FISH TACOS AL PASTOR
These fish tacos al pastor taste as good as the original pork version. I serve them with homemade charred tomatillo sauce and they are to die for.
Provided by Ofelia Bañuelos
Categories World Cuisine Recipes Latin American Mexican
Time 2h14m
Yield 6
Number Of Ingredients 19
Steps:
- Wash tomatillos under cold running water.
- Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and 2 cloves garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
- Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.
- Place guajillo and pasilla chile peppers in a saucepan, cover with water, and cook until softened, about 25 minutes.
- Combine softened peppers, vinegar, orange juice, 1 clove garlic, cloves, cumin, salt, and pepper in a blender; blend until smooth. Add some water if sauce is too thick. Strain into a small saucepan and bring to a simmer over medium-low heat, about 5 minutes. Remove from heat and let cool, about 5 minutes.
- Season trout fillets with pepper and put in a lidded container or a large resealable plastic bag. Cover with cooled sauce and refrigerate for at least 30 minutes or up to 4 hours.
- Remove trout fillets from the refrigerator and let stand at room temperature for 10 minutes. Remove from sauce and cut into cubes. Reserve marinade.
- Melt butter in a large skillet over medium heat and cook 1/2 the onion until soft and translucent, about 3 minutes. Add trout and reserved sauce; cook over medium-high heat, stirring occasionally, until trout is opaque and the sauce has been reduced, about 15 minutes. Remove from heat and fold in pineapple.
- Warm corn tortillas in a skillet. Divide trout mixture amongst tortillas and top with remaining 1/2 onion and cilantro. Serve with lime wedges and charred tomatillo salsa.
Nutrition Facts : Calories 669.7 calories, Carbohydrate 75.7 g, Cholesterol 100.7 mg, Fat 20.5 g, Fiber 10.7 g, Protein 41.9 g, SaturatedFat 7.8 g, Sodium 211.7 mg, Sugar 11.9 g
TACOS AL PASTOR
This is my favorite kind of taco from a taqueria. Don't leave out the pineapple-- pieces of it in which make it so good! The cook time includes time in fridge. This recipe includes directions for both the grill or oven. Recipe from Baja: Cooking on the Edge.
Provided by cookiedog
Categories Pork
Time 7h30m
Yield 24 tacos
Number Of Ingredients 18
Steps:
- At least 6 hours before cooking, make the marinade: Heat a heavy griddle or frying pan over medium heat and gently toast the chiles, pressing them down quickly with a spatula. Turn and repeat on the other side. Be very careful not to scorch the chiles or they will have an off taste. Cool and then remove the stems, seeds, and stringy ribs.
- Tear the chiles into small pieces and pulse in a spice grinder until they are as finely ground as possible.
- In a blender, combine the garlic, vinegar, achiote, salt, cumin, and cloves. Puree until well combined. Add the ground chiles and blend for several minutes, or until the sauce is very smooth; if necessary, add a tablespoon or so of vinegar to make a thick paste.
- Heat the oil over medium heat in a frying pan. Add the onion and cook, stirring, for 1 minute. Add the chile paste; use the water to swish out the blender and add to the pan. Cook, stirring, for 3 minutes, or until thickened. Scrape onto a plate and cool completely.
- Cut the pork into lengthwise slices about 3/4 inch thick and smear a layer of the chile paste on each side (thick enough to draw a line in). Stack the slices in a shallow container, cover, and refrigerate for 6 to 12 hours.
- Cut the crown off the pineapple and cut a slice off the bottom. Carve off the prickly skin, slicing from top to bottom, then cut the flesh into slices 1/2 inch thick; set aside.
- Grill Method: Half an hour before cooking, clean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high. Remove any thick blobs of chile paste from the meat, as these will burn. Grill the meat and pineapple for 7 minutes on each side, directly over the flame (if your grill is hot as heck -- medium is ok). Watch carefully to make sure the chile paste is not burning; if needed, turn down the heat or move the meat to a cooler part of the grill. The pineapple should be given a half-turn partway through cooking to make nice crosshatch marks. When the meat is cooked to an internal temperature of 145 degrees (don't overcook) remove to a warm plate.
