Al Pastor Recipes

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MEXICAN-STYLE PORK TACOS (TACOS AL PASTOR) RECIPE BY TASTY



Mexican-style Pork Tacos (Tacos Al Pastor) Recipe by Tasty image

It's Taco Tuesday! Or maybe it's taco ANYday because let's face it: there's never NOT a good day to eat a taco. But you don't want something basic. You want the real deal, and we're here to make that dream come true. With our super flavorful tacos al pastor, you're going to feel like you're at a food truck on a beach, chowing down on some of the best eats around.

Provided by Alvin Zhou

Categories     Dinner

Yield 10 servings

Number Of Ingredients 18

5 lb boneless pork shoulder
3 tablespoons achiote paste
2 tablespoons guajillo chili powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
¾ cup white vinegar
1 cup pineapple juice
1 pineapple, skinned and sliced into 1-inch (2 cm) rounds
10 small corn tortillas
1 white onion, finely chopped
1 cup fresh cilantro, finely chopped
1 cup salsa
1 avocado, diced
2 limes, cut into wedges
1 thick wooden skewer, trimmed to the height of your oven

Steps:

  • Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
  • Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
  • Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
  • To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
  • Enjoy!

Nutrition Facts : Calories 597 calories, Carbohydrate 29 grams, Fat 32 grams, Fiber 5 grams, Protein 48 grams, Sugar 10 grams

TACOS AL PASTOR



Tacos al Pastor image

Provided by Guy Fieri

Categories     main-dish

Time 4h

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.

TACOS AL PASTOR



Tacos al Pastor image

Tacos al pastor, a Mexican street-food staple, are a perfect synthesis of local flavors (pineapple, chiles, annatto), Spanish influence (pork, adobo), and Middle Eastern technique (a spinning, shawarma-style vertical rotisserie). The synthesis comes from Mexico's history, but perfection comes from the combination of sweet pineapple, spicy meat and fragrant corn. This recipe, from the chef Gabriela Cámara, provides an easy way to make it at home; try boneless chicken thighs if you don't want pork. Either way, make sure to blot the meat until very dry before cooking it so you get a hard sear that mimics the char of a grill.

Provided by Julia Moskin

Categories     dinner, lunch, meat, tacos, main course

Time 45m

Yield 12 tacos (3 to 4 servings)

Number Of Ingredients 22

2 dried cascabel chiles
1 dried ancho or guajillo chile
2 plum tomatoes, halved and cored
1/4 small white onion
1/4 cup vegetable oil
1 tablespoon freshly squeezed orange juice
2 teaspoons freshly squeezed lime juice
1 to 2 chiles de árbol (depending on how much heat you like), stems removed
3 garlic cloves
1 whole clove or 1/4 teaspoon ground cloves
1/2 teaspoon ground achiote (annatto) seeds
Pinch of ground cumin
Pinch of dried oregano
1 tablespoon kosher salt
2 pounds pork tenderloin, thinly sliced crosswise then cut into bite-size slices and shreds
Kosher salt
1 cup small chunks fresh pineapple
2 teaspoons granulated sugar
12 corn tortillas
2 tablespoons vegetable oil, plus more as needed
Minced white onion and chopped fresh cilantro, in separate bowls, for topping
Hot sauce and lime wedges, for topping

Steps:

  • Make the marinade: Break off the stem ends of the cascabel and ancho (or guajillo) chiles and shake out and discard the seeds. Place chiles in a saucepan and pour over cold water to just cover. Bring to a simmer over medium heat, then turn off the heat and let the chiles soak, 15 minutes.
  • In a blender, combine tomatoes, onion, oil, citrus juices, stemmed chile de árbol, garlic, clove, achiote seeds, cumin, oregano and salt. Add the soaked chiles and a few tablespoons of the soaking water and purée until smooth. Add more of the soaking water if needed to make a thin paste. Set aside about 1/2 cup of the marinade for cooking.
  • Sprinkle the meat with salt. Place in a container, add remaining marinade, and mix until well coated. Cover and refrigerate at least 1 hour or overnight. (The recipe can be made up to this point up to 1 day in advance.) Bring to room temperature before cooking.
  • Combine the pineapple and sugar in a nonstick skillet over medium heat. Stir often until the sugar is melted and the pineapple is caramelized, about 5 minutes. Transfer to a serving bowl.
  • Meanwhile, heat the oven to 225 degrees. Prepare a tortilla basket or slightly damp clean dish towel. On a griddle or in a heavy skillet, warm the tortillas on both sides until hot and blistered, stacking them in the basket or wrapped in the towel. Transfer to the oven until ready to serve.
  • Place a large, heavy skillet over high heat. Drain off all excess liquid from the meat and blot between layers of paper towels. Add the oil to the hot skillet, swirl to heat through, then add 2 tablespoons marinade. Let sizzle for a moment, then add the meat, spreading it out in a single layer. (If your skillet is smaller than 12 inches, cook in batches to avoid crowding the pan.) Let meat cook undisturbed over high heat until browned on the bottom, then sauté over high heat, stirring often, until cooked through but still moist, about 5 minutes. After 3 minutes, taste and stir in more reserved marinade as needed. When cooked, transfer to a serving bowl.
  • Place everything on the table, including the toppings, and serve at once.

