Spicy Pork Tacos Al Pastor Americas Test Kitchen 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

AL PASTOR TACO SALAD WITH SPICY SALSA VERDE RANCH



Al Pastor Taco Salad with Spicy Salsa Verde Ranch image

This is the combination of classic taco salad "in the delicious, deep-fried tortilla bowl" and my favorite taco filling. Al pastor is smoky pork with pineapple, and it brings so much flavor to this salad. It gets covered in ranch because we're in the Midwest and that's how we stay warm in winter. Traditionally, al pastor is cooked on a spit, but this is an at-home version that mimics the flavors and crispy, juicy texture.

Provided by Molly Yeh

Categories     main-dish

Time 5h10m

Yield 4 servings

Number Of Ingredients 45

1 gallon neutral oil
4 large flour tortillas (burrito size), at room temperature
Kosher salt
1/2 cup store-bought ranch dressing
1/2 cup store-bought salsa verde (or homemade, see recipe below)
2 romaine hearts, shredded
1 bunch fresh cilantro, leaves and tender stems, roughly chopped
2 cups Al Pastor, recipe follows
4 radishes, thinly sliced
Pickled Red Onions, recipe follows
1/2 cup crumbled queso fresco (from a 10-ounce wheel)
2 tablespoons extra-virgin olive oil
10 ounces tomatillos, husked, rinsed and stems removed
1/2 white onion, peeled, root kept intact and cut into 8 wedges
1 poblano chile
4 large cloves garlic, skin intact
1 jalapeño, stem removed, halved and seeded (optional, keep seeds for spicy)
1/2 cup loosely packed fresh cilantro leaves and tender stems
1 lime, juiced
1 green onion, roughly chopped
1 teaspoon kosher salt, plus more to taste
Half a 3.5-ounce package achiote paste
3 tablespoons red wine vinegar
2 tablespoons light brown sugar
1 tablespoon smoked paprika
2 teaspoons ground cumin
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
4 tablespoons extra-virgin olive oil
2 pounds boneless pork shoulder, trimmed of excess fat and cut into 2- to 3-inch chunks
Two 20-ounce cans crushed pineapple
1 cup low-sodium chicken broth
6 large cloves garlic, smashed
2 fresh bay leaves
1 red Fresno or green jalapeño chile, stemmed and sliced
1 white onion, cut into 4 wedges, root kept intact
1 handful fresh oregano
1 handful fresh sage
1 red onion, sliced
1 1/2 cups red wine vinegar
3 tablespoons granulated sugar
2 tablespoons kosher salt
1/2 teaspoon cumin seeds
1 fresh bay leaf

Steps:

  • For the tortilla bowls: Heat the oil in a large, heavy, deep pot to 350 degrees F.
  • Gently press a tortilla into the center of 7-inch spider to form a bowl. Using a 5-inch spider, gently press down into the tortilla to hold its shape. Carefully submerge the spiders into the hot oil and fry the tortilla until puffed, crispy and golden brown, about 5 minutes. Remove and gently place upside down on a cooling rack set over a baking sheet to drain of excess oil. Season with salt. Repeat with the remaining 3 tortillas.
  • To make the spicy salsa verde ranch: Mix together the ranch dressing and salsa verde in a bowl. Cover and refrigerate until ready to use.
  • To assemble the salad: In a large mixing bowl, add the shredded lettuce, cilantro and about 1/3 cup of the salad dressing, adding more if desired. Divide the salad among the 4 tortilla bowls. Top each with 1/2 cup Al Pastor, radishes, Pickled Red Onions and 2 tablespoons queso fresco. Drizzle some dressing on top. Serve immediately.
  • Heat the oil in a 12-inch cast-iron pan over medium-high heat. Add the tomatillos, onion, poblano, garlic and jalapeño. Cook, flipping the veggies as needed to evenly char and soften, about 30 minutes. Remove from the heat and allow to cool to room temperature. Carefully remove the stem from the poblano chile, so as to not let the juices spill out (we want that yummy pepper juice!) and add to the carafe of a high-speed blender. Squeeze the garlic from the skins into the blender. Add the remaining roasted veggies and any juices from the bottom of the pan. Add the cilantro, lime juice, green onion and salt. Blend on high speed until pureed and smooth.
  • In a large bowl, add the achiote paste, red wine vinegar, brown sugar, smoked paprika, cumin, salt, cloves, black pepper and 2 tablespoons olive oil. Use a wooden spoon or spatula to fully combine into a paste. Add the pork and rub the paste all over to completely coat. Set aside.
  • In the bowl of a pressure cooker, mix together the crushed pineapple, chicken broth, garlic, bay leaves, chile, onion, oregano and sage. Add the achiote-rubbed pork. Pressure cook on low for 4 hours or high for 1 hour until the pork is fork-tender. Carefully release the steam away from your face. Remove the pork to a plate or baking sheet and shred using 2 forks.
  • Heat the remaining 2 tablespoons olive oil in a large cast-iron pan over medium-high heat. Add the pork and spoon some of the braising liquid over to moisten, as needed. Season with salt. Cook, stirring occasionally, until crispy, 4 to 6 minutes. Set aside.
  • Place the onions in a food storage container and set aside while you prepare the pickling liquid.
  • In a small saucepan over medium-high heat, add the vinegar, granulated sugar, salt, cumin seeds, bay leaf and 1 cup water. Bring to a boil and cook until the sugar and salt are dissolved, 6 to 8 minutes. Remove from the heat and cool completely. Pour the cooled pickling liquid over the onions and allow to pickle for at least 30 minutes. At this point, you can either strain the onions to prevent from further pickling and use immediately, or put the lid on top and store in the refrigerator to further pickle until ready to use.

