Tacos Al Pastor Marinated Spit Roasted Tacos Recipes

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TACOS AL PASTOR



Tacos Al Pastor image

Provided by Mark Miller

Categories     Pork     Side     Marinate     Kosher     Simmer     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield makes 24 tacos

Number Of Ingredients 19

40 dried guajillo chiles
20 dried ancho chiles
20 dried pasilla negro chiles
2 1/2 cups fresh orange juice
Grated zest of 1 orange
1/3 cup firmly packed dark brown sugar
9 cloves garlic
1 1/2 tablespoons cumin seed, toasted and ground (page 164)
1 1/2 tablespoons dried Mexican oregano, toasted and ground (page 161)
1 1/2 tablespoons kosher salt
1 tablespoon black pepper
1 1/2 tablespoons distilled vinegar
1 tablespoon fresh lime juice
6 ounces cola
8 ounces Mexican beer
4 pounds pork shoulder, cut into 1/2-inch cubes
3 tablespoons vegetable oil
24 (5 1/2-inch) soft white corn tortillas (page 13), for serving
Garnish: Caramelized diced pineapple

Steps:

  • Stem, seed, and rehydrate the dried chiles (page 153). Drain and set aside, reserving the soaking liquid.
  • In a small saucepan, simmer the orange juice over medium-low heat until reduced by half; set aside. In the jar of a blender, puree the rehydrated chiles until smooth, adding some of the soaking water, if needed, to achieve a smooth consistency.
  • In a large bowl, add the reduced orange juice, pureed chiles, orange zest, brown sugar, garlic, cumin, oregano, salt, black pepper, vinegar, lime juice, cola, and beer and stir to mix well. Add the pork, cover, and marinate in the refrigerator overnight.
  • When ready to cook, remove the pork from the marinade and drain well. In a large, heavy skillet, heat the oil over medium-high heat. Sauté the pork pieces until the meat is cooked through, about 7 minutes. Remove from the heat and serve right away or keep warm in the pan until ready to serve.
  • To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with pineapple and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with pineapple and salsa, fold, and eat right away.

TACOS AL PASTOR (MARINATED, SPIT-ROASTED TACOS)



Tacos Al Pastor (Marinated, Spit-Roasted Tacos) image

Provided by Lesley Téllez

Categories     Pork     Kid-Friendly     Dinner     Lime     Pineapple     Healthy     Tortillas     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves at least 6

Number Of Ingredients 20

2 pounds pork butt roast, sliced into very thin steaks
1/4 cup fresh lime juice
3/4 teaspoon salt
1/4 medium onion, plus 1 cup chopped
2 large cloves garlic, unpeeled
1/2 bar achiote paste
1/4 cup plus 1 tablespoon apple cider vinegar
1/2 heaping teaspoon whole cumin seed, toasted
2 tablespoons raw unsalted peanuts, toasted
1 small fresh Mexican bay leaf
1 (2-inch) cinnamon stick
2 cloves
2 allspice berries
2 cups chopped fresh pineapple
5 limes, cut into wedges
Salsa of choice
1 cup chopped fresh cilantro
1 cup chopped onion
Lard or vegetable oil
24 corn tortillas

Steps:

  • The day before you plan to eat, place the pork in a large bowl and toss with the lime juice and salt. Heat a comal or nonstick skillet to medium-high heat. Add the onion wedge and garlic, placing the garlic near the edge, away from direct heat. Cook until soft and blackened in spots, turning occasionally, about 7 minutes. Peel the garlic and place both items in a blender jar. Crumble the achiote paste into the blender and add the vinegar, cumin seed, peanuts and bay leaf along with the cinnamon stick, cloves and allspice. Blend until smooth. Pour the marinade over the meat and toss to coat. Cover with plastic wrap and refrigerate for 24 hours.
  • The next day, prepare the garnishes: Chop the pineapple, slice the limes into wedges, prepare the salsa, and chop the cilantro and onion.
  • Heat a large heavy skillet to high heat and add 1 teaspoon lard. When smoking, add one piece of marinated steak. The meat should sizzle and smoke, so make sure you have a working fan and vent on your stove. Cook until the meat starts to release its juices and lighten slightly in color, 2 to 3 minutes, then flip and cook 2 to 3 minutes more. Both sides should have dark-brown charred spots; if they don't, raise the heat higher.
  • Transfer to a cutting board and repeat with the remaining steaks, scraping the pan well to remove any burned bits between frying.
  • Scrape out the pan once more and cook the pineapple until soft and charred in spots. Remove to a bowl.
  • Warm the corn tortillas on a comal or nonstick skillet and place in a dishcloth to keep warm. Chop the meat into small pieces. Serve on a platter and let guests feed themselves, passing the tortillas and garnishes.

