Quick Tacos Al Pastor Recipes

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.

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.

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!

Steps:

• Make the marinade: Break off the stem ends of the cascabel and ancho (or guajillo) chiles and shake out and discard the seeds. Place chiles in a saucepan and pour over cold water to just cover. Bring to a simmer over medium heat, then turn off the heat and let the chiles soak, 15 minutes.
• In a blender, combine tomatoes, onion, oil, citrus juices, stemmed chile de árbol, garlic, clove, achiote seeds, cumin, oregano and salt. Add the soaked chiles and a few tablespoons of the soaking water and purée until smooth. Add more of the soaking water if needed to make a thin paste. Set aside about 1/2 cup of the marinade for cooking.
• Sprinkle the meat with salt. Place in a container, add remaining marinade, and mix until well coated. Cover and refrigerate at least 1 hour or overnight. (The recipe can be made up to this point up to 1 day in advance.) Bring to room temperature before cooking.
• Combine the pineapple and sugar in a nonstick skillet over medium heat. Stir often until the sugar is melted and the pineapple is caramelized, about 5 minutes. Transfer to a serving bowl.
• Meanwhile, heat the oven to 225 degrees. Prepare a tortilla basket or slightly damp clean dish towel. On a griddle or in a heavy skillet, warm the tortillas on both sides until hot and blistered, stacking them in the basket or wrapped in the towel. Transfer to the oven until ready to serve.
• Place a large, heavy skillet over high heat. Drain off all excess liquid from the meat and blot between layers of paper towels. Add the oil to the hot skillet, swirl to heat through, then add 2 tablespoons marinade. Let sizzle for a moment, then add the meat, spreading it out in a single layer. (If your skillet is smaller than 12 inches, cook in batches to avoid crowding the pan.) Let meat cook undisturbed over high heat until browned on the bottom, then sauté over high heat, stirring often, until cooked through but still moist, about 5 minutes. After 3 minutes, taste and stir in more reserved marinade as needed. When cooked, transfer to a serving bowl.
• Place everything on the table, including the toppings, and serve at once.