Tacos Al Pastor
Recipe: #31861
April 25, 2019
Categories: Main Dish, Pork, Loins, Vegetables, Onions, Mexican, Middle Eastern, Pacific Rim, Grilling (Outdoor), Hot Peppers more
"These pineapple and pork tacos are the original fusion food - a cross between Middle Eastern shawarma and the guajillo-rubbed grilled pork served by Mexican street vendors. The pork needs to marinate four hours."
Original recipe yields 7 servings
Ingredients
Nutritional
- Serving Size: 1 (346.1 g)
- Calories 438.5
- Total Fat - 16.7 g
- Saturated Fat - 5.8 g
- Cholesterol - 129.5 mg
- Sodium - 867.1 mg
- Total Carbohydrate - 26.6 g
- Dietary Fiber - 3 g
- Sugars - 15.8 g
- Protein - 44.5 g
- Calcium - 46.1 mg
- Iron - 1.9 mg
- Vitamin C - 13.2 mg
- Thiamin - 1 mg
Step by Step Method
Step 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. Add orange juice and next 7 ingredients; puree marinade until smooth. 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.
Step 2
Prepare barbecue (medium-high heat). Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine.
Step 3
Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.
Step 4
Serve pork-pineapple mixture with onion-cilantro relish, Smoky Two-Chile Salsa (separate recipe posted on this site), and lime wedges.
Tips & Variations
No special items needed.
Tags :
Main Dish
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