PINEAPPLE AND PORK TACOS WITH AVOCADO CREMA
If you enjoy authentic Mexican food, you're probably already familiar with the shepherd style tacos that inspired this recipe. Pan searing not only keeps the cooking method lean, but it also intensifies the inherent sweetness of the pineapple. The recipe came from flat belly diet meal. I never once would dream of cutting up a pork tenderloin in cubes, but the recipe called for it and I am glad I tried this. This is one of the best recipe that I have ever eaten. I did use all of the pork tenderloin and cooked it in batches because my husband loves to eat.
Provided by dakotah
Categories One Dish Meal
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- To prepare the pork and pineapple: In a cup, mix the sugar, cumin, coriander, cinnamon, pepper, and salt. Mix half of the spices with pork, then toss with the oil. Mix the remaining spices with the pineapple. Let stand at room temperature for 15 minutes while preparing the avocado crema.
- To prepare the avocado crema: Whisk the avocado with the sour cream, lime juice, and salt in a small bowl. Press a piece of plastic wrap directly onto the surface to keep the crema fresh looking.
- Coat a large nonstick skillet with olive oil spray. Warm over medium-high heat for 2 minutes. Add the pork and cook. turning once or twice, for 8 minutes or until browned and cooked through. Add the cilantro and toss to combine. Transfer to a clean plate and cover loosely to keep warm. ( I put in warm oven).
- Add the pineapple to the pan and cook, turning once or twice, for 3 to 4 minutes or until golden. Remove from the heat.
- To assemble each serving, place 3 tortillas on a plate. Divide 1/4 of the pork and pineapple between each tortilla Top with the crema. Delicious!
Nutrition Facts : Calories 140.1, Fat 5.4, SaturatedFat 1, Cholesterol 18.7, Sodium 102.3, Carbohydrate 16.2, Fiber 3, Sugar 3.1, Protein 7.9
GRILLED PORK TACOS WITH PINEAPPLE
The combination of earthy dried chiles and fruity pineapple are hallmarks of al Pastore. But so are long marination times and slow roasting. These speedy tacos are far from al Pastore, but they do bring together the similar citrusy, fruity and earthy flavors. Make sure your grill is hot and well greased to get the right char and caramelization on the pork.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high. Put the chiles on a microwave-safe plate and microwave until fragrant and pliable, about 10 seconds (or toast in a small dry skillet over medium heat). Remove the stems, then tear the chiles and transfer to a blender. Add the vegetable oil, 1 pineapple slice, the orange juice, 1/2 teaspoon salt and a few grinds of pepper. Puree until smooth.
- Trim the pork, then halve crosswise and lengthwise to create 4 pieces. Put in a shallow dish, add the chile puree and turn to coat; let marinate, 10 to 15 minutes.
- Meanwhile, put the onion in a fine-mesh sieve and rinse under cold water; transfer to a bowl. Stir in the lime juice and a big pinch each of salt and pepper; set aside.
- Remove the pork from the marinade and season with salt and pepper. Oil the grill grates, then transfer the pork and remaining 2 pineapple slices to the grill. Cover the grill and cook, turning the pineapple and pork occasionally, until the pineapple is well marked, about 4 minutes, and the pork is just cooked through and lightly charred, 8 to 10 minutes.
- Chop the pineapple and add to the onion mixture along with the chopped cilantro; season with salt and pepper. Slice the pork and the avocado. Warm the tortillas as the label directs. Fill with the pork, pineapple mixture, avocado and cilantro leaves.
Nutrition Facts : Calories 500, Fat 19 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 344 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 36 grams, Sugar 6 grams
GRILLED PORK TENDERLOIN AL PASTOR WITH AVOCADO CREMA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Add the pineapple juice, achiote paste, chipotles, garlic and 1 1/2 teaspoons salt to a food processor and puree until uniform. Reserve about 1/2 cup of the marinade for glazing. Put the remaining marinade and the pork in a resealable plastic bag and marinate for 2 hours in the fridge, rotating if necessary halfway through.
- Heat a grill to high heat; clean and oil the grill grates.
- Thread the onion rounds on the skewers, drizzle with oil and season with salt and pepper. Grill the onions, developing a deep char on each side, about 10 minutes per side. Set aside to cool.
- Lightly season the tenderloins once more, then grill on all 4 sides, frequently basting with the reserved marinade, until golden brown and the internal temperature registers 145 degrees F, 8 to 10 minutes per side. Transfer to a plate, tent loosely with foil and rest for 5 minutes.
- Mince the cooled onions and season again. Slice the pork and serve with a dollop of Avocado Crema and garnished with chopped cilantro and charred onions.
- Put the cilantro, Mexican cream, avocado and lime zest and juice in a food processor and run until smooth. Season with salt and pepper. Cover with plastic wrap pressed on top until serving, to keep the avocado from browning.
CARIBBEAN PORK WITH AVOCADO-PINEAPPLE SALSA
This is one of the best things I ever made, partially because I LOVE pork tenderloin and partially because I love avocados. The spice rub makes a nice, crisp coating on the pork.
