HOME-STYLE TACOS AL PASTOR (CHILE AND PINEAPPLE PORK TACOS)
Tacos al Pastor are a favorite in Mexico and Mexican restaurants throughout the world for good reason: The mixture of smoky, spicy chiles, sweet pineapples and fresh onions and cilantro is taco perfection. Traditionally, Tacos al Pastor are made by marinating pork in chile sauce, layering the meat on a vertical rotisserie, adorning with a pineapple and roasting slowly for hours--a process that's almost impossible to replicate at home. So we've taken the delicious, authentic flavors that make these tacos so special, and adapted the recipe for your home kitchen, so you can enjoy it whenever a craving strikes!
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 3h
Yield 6
Number Of Ingredients 14
Steps:
- Bring 2 cups water to boil in medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium-low and simmer until chiles soften, about 10 minutes; transfer to plate. Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half; reserve remaining half. Strain pineapples; reserve juice and fruit separately.
- Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. Puree until smooth, about 2 minutes. Transfer chile mixture to saucepan over medium-high heat. Bring chile mixture to a boil; cook until paste loses raw onion taste, about 2 minutes. Season with Adobo; cool. In large container with lid, or in large ziptop bag, combine pork cubes, cooled chile marinade and reserved pineapple chunks; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours.
- Heat oil in large skillet over medium-high heat. Strain pork and pineapples, discarding marinade. Add pork and pineapples to skillet. Cook in batches until dark golden brown on all sides and cooked through, about 15 minutes; transfer to large serving plate.
- Meanwhile, finely slice remaining onion half. Transfer sliced onion to bowl with cilantro. Serve pork and pineapple mixture in warm tortillas. Garnish pork tacos with cilantro, onions and limes.
GRILLED PORK-AND-PINEAPPLE TACOS
Our at-home version of the Mexican classic tacos al pastor pairs spicy pork tenderloin with sweet pineapple on the grill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat grill to medium-high. Stir together chili powder, 2 teaspoons salt, and 1/2 teaspoon pepper; sprinkle evenly over pork. Let stand 10 minutes.
- Brush grill grates with oil. Grill pork, turning a few times, until charred in places and a thermometer inserted into thickest part registers 140 degrees, 12 to 15 minutes. Transfer to a cutting board. Grill pineapple and onion, flipping once, until charred in places and crisp-tender, 6 to 8 minutes. Transfer to board with pork. Grill tortillas, flipping once, until hot and blistered in places, 30 to 45 seconds each, placing them inside a folded kitchen towel as you go. Let steam a few minutes to soften.
- Thinly slice pork and cut pineapple into 1/2-inch-thick pieces; slice onion. Fill warm tortillas with pork, pineapple, onion, salsa, cabbage, and cilantro; serve.
GRILLED CHIPOTLE PORK TACOS WITH RED SLAW AND BROWN SUGAR PINEAPPLE
These pork tacos are full of flavor and the sweet pineapple side is a perfect complement.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the pork: Combine the cilantro, lime juice, oil, chile powder, garlic and onions in a large dish. Add the pork slices and turn to coat. Preheat a grill on medium-high heat.
- For the red slaw: Combine the cabbage, cilantro, oil, vinegar, chile powder, bell peppers, red onions and 1/4 teaspoon each salt and pepper in a large bowl. Toss to mix and set aside.
- Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork on both sides with 1/4 teaspoon each salt and pepper. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate.
- Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer two tortillas per plate. Divide the pork and a little slaw among the tortillas. Serve with lime wedges.
- Evenly divide the pineapple among four bowls, top each with 1/4 cup sour cream, 1/2 tablespoon sugar and a sprinkle of cinnamon. Serve with the pork tacos.
SHREDDED PORK AND PINEAPPLE TACOS
Provided by Kelsey Nixon
Time 10h25m
Yield 8 servings
Number Of Ingredients 24
Steps:
- For the slow-cooker shredded pork: Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly. Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours. Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat. Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.
- For the pickled red onions: In a small saucepan over medium-high heat, bring the lime juice, sugar, vinegar and jalapeno to a simmer, stirring occasionally until the sugar dissolves, about 2 minutes. In a separate bowl, add the sliced onions and pour the vinegar mixture over the onions. Cover with plastic wrap and let cool for about 20 minutes. Discard the liquid before using.
- For the tacos: Assemble the tacos using the warm tortillas and half of the shredded pork (about 1 1/2 pounds). Top with the pineapple, cilantro, cabbage, cheese, Pickled Red Onions and a squeeze of lime juice. Season with salt. Reserve the remaining pork for another use. Serve alongside guacamole and pico de gallo, if desired.