PORK AL PASTOR



Pork Al Pastor image

Provided by Food Network

Time P1DT30m

Yield 10 servings

Number Of Ingredients 5

2 tablespoons salt
2/3 cup fresh pineapple chunks
3/4 cup achiote paste
1/4 cup granulated garlic
7 pounds boneless pork butt

Steps:

  • Puree the salt, pineapple, achiote and garlic in a blender until a thick paste forms, adding up to 1/4 cup water if necessary.
  • Trim and remove most of the fat from the pork butt. Slice and then dice the trimmed meat and mix with half the puree. Place in the fridge and let sit for 24 hours.
  • Before cooking the pork, rub the puree into the meat, adding more if necessary. Add to a skillet and cook over medium heat until the meat is cooked through and browned, 6 to 10 minutes.
  • Serve in tacos, over rice and beans or on potatoes.

AUTHENTIC TACOS AL PASTOR



Authentic Tacos al Pastor image

Tacos al pastor is a quintessential Mexican dish, with tender pork and pineapple marinated in a savory and aromatic chile sauce. Serve with warm corn tortillas, tomatillos salsa, and lemon or lime wedges.

Provided by docmancito

Categories     World Cuisine Recipes     Latin American     Mexican

Time 5h19m

Yield 10

Number Of Ingredients 16

1 tomato
3 dried guajillo chile peppers, seeded
2 dried ancho chile peppers, seeded
1 pineapple, sliced 3/4-inch thick
½ cup orange juice
1 onion, quartered
¼ cup white vinegar
2 chipotle peppers in adobo sauce
1 tablespoon salt, or to taste
2 cloves garlic, crushed
3 cloves
1 teaspoon cumin seeds
1 teaspoon dried oregano
2 pounds boneless pork loin, thinly sliced
½ cup chopped onion
½ cup chopped fresh cilantro

Steps:

  • Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.
  • Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.
  • Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.
  • Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap.
  • Marinate pork in the refrigerator, 4 hours to overnight.
  • Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces.
  • Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.
  • Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.

Nutrition Facts : Calories 204.3 calories, Carbohydrate 23 g, Cholesterol 43.5 mg, Fat 5.6 g, Fiber 3.1 g, Protein 16.9 g, SaturatedFat 1.9 g, Sodium 748.1 mg, Sugar 15.9 g

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TACOS AL PASTOR RECIPE + VIDEO | KEVIN IS COOKING
2022-04-12 Shake off excess marinade and cut pork into 3 to 4 inch chunks. Place marinated pork chunks and remaining marinade in the slow cooker. Cook for 4 hours on high or 8 hours on Low, or until internal temperature reaches 145°F-150°F. Remove meat from slow cooker and transfer to a baking dish or stoneware pan.
From keviniscooking.com
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CROCK-POT AL PASTOR RECIPE
2020-08-18 Watch this video for ingredients, instructions, and nutrition information on this delicious Al Pastor recipe. If you weren’t hungry yet you will be now! Nutrition for Al Pastor meat (about 2 Cups): Time stamp 2:23 Ingredients 5 lbs Pork Shoulder 1/2 cup Red onion 3 Tbsp Chili Powder 2 Tbsp Lime Juice 6 tsp White Vinegar 2 tsp Salt 1 tsp ...
From crockpotmoms.club
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BBQ TACOS AL PASTOR RECIPE | TRAEGER GRILLS
These tacos al pastor are grilled low and slow on the Traeger and packed with wood-fired flavor. Marinate thinly sliced pork for 3 hours and stack it with pineapple for shawarma-style tacos.
From traeger.com
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Top Asked Questions

How do you make al pastor?
To make Al Pastor: Thinly slice pork. Toast Peppers, remove seeds and simmer in water to soften. Blend marinade ingredients together. Marinate pork. Grill pineapple and pork. Chop pork. Chop pineapple.
What do you put in al pastor tacos?
We use pineapple juice, apple cider vinegar, onion, garlic, clove, cumin and of course, oregano. Here’s the recipe video so you can make al pastor tacos o tacos al pastor at home. You can use it on pork, chicken, shrimp and even fish if you do not want to go the traditional route or want to spice up your fish recipes.
What is al pastor tacos al pastor?
Authentic Tacos Al Pastor exploding with restaurant flavor made with thinly sliced chile pineapple marinated pork, grilled to perfection and served with caramelized pineapple. I am SO excited for you to try this Tacos Al Pastor recipe!
What is al pastor and what does it taste like?
True al pastor is made with pork that is first marinated in dried chiles, spices, achiote, and pineapple, then grilled on a vertical spit. It’s typically served on tortillas with pineapple, onions, and cilantro. If tacos al pastor is on the menu, you better believe that’s what I am ordering.

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