Home Style Tacos Al Pastor Chile And Pineapple Pork Tacos Food

HOME-STYLE TACOS AL PASTOR (CHILE AND PINEAPPLE PORK TACOS)

Steps:

• Bring 2 cups water to boil in medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium-low and simmer until chiles soften, about 10 minutes; transfer to plate. Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half; reserve remaining half. Strain pineapples; reserve juice and fruit separately.
• Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. Puree until smooth, about 2 minutes. Transfer chile mixture to saucepan over medium-high heat. Bring chile mixture to a boil; cook until paste loses raw onion taste, about 2 minutes. Season with Adobo; cool. In large container with lid, or in large ziptop bag, combine pork cubes, cooled chile marinade and reserved pineapple chunks; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours.
• Heat oil in large skillet over medium-high heat. Strain pork and pineapples, discarding marinade. Add pork and pineapples to skillet. Cook in batches until dark golden brown on all sides and cooked through, about 15 minutes; transfer to large serving plate.
• Meanwhile, finely slice remaining onion half. Transfer sliced onion to bowl with cilantro. Serve pork and pineapple mixture in warm tortillas. Garnish pork tacos with cilantro, onions and limes.

HOME-STYLE TACOS AL PASTOR - PORK TACOS

Steps:

• 1. Bring 2 cups water to boil in medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium low and simmer until chiles soften, about 10 minutes; transfer to plate. Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half; reserve remaining half. Strain pineapples; reserve juice and fruit separately.
• 2. Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. Puree until smooth, about 2 minutes. Transfer chile mixture to saucepan over medium-high heat. Bring chile mixture to a boil; cook until paste looses raw onion taste, about 2 minutes. Season with Adobo; cool. In large container with lid, or in large ziptop bag, combine pork cubes, cooled chile marinade and reserved pineapple chunks; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours.
• 3. Heat oil in large skillet over medium-high heat. Strain pork and pineapples, discarding marinade. Add pork and pineapples to skillet. Cook in batches until dark golden brown on all sides and cooked through, about 15 minutes; transfer to large serving plate.
• 4. Meanwhile, finely slice remaining onion half. Transfer sliced onion to bowl with cilantro.
• 5. Serve pork and pineapple mixture in warm tortillas. Garnish pork tacos with cilantro, onions and limes.

TACOS AL PASTOR

Steps:

• First, make the marinade using the following instructions.
• Rinse peppers under running water. Roast the whole peppers on a warm (not too hot) skillet until warm and dark in color. Do not burn. They burn easily.
• Soak roasted peppers in hot water (just enough to cover them) for about 20-30 minutes, until soft and rehydrated.
• Combine all marinade ingredients (including the soaking water from the peppers) in a blender. The original recipe does not require removing the tops of the peppers or the seeds; blend them whole into the marinade since the meat will soak and then the marinade will not be used beyond that. Blend until smooth. Set aside.
• Next, prepare the pork:
• Cut pork ribs into thin strips and remove excess fat. This cut of meat can be tough. If you want to or have to keep the meat whole, that is fine.
• Place the cut meat and marinade into a large bowl. Marinate overnight or for several hours.
• Grill or fry the marinated pork ribs on an electric griddle or pan. Allow any marinade that clings to the meat to come with it: it will add flavor. Once meat is cooked, either cut it into small chunks or leave as thin strips.
• Grill pineapple rings in the same pan as the pork: the marinade that pooled in the pan under the pork will lend flavor to the pineapple.
• Soak corn tortillas in the grease solution from the grilled pork. If there was no grease solution from the pork, add vegetable oil to the pan and heat. Run corn tortillas through this and keep them warm until serving.
• Assemble the tacos: take one tortilla, pile high with meat, place 1/2 ring of pineapple on top, squeeze lime juice over the top, and top with chopped cilantro.

TACOS AL PASTOR

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.