CHARRED TACOS AL PASTOR
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 14h40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine adobo, ancho powder, oil, achiote paste, brown sugar, salt, cumin, garlic and 1/4 cup water in a small saucepan. Whisk until uniform while bringing to a simmer to bloom all the spices and flavors, then simmer, about 5 minutes. Take off heat to cool completely, 15 to 20 minutes.
- Coat all slices of pork with marinade. Spray a plastic quart container with cooking spray. Stuff the container with the slices of marinated pork, arranging them in a stack. Cover and place in the fridge 8 hours or overnight to marinate.
- Slide marinated meat gently out of quart container. Cut the pineapple into 4 equal rounds. Reserve 2 whole slices of pineapple and core the remaining 2 slices, then cut them into chunks. Place the stack of marinated meat in between the reserved slices of pineapple. Evenly skewer the stack with 8 to 10 metal skewers to make the "pastor".
- Heat a grill for cooking at about 275 degrees F. Using a chimney starter, ignite 3 to 4 charcoal briquettes. Place the briquettes in a smoker box with apple or cherry wood chips that have soaked in water 30 minutes, and place the box directly on the grate.
- Place onion and pineapple chunks in a small drip tray or roasting pan. Position the pan right on the grill, and the pastor on the elevated grill shelf directly above it. Place smoker box directly in front of the drip pan, so that some of the heat and smoke from the wood can reach the pastor.
- Cook for 4 hours, rotating a quarter every 45 minutes to 1 hour. Take it off the heat and let rest for at least 1 hour.
- Heat a cast-iron skillet over medium-high heat. Dice onions and pineapple from drip tray and sear in the skillet until caramelized, about 5 minutes.
- Holding the pastor vertical, shave off shards of pork. Sear off in the skillet until caramelized, about 5 minutes.
- Serve with corn tortillas, salsa verde and fresh cilantro.
CARNE ASADA TACOS
A celebrated Mexican street food, these steaks tacos are great to enjoy at home, but also perfect for tailgates and cookouts. Bring the bagged and marinating steak with you if you know there's a grill available (or grill ahead of time and wait to slice at your destination). And don't skip on doubling up on the tortillas -- these tacos are juicy so the extra tortilla ensures no tearing.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 6 to 12 servings (make 12 tacos)
Number Of Ingredients 12
Steps:
- Heat a large cast-iron skillet over medium-high heat. Add the cumin seed and cook, stirring occasionally, until toasted, about 1 minute. Transfer to a small bowl. Add the chilies and garlic to the skillet. Cook over medium high heat, turning occasionally, until both are soft and blotchy black in spots, about 5 minutes. Remove from the skillet and cool. Add the chilies, garlic, toasted cumin seeds, oil, brown sugar and lime juice, 1 1/2 teaspoon salt and a few grinds of pepper to a blender and process until very smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Shake well to coat, refrigerate for 1 to 4 hours.
- Prepare a grill for high heat.
- Remove the steaks from the marinade and shake off any excess. Brush the grill grates lightly with oil, lay the steak on the grill and cook until very well charred and grill marks appear, about 5 minutes. Turn the steaks and continue to cook until nicely charred, about 1 to 3 minutes more depending on thickness. Transfer the steaks to a cutting board and let rest for 10 minutes. While the steak rests, brush the scallions lightly with oil and grill, turning once until wilted and charred, about 2 minutes. Coarsely chop.
- Warm the tortillas on the grill grates. Thinly slice the steak against the grain on a bias. Double the tortillas then top with the steak, grilled scallions, guacamole and pico de gallo. Serve with lime wedges.
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
CARNE ASADA TACOS OR AL PASTOR TACOS
I have had great success preparing tacos this way. I bought this recipe from a taqueria owner (taco restaurant) in Mexico City. I am translating the directions. It can be used for beef, pork, or just about any other type of meat. The spice mix on this recipe gives meat a really excellent flavor.
Provided by Vic Voss
Categories World Cuisine Recipes Latin American Mexican
Time 6h40m
Yield 6
Number Of Ingredients 26
Steps:
- Place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. Spread paste on both sides of the flank steak. Wrap steak in plastic and refrigerate at least 6 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove excess marinade from flank steak.
- Grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.
- Place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. Add water if the salsa becomes too thick. Transfer salsa to a bowl.
- Heat tortillas in a microwave safe plate until warm, about 1 minute.
- Serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.
Nutrition Facts : Calories 399.7 calories, Carbohydrate 53.9 g, Cholesterol 36.4 mg, Fat 8.8 g, Fiber 8.8 g, Protein 26.7 g, SaturatedFat 2.8 g, Sodium 1336.6 mg, Sugar 4.5 g
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
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.
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- Add the lime juice, cilantro, jalapeños, white onion, garlic, salt, pepper, and cumin, as well as a 1/4 cup of water to a mixing bowl and stir to combine. Slowly drizzle in a 1/4 cup of oil, whisking with the tines of a fork to combine.
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