EASIEST WAY TO CUT A PINEAPPLE RECIPES

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AL PASTOR 101 - THE PIONEER WOMAN



Al Pastor 101 - The Pioneer Woman image

Have your taco Tuesdays become a little … predictable? Have you been using the same seasoned ground beef taco recipe for the last, oh, 523 Tuesdays?

Provided by Meseidy Rivera

Categories     main dish

Total Time 2 hours 35 minutes

Prep Time 15 minutes

Cook Time 2 hours 20 minutes

Yield 6 servings

Number Of Ingredients 11

4 tbsp. Vegetable Oil, Divided
3 cloves Garlic, Minced
3 Dry Guajillo Chilies
2 tsp. Cumin
1 Spear Pineapple
1/4 c. Pineapple Juice
1 tbsp. Mexican Oregano
2 tsp. Kosher Salt
2 tbsp. Vinegar
1 tbsp. Ground Achiote
2 lb. Boneless Pork Shoulder, Thinly Sliced

Steps:

  • Heat a skillet with 2 tablespoons of oil over medium high heat. Add garlic and guajillo chilies to the skillet. Cook, stirring often, until fragrant and garlic is lightly browned, 3 to 4 minutes. Remove from heat and let cool 5 minutes. In the bowl of a food processor, combine oil mixture, cumin, pineapple, pineapple juice, oregano, salt, vinegar, and achiote in a blender. Process until smooth, about 30 seconds. Place sliced pork in a resealable plastic bag and pour marinade over pork. Seal bag and shake until evenly coated. Chill a minimum of 2 hours or overnight. Heat remaining 2 tablespoons of oil a heavy cast iron skillet over medium high heat. Working in batches, cook the pork in the skillet slightly charred and cooked through, about 3 minutes.Serve in warm tortillas topped with onions, cilantro, and fresh pineapple.

AL PASTOR 101 - THE PIONEER WOMAN



Al Pastor 101 - The Pioneer Woman image

Have your taco Tuesdays become a little … predictable? Have you been using the same seasoned ground beef taco recipe for the last, oh, 523 Tuesdays?

Provided by Meseidy Rivera

Categories     main dish

Total Time 2 hours 35 minutes

Prep Time 15 minutes

Cook Time 2 hours 20 minutes

Yield 6 servings

Number Of Ingredients 11

4 tbsp. Vegetable Oil, Divided
3 cloves Garlic, Minced
3 Dry Guajillo Chilies
2 tsp. Cumin
1 Spear Pineapple
1/4 c. Pineapple Juice
1 tbsp. Mexican Oregano
2 tsp. Kosher Salt
2 tbsp. Vinegar
1 tbsp. Ground Achiote
2 lb. Boneless Pork Shoulder, Thinly Sliced

Steps:

  • Heat a skillet with 2 tablespoons of oil over medium high heat. Add garlic and guajillo chilies to the skillet. Cook, stirring often, until fragrant and garlic is lightly browned, 3 to 4 minutes. Remove from heat and let cool 5 minutes. In the bowl of a food processor, combine oil mixture, cumin, pineapple, pineapple juice, oregano, salt, vinegar, and achiote in a blender. Process until smooth, about 30 seconds. Place sliced pork in a resealable plastic bag and pour marinade over pork. Seal bag and shake until evenly coated. Chill a minimum of 2 hours or overnight. Heat remaining 2 tablespoons of oil a heavy cast iron skillet over medium high heat. Working in batches, cook the pork in the skillet slightly charred and cooked through, about 3 minutes.Serve in warm tortillas topped with onions, cilantro, and fresh pineapple.

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