Tacos Al Pastor
Gather all your ingredients
2 to 3 lbs. pork loin, sliced into thin fillets or cut
3 slices can pineapples drained
1 roma tomato toasted on the grill
1 dried guajillo chiles, seeded
10 dried ancho chiles, seeded
1/2 tsp. Achiote
1 chipotle chile in adobo sauce
1/2 onion, cut in 4
1/2 cup pineapple juice
1/2 cup vinegar
2 whole cloves
1/2 tsp. black pepper
1/2 cinnamon stick
4 cloves garlic peeled
1/2 teaspoon cumin powder
1/2 teaspoon dried oregano
1/2 tablespoon knorr pollo or to taste
1 small pack of mini corn tortillas or regular size will do
1 Blender or food processor
Optional in the grease you soften the tortillas cook some chile jalapeno and big green onion buds set aside to eat with the tacos.
In a pan heat up 1/2 cup of oil and 1/4 cup of the sauce cook the chile jalapeno and the green onion once it is cooked pull out and set aside, in this same oil soften up your tortilla and set aside, the tortillas will be a little red all the redness is all flavor… mmmmm
Let get started
Carefully slice the pork-loin and place in a glass or ceramic dish cover with cling wrap and set aside in fridge until ready to use.
In a pot add water and the dried chiles bring to a boil for about 5 minutes, or till softened, once it has softened drain and add it to the blender.
Open your pineapple can drain juice into the blender and add pineapple to the blender too about 3 slices.
Heat up your stovetop and place your griddle on top and start to roast the tomato on the griddle till slightly charred, remove from heat, add to the blender.
Also, add to the blender the remaining ingredients except the pork- loin
Blend all of the ingredients until smooth do not leave chunky, strain through a sieve and keep only the beautiful liquid.
Take pork-loin out of the fridge and pour the marinade over the pork-loin, make sure that all sides of the pork-loin are covered in the marinade, again cover with clingwrap and place in the fridge to marinate for at least 4 hours, or overnight.
Now it's been four hours later you now preheat a ridged griddle to medium-high heat, pull out the pork-loin
Carefully place the marinated pork-loin on the hot griddle, and cook 4 to 5 minutes, turning once halfway through, remove pork-loin from the griddle and roughly chop the pork into small pieces against the grain of the meat.
Warm corn tortillas, to make this street taco even better serve with, cilantro, onion, salsa, and a squeeze of lemon, you can serve the onion fresh or you can grill the onion too. Mm mm mmmm
Enjoy
Check out Mama in The Kitchen (@SweetnPetite12): https://twitter.com/SweetnPetite12?s=09
2 to 3 lbs. pork loin, sliced into thin fillets or cut
3 slices can pineapples drained
1 roma tomato toasted on the grill
1 dried guajillo chiles, seeded
10 dried ancho chiles, seeded
1/2 tsp. Achiote
1 chipotle chile in adobo sauce
1/2 onion, cut in 4
1/2 cup pineapple juice
1/2 cup vinegar
2 whole cloves
1/2 tsp. black pepper
1/2 cinnamon stick
4 cloves garlic peeled
1/2 teaspoon cumin powder
1/2 teaspoon dried oregano
1/2 tablespoon knorr pollo or to taste
1 small pack of mini corn tortillas or regular size will do
1 Blender or food processor
Optional in the grease you soften the tortillas cook some chile jalapeno and big green onion buds set aside to eat with the tacos.
In a pan heat up 1/2 cup of oil and 1/4 cup of the sauce cook the chile jalapeno and the green onion once it is cooked pull out and set aside, in this same oil soften up your tortilla and set aside, the tortillas will be a little red all the redness is all flavor… mmmmm
Let get started
Carefully slice the pork-loin and place in a glass or ceramic dish cover with cling wrap and set aside in fridge until ready to use.
In a pot add water and the dried chiles bring to a boil for about 5 minutes, or till softened, once it has softened drain and add it to the blender.
Open your pineapple can drain juice into the blender and add pineapple to the blender too about 3 slices.
Heat up your stovetop and place your griddle on top and start to roast the tomato on the griddle till slightly charred, remove from heat, add to the blender.
Also, add to the blender the remaining ingredients except the pork- loin
Blend all of the ingredients until smooth do not leave chunky, strain through a sieve and keep only the beautiful liquid.
Take pork-loin out of the fridge and pour the marinade over the pork-loin, make sure that all sides of the pork-loin are covered in the marinade, again cover with clingwrap and place in the fridge to marinate for at least 4 hours, or overnight.
Now it's been four hours later you now preheat a ridged griddle to medium-high heat, pull out the pork-loin
Carefully place the marinated pork-loin on the hot griddle, and cook 4 to 5 minutes, turning once halfway through, remove pork-loin from the griddle and roughly chop the pork into small pieces against the grain of the meat.
Warm corn tortillas, to make this street taco even better serve with, cilantro, onion, salsa, and a squeeze of lemon, you can serve the onion fresh or you can grill the onion too. Mm mm mmmm
Enjoy
A little taste of South Texas Comfort Food from yours truly
♡Mama in The Kitchen♡
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