RED SNAPPER TACOS AL PASTOR
Fresh fish tacos at home? Yeah, you can do that; we'll take you through it step by step. (We only wish we could be there when you serve it!)
Provided by My Food and Family
Categories Fish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 375ºF.
- Blend first 4 ingredients in blender until smooth. Press through fine mesh strainer into 13x9-inch dish. Add fish; spoon dressing mixture over, and into fish cavity, to evenly coat fish.
- Cover large sheet of heavy-duty foil with 8-inch-square sheet of parchment. Slice 1 pineapple wedge; place half the slices in single layer on parchment; top with fish, then remaining pineapple slices. Wrap fish with parchment, then in foil to make packet.
- Place packet on grate over unlit area; cover. Grill 30 to 35 min. or until fish flakes easily with fork, monitoring for consistent temperature and turning packet after 15 min. Meanwhile, chop remaining pineapple.
- Warm tortillas. Remove and discard bones from fish. Discard pineapple from packet. Break fish into small pieces; place on tortillas. Top with chopped pineapple, cilantro and onions. Serve with lime wedges.
Nutrition Facts : Calories 360, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 60 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 39 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.
AL PASTOR-INSPIRED TACOS
Steps:
- For the basting sauce: Add the honey, butter, coriander, cumin, salt, cinnamon, pepper and saffron to a small saucepan over low heat. Let cook 5 minutes, then remove from the heat and set aside.
- For the yogurt sauce: Combine the yogurt, vinegar, mint and garlic in a small bowl. Season to taste with salt.
- For the roasted tomatoes: Preheat the broiler.
- Quarter the tomatoes, then toss with the olive oil, salt and pepper. Place on a baking sheet and broil, checking occasionally to prevent burning, about 7 minutes, then turn over the tomatoes and roast until lightly charred, another 7 to 8 minutes. Set aside.
- For the pickled onions: Add the onions, vinegar, salt, sugar and 1 cup water to a small saucepan. Bring to a simmer, stirring to dissolve the sugar, then remove from the heat and set aside.
- For the meat: Grate the onion on the largest holes of a box grater and mix into the ground meat along with the salt. Shape the meat into 6 cigar shapes on koobideh swords or flat shish kebab skewers.
- Heat a grill or grill pan over high heat. Grill the kebabs, basting with the saffron sauce occasionally, until charred on the outside and cooked through, about 5 minutes per side.
- To serve: Preheat the oven to 300 degrees F.
- Warm the tortillas in a pan in the oven for 5 minutes.
- Spread a heaping spoonful of yogurt sauce on a tortilla. Add the meat, roasted tomatoes and pickled onions. Garnish with torn herbs.
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
AL PASTOR TACOS
Provided by Food Network
Categories main-dish
Time P1DT2h10m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the marinade: Blend the orange juice, achiote paste, cinnamon, ginger, salt and pepper, mashing and stirring until smooth with no lumps. Use mix to marinate pork for 24 hours.
- Preheat a rotisserie or oven to 350 degrees F.
- Place meat on a skewer layering with onions and cook in a rotisserie or bake until the internal temperature reaches 155 degrees F, about 1 hour. Cut thin slices of meat and place on tortillas, followed by a few pieces of fresh pineapple, a sprinkling of chopped onion, a pinch of cilantro, a spoonful of Salsa de Aguacate and Salsa Roja. Serve with lime wedges.
- Blend together avocados, sour cream, jalapenos, cilantro, serrano, if using, and salt and pepper to taste.
- Preheat a grill to medium-high heat.
- Grill tomatoes, tomatillos, garlic and onion until roasted. Blend very well, then add salt and pepper.
RED SNAPPER TACOS
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Place saute pan over medium-high heat, and add a few tablespoons oil for sauteing. Add the fish, then other ingredients one at a time: chile powder, chipotle, cilantro, hot sauce, and lime juice. Remove pan from the heat when cooked through.
- Make the avocado relish by combining the avocados, tomato, jalapeno, red onions, mango, and lime juice.
- Fold cooked fish and avocado relish together.
- Place the taco shells in a warm oven until warm; remove from oven and fill with combined mixture.
TACOS AL PASTOR
Steps:
- Make the marinade: Soak the dried chiles in warm water until softened, about 15 minutes; drain. Discard the stems and seeds. Heat the vegetable oil in a medium saucepan over medium heat. Add the chiles, onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Transfer to a blender and add the pineapple juice, orange juice, apple juice, beer, vinegar, oregano, paprika, annatto, cloves, 2 tablespoons salt and 1 tablespoon pepper; puree until smooth.
- Make the tacos: Place the pork in a large roasting pan and pour the marinade on top; cover with foil and refrigerate at least 4 hours.
- Preheat the oven to 350˚ F. Transfer the pork to the oven and roast, covered, 3 hours. Remove the pork from the braising liquid and transfer to a cutting board; let rest at least 10 minutes. Reserve the braising liquid. Cut the pork into 1/4-inch pieces and return to the braising liquid, tossing to coat.
- Assemble the tacos: Arrange the pork on the tortillas and top with the pineapple-serrano salsa and tomatillo salsa. Top with cotija, chicharrónes, cilantro and radishes. Serve with lime wedges.
- Soak 20 dried guajillo chiles in warm water at least 30 minutes; drain. Remove the stems and seeds. Transfer the chiles to a blender and add 4 cups water, 5 garlic cloves, 1 diced onion, 2 teaspoons each chicken stock and kosher salt, 1 teaspoon each pepper and dried oregano and 1/2 teaspoon cumin; puree. Strain through a fine-mesh sieve. Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Dip a tortilla in the chile mixture, then add to the skillet and cook until lightly browned, 1 minute per side. Remove and sprinkle with cotija cheese. Repeat to make about 30 tortillas.
- Heat a grill to medium high. Peel 2 pineapples and cut into 1/4-inch-thick planks; grill until marked, about 3 minutes per side. Finely chop the pineapple, removing the core. Soak 2 to 3 thinly sliced serrano chiles in ice water, 10 minutes, then drain. Combine the pineapple, serranos, 2 diced small red onions, 1/2 cup chopped cilantro, 2 tablespoons lime juice, 2 teaspoons kosher salt and 1/2 teaspoon pepper in a bowl; toss. Refrigerate until ready to serve.
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 "red snapper tacos al pastor food"
AL PASTOR FISH TACOS RECIPE - MARCELA VALLADOLID - FOOD
From foodandwine.com
Author Marcela ValladolidTotal Time 3 hrs
- 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.
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