Best El Torito Adobo Al Pastor Sauce Recipes

Tacos Al Pastor image

Provided by cookiedog

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

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
2 small chipotle chiles or 1 large chipotle chile
1 -2 teaspoon adobo sauce, from canned chipotle chile in adobo
2 3/4 lbs boneless pork loin, cut into 1/2-inch slices
1/4 cup chopped fresh cilantro
corn tortilla
salsa

Steps:

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

Nutrition Facts : Calories 497.5, Fat 27.4, SaturatedFat 9.2, Cholesterol 131, Sodium 742.3, Carbohydrate 19.6, Fiber 3.6, Sugar 11.3, Protein 43

El Torito Tacos Pescados Al Pastor - Fresh Fish Tacos image

Provided by Molly53

Categories Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

24 ounces fresh fish, pieces
salt and black pepper
2 tablespoons butter
2 cloves chopped fresh garlic
1/2 cup el torito adobo al pastor sauce (you can use El Torito Adobo Al Pastor Sauce if you can't find Adobo al Pastor sauce at the grocery store)
1/2 cup queso fresco, grated
12 warm corn tortillas
1 tablespoon butter

Steps:

Season fish evenly with salt and pepper.
Melt butter in a saute pan.
Cook in butter until half done; break into chunks, add garlic and adobo sauce and cook until done.
Melt 1 tablespoon butter in clean saute pan.
Fill each tortilla with 2 ounces fish and 1/2 ounce queso fresco, fold in half and lightly brown in the melted butter.
Serve with fresh guacamole, slices of queso fresco, and tartar sauce spiced with chipotle to taste and a lime wedge.