- Oven method: Preheat the oven to 375°F Spread the meat out in one layer in a shallow, lightly oiled baking dish or a rimmed cookie sheet. There should be some open space between the pieces; it's better to use several baking dishes than crowd the meat. Cut half of the pineapple slices into quarters and scatter over the top. Reserve the rest for another use. Roast the meat and pineapple for 30 to 40 minutes, or until well browned and crisp; there should be some caramelized juices in the bottom of the dish. Remove from the oven, cover the cooked meat and pineapple loosely with foil, and let stand 5 minutes while you heat the tortillas.
- To Serve: Heat the tortillas' keep them warm in a cloth napkin or a tortilla warmer. Dice the meat into small bits, mix with the juices on the plate or in the baking dish, and fill the tortillas. The pineapple can be chopped up or cut into quarters. Serve with the onion, radishes, cilantro, and your choice of salsa or hot sauce.
Nutrition Facts : Calories 135.8, Fat 4.9, SaturatedFat 1.6, Cholesterol 55.9, Sodium 124.9, Carbohydrate 6.2, Fiber 0.7, Sugar 4.3, Protein 16.1
FISH TACOS AL PASTOR
Pork tacos al pastor may get the fame, but this fish al pastor, based on a version at Mexico City restaurant Contramar, deserves plenty of glory. A potent chile marinade adds lots of flavor before the fillets hit the grill, and a do-ahead pineapple salsa is the perfect finishing touch.
Provided by Rick Martinez
Categories Bon Appétit Dinner Lunch Fish Seafood Bass Halibut Taco Tortillas Cilantro Pineapple Orange Juice Chile Pepper Salsa Grill Grill/Barbecue Summer Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 15
Steps:
- Bring guajillo and morita chiles and 1½ cups water to a boil in a medium saucepan. Cover, remove from heat, and let sit 30 minutes to allow chiles to soften.
- Place fish in a large bowl or baking dish. Transfer chile mixture and soaking liquid to a blender. Add orange juice, achiote paste, 4 garlic cloves, ¼ cup lime juice, and 1 Tbsp. salt and purée until smooth, about 2 minutes. Set aside 1 cup chile sauce, uncovered, at room temperature for serving. Pour remaining sauce over fish and toss to coat. Cover and chill at least 1 hour and up to 3 hours.
- Meanwhile, mix onion, habanero chile, pineapple, 3 Tbsp. cilantro, remaining finely chopped garlic clove, 3 Tbsp. lime juice, and 1½ tsp. salt in a medium bowl. Cover salsa and chill until ready to use.
- Prepare a grill for medium-high heat; thoroughly clean grate and brush with oil. Working in batches if necessary, grill fish, leaving a few inches of space between each piece, until marinade is dried and beginning to char, about 2 minutes. Using a fish spatula, release fish from grate, turn, and continue to grill until charred on second side and flesh flakes easily with a fork, about 3 minutes more. Transfer to a cutting board and let rest 10 minutes.
- Grill tortillas until just beginning to brown in spots, about 30 seconds per side. Top each tortilla with a piece of fish, then a schmear of reserved chile sauce, a spoonful of pineapple salsa, and some cilantro leaves. Serve with lime wedges for squeezing over.
- Do Ahead: Pineapple salsa can be made 4 hours ahead. Keep chilled.
TACOS AL PASTOR
Believe it or not, I am posting yet another pastor recipe! I love this stuff! Never, ever, forget the extra grilled pineapple, it makes them something special. The meat needs to marinate from 4 hours up to 1 day. From Bon Appetit May 2008. Cook's tip: To make your own guajillo chile powder, finely grind about 6 large dried seeded guajillo chiles in a spice mill to yield about 1/4 cup powder.
Provided by cookiedog
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.
- Prepare barbecue (medium-high heat). Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine.
- Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.
- Serve pork-pineapple mixture with onion-cilantro relish, Salsa, and lime wedges.
Nutrition Facts : Calories 497.5, Fat 27.4, SaturatedFat 9.2, Cholesterol 131, Sodium 742.3, Carbohydrate 19.6, Fiber 3.6, Sugar 11.3, Protein 43
AL PASTOR FISH TACOS
Make and share this Al Pastor Fish Tacos recipe from Food.com.
Provided by Mexi-Rosie
Categories Tuna
Time 40m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 175°C (convert to Fahrenheit).
