Recipe Tacos Al Pastor

Discussion in 'Outdoor Cooking and BBQs' started by CraigC, 14 Feb 2018.

  1. CraigC

    CraigC Über Member

    SE Florida
    @morning glory Now you have tried the Pibil, its time to try something where pineapple actually belongs!

    1 large white onion, halved
    1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
    1/2 cup fresh orange juice
    1/4 cup distilled white vinegar
    1/4 cup guajillo chili powder
    3 garlic cloves, halved
    2 teaspoons coarse kosher salt
    1 teaspoon dried oregano (preferably Mexican)
    1 teaspoon ground cumin
    1 large or 2 small chipotle chiles and 1 to 2 teaspoons adobo from canned chipotle chiles in adobo
    1 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices
    1/4 cup chopped fresh cilantro
    Corn or flour tortillas
    Smoky Two-Chile Salsa
    Lime wedges

    1) Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender.
    2) Add orange juice and next 7 ingredients; puree marinade until smooth.
    3) Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.
    4) Prepare barbecue (medium-high heat).
    5) Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side.
    6) Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side.
    7) Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine.
    8) Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine.
    9) Grill tortillas until warm and slightly charred, about 10 seconds per side.

    Serve pork-pineapple mixture with onion-cilantro relish, Smoky Two-Chile Salsa, and lime wedges.

    Smoky Two Chili Salsa

    8 large dried guajillo chilis or New Mexico chilis, stemmed, seeded, coarsely torn
    2 cups hot water
    1/2 medium onion, halved lengthwise through core end
    3 garlic cloves, peeled
    1 to 2 chipotle chilis and 1 to 2 teaspoons adobo from canned chipotles in adobo
    1/4 cup chopped fresh cilantro
    2 teaspoons fresh lime juice
    Coarse kosher salt

    1) Place torn chilis in bowl.
    2) Add 2 cups hot water; soak at least 2 hours or overnight. Drain chiles, reserving soaking liquid.
    3 Heat small nonstick skillet over medium heat. Add onion and garlic to dry skillet; cook until browned in spots, about 6 minutes for garlic and 10 minutes for onion.
    4)Trim core end and skin from onion.
    5) Place onion and garlic in blender.
    6) Add drained chilis, 1 cup soaking liquid, 1 chipotle chili, 1 teaspoon adobo, cilantro, and lime juice; puree until smooth.
    7) Add remaining chipotle and 1 teaspoon adobo, if desired; puree.
    8) Transfer to bowl. Season to taste with coarse salt.

    DO AHEAD: Can be made 1 week ahead. Cover and chill. Do not add cilantro if you make this ahead. Add it 1 hour before serving.
  2. morning glory

    morning glory Obsessive cook Staff Member

    Well pork and pineapple certainly go together - but I really think this needs to be cooked on a grill (BBQ) - I think it could be a recipe for the summer when I may try to resurrect my derelict BBQ. - unless you think it could be adapted to cook in my limited kitchen.
    ElizabethB, CraigC and Shermie like this.
  3. Shermie

    Shermie Veteran

    Brighton, MA.

    Just like ham & eggs, franks & beans, lamb & mint jelly, cranberry sauce & poultry, peanut butter & jelly!! hah!! :wink:
    ElizabethB likes this.
  4. CraigC

    CraigC Über Member

    SE Florida
    You probably could, but you just won't get the same flavor.
    ElizabethB likes this.
  5. Masticator

    Masticator Member

    Vancouver, Canada
    Looks good! Thanks! :)
    I'll have to try it &/or meld it with the pibil recipe ;-)
    Saw a cooking show today where they used roasted pineapple salsa on the side (roasted the whole pineapple before trimming)
    ElizabethB and morning glory like this.

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