SPICY PORK TACOS (AL PASTOR) - AMERICAS TEST KITCHEN RECIPE



Spicy Pork Tacos (al Pastor) - Americas Test Kitchen Recipe image

Provided by tonyglib

Number Of Ingredients 16

10 large dried guajillo chiles, wiped clean
1 1/2 cups water
1 1/4 pounds plum tomatoes, cored and quartered
8 garlic cloves, peeled
4 bay leaves
Salt and pepper
3/4 teaspoon sugar
1/2 teaspoon ground cumin
1/8 teaspoon ground cloves
3 pounds boneless pork butt roast
1 lime, cut into 8 wedges
1/2 pineapple, peeled, cored, and cut into 1/2-inch-thick rings
Vegetable oil
18 (6-inch) corn tortillas, warmed
1 small onion, chopped fine
1/2 cup coarsely chopped fresh cilantro

Steps:

  • 1. Toast guajillos in large Dutch oven over medium-high heat until softened and fragrant, 2 to 4 minutes. Transfer to large plate and, when cool enough to handle, remove stems. 2. Bring toasted guajillos, water, tomatoes, garlic, bay leaves, 2 teaspoons salt, ½ teaspoon pepper, sugar, cumin, and cloves to simmer in now-empty Dutch oven over medium-high heat. Cover, reduce heat, and simmer, stirring occasionally, until guajillos are softened and tomatoes mash easily, about 20 minutes. 3. While sauce simmers, trim excess fat from exterior of pork, leaving ¼-inch-thick fat cap. Slice pork against grain into 1/2-inch-thick slabs. 4. Transfer guajillo-tomato mixture to blender and process until smooth, about 1 minute. Strain puree through fine-mesh strainer, pressing on solids to extract as much liquid as possible. Return puree to pot, submerge pork slices in liquid, and bring to simmer over medium heat. Partially cover, reduce heat, and gently simmer until pork is tender but still holds together, 90 to 105 minutes, flipping and rearranging pork halfway through cooking. (Pork can be left in sauce, cooled to room temperature, and refrigerated, covered, for up to 2 days.) 5. Transfer pork to large plate, season both sides with salt, and cover tightly with aluminum foil. Whisk sauce to combine. Transfer 1/2 cup to bowl for grilling; pour off all but 1/2 cup remaining sauce from pot and reserve for another use. Squeeze 2 lime wedges into sauce in pot and add spent wedges; season with salt to taste. 6A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes. 6B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium. 7. Clean and oil cooking grate. Brush 1 side of pork with ¼ cup reserved sauce. Place pork on 1 side of grill, sauce side down, and cook until well browned and crisp, 5 to 7 minutes. Brush pork with remaining ¼ cup reserved sauce, flip, and continue to cook until second side is well browned and crisp, 5 to 7 minutes longer. Transfer to cutting board. Meanwhile, brush both sides of pineapple rings with vegetable oil and season with salt to taste. Place on other half of grill and cook until pineapple is softened and caramelized, 5 to 7 minutes per side; transfer pineapple to cutting board. 8. Coarsely chop grilled pineapple and transfer to serving bowl. Using tongs or carving fork to steady hot pork, slice each piece crosswise into 1/8-inch pieces. Bring remaining 1/2 cup sauce in pot to simmer, add sliced pork, remove pot from heat, and toss to coat pork well. Season with salt to taste. 9. Spoon small amount of pork into each warm tortilla and serve, passing chopped pineapple, remaining 6 lime wedges, onion, and cilantro separately.

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