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.

CHARRED TACOS AL PASTOR



Charred Tacos Al Pastor image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 14h40m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons adobo sauce, from a can of chipotle chiles in adobo
1 tablespoon ancho chile powder
1 tablespoon canola oil
1 tablespoon achiote paste
1 tablespoon brown sugar
2 teaspoons kosher salt
1 teaspoon ground cumin
1 clove garlic, grated on a rasp
2 pounds boneless pork shoulder, cut into 1/4-inch-thick slices with a diameter of about 4 to 5 inches
Nonstick cooking spray, for container
1 whole pineapple, skin removed
2 yellow onions, quartered
Corn tortillas, salsa verde and fresh cilantro, for serving

Steps:

  • Combine adobo, ancho powder, oil, achiote paste, brown sugar, salt, cumin, garlic and 1/4 cup water in a small saucepan. Whisk until uniform while bringing to a simmer to bloom all the spices and flavors, then simmer, about 5 minutes. Take off heat to cool completely, 15 to 20 minutes.
  • Coat all slices of pork with marinade. Spray a plastic quart container with cooking spray. Stuff the container with the slices of marinated pork, arranging them in a stack. Cover and place in the fridge 8 hours or overnight to marinate.
  • Slide marinated meat gently out of quart container. Cut the pineapple into 4 equal rounds. Reserve 2 whole slices of pineapple and core the remaining 2 slices, then cut them into chunks. Place the stack of marinated meat in between the reserved slices of pineapple. Evenly skewer the stack with 8 to 10 metal skewers to make the "pastor".
  • Heat a grill for cooking at about 275 degrees F. Using a chimney starter, ignite 3 to 4 charcoal briquettes. Place the briquettes in a smoker box with apple or cherry wood chips that have soaked in water 30 minutes, and place the box directly on the grate.
  • Place onion and pineapple chunks in a small drip tray or roasting pan. Position the pan right on the grill, and the pastor on the elevated grill shelf directly above it. Place smoker box directly in front of the drip pan, so that some of the heat and smoke from the wood can reach the pastor.
  • Cook for 4 hours, rotating a quarter every 45 minutes to 1 hour. Take it off the heat and let rest for at least 1 hour.
  • Heat a cast-iron skillet over medium-high heat. Dice onions and pineapple from drip tray and sear in the skillet until caramelized, about 5 minutes.
  • Holding the pastor vertical, shave off shards of pork. Sear off in the skillet until caramelized, about 5 minutes.
  • Serve with corn tortillas, salsa verde and fresh cilantro.

TACOS AL PASTOR



Tacos Al Pastor image

Tacos al Pastor literally means "shepherd's tacos". Commercially in Mexico, the meat is cooked on a rotating spit and carved into thin slices to fill tacos. This recipe gives you some of the same flavors and you can make it at home. I like to serve it with grilled pineapple slices from my grill pan or the backyard grill. Recipe from TACOS.

