Authentic Mexican Pork Taco Recipe

Tacos al Pastor Mexico In My Kitchen

WebMay 2, 2017 · Warm the frying pan and add 1 – 2 Tablespoons of oil until hot enough that it sizzles when you place the meat. Add onion and pineapple slices along with the meat to …

Rating: 4.9/5(67)
1. Place the peppers in a saucepan and cover with water. Simmer over a medium heat for about 15 minutes or until they look soft. Let them cool and drain.
2. Place peppers, vinegar, pineapple juice with the spices and achiote paste in your blender. Process it until you have a very smooth sauce. Pour the sauce slowly through a fine sieve to get a nice homogenous texture. At this time, taste the sauce just to make sure the salt is enough for your taste.
3. Season the meat with salt and pepper. Place the sauce and steaks in a large bowl and marinate the meat or use a pastry brush and apply the sauce to each side of the steaks.
4. Marinade for at least 4 hours or overnight of hours (believe me it tastes way better), and then grill the steaks or fry in a skillet. Grilling some pineapple and onion slices along the meat to add to the tacos when serving. When cooking in a skillet, remove any excess adobo sauce since it will stick to the pan.

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Mexicanstyle Pork Tacos (Tacos Al Pastor) Recipe Tasty

WebApr 4, 2024 · Preparation. Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili …

Rating: 4.8/5
1. Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
2. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
3. Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
4. Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.

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Authentic Tacos Al Pastor (Pork Tacos) YellowBlissRoad.com

WebMar 15, 2023 · Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add the pineapple and grill for 3-4 minutes on each side or until it starts to brown. Remove it …

Rating: 4.8/5(10)
1. Boil 3 cups of water in a medium size pot. Remove from the heat and add the Guajillo and pasilla chiles, onion and garlic and let it sit for 10-15 minutes, or until the chiles become soft.
2. Drain the water, and add the chiles, onion and garlic to a blender along with the orange juice, pineapple juice, salt, annatto, oregano, cinnamon, cumin, pepper and cloves. Blend until smooth.
3. Place the pork and chile mixture into a large bowl or resealable bag and make sure that each piece is well coated. Refrigerate for at least 6-8 hours or overnight.
4. Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add the pineapple and let it toast for 3-4 minutes on each side or until you start to see some light color. Remove it from the pan, slice it into bite size pieces and set it aside for later.

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