Shortcut Tacos Al Pastor With Pineapple Salsa Food

AL PASTOR TACOS WITH PINEAPPLE-JALAPENO SALSA

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.

TACOS AL PASTOR

Steps:

• For the al pastor: Put the ancho and guajillo chiles in a pot of water and bring to a boil. Turn off the heat and allow the chiles to steep until they are rehydrated, about 30 minutes. Discard the seeds and stems and toss the chiles in a food processor along with the pineapple, honey, smoked paprika, vinegar, salt, chipotle chile, adobo sauce, garlic and oregano.
• Slice the roast into 3/4-inch-thick slices, but don't cut all the way through.
• Slather the marinade between each layer until all the meat is covered. Stack the onion slices in between the slices of meat. Tie the roast back together. Cover it and allow it to marinade in the refrigerator for at least 3 hours or overnight.
• Preheat the oven to 475 degrees F (245 degrees C).
• Put the roast on a rack in a roasting pan and add water to the bottom of the pan (this is to keep the drippings from smoking). Roast for 30 minutes at this temperature, and then turn down the heat to 300 degrees F (160 degrees C). Roast until the meat is very tender, about 3 hours.
• After removing the meat from the oven, cover it with foil and let it rest for about 20 minutes.
• When you're ready to serve, thinly slice the meat. Serve the meat on corn tortillas and garnish with onions, salsa and cilantro, and lime wedges on the side.

AL PASTOR TACOS

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.

SHORTCUT TACOS AL PASTOR WITH PINEAPPLE SALSA

Steps:

• Preheat the broiler.
• Heat the oil in a medium saucepan over medium-high heat until almost smoking. Add half of the onions and cook until softened, about 1 minute. Stir in the garlic, chiles, orange juice, vinegar, honey and tomato paste and bring to a simmer. Add the cumin and oregano and continue to simmer, about 5 minutes, covered. Remove from the heat and cover until the chiles are softened, about 5 minutes. Blend until smooth. Let cool completely.
• Line a baking sheet with foil, drizzle some oil on it and rub it around so that the foil is evenly coated. Spread the pork in an even layer. Coat both sides completely with the chile mixture with a pastry brush and transfer to the broiler. Cook until charred on both sides, flipping halfway through, about 12 minutes total. Remove from the broiler and let rest for 5 minutes. Wrap the tortillas in foil, turn off the oven and heat the tortillas.
• Meanwhile, combine the pineapple, cilantro, remaining onions, lime juice, habanero and a pinch of salt in a medium bowl.
• Cut the pork into 1/4-inch-thick strips and serve with the corn tortillas, lime wedges and pineapple salsa.