Provided by cookiedog

Categories     Stew

Time 1h50m

Yield 20-24 tacos, 8-10 serving(s)

Number Of Ingredients 21

4 ounces about 8 dried ancho chiles, stemmed and seeded
2 cups water
3 -4 roasted plum tomatoes, coarsely chopped or 3/4 cup chopped canned tomato
2 tablespoons vegetable oil
3 lbs pork stew meat, trimmed and cubed or 3 lbs cubed pork cushion meat
1/2 cup finely diced white onion
8 garlic cloves, peeled and minced
1 tablespoon toasted dried Mexican oregano
1 teaspoon lightly toasted ground cumin
1 teaspoon chopped fresh thyme (optional) or 1 teaspoon dry thyme leaves (optional)
4 whole bay leaves
1 teaspoon fresh ground black pepper
1/8 cup apple cider vinegar or 1/8 cup unseasoned rice wine vinegar
3/4 cup pineapple juice
2 teaspoons granulated sugar
1 teaspoon salt
corn tortilla
chopped green onion
guacamole
salsa fresca
lime wedge

Steps:

  • Toast chiles on a skillet or comal or in a hot oven (425°F) until darkened slightly but not burned. (On a skillet this takes just seconds- as soon as they release their perfume).
  • Bring water to a boil, add toasted chiles, stir well and remove from heat. Soak chiles for 15 to 20 minutes, drain and reserve water. Puree chiles in a blender with a little of the water and the tomatoes.
  • Heat oil in a 4 to 5 quart saucepan or in a pressure cooker. Brown meat a little at a time, remove, and reserve cooked pieces.
  • Add onions and then garlic and cook until onion is softened and begins to brown, about 2 minutes. Add oregano, cumin, thyme, bay leaves, and pepper along with chile-tomato puree and fry for one additional minute, stirring constantly.
  • Return browned pork to the pan and add vinegar, pineapple juice, sugar, salt, and 1 cup of reserved chile soaking water.
  • Bring to a boil, reduce heat, cover and cook for 35 minutes, at 15 pounds in the pressure cooker. (Note: if using a regular pan, cook covered on low heat for about 1 1/2 hours until meat is tender. You may need to add water during the cooking process to prevent burning.).
  • Strain the sauce from the meat and cook longer, if needed, to thicken.
  • To serve, shred meat and place in soft corn tortillas. Garnish with chopped green onions and serve with guacamole, some of the reserved sauce, salsa fresca, and lime wedges.

Nutrition Facts : Calories 441.2, Fat 26.2, SaturatedFat 8, Cholesterol 107.3, Sodium 386.4, Carbohydrate 15.1, Fiber 4, Sugar 4.5, Protein 36

MEXICAN TACOS AL PASTOR



Mexican Tacos Al Pastor image

Al pastor, meaning literally "shepherd style," is a traditional way to prepare pork, lamb, and goat meat that originated in northern Mexico. Historically, pigs and goats were slow-roasted whole over a mesquite fire, but over time preparation methods evolved. In Mexico city there are taquerias dedicated mostly or even exclusively to tacos al Pastor. Tacos al Pastor are made from pork meat that has been marinated in a secret recipe and then cooked in a rotisserie with pineapple on top. Similar to the roast lamb from Greek delis, taquerias stack the marinated pork al pastor into a large cylindrical heap and cook it on a vertical spit. The tacos should be very small (almost like 2 bites size) and garnished with cilantro (coriander), chopped onion and the pineapple. Add your favorite hot sauce (if desired). I haven't tried this myself, just thought it would make a good contribution to Recipezaar. Marinating time not included in preparation time.

Provided by Molly53

Categories     Mexican

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

10 pasilla chiles
10 guajillo chilies
1/2 garlic head
1 1/8 cups white vinegar
1/4 teaspoon cumin
5 whole cloves
salt
1 fresh pineapple or 1 lb canned pineapple
2 lbs pork (loin works very well)
1 onion
1 bunch fresh cilantro (coriander leaves)
2 limes
12 tortillas (preferably corn)

Steps:

