PASTOR RECIPE RECIPES

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QUICK TACOS AL PASTOR RECIPE: HOW TO MAKE IT



Quick Tacos al Pastor Recipe: How to Make It image

We loved the pork and pineapple tacos from a food truck in Hawaii. My husband, a high school football referee, gives my version a thumb’s up. —Lori McLain, Denton, Texas

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 8

1 package (15 ounces) refrigerated pork roast au jus
1 cup well-drained unsweetened pineapple chunks, divided
1 tablespoon canola oil
1/2 cup enchilada sauce
8 corn tortillas (6 inches), warmed
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro
Optional ingredients: Crumbled queso fresco, salsa verde and lime wedges

Steps:

  • Coarsely shred pork, reserving juices. In a small bowl, crush half the pineapple with a fork., In a large nonstick skillet, heat oil over medium-high heat. Add whole pineapple chunks; cook until lightly browned, 2-3 minutes, turning occasionally. Remove from pan., Add enchilada sauce and crushed pineapple to same skillet; stir in pork and reserved juices. Cook over medium-high heat until liquid is evaporated, 4-6 minutes, stirring occasionally., Serve in tortillas with pineapple chunks, onion and cilantro. If desired, top with queso fresco and salsa, and serve with lime wedges.

Nutrition Facts : Calories 317 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 573mg sodium, CarbohydrateContent 36g carbohydrate (12g sugars, FiberContent 5g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat

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.

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