Recipes for "tacos al pastor"

Soak pasilla chiles and guajillo chiles in a bowl with hot water until softened, about 10 minutes; drain. Mash chiles, garlic, achiote powder, cumin, and cloves in a saucepan with a fork.

Add vinegar to saucepan and bring to a boil; cook and stir until mixture becomes a thick paste. Season with salt. Rub chile paste over sliced pork, stacking meat on a plate. Cover and marinate in the refrigerator for 8 hours to overnight.

Heat a large skillet over medium-high heat. Add marinated pork and pineapple; cook and stir until pork is browned, 7 to 10 minutes. Divide pork mixture over stacks of two corn tortillas; serve with onion, cilantro, and lime wedges.

Season pork loin with salt and pepper and place in a slow cooker.

Puree 1/2 of the pineapple with chicken broth, orange juice, red onion, vinegar, lime juice, chipotle pepper, 1 teaspoon adobo sauce, garlic, chili powder, salt, cumin, garlic salt, 1 teaspoon black pepper, onion powder, and oregano. Pour over the pork. Add remaining pineapple and frozen corn.

Cook on Low for 8 hours. Shred pork and warm for an additional hour.

In a kettle or small saucepan, boil 3 cups water.

Meanwhile, heat a large non-stick pan over medium heat. Add the cascabel, ancho, and pasilla chiles, and toast for about 2 minutes on each side until aromatic and slightly softened. Carefully pour the boiled water over the chiles right in the pan and place a large plate on top to make sure the chiles are completely submerged. Let them soak for 20 minutes, until they turn soft.

Simply Recipes / Susy Villasuso

Simply Recipes / Susy Villasuso

Wash the outside of your pineapple with running water. Place the pineapple on a large cutting board. Use a sharp chef’s knife to slice the crown- and root-end off and discard them. Stand the pineapple upright on its flat base so that it doesn’t roll around. Starting from the top, slice off the skin and discard it.

With the pineapple still upright, cut off the edible part, working around the core. Discard the core.

Cut about one third of the pineapple into large chunks. You’ll add these to the marinade.

Cut the remaining pineapple into about 2 x 1/2-inch pieces. Place these in a bowl, cover with plastic wrap, and refrigerate until ready to use. When you’re ready to serve the tacos, you’ll roast these.

In a blender, transfer the rehydrated chiles—discard the soaking water—and add the pineapple chunks, garlic, achiote paste, oregano, cumin, black peppercorns, vinegar, olive oil, orange juice, and salt. Blend until very smooth.

Simply Recipes / Susy Villasuso

In a large bowl, add the pork shoulder steaks and pour the adobada marinade on top. Use your hands to fully coat the meat with the marinade. Wash your hands and cover the bowl with plastic wrap. Let it marinate in the fridge for at least 3 hours or up to overnight.

Simply Recipes / Susy Villasuso

Set a large pan with 1 tablespoon olive oil over high heat. You will sear the pork in batches. Once the pan is hot, place 3 steaks in the pan, making sure they don’t overlap. Sprinkle a pinch of salt over each steak.

Sear for 2 minutes per side until golden brown and lightly charred. Transfer the meat onto a large baking dish. Sear the remaining pork.

Simply Recipes / Susy Villasuso

Pour the adobada marinade used to marinate the pork on top of the seared pork. Cover the baking dish with foil and bake for 20 minutes, until the pork is cooked through. Set it aside to rest while you roast the pineapple.

Transfer the reserved pineapple onto a baking sheet and spread them out into an even layer. Drizzle on 1 tablespoon olive oil and sprinkle with ground ancho chiles and salt. Roast for 15 minutes until the edges are lightly charred.

Simply Recipes / Susy Villasuso

Warm up your corn tortillas over a hot comal or in a pan in batches, and keep them warm in a tortillero or by wrapping them in a clean tea towel.

Slice the pork thinly with a very sharp knife and place it on a serving platter. Scrape the marinade on top of the sliced pork.

Simply Recipes / Susy Villasuso

Bring the sliced pork, roasted pineapples, warm tortillas, chopped onions, cilantro, and lime wedges to the table so that everyone can build their own tacos. For the perfect al pastor taco, add a spoonful of pork into a tortilla, top with a slice or two of pineapple, garnish with onions and cilantro, and then a generous squeeze a lime. Enjoy!

Leftover pork can refrigerate tightly covered for up to 3 days. To reheat, I simply transfer it into a baking dish, cover with foil, and reheat in a 400°F oven for 15 to 20 minutes.

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Simply Recipes / Susy Villasuso

Place chops in a resealable plastic bag set in a bowl. Add pineapple, guajillo, New Mexico chili powder, chipotle, cinnamon, salt, white vinegar, garlic, and onions to the jar of a blender, and blend until marinade is smooth; pour marinade into bag. Massage pork to coat evenly. Press out air, seal the bag, and refrigerate overnight, or up to 48 hours.

Preheat the oven to 325 degrees F (165 degrees C).

Heat olive oil in an oven-safe pan over medium-high heat. Remove chops from marinade, scraping off as much excess as possible; reserve all marinade for the sauce. Sear chops in the hot pan on both sides until lightly browned, about 3 minutes per side. Remove to a plate; set aside.

Add yellow onion, cumin, and dried oregano to the pan, and cook, stirring, for 1 minute. If pan seems dry, add another drizzle of oil.

Turn off heat, and pour in water. Stir, scraping any brown bits off the bottom of the pan. Place chops on top of onion mixture.

Roast in the preheated oven until pork is cooked to taste, 20 to 30 minutes, basting or brushing chops with pan juices occasionally. An internal temperature of 140 to 145 degrees F (60 to 63 degrees C) will ensure juicy, tender meat. Roasting time will vary greatly depending on size of chops, so check temperature with an instant-read thermometer early and often.

Meanwhile, pour marinade into a saucepan, and add about 1/2 cup of water, or as needed to achieve desired thickness. Bring to a simmer on medium-high heat, whisking occasionally. Taste sauce for seasoning; keep warm until needed.

To make salsa, combine white onion, diced pineapple, fresh oregano, ¼ teaspoon salt, and lime juice in a bowl and mix thoroughly.

Remove pork from the oven; tent with foil and let rest for 5 to 10 minutes before serving. While resting, tops of chops can be garnished with sauce and a spoon of salsa.