  • For the marinade: Seed the chiles, and chop finely.
  • Mash them together with the garlic, cloves, and cumin; add vinegar (avoid touching the chiles and vinegar with your bare hands if possible to prevent burning the skin).
  • Boil the ingredients in heavy saucepan until it thickens into a heavy paste, stirring frequently to avoid burning.
  • Let cool.
  • Cut the pork meat in thin steaks or slices (normally the slices rest on top of each other while marinating and cooking).
  • Apply the paste to the meat putting one slice on top of the other (At an authentic taqueria, this would form a unit topped with pineapple for added flavor and moisture, and placed into the rotisserie and rotated constantly).
  • Cover and place in the fridge at least 6 hours (or overnight).
  • If using a rotisserie, cook the meat until well done.
  • If not using a rotisserie, drain the marinade and cut the pork in small pieces.
  • Put in a frying pan with a little oil and cook the meat with small pieces of pineapple making sure the pork is well-cooked, using care not to burn.
  • While the meat is cooking, heat the tortillas.
  • Finely chop the onion and cilantro together.
  • Cut the limes in quarters.
  • Serve the cooked meat wrapped in the hot tortillas, and garnished with the chopped cilantro, onion, pineapple, and the lime quarters.

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

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

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2015-10-02 Pour the marinade over the meat and toss to coat. Cover with plastic wrap and refrigerate for 24 hours. The next day, prepare the garnishes: …
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  • The day before you plan to eat, place the pork in a large bowl and toss with the lime juice and salt. Heat a comal or nonstick skillet to medium-high heat. Add the onion wedge and garlic, placing the garlic near the edge, away from direct heat. Cook until soft and blackened in spots, turning occasionally, about 7 minutes. Peel the garlic and place both items in a blender jar. Crumble the achiote paste into the blender and add the vinegar, cumin seed, peanuts and bay leaf along with the cinnamon stick, cloves and allspice. Blend until smooth. Pour the marinade over the meat and toss to coat. Cover with plastic wrap and refrigerate for 24 hours.
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TACOS AL PASTOR RECIPE - "SHEPHERD STYLE" MEXICAN PORK TACOS
2022-03-16 Set into a bowl and cover with hot water to soften for 20 minutes. Drain the water and add the rehydrated peppers to a large food processor. Add in the onion, garlic, pineapple, chipotle sauce, achiote paste, orange juice, vinegar, brown sugar, oregano, cumin, and salt to taste. Process until smooth.
From chilipeppermadness.com
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AUTHENTIC TACOS AL PASTOR (PORK TACOS) | YELLOWBLISSROAD.COM
2022-02-08 Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add the pineapple and grill for 3-4 minutes on each side or until it starts to brown. Remove it from the pan, slice it into bite size pieces. Optional, for topping: Chop a handful of cilantro and about ½ cup of onions and combine in a small bowl.
From yellowblissroad.com
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TACOS AL PASTOR AT HOME - MEXICO IN MY KITCHEN
2017-05-02 Let any marinade drain for about 20 minutes before starting the timer. 1 Hr. is enough to cook 2 pounds. Shave the meat with a sharp knife and place it in an already warm skillet. The second option to make your tacos al pastor at home is using the broiler in your oven. Cut the meat as for Kabobs and insert into the skewer placing onion and ...
From mexicoinmykitchen.com
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TACOS AL PASTOR RECIPE - A SPICY PERSPECTIVE
2015-01-16 Shake a little and drain. Heat a large skillet over medium-heat. Once hot, drizzle a little olive oil in the pan, then add a quarter of the pork. Arrange the pork in a single layer, covering the bottom of the pan. Sear for 1-2 minutes, then flip and cook another 1-2 minutes. Remove from the skillet and repeat with the remaining pork.
From aspicyperspective.com
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ROTISSERIE MEXICAN AL PASTOR - THE SMOKEY CARTER
2021-02-03 Mix around a little before adding in approximately 30g of Al Pastor BBQ Spice Rub. Use a little more or less to make sure all the meat is covered. Leave to marinate in the fridge overnight or at least a few hours. 3. Once the meat has marinated, take the pineapple and slice two large rings and cut off the outside skin.
