THE BEST TACOS AL PASTOR RECIPE
Tacos al Pastor - made with slow marinated pork, grilled to perfection, and served with grilled pineapple.
Provided by Charbel Barker
Categories Main Course
Time 4h30m
Number Of Ingredients 27
Steps:
- Blend all of the ingredients together until completely combined.
- Strain the liquid over a bowl to end up with a smooth marinade.
- Add one layer of meat in a large bowl or baking dish and cover with the marinade, and then repeat in layers until all of the meat and marinade have been used.
- Cover with aluminum foil and refrigerate for at least 4 hours (overnight is best)
- Remove from the refrigerator and grill the meat until cooked through.
- Remove from grill and cut into thin slices to serve on the tacos.
- Roast the tomatillo, onion, and garlic in the oven on baking sheet at 450 degrees for 8-10 minutes, remove from oven.
- Blend with the rest of the ingredients except the salt and pepper until well combined.
- Put in a bowl and season with salt and pepper to taste.
- Heat the tortillas with a little bit of oil.
- Add the meat, the pineapple, the salsa, the lime juice, the cilantro and onions, and enjoy!
Nutrition Facts : ServingSize 1 Taco, Calories 171 kcal, Carbohydrate 19 g, Protein 15 g, Fat 3 g, Cholesterol 38 mg, Sodium 511 mg, Fiber 3 g, Sugar 4 g
AL PASTOR TACOS WITH PINEAPPLE-JALAPENO SALSA
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time 7h25m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- Slice off the bottom of the pineapple and stand it upright. Remove the rind in large pieces, cutting deep enough to remove all the prickles; reserve the rind. Quarter the pineapple and remove the core. Roughly chop half of the pineapple; reserve the other half for the Pineapple-Jalapeno Salsa.
- To a blender, add the orange juice, vinegar, cumin, salt, oregano, smoked paprika, garlic, chipotles and adobo sauce, the roughly chopped sweet onion and the chopped pineapple. Blend until smooth. Place the pork butt in a large resealable plastic bag and add the marinade. Seal and refrigerate for 3 to 4 hours.
- Preheat the oven to 350 degrees F. Set a large Dutch oven over high heat and add enough canola oil to cover the bottom. Remove the meat from the marinade and wipe off the excess. Add to the pot and sear on all sides, 4 to 5 minutes per side. Pour in the chicken stock and the marinade from the bag (the liquid should come halfway up the meat; add a little water if required). Bring to a simmer, then place the reserved pineapple rinds, skin-side up, over the top to cover. Place, uncovered, in the oven and cook until the rinds are deep brown and the pork is fork-tender, 2 1/2 to 3 hours (tent with foil if necessary).
- Discard the rinds and roughly chop the meat into 1/4- to 1/2-inch pieces. Toss with a little braising liquid and keep warm.
- Serve the pork in warm corn tortillas. Garnish with finely diced onion, cilantro, Pineapple-Jalapeno Salsa and cotija. Serve with a squeeze of lime.
- In a medium mixing bowl, combine the pineapple, onion, cilantro, jalapeno, lime juice, salt and chile and mix well. Allow to sit for 10 to 20 minutes before serving so that all the flavors meld together.
GRILLED PORK TACOS WITH PINEAPPLE
The combination of earthy dried chiles and fruity pineapple are hallmarks of al Pastore. But so are long marination times and slow roasting. These speedy tacos are far from al Pastore, but they do bring together the similar citrusy, fruity and earthy flavors. Make sure your grill is hot and well greased to get the right char and caramelization on the pork.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high. Put the chiles on a microwave-safe plate and microwave until fragrant and pliable, about 10 seconds (or toast in a small dry skillet over medium heat). Remove the stems, then tear the chiles and transfer to a blender. Add the vegetable oil, 1 pineapple slice, the orange juice, 1/2 teaspoon salt and a few grinds of pepper. Puree until smooth.
- Trim the pork, then halve crosswise and lengthwise to create 4 pieces. Put in a shallow dish, add the chile puree and turn to coat; let marinate, 10 to 15 minutes.
