AL PASTOR TACOS WITH PINEAPPLE-JALAPENO SALSA
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time 7h25m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- Slice off the bottom of the pineapple and stand it upright. Remove the rind in large pieces, cutting deep enough to remove all the prickles; reserve the rind. Quarter the pineapple and remove the core. Roughly chop half of the pineapple; reserve the other half for the Pineapple-Jalapeno Salsa.
- To a blender, add the orange juice, vinegar, cumin, salt, oregano, smoked paprika, garlic, chipotles and adobo sauce, the roughly chopped sweet onion and the chopped pineapple. Blend until smooth. Place the pork butt in a large resealable plastic bag and add the marinade. Seal and refrigerate for 3 to 4 hours.
- Preheat the oven to 350 degrees F. Set a large Dutch oven over high heat and add enough canola oil to cover the bottom. Remove the meat from the marinade and wipe off the excess. Add to the pot and sear on all sides, 4 to 5 minutes per side. Pour in the chicken stock and the marinade from the bag (the liquid should come halfway up the meat; add a little water if required). Bring to a simmer, then place the reserved pineapple rinds, skin-side up, over the top to cover. Place, uncovered, in the oven and cook until the rinds are deep brown and the pork is fork-tender, 2 1/2 to 3 hours (tent with foil if necessary).
- Discard the rinds and roughly chop the meat into 1/4- to 1/2-inch pieces. Toss with a little braising liquid and keep warm.
- Serve the pork in warm corn tortillas. Garnish with finely diced onion, cilantro, Pineapple-Jalapeno Salsa and cotija. Serve with a squeeze of lime.
- In a medium mixing bowl, combine the pineapple, onion, cilantro, jalapeno, lime juice, salt and chile and mix well. Allow to sit for 10 to 20 minutes before serving so that all the flavors meld together.
AL PASTOR TACOS WITH ROASTED TOMATILLO AVOCADO SALSA
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time 9h15m
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- To a blender, add the orange juice, vinegar, chili powder, garlic, salt, cumin, paprika, chiles, adobo sauce, chopped onions and chopped pineapple. Blend until smooth. Pour the marinade into a large resealable bag, and add the pork butt and oregano. Refrigerate for at least 4 hours and up to 24 hours.
- Preheat the oven to 325 degrees F.
- Remove the pork butt from the marinade and set onto a rack set in a roasting pan. Pour the chicken stock into the bottom of the pan and cover the dish with foil. Roast until an internal thermometer reads 185 degrees F, about 4 hours.
- Increase the oven temperature to 425 degrees F and cook for an additional 20 minutes to caramelize the pork. Remove from the oven and rest for 20 to 25 minutes.
- Meanwhile, preheat a grill to medium-high heat. Brush the pineapple wedges with vegetable oil, grill 2 to 3 minutes per side, and once cool enough to handle chop into a small dice.
- When ready to serve, carve the meat into 1/4- to 1/2-inch slices. Serve the pork in warmed corn tortillas; garnish with the remaining finely diced white onion, cilantro, lime wedges, diced grilled pineapple and Roasted Tomatillo Avocado Salsa.
- Preheat the oven to 350 degrees F.
- Toss the tomatillos with olive oil, season with salt and pepper, and place on a baking sheet. Roast until nicely charred, about 10 minutes. Remove from the oven and set aside to cool.
- Combine the tomatillos, 1/4 cup water, cumin, salt, avocado, garlic, jalapenos, onions, lime juice and cilantro in a blender and puree until completely smooth. Place in the refrigerator and allow the sauce to settle before serving.
AUTHENTIC TACOS AL PASTOR
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
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
TACOS AL PASTOR
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
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
More about "taco pizza al pastor with tomatillo salsa recipes"
AL PASTOR TACO PIZZA — MOLLY YEH
From mynameisyeh.com
Estimated Reading Time 4 mins
TACO PIZZA AL PASTOR WITH TOMATILLO SALSA
From cookingchanneltv.com
Cuisine MexicanTotal Time 4 hrs 45 minsServings 4-5
THE 25 BEST TOMATILLO RECIPES
From foodnetwork.com
Author By
TACO PIZZA AL PASTOR WITH TOMATILLO SALSA – RECIPES NETWORK
From recipenet.org
DINNER TONIGHT: SHORTCUT TACOS AL PASTOR WITH TOMATILLO AND …
From seriouseats.com
TACO PIZZA AL PASTOR WITH TOMATILLO SALSA | RECIPE | TOMATILLO SALSA ...
From pinterest.com
TACOS AL PASTOR RECIPE – HOMEMADE VERSION
From mylatinatable.com
TACO PIZZA AL PASTOR WITH TOMATILLO SALSA RECIPE | MOLLY YEH
From foodnetwork.cel30.sni.foodnetwork.com
AL PASTOR TACOS WITH TOMATILLO SALSA AND PINEAPPLE PICO
From blackstoneproducts.com
TACO PIZZA AL PASTOR WITH TOMATILLO SALSA (TACO NIGHT TWIST) - MOLLY ...
From copymethat.com
TACO PIZZA AL PASTOR WITH TOMATILLO SALSA | RECIPE
From pinterest.com
RECIPETHING - TACO PIZZA AL PASTOR WITH TOMATILLO SALSA
From recipething.com
TACO PIZZA AL PASTOR WITH TOMATILLO SALSA
From punchfork.com
TACO NIGHT TWIST | GIRL MEETS FARM
From foodnetwork.com
SMOKED AL PASTOR TACOS RECIPE - OH SO DELICIOSO
From ohsodelicioso.com
TACOS AL PASTOR WITH TOMATILLO-AVOCADO SALSA - HOST THE TOAST
From hostthetoast.com
TACO PIZZA AL PASTOR WITH TOMATILLO SALSA RECIPE - COOKING CHANNEL
TACO PIZZA AL PASTOR WITH TOMATILLO SALSA | RECIPE | TOMATILLO SALSA ...
From pinterest.com
You'll also love