Grilled Pork Papaya Tacos Recipes

GRILLED PORK & PAPAYA TACOS

Steps:

• Place barbecue sauce, 1 cup of the papayas, the mustard and cumin in blender; blend until smooth. Pour over ribs in resealable plastic bag. Seal bag; turn to evenly coat ribs with barbecue sauce mixture. Refrigerate 4 hours to marinate, turning bag occasionally. Remove ribs from marinade; discard bag and marinade.
• Preheat grill to medium-high heat. Grill ribs 12 to 15 min. on each side or until cooked through. Shred meat with two forks.
• Mix remaining 1 cup papayas, the mint and pepper; spread evenly onto tortillas. Top with meat; roll up.

GRILLED PORK TACOS & PAPAYA SALSA

Steps:

• Heat oven to 425~F. Cook pork in 10-inch skillet over medium heat about 10 minutes, stirring ccasionally, until no longer pink; drain. Stir in papaya and pineapple. Heat, stirring occasionally, until hot. Spoon about 1/4 cup, or more, of the pork mixture onto half of each tortilla; top with about 2 tbsp. of the cheese. Fold or roll tortillas over filling and cheese. Arrange five of the filled tortillas in ungreased cake pan, 13x9 inch; brush with melted margarine. Bake uncovered about 10 minutes or until light golden brown. Repeat with remaining tacos. Serve with Papaya Salsa. Makes 5 servings. ------------------ Salsa: Mix all ingredients. Cover and refrigerate about an hour or until chilled. Best if made in the morning for an evening meal. The flavors mix and enhance. Makes 4 cups salsa.

GRILLED PORK TACOS

Steps:

• In a large bowl, toss pork with 2 tablespoons lime juice and seasonings; let stand 5 minutes. Meanwhile, in a small bowl, mix beans, pineapple with reserved juice, onion, cilantro and remaining lime juice., Thread pork onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill kabobs, covered, over medium heat 6-8 minutes or until tender, turning occasionally., Remove pork from skewers; serve in tortillas. Top with bean mixture and, if desired, sour cream.

GRILLED PORK TACOS WITH PAPAYA SALSA

Steps:

• Salsa: Mix all ingredients. Cover and refrigerate about 30 minutes or until chilled.
• Makes 3 cups salsa.
• Cook pork in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until no longer pink; drain. Stir in papaya and pineapple.
• Heat, stirring occasionally, until hot. Heat oven to 425°F
• Spoon about 1/4 cup of the pork mixture onto half of each tortilla; top with about 2 tbsp of the cheese.
• Fold tortillas over filling.
• Arrange five of the filled tortillas in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch; brush with melted margarine.
• Bake uncovered about 10 minutes or until light golden brown.
• Repeat with remaining tacos.
• Serve with Papaya Salsa.

GRILLED PORK-AND-PINEAPPLE TACOS

Steps:

• Preheat grill to medium-high. Stir together chili powder, 2 teaspoons salt, and 1/2 teaspoon pepper; sprinkle evenly over pork. Let stand 10 minutes.
• Brush grill grates with oil. Grill pork, turning a few times, until charred in places and a thermometer inserted into thickest part registers 140 degrees, 12 to 15 minutes. Transfer to a cutting board. Grill pineapple and onion, flipping once, until charred in places and crisp-tender, 6 to 8 minutes. Transfer to board with pork. Grill tortillas, flipping once, until hot and blistered in places, 30 to 45 seconds each, placing them inside a folded kitchen towel as you go. Let steam a few minutes to soften.
• Thinly slice pork and cut pineapple into 1/2-inch-thick pieces; slice onion. Fill warm tortillas with pork, pineapple, onion, salsa, cabbage, and cilantro; serve.

GRILLED PORK TACOS AL PASTOR

Steps:

• In a blender, combine achiote, chiles and sauce, 1/4 cup oil, and 3/4 cup water; blend until smooth, about 5 seconds. Use one-third the marinade to coat pork all over (refrigerate or freeze remaining marinade to use on other meat or fish). Cover pork and refrigerate 1 hour.
• Set up a grill for indirect cooking over medium-high. Clean and lightly oil hot grill. Brush onion slices with oil and season with salt. Arrange in a single layer over hot side of grill. Cook until grill marks are dark brown on both sides, 3 to 5 minutes per side, flipping once. Move to cool side of grill and cook until soft, 5 to 8 minutes. Repeat with pineapple. In batches, grill pork over direct heat, about 1 minute per side.
• Transfer pork to a cutting board; chop into 1/4- to 1/2-inch pieces. Add to a skillet set on grill to keep warm. Chop onion and pineapple into small pieces, add to skillet, and toss. Season with salt. Serve pork mixture with tortillas and salsa.

GRILLED PORK TACOS AL PASTOR

Steps:

• Place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. Let chiles stand 30 minutes to soften.
• Cut pork tenderloins in half crosswise and in half again lengthwise again to make 8 long strips.
• Drain water from chiles and pour in pineapple juice and vinegar. Add garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano. Transfer chile mixture to a blender and blend to make a smooth marinade.
• Place pork into a resealable plastic bag and pour marinade over pork; knead bag several times to coat pork. Squeeze out excess air and seal the bag. Refrigerate overnight.
• Preheat outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
• Remove pork from bag and drain and discard marinade; transfer pork to a platter. Drizzle meat with 1 tablespoon vegetable oil and season with salt. Use tongs to gently stir pork pieces to coat lightly with oil.
• Cook pork strips on preheated grill until meat shows good grill marks and is lightly pink in the center, 7 to 8 minutes per side. An instant-read meat thermometer inserted into the center of the largest piece should read at least 145 degrees F (65 degrees C). Transfer pork to a fresh platter.
• Drizzle a nonstick skillet with 1 teaspoon vegetable oil and place over medium heat. Lay a tortilla into the hot oil and place 1 slice of Monterey Jack cheese into center of the tortilla. Cook until tortilla is hot, lightly browned on the bottom, and cheese has melted, 1 to 2 minutes. Repeat with remaining tortillas and cheese slices. Transfer each tortilla to a plate.
• Slice pork strips across the grain into pieces about 1/4 inch thick. Divide shredded cabbage onto each tortilla and top each with about 6 slices of pork, 1 tablespoon roasted tomato salsa, and a few slices of jalapeno pepper. Fold taco over fillings to eat.