PORK TENDERLOIN TACOS WITH PINEAPPLE AND QUICK-PICKLED RED ONIONS
Steps:
- In a container with a tight-fitting lid, combine the onion with the vinegar, ice, and a generous pinch of salt. Close the container and shake to dissolve the salt. Refrigerate while you prepare the pork.
- In a small bowl, whisk the chile powder with the paprika, cumin, garlic powder, coriander, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Set the spice mixture aside.
- Using a sharp knife, butterfly the pork tenderloin: Slice almost in half lengthwise, stopping about 1/2 inch from cutting through; open like a book on a work surface. Using your palm or a meat mallet, pound the tenderloin to an even thickness. Drizzle the pork with olive oil and season with the spice mixture.
- Heat a large cast-iron skillet, grill pan or griddle over medium-high heat. Add the 2 tablespoons olive oil and then the pork. Cook, flipping once, until charred on the outside and the internal temperature reaches 140 degrees F, 6 to 8 minutes total. Transfer to a carving board and let rest for 5 minutes.
- Meanwhile, warm the tortillas over an open flame or in the microwave; wrap in a clean kitchen towel to keep warm. Carve the pork against the grain and transfer to a platter. Serve the pork in the tortillas with sour cream, cilantro leaves, diced pineapple, hot sauce, and the pickled red onions.
PINEAPPLE AND PORK TACOS WITH AVOCADO CREMA
If you enjoy authentic Mexican food, you're probably already familiar with the shepherd style tacos that inspired this recipe. Pan searing not only keeps the cooking method lean, but it also intensifies the inherent sweetness of the pineapple. The recipe came from flat belly diet meal. I never once would dream of cutting up a pork tenderloin in cubes, but the recipe called for it and I am glad I tried this. This is one of the best recipe that I have ever eaten. I did use all of the pork tenderloin and cooked it in batches because my husband loves to eat.
Provided by dakotah
Categories One Dish Meal
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- To prepare the pork and pineapple: In a cup, mix the sugar, cumin, coriander, cinnamon, pepper, and salt. Mix half of the spices with pork, then toss with the oil. Mix the remaining spices with the pineapple. Let stand at room temperature for 15 minutes while preparing the avocado crema.
- To prepare the avocado crema: Whisk the avocado with the sour cream, lime juice, and salt in a small bowl. Press a piece of plastic wrap directly onto the surface to keep the crema fresh looking.
- Coat a large nonstick skillet with olive oil spray. Warm over medium-high heat for 2 minutes. Add the pork and cook. turning once or twice, for 8 minutes or until browned and cooked through. Add the cilantro and toss to combine. Transfer to a clean plate and cover loosely to keep warm. ( I put in warm oven).
- Add the pineapple to the pan and cook, turning once or twice, for 3 to 4 minutes or until golden. Remove from the heat.
- To assemble each serving, place 3 tortillas on a plate. Divide 1/4 of the pork and pineapple between each tortilla Top with the crema. Delicious!
Nutrition Facts : Calories 140.1, Fat 5.4, SaturatedFat 1, Cholesterol 18.7, Sodium 102.3, Carbohydrate 16.2, Fiber 3, Sugar 3.1, Protein 7.9
SHREDDED PORK AND PINEAPPLE TACOS
Make and share this Shredded Pork and Pineapple Tacos recipe from Food.com.
Provided by Food.com
Categories Pineapple
Time 10h25m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- For the slow-cooker shredded pork:.
- Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly. Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours. Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat. Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.
- For the pickled red onions:.
- In a small saucepan over medium-high heat, bring the lime juice, sugar, vinegar and jalapeno to a simmer, stirring occasionally until the sugar dissolves, about 2 minutes. In a separate bowl, add the sliced onions and pour the vinegar mixture over the onions. Cover with plastic wrap and let cool for about 20 minutes. Discard the liquid before using.
- For the tacos:.
- Assemble the tacos using the warm tortillas and half of the shredded pork (about 1 1/2 pounds). Top with the pineapple, cilantro, cabbage, cheese, Pickled Red Onions and a squeeze of lime juice. Season with salt. Reserve the remaining pork for another use. Serve alongside guacamole and pico de gallo, if desired.
Nutrition Facts : Calories 625.6, Fat 32.7, SaturatedFat 10.9, Cholesterol 120.8, Sodium 467.5, Carbohydrate 50.4, Fiber 6.4, Sugar 22.2, Protein 34
PORK AND PINEAPPLE TACOS
A unique taco that is yummy too! One taco is a serving and a serving = about 300 calories. Pair with a nice side salad for a healthy meal.
Provided by seesko
Categories Pork
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine onion and cilantro.
- Heat oil in a large nonstick skillet over medium-high heat. Combine chipotle powder, chili