From thesmokeycarter.com
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HOMEMADE TACOS AL PASTOR RECIPE - SERIOUS EATS
2022-04-19 Wipe out saucepan, add oil, and return to medium-high heat until oil is shimmering. Add cumin, oregano, and achiote and cook, stirring frequently, until aromatic but not browned, about 30 seconds. Add chipotle chiles and sauce and cook until aromatic, about 30 …
From seriouseats.com
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TACOS AL PASTOR: THE KING OF OUR TACOS AFTER DARK TOUR
2018-04-18 Place the meat in a glass bowl or zipper bag and add the sauce making sure to cover all the meat. Marinate inside the refrigerator for at least 4 hours or overnight. 5. Preheat a griddle or grill on medium-high heat. Grill the marinated fillets, turning once, until they are fully cooked, about 2 minutes per side. 6.
From vallartaeats.com
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TACOS AL PASTOR - KENT ROLLINS
Cover and place in the fridge for at least 12 hours. Preheat the grill to 350 degrees F (I used a blend of oak, mesquite and apple woods). Put one pineapple slice on the bottom of the meat stand or spit (see notes below). Stack the meat on top through the stand stick until you reach the top. Top with a pineapple ring.
From kentrollins.com
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HOW TO MAKE HOMEMADE TACOS AL PASTOR WHEN YOU DON'T OWN A …
2019-02-18 Place guajillo chilis in a heatproof bowl and pour boiling water over the chiles. Let sit for 15 minutes to rehydrate. Then add rehydrated chiles in a blender with the chipotles, adobo sauce, mango, garlic, cider, vinegar and salt. Puree until smooth. Strain the sauce through a sieve and taste, adjusting with salt and vinegar.
From thetakeout.com
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TACOS AL PASTOR | RICARDO
Ingredients Pork. 4 dried guajillo chili peppers, seeded and cut into chunks (see note); 3 garlic cloves, halved; 1 tbsp (15 ml) vegetable oil; 1 tsp dried oregano ; ½ tsp ground allspice ; ½ tsp ground cumin ; ½ tsp ground black pepper
From ricardocuisine.com
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CHICKEN AL PASTOR TACOS RECIPE - CHEFDEHOME.COM
1. Boil 2 cup water . While water boils, heat a skillet. Cut open the chilies and toast on dry skillet for 1-2 minute to awaken the flavors. Add chilies to hot water and leave aside for 20 minutes or until skin softens.
From chefdehome.com
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AL PASTOR TACOS - THECOMMUNALFEAST.COM
2021-09-28 Shake off excess marinade. In a cast iron skillet or baking tray place the cut pineapple bottom(s). Insert a wooden or metal skewer …
From thecommunalfeast.com
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HOW TO MAKE TACOS AL PASTOR - HILAH COOKING
2010-06-08 Crock pot: put the whole roast and marinade in there and cook on low for 8 hours until it’s falling apart. Add some pineapple chunks in the last hour. Bake: marinate whole roast up to 24 hours and roast at 350 degrees F, covered, until tender (2-4 hours depending on size). Shred it, add pineapple chunks and stick it under the broiler for a ...
From hilahcooking.com
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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. Transfer to an 11×13" roasting pan or stone bakeware dish. Slow roast at 250°F covered with aluminum foil for 5 hours. Remove the aluminum foil and continue roasting for 1 hour or until completely tender when pulled with a fork.
From keviniscooking.com
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PORK AL PASTOR SOFT TACOS - THERESCIPES.INFO
Mexican-style Pork Tacos (Tacos Al Pastor) Recipe by Tasty trend tasty.co. 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.
From therecipes.info
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HOW TO MAKE TACOS AL PASTOR AT HOME (WITH A GRILL & A …
2020-06-10 Combine all of the ingredients (except the pork) in a blender and blend until smooth. Slice the pork butt into ¼-½ inch thin steaks. Layer the pork slices and marinade in a zip-top bag. Seal carefully and massage to work the marinade between all the layers of pork. Place in the refrigerator to marinade overnight.
From thebarbecuelab.com
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AUTHENTIC AL PASTOR MARINADE RECIPE RECIPES
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 …
From tutdemy.com
