AL PASTOR 101 - THE PIONEER WOMAN – RECIPES, COUNTRY ...
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
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 – RECIPES, COUNTRY ...
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
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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