- In a baking dish, place the fish strips, adding the onion, pineapple, salt and pepper.
- Combine dressing ingredients and pour over fish strips.
- Bake in oven until fish is cooked and sauce has thickened-- approx.
- 30 min.
- Make tacos with the tortillas and garnish with cilantro and onion.
- Sprinle a bit of lime juice over taco filling.
Nutrition Facts : Calories 531.2, Fat 22.4, SaturatedFat 4.3, Cholesterol 34.5, Sodium 625.6, Carbohydrate 52.1, Fiber 3.5, Sugar 5, Protein 29
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.
More about "el torito tacos pescados al pastor fresh fish tacos food"
AL PASTOR FISH TACOS RECIPE
From foodandwine.com
Servings 6Total Time 3 hrsAuthor Marcela Valladolid
- Soak dried chiles in warm water in a medium bowl until rehydrated, about 10 minutes. Drain chiles; remove and discard chile stems and seeds. Combine chiles, achiote, orange juice, vinegar, garlic, salt, and pepper in a blender. Blend until smooth. Place fish in a ziplock plastic bag. Add sauce, seal bag, and let marinate in refrigerator 2 to 4 hours.
- Preheat oven to 375°F. Coat bottom of a 13- x 9-inch baking dish with olive oil. Place pineapple slices in a single layer in dish. Place marinated fish and marinade over pineapple. Bake in preheated oven until fish is crispy on edges and sauce has reduced, about 35 minutes. Remove from oven. Using a fork, break fish apart to allow it to soak in sauce. Serve fish (and pineapple, if desired) on warm tortillas; garnish with cilantro, onion, and avocado. Squeeze lime wedges over tacos just before serving.
FISH TACOS AL PASTOR RECIPE | BON APPéTIT
From bonappetit.com
5/5 (7)Estimated Reading Time 2 minsServings 8
- Bring guajillo and morita chiles and 1½ cups water to a boil in a medium saucepan. Cover, remove from heat, and let sit 30 minutes to let chiles soften.
- Place fish in a large bowl or baking dish. Transfer chile mixture and soaking liquid to a blender. Add orange juice, achiote paste, 4 garlic cloves, ¼ cup lime juice, and 1 Tbsp. salt and purée until smooth, about 2 minutes. Reserve 1 cup chile sauce for serving; leave uncovered at room temperature. Pour remaining purée over fish; toss to coat. Cover and chill 1–3 hours.
- Meanwhile, mix onion, habanero chile, pineapple, 3 Tbsp. cilantro, and remaining garlic clove, 3 Tbsp. lime juice, and 1½ tsp. salt in a medium bowl. Cover and chill until ready to use.
- Prepare a grill for medium-high heat; thoroughly clean grates and brush with oil. Working in batches if necessary, grill fish, leaving a few inches of space between each piece, until marinade is dried and begins to caramelize and char, 2–3 minutes. Using a fish spatula, release fish from grates, turn, and continue to grill until charred on second side and flesh flakes easily with a fork, 2–3 minutes more. Transfer to a cutting board and let rest 10 minutes.
EL TORITO - 548 PHOTOS & 1054 REVIEWS - 3680 INLAND …
From yelp.com
396 Yelp reviewsLocation 3680 Inland Empire Blvd Ontario, CA 91764
TACOS DE PESCADO AL PASTOR - FISH TACOS AL PASTOR
From youtube.com
TACOS AL PASTOR RECIPE
From greatbritishchefs.com
RESTAURANT MENU
From eltorito.com
AL PASTOR TACOS
From food.com
EL TORITO - WE KNOW MEXICAN | MEXICAN RESTAURANT
From eltorito.com
10 BEST EL TORITO RECIPES | YUMMLY
From yummly.co.uk
RECIPE FOR EL TORITO FRESH FISH TACOS AL PASTOR
From hindsjerseyfarm.com
NUTRITIONAL FACTS:
From food.com
10 BEST EL TORITO RECIPES | YUMMLY
From yummly.com
TACOS AL PASTOR RECIPE | BON APPéTIT
From bonappetit.com
EL TORITO MENU AND PRICES
From menuwithprice.com
EL TORITO TACOS PESCADOS AL PASTOR - FRESH FISH TACOS
From fishofsea.blogspot.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