AL PASTOR TACO RECIPES RECIPES

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TACOS AL PASTOR RECIPE | GUY FIERI | FOOD NETWORK



Tacos al Pastor Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories     main-dish

Total Time 4 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield 8 to 10 servings

Number Of Ingredients 20

8 dried guajillo chile peppers
2 dried ancho chile peppers
1 tablespoon vegetable oil
1 large white onion, diced
3 cloves garlic, chopped 
2 cups pineapple juice
1 cup fresh orange juice
5 tablespoons apple juice
1 cup Mexican beer (such as Tecate)
1/2 cup distilled white vinegar
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon ground annatto
1 teaspoon ground cloves
Kosher salt and freshly ground pepper
6 pounds boneless pork shoulder, cut into 2-inch-thick slabs
Borracho Tortillas, for serving (recipe follows)
Pineapple-Serrano Salsa, for topping (recipe follows)
Tomatillo salsa, crumbled cotija cheese, crushed chicharrónes (fried pork rinds), fresh cilantro and sliced radishes, for topping
Lime wedges, for serving

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.

SALMON AL PASTOR RECIPE - PUREWOW



Salmon al Pastor Recipe - PureWow image

Salmon for dinner? Again? Yes, but let’s rethink the ho-hum-yet-healthy version you’ve been serving on repeat. (We love you, lemon and black pepper, but it’s time for something new. Enter this recipe for salmon al pastor from Alex Snodgrass’s new cookbook, The Comfortable...

Provided by PureWow Editors

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 18

2 garlic cloves, peeled
¾ cup small-diced fresh pineapple, divided
1 teaspoon distilled white vinegar
2 teaspoons ancho chile powder or chipotle chile powder
1 teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon dried oregano
¼ teaspoon ground cinnamon
2 tablespoons freshly squeezed lime juice (about 1 lime)
2 tablespoons freshly squeezed orange juice (about ½ orange)
¼ cup low-sodium chicken broth
¾ teaspoon kosher salt, divided
2 tablespoons avocado oil
4 center-cut salmon fillets (6 to 8 ounces each)
¼ teaspoon freshly ground black pepper
Quick-pickled red onions, for serving
¼ cup roughly chopped fresh cilantro leaves, optional for serving
1 tablespoon thinly sliced serrano pepper, optional for serving

Steps:

  • 1. In a food processor or blender, combine the garlic, � cup of the diced pineapple, the vinegar, ancho powder, chili powder, cumin, oregano, cinnamon, lime juice, orange juice, broth and � teaspoon of the salt. Blend the pastor sauce until smooth. 2. In a nonstick skillet, heat the avocado oil over medium-high heat. Season the salmon with the remaining � teaspoon salt and the pepper. Place the salmon in the hot skillet and cook until golden brown on each side, about 2 minutes per side. Reduce the heat to medium and pour the pastor sauce around the salmon in the skillet, along with the remaining � cup diced pineapple. 3. Continue to cook the salmon, uncovered and simmering, until just cooked through, about 4 minutes. 4. Transfer the salmon to a large serving platter and pour the sauce over the fillets. Top with the pickled red onions. If desired, garnish with cilantro and a few slices of serrano pepper if you're feeling extra spicy.

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