Provided by Zanna_409104061
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare spice rub first by combining the brown sugar, coarse salt, cinamon, cumin, pepper and allspice.
- Preheat broiler with rack 4 inches from heat.
- Line a broiler pan with aluminum foil and place pork on pan, rub all over with oil.
- Rub the spice mixture all over the pork, coating it evenly.
- Broil, turning occasionally, about 15-20 minutes (thermometer will read 150F).
- Meanwhile, make the avocado-pineapple salsa by draining the juice from the pineapple into a small bowl.
- Finely chop pineapple and add to the bowl of juice along with the scallions and avocado. Season with a little salt and pepper, toss gently to combine.
- When pork is finished, slice thinly and serve with the salsa.
- To save the salsa as leftovers, line the bowl with plastic wrap, putting the wrap down into the bowl and directly over the salsa. Then add another piece of plastic wrap over the top, like normal, before refrigerating.
Nutrition Facts : Calories 408.4, Fat 20.2, SaturatedFat 4.7, Cholesterol 112.3, Sodium 1255.3, Carbohydrate 21.4, Fiber 4.4, Sugar 15.4, Protein 36.5
CHICKEN TACOS WITH ROASTED PINEAPPLE SALSA AND AVOCADO CREMA
These tacos are great any night of the week, not just Tuesday.
Provided by Wolf Gourmet
Yield 12 servings
Number Of Ingredients 14
Steps:
- Heat Wolf Gourmet Countertop Oven to Convection/Roast 450°F. Line the Wolf Gourmet baking pan with parchment paper. Coat pineapple in olive oil and arrange on baking sheet. Roast until tender and juices begin to release, 15-20 minutes. Let cool.
- Using a Wolf Gourmet High-Performance Blender, combine avocado, sour cream, and freshly grated lime zest and juice from one lime. Purée to a smooth crema.
- Heat a large skillet over medium-high. Season chicken with salt and pepper. Add 2 tablespoons vegetable oil to the pan and carefully swirl to coat. Arrange chicken in a single layer in the pan and cook, flipping once, until cooked through, 10-12 minutes. Transfer to a cutting board and let sit five minutes before slicing.
- Chop roasted pineapple into small pieces. In a medium bowl, combine pineapple, cucumber, onion, and jalapeño. Season to taste with lime juice and salt. Serve with chicken tacos and avocado crema.
PULLED PORK TACOS WITH PINEAPPLE SALSA
Put the pork for these pulled pork tacos in the slow cooker in the morning, and you'll have a family feast for dinner. Serve with cabbage, avocado and salsa
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 6h20m
Yield Serves 6 (or 4 adults and 4 children)
Number Of Ingredients 21
Steps:
- Put the pork in a large, lidded ovenproof dish with the remaining ingredients and mix well to coat. If you can, chill and marinate overnight.
- Heat the oven to 140C/120C fan/gas 1. Put the lid on the dish and cook on the middle shelf for 4 hrs. Check after 2 hrs and spoon over the juices. Check the meat is tender by pulling it apart with two forks. If it resists, cook for 1-2 hrs more.
- Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, soured cream and salsa.
Nutrition Facts : Calories 537 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 0.4 milligram of sodium
HOME-STYLE TACOS AL PASTOR (CHILE AND PINEAPPLE PORK TACOS)
Tacos al Pastor are a favorite in Mexico and Mexican restaurants throughout the world for good reason: The mixture of smoky, spicy chiles, sweet pineapples and fresh onions and cilantro is taco perfection. Traditionally, Tacos al Pastor are made by marinating pork in chile sauce, layering the meat on a vertical rotisserie, adorning with a pineapple and roasting slowly for hours--a process that's almost impossible to replicate at home. So we've taken the delicious, authentic flavors that make these tacos so special, and adapted the recipe for your home kitchen, so you can enjoy it whenever a craving strikes!
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 3h
Yield 6
Number Of Ingredients 14
Steps:
- Bring 2 cups water to boil in medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium-low and simmer until chiles soften, about 10 minutes; transfer to plate. Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half; reserve remaining half. Strain pineapples; reserve juice and fruit separately.
- Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. Puree until smooth, about 2 minutes. Transfer chile mixture to saucepan over medium-high heat. Bring chile mixture to a boil; cook until paste loses raw onion taste, about 2 minutes. Season with Adobo; cool. In large container with lid, or in large ziptop bag, combine pork cubes, cooled chile marinade and reserved pineapple chunks; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours.
- Heat oil in large skillet over medium-high heat. Strain pork and pineapples, discarding marinade. Add pork and pineapples to skillet. Cook in batches until dark golden brown on all sides and cooked through, about 15 minutes; transfer to large serving plate.
- Meanwhile, finely slice remaining onion half. Transfer sliced onion to bowl with cilantro. Serve pork and pineapple mixture in warm tortillas. Garnish pork tacos with cilantro, onions and limes.
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