GRILLED TACOS AL PASTOR RECIPE
Please the whole table with this delicious Grilled Tacos al Pastor Recipe! Ground cumin and chilis add heat to our Grilled Tacos al Pastor Recipe.
Provided by My Food and Family
Categories Peppers
Time 20m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Heat grill to medium-high heat.
- Blend first 4 ingredients in blender until smooth. Press through wire mesh strainer into medium bowl. Add meat; mix lightly.
- Thread meat onto 24 skewers. Add pineapple. Grill 5 min. or until meat is done, turning occasionally. Meanwhile, blend avocado, mayo and serrano chile in blender until smooth.
- Remove meat and pineapple from skewers; place on tortillas. Top with avocado mixture, onions and cilantro; roll up. Serve with lime wedges.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 11 g
GRILLED CHEDDAR TACOS AL PASTOR
Get out the fresh pineapple and a couple of guajillo chiles to make this flavorful Grilled Cheddar Tacos al Pastor.
Provided by My Food and Family
Categories Home
Time 1h9m
Yield Makes 8 servings.
Number Of Ingredients 14
Steps:
- Blend first 7 ingredients and 1/2 cup pineapple in blender until smooth. Pour over steaks in shallow glass dish; turn to coat both sides of each steak. Refrigerate 30 min. to marinate, turning after 15 min.
- Heat grill to medium-high heat. Remove meat from marinade; discard marinade. Grill steaks 3 to 4 min. or until done (160°F), turning once. Cut into thin slices; keep warm.
- Reduce grill to low heat. Place tortillas on grill grate; top with cheese. Grill 1 min. or until cheese is melted. Transfer to plates; top with meat, onions, cilantro and remaining pineapple. Fold in half. Serve with lime wedges.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
AUTHENTIC TACOS AL PASTOR
Tacos al pastor is a quintessential Mexican dish, with tender pork and pineapple marinated in a savory and aromatic chile sauce. Serve with warm corn tortillas, tomatillos salsa, and lemon or lime wedges.
Provided by docmancito
Categories World Cuisine Recipes Latin American Mexican
Time 5h19m
Yield 10
Number Of Ingredients 16
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.
Nutrition Facts : Calories 204.3 calories, Carbohydrate 23 g, Cholesterol 43.5 mg, Fat 5.6 g, Fiber 3.1 g, Protein 16.9 g, SaturatedFat 1.9 g, Sodium 748.1 mg, Sugar 15.9 g
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
GRILLED PORK TACOS AL PASTOR
Recipes adapted from Fiesta at Rick's and Mexican Everyday by Rick Bayless (W. W. Norton & Company; 2010 and 2005).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h45m
Number Of Ingredients 9
Steps:
- In a blender, combine achiote, chiles and sauce, 1/4 cup oil, and 3/4 cup water; blend until smooth, about 5 seconds. Use one-third the marinade to coat pork all over (refrigerate or freeze remaining marinade to use on other meat or fish). Cover pork and refrigerate 1 hour.
- Set up a grill for indirect cooking over medium-high. Clean and lightly oil hot grill. Brush onion slices with oil and season with salt. Arrange in a single layer over hot side of grill. Cook until grill marks are dark brown on both sides, 3 to 5 minutes per side, flipping once. Move to cool side of grill and cook until soft, 5 to 8 minutes. Repeat with pineapple. In batches, grill pork over direct heat, about 1 minute per side.
- Transfer pork to a cutting board; chop into 1/4- to 1/2-inch pieces. Add to a skillet set on grill to keep warm. Chop onion and pineapple into small pieces, add to skillet, and toss. Season with salt. Serve pork mixture with tortillas and salsa.
Nutrition Facts : Calories 515 g, Fat 22 g, Fiber 8 g, Protein 25 g, SaturatedFat 5 g
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
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