Heat the oil in a skillet over medium-high heat until it’s shimmering. 2.įor the caramelized pineapple chunks: In a skillet over medium heat, cook the pineapple with the butter and the sugar, stirring constantly for about 5 minutes, until the chunks are translucent but not falling apart. Rub the slices of pork with the salt and then place them in a bowl, cover with the adobo sauce and marinate in the refrigerator for at least 1 hour or preferably overnight.
4.Īdd the minced onion and cilantro to the cooked salsa and stir to combine. 3.ĭecrease the heat to maintain a simmer gently over low heat until reduced by about one-third, about 10 minutes. 2.Īdd water just to cover and bring to a boil over medium-high heat.
4.Ĭombine the tomatillos, chiles, intact onion half, garlic and salt in a medium saucepan. 3.īlend the chiles with their soaking water, the chile de árbol, tomatoes, onion, garlic, cloves, oil, orange juice, lime juice, achiote seeds, cumin, oregano and salt, pureeing until smooth. 2.īring to a simmer and then remove from the heat, cover the pan and let the chiles soak and soften for 15 minutes.
Whether you prefer soft pillowy flour tortillas or crunchy corn shells, fill them with the seared pork and fresh cool toppings, for a flavor and texture fiesta in your mouth.Place the cascabel, ancho, guajillo and pasilla chiles in a saucepan and cover with 1 cup of water over low heat. The other way I like to serve Tacos al Pastor is gringo-style in flash-fried puffy flour tortillas. They provide a light corn flavor and fabulous crunch to any taco recipe. The shells are thinner than regular store-bought shells, so they don’t seem tough, yet are strong enough to hold up to wet fillings. These larger-than-average crunchy corn taco shells have been fried to golden perfection. So today I’m serving Tacos al Pastor in my favorite crunchy taco shells, Old El Paso Super Stuffers. I don’t trust them, unless made from scratch on the day I’m serving them. I find they often have a slightly funky aroma – That’s because soft corn tortillas turn rancid very quickly. Traditionally, soft corn tortillas are used for a Tacos al Pastor Recipe, but I’m not a big fan of soft corn tortillas unless they are homemade. Squeeze that lime juice over the tacos for an enhanced flavor. Serve with a lime wedge and taco sauce if desired. To Serve this Dish: Fill crunchy or soft flour tortillas with pork, pico de gallo, and fresh chopped pineapple. Keep the cooked pork covered with aluminum foil in a large bowl. Remove from the skillet and repeat with the remaining pork. Sear for 1-2 minutes, then flip and cook another 1-2 minutes. Arrange the pork in a single layer, covering the bottom of the pan. Once hot, drizzle a little olive oil in the pan, then add a quarter of the pork. You want it to be well-coated, but eliminate excess moisture for searing. Once the pork has marinated, place a colander in the sink and pour the pork into the colander to drain.
AUTHENTIC AL PASTOR TACO RECIPE ZIP
Puree until smooth, then pour over the pork, zip the bag, and refrigerate for at least 3 hours.
Place all the pork in a large zip bag.Īdd the dried chiles, chipotle chiles, garlic, onion, vinegar, juice, 1 cup chopped pineapple, oregano, cumin, salt, and achiote into the blender. While the chiles are soaking, slice the pork roast into thin bite-size pieces. Then scoop them out of the water, and remove the stems and seeds. Allow them to soak and soften for at least 10 minutes. Place the dried chiles in a bowl of boiling water and place a small plate over the top to submerge the chiles.
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