Tacos Al Pastor
From labradors 8 years agoIngredients
- For the marinade: shopping list
- · 4 Guajillo chiles, seeds and veins removed shopping list
- · 2 Ancho chiles, seeds and veines removed shopping list
- · 1 Chipotle chile shopping list
- · 2 Tbsp Achiote shopping list
- · 2 cloves Garlic, peeled shopping list
- · 1 Tsp Oregano shopping list
- · 1 Tsp Cumin shopping list
- · 1/4 Cup Pineapple juice shopping list
- · 1/4 Cup White vinegar shopping list
- · Salt, to taste shopping list
- · Pepper, to taste shopping list
- For the skewers: shopping list
- · 2 1/4 Lb Pork tenderloin, thinly sliced shopping list
- · 2 onions, quartered, then the layers separated shopping list
- · 15 Oz Pineapple chunks shopping list
- · 2 Tbsp Oil shopping list
- For serving: shopping list
- · Corn tortillas shopping list
- · Guacamole shopping list
How to make it
- 1. Bring the chiles, pineapple juice and vinegar to a boil in a saucepan.
- 2. Remove from heat.
- 3. Allow to soak for 20 minutes.
- 4. In a blender, purée the chile mixture with the rest of the marinade ingredients. It won't look like a lot, but it will be enough.
- 5. In a plastic bag, mix the pork and the marinade so that each piece of the pork is coated.
- 6. Marinate, refrigerated, for 24 hours.
- 7. Soak about 6 bamboo skewers in water for at least 30 minutes.
- 8. Preheat the oven to 375°F.
- 9. Skewer through a piece of onion, a chunk of pineapple and a piece of pork, repeating that pattern to use up all of each by filling up each skewer, ending with a piece of onion (to hold everything onto the skewer better).
- 10. Heat a large sauté pan over medium-high heat.
- 11. Add oil.
- 12. When the oil is heated, add a couple of the filled skewers.
- 13. Brown on both sides.
- 14. Repeat with remaining skewers.
- 15. Transfer the skewers to a foil-lined baking pan.
- 16. Bake in the oven until the internal temperature of the meat reaches 145°F.
- 17. Remove from the oven.
- 18. Let rest for 5 minutes.
- 19. Remove everything from the skewers.
- 20. Cut everything up into small dice that can fit onto a taco.
- 21. Serve with warmed corn tortillas and guacamole.
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