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TACOS AL PASTOR - MAY I HAVE THAT RECIPE?
2019-06-01 Instructions. Preheat the oven to 375F. Line a large baking sheet with parchment paper. Pat dry the tofu with some paper towels and dice it into bite size pieces. Transfer it to a large bowl, add the oil, chili powder, salt, cumin, turmeric, onion and garlic powder and toss gently, until the tofu is well coated.
From mayihavethatrecipe.com
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PORK AL PASTOR TACOS RECIPE | MEXICAN RECIPES
Roast for 30 minutes at this temperature then place the pineapple slices on top of the roast and turn down the heat to 300 degrees F. Roast until the meat is tender (about 3 hours). After removing the meat from the oven, cover it with foil and let it rest for about 20 minutes.
From norecipes.com
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TACOS AL PASTOR | COOKING MAMAS
2021-08-30 In a medium bowl, whisk together achiote paste, chili powder, garlic powder, oregano, cumin, salt, black pepper, vinegar, and pineapple juice until smooth with no lumps. Pour the marinade over the pork slices making sure to coat all sides. Cover the bowl and refrigerate for at least 4 hours or preferably overnight. Preheat the oven to 350 degrees.
From cookingmamas.com
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AL PASTOR TACOS RECIPE THAT GIVES PORK A TURN TO SHINE
2021-06-15 Preheat the oven to 350 F. Line two loaf pans with parchment paper and place on a large rimmed baking sheet. Peel and core the pineapple, then cut the pineapple into ¼ to ½-inch slices. Put a layer of pineapple on the bottom of the loaf pans. Then, layer the meat on top.
From mashed.com
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THE BEST TACOS AL PASTOR (PORK TACOS) - AVERIE COOKS
2022-02-09 It’s easy, promise. Make the al pastor marinade: Begin by adding the achiote paste, chili powders, garlic powder, oregano, cumin, salt, pepper, vinegar, pineapple and orange juices in a blender and blend until combined. (You could also whisk them together although the blender is faster to make the al pastor marinade.)
From averiecooks.com
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NINFA'S TACOS AL CARBON RECIPE - THERESCIPES.INFO
Top 43 Ninfas Tacos Al Carbon Recipe - Share Recipes best www.share-recipes.net. HOW TO MAKE TACOS AL CARBON Make the marinade and marinate the flank steak. Pat beef dry and season. Ready a skillet over medium-high to high heat and add oil. Sear the beef for 6-7 minutes on the first side, flip and sear 4-5 minutes more. Set aside to rest.
From therecipes.info
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30-MINUTE EASY TACOS AL PASTOR - MOMMY'S HOME COOKING
2022-05-04 Grilled Tacos al Pastor . Cut the pork shoulder into 1/4-inch thick slices; Prepare the sauce as instructed in the recipe. Marinade the pork with the sauce in the refrigerator for at least 1 hour up to 24 hours. Preheat a grill or indoor grill pan to medium-high heat. Grill the pork for 3-4 minutes per side, or until pork is just cooked through.
From mommyshomecooking.com
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Top Asked Questions

What is al pastor tacos al pastor?
Tacos Al Pastor (Marinated, Spit-Roasted Tacos) The best taqueros put on a show, slicing off bits of caramelized meat and catching it in one hand (or behind their back!), and then reaching above the meat to slice off a piece of warm, juicy pineapple. According to city folklore, these tacos were invented in the capital.
What is al pastor marinade?
This al pastor marinade hits all the right notes – it's earthy, citrusy, & subtly sweet thanks to flavor-forward ingredients, like orange juice, smoky chiles, & achiote. Prepped in a blender in 10 minutes or less, homemade al pastor has never been so easy – use it to make tacos al pastor & more!
What are the ingredients in al pastor tacos?
First step to delicious Al Pastor Tacos is Al Pastor marinade. The base marinade ingredients are garlic, lemon juice, olive oil, cilantro, and oregano. Two key ingredients which make this marinade special are: Guajillo Chilies and Pineapple.
How do you cook tacos al pastor the night before?
The night before you want to serve tacos al pastor, simply toss the meat with the marinade, cover it and refrigerate until the next day when you’re ready to grill. Easy! I recommend storing leftover grilled/roasted meat in an airtight container in the refrigerator for 3 to 4 days.

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