Tacos Al Pastor At Home Recipes

THE BEST TACOS AL PASTOR RECIPE

Steps:

• Blend all of the ingredients together until completely combined.
• Strain the liquid over a bowl to end up with a smooth marinade.
• Add one layer of meat in a large bowl or baking dish and cover with the marinade, and then repeat in layers until all of the meat and marinade have been used.
• Cover with aluminum foil and refrigerate for at least 4 hours (overnight is best)
• Remove from the refrigerator and grill the meat until cooked through.
• Remove from grill and cut into thin slices to serve on the tacos.
• Roast the tomatillo, onion, and garlic in the oven on baking sheet at 450 degrees for 8-10 minutes, remove from oven.
• Blend with the rest of the ingredients except the salt and pepper until well combined.
• Put in a bowl and season with salt and pepper to taste.
• Heat the tortillas with a little bit of oil.
• Add the meat, the pineapple, the salsa, the lime juice, the cilantro and onions, and enjoy!

TACOS AL PASTOR AT HOME

Steps:

• Place the peppers in a saucepan and cover with water. Simmer over a medium heat for about 15 minutes or until they look soft. Let them cool and drain.
• Place peppers, vinegar, pineapple juice with the spices and achiote paste in your blender. Process it until you have a very smooth sauce. Pour the sauce slowly through a fine sieve to get a nice homogenous texture. At this time, taste the sauce just to make sure the salt is enough for your taste.
• Season the meat with salt and pepper. Place the sauce and steaks in a large bowl and marinate the meat or use a pastry brush and apply the sauce to each side of the steaks.
• Marinade for at least 4 hours or overnight of hours (believe me it tastes way better), and then grill the steaks or fry in a skillet. Grilling some pineapple and onion slices along the meat to add to the tacos when serving. When cooking in a skillet, remove any excess adobo sauce since it will stick to the pan.

TACOS AL PASTOR

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.

MEXICAN-STYLE PORK TACOS (TACOS AL PASTOR) RECIPE BY TASTY

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!

AUTHENTIC TACOS AL PASTOR

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.

QUICK TACOS AL PASTOR

Steps:

• Coarsely shred pork, reserving juices. In a small bowl, crush half the pineapple with a fork., In a large nonstick skillet, heat oil over medium-high heat. Add whole pineapple chunks; cook until lightly browned, 2-3 minutes, turning occasionally. Remove from pan., Add enchilada sauce and crushed pineapple to same skillet; stir in pork and reserved juices. Cook over medium-high heat until liquid is evaporated, 4-6 minutes, stirring occasionally., Serve in tortillas with pineapple chunks, onion and cilantro. If desired, top with queso fresco and salsa, and serve with lime wedges.