Grilled Tacos Al Pastor Recipes

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GRILLED TACOS AL PASTOR RECIPE



Grilled Tacos al Pastor Recipe image

Please the whole table with this delicious Grilled Tacos al Pastor Recipe! Ground cumin and chilis add heat to our Grilled Tacos al Pastor Recipe.

Provided by My Food and Family

Categories     Peppers

Time 20m

Yield 12 servings

Number Of Ingredients 13

2/3 cup KRAFT Zesty Italian Dressing
8 guajillo chiles, stemmed, seeded
8 dried pasilla chiles, stemmed, seeded
1/4 tsp. ground cumin
1-1/2 lb. pork shoulder, cut into thin slices, then into 1/2-inch-wide strips
1 cup fresh pineapple chunks (1/2 inch)
1 fully ripe avocado
2 Tbsp. KRAFT Real Mayo
1 serrano chile, stemmed, seeded
2 doz. mini corn tortillas (4 inch)
1/3 cup chopped onions
1/3 cup chopped fresh cilantro
2 limes, cut into wedges

Steps:

  • Heat grill to medium-high heat.
  • Blend first 4 ingredients in blender until smooth. Press through wire mesh strainer into medium bowl. Add meat; mix lightly.
  • Thread meat onto 24 skewers. Add pineapple. Grill 5 min. or until meat is done, turning occasionally. Meanwhile, blend avocado, mayo and serrano chile in blender until smooth.
  • Remove meat and pineapple from skewers; place on tortillas. Top with avocado mixture, onions and cilantro; roll up. Serve with lime wedges.

Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 11 g

GRILLED PORK TACOS AL PASTOR



Grilled Pork Tacos al Pastor image

Al Pastor is a really popular way to prepare pork, famous in San Francisco's Mission District. It's a marinated roast pork. They make the most incredible tacos and burritos. This is inspired by those flavors.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Mexican

Time 9h25m

Yield 16

Number Of Ingredients 20

3 dried guajillo chilies, seeds discarded
2 dried pasilla chiles, seeds discarded
1 cup boiling water, or as needed to cover
2 pork tenderloins, membranes (silver skin) removed
¾ cup pineapple juice
1 tablespoon white vinegar
4 cloves garlic
1 teaspoon ground dried chipotle pepper
1 teaspoon ground cinnamon
1 pinch cayenne pepper, or to taste
1 pinch ground cumin, or to taste
1 pinch dried oregano, or to taste
1 tablespoon vegetable oil, or as needed
½ teaspoon salt, or to taste
16 (6 inch) corn tortillas
16 slices Monterey Jack cheese, divided
1 teaspoon vegetable oil
2 cups shredded cabbage, divided
½ cup roasted tomato salsa, divided
1 large jalapeno pepper, thinly sliced - or to taste

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.

Nutrition Facts : Calories 256.2 calories, Carbohydrate 15.3 g, Cholesterol 56.8 mg, Fat 13.4 g, Fiber 2.4 g, Protein 18.9 g, SaturatedFat 6.7 g, Sodium 309.8 mg, Sugar 2.1 g

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

GRILLED PORK TACOS AL PASTOR



Grilled Pork Tacos al Pastor image

Recipes adapted from Fiesta at Rick's and Mexican Everyday by Rick Bayless (W. W. Norton & Company; 2010 and 2005).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h45m

Number Of Ingredients 9

1 package (3 1/2 ounces) achiote paste
3 canned chipotle chiles in adobo sauce, plus 1/4 cup sauce
1/4 cup vegetable oil, plus more for grill
1 1/2 pounds pork shoulder, sliced 1/4 inch thick
1 medium red onion, sliced into 1/4-inch rounds
Coarse salt
1/4 medium pineapple (about 6 ounces), peeled and sliced into 1/4-inch rounds
24 corn tortillas, warmed
Smoky Chipotle Salsa

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.

Nutrition Facts : Calories 515 g, Fat 22 g, Fiber 8 g, Protein 25 g, SaturatedFat 5 g

TACOS AL PASTOR



Tacos al Pastor image

These tacos are sure to impress your family and friends. A good Taco al Pastor is very hard to come by in the States. Now you can enjoy them in the comfort of your own home anytime!

Provided by Nikkivazquez

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h50m

Yield 8

Number Of Ingredients 14

8 dried pasilla chiles, seeded and torn to pieces
8 dried guajillo chiles, seeded and torn to pieces
8 cloves garlic, chopped
1 teaspoon achiote powder
½ teaspoon ground cumin
5 whole cloves
1 cup white vinegar
salt to taste
2 pounds pork tenderloin, thinly sliced
½ cup chopped pineapple
32 (5 inch) corn tortillas
1 small onion, chopped
½ cup chopped fresh cilantro
4 limes, cut in wedges

Steps:

  • Soak pasilla chiles and guajillo chiles in a bowl with hot water until chiles are softened, about 10 minutes; drain. Mash chiles, garlic, achiote powder, cumin, and cloves in a saucepan with a fork.
  • Pour vinegar into sauce pan 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; cook and stir marinated pork and pineapple until pork is browned, 7 to 10 minutes. Divide pork over stacks of two corn tortillas and serve with onion, cilantro, and lime wedges.

Nutrition Facts : Calories 361 calories, Carbohydrate 54.1 g, Cholesterol 49 mg, Fat 6.7 g, Fiber 9.7 g, Protein 24.6 g, SaturatedFat 1.4 g, Sodium 113.7 mg, Sugar 2.9 g

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