- Meanwhile, put the onion in a fine-mesh sieve and rinse under cold water; transfer to a bowl. Stir in the lime juice and a big pinch each of salt and pepper; set aside.
- Remove the pork from the marinade and season with salt and pepper. Oil the grill grates, then transfer the pork and remaining 2 pineapple slices to the grill. Cover the grill and cook, turning the pineapple and pork occasionally, until the pineapple is well marked, about 4 minutes, and the pork is just cooked through and lightly charred, 8 to 10 minutes.
- Chop the pineapple and add to the onion mixture along with the chopped cilantro; season with salt and pepper. Slice the pork and the avocado. Warm the tortillas as the label directs. Fill with the pork, pineapple mixture, avocado and cilantro leaves.
Nutrition Facts : Calories 500, Fat 19 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 344 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 36 grams, Sugar 6 grams
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.
GRILLED PORK-AND-PINEAPPLE TACOS
Our at-home version of the Mexican classic tacos al pastor pairs spicy pork tenderloin with sweet pineapple on the grill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat grill to medium-high. Stir together chili powder, 2 teaspoons salt, and 1/2 teaspoon pepper; sprinkle evenly over pork. Let stand 10 minutes.
- Brush grill grates with oil. Grill pork, turning a few times, until charred in places and a thermometer inserted into thickest part registers 140 degrees, 12 to 15 minutes. Transfer to a cutting board. Grill pineapple and onion, flipping once, until charred in places and crisp-tender, 6 to 8 minutes. Transfer to board with pork. Grill tortillas, flipping once, until hot and blistered in places, 30 to 45 seconds each, placing them inside a folded kitchen towel as you go. Let steam a few minutes to soften.
- Thinly slice pork and cut pineapple into 1/2-inch-thick pieces; slice onion. Fill warm tortillas with pork, pineapple, onion, salsa, cabbage, and cilantro; serve.
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
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
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
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TACOS AL PASTOR RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (19)Estimated Reading Time 4 minsServings 6-8
- Bring guajillo chiles, chiles de árbol, and 2 cups water to a boil in a medium saucepan over medium-high heat. Cover, remove from heat, and let sit 30 minutes to let chiles soften.
- Place pork in a large bowl. Purée chiles and soaking liquid, garlic, vinegar, sugar, achiote paste, 3 oz. salt, half of the pineapple, and half of the onion in a blender until smooth, about 2 minutes. Pour over pork, stirring to coat thoroughly. Cover and chill 3–12 hours.
- If using a gas grill or grill pan, prepare for medium-high heat; if using a charcoal grill, prepare for two zones of heat, medium-high and low. Grill remaining pineapple over medium-high heat, turning once, until charred, 6–8 minutes. Finely chop pineapple and combine with habanero chiles, mint, lime juice, and remaining onion in a small bowl. Season with salt, cover, and chill until ready to use.
- If using gas grill or grill pan, reduce heat to low; if using charcoal grill, use low-zone heat. Remove pork from marinade and grill until marinade on pork has dried and begins to caramelize and char, about 12 minutes per side. Transfer to a cutting board and let pork rest 10 minutes.
BEST EVER AUTHENTIC TACOS AL PASTOR WITH GRILLED PINEAPPLE …
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Reviews 46Total Time 43 minsCategory Main Course
- Heat a skillet over medium-high heat. Add guajillo chiles and toast until blistered in spots and fragrant, turning occasionally, about 3 minutes. Transfer peppers to a cutting board. Once cool enough to handle, cut tops off chiles, cut in half and remove seeds, taking care not to touch your eyes.
- Grease grill or grill pan and heat to high heat. Add pineapple and grill until lightly charred, about 5 minutes per side. Transfer to cutting board and chop once cool enough to handle, discarding center rind.
- Serve Al Pastor in warm tortillas with chopped pineapple and favorite toppings such as pico de gallo, salsa, guacamole, sour cream, cilantro, lime etc.
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