKING
From overthefirecooking.com
PORK AL PASTOR – DEL REAL FOODS
From delrealfoods.com
AL PASTOR AT HOME RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO COOK PORK AL PASTOR? - VERYMEATY
From verymeaty.com
PORK MARINADE FOR GRILLING | FRONTERA - GOURMET MEXICAN FOOD
From fronterafoods.com
21 AL PASTOR MARINADE RECIPE - SELECTED RECIPES
From selectedrecipe.com
RICH AND SAVORY SMOKED AL PASTOR - HEY GRILL HEY
From heygrillhey.com
AL PASTOR TACO KIT - DEL REAL FOODS
From delrealfoods.com
ALL NATURAL* AL PASTOR | US FOODS
From usfoods.com
TACOS AL PASTOR (VIDEO!) - CARLSBAD CRAVINGS
From carlsbadcravings.com
HOW TO COOK PORK AL PASTOR ON STOVE? - VERYMEATY
From verymeaty.com
PALEO WHOLE30 AL PASTOR - REAL FOOD WITH JESSICA
From realfoodwithjessica.com
PORK FOR AL PASTOR
From martinfoods.com
LUCIDO'S JOINS RANKS OF CHICAGO'S BEST AL PASTOR IN LITTLE VILLAGE
From chicagotribune.com
CROCK POT TACOS AL PASTOR RECIPE - LITTLE FAMILY ADVENTURE
From littlefamilyadventure.com
AL PASTOR SEASONING MIX RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
AL PASTOR SPIT RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
AL PASTOR MARINATED PORK | RECIPE | PORK RECIPES, MARINATED PORK, …
From pinterest.ca
AL PASTOR GRILLED PORK TENDERLOIN - FOODTASTIC MOM
From foodtasticmom.com
AL PASTOR PORK TACOS - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
THE BEST TACOS AL PASTOR (PORK TACOS) - AVERIE COOKS
From averiecooks.com
WHAT IS AL PASTOR PORK? - VERYMEATY
From verymeaty.com
WHAT IS PORK AL PASTOR? - VERYMEATY
From verymeaty.com
AL PASTOR MARINADE OR ADOBO SAUCE - THE BEST MEXICAN …
From thebestmexicanrecipes.com
AL PASTOR MARINATED PORK RECIPE | FOOD NETWORK
From private.blog-guru.web.id
AL PASTOR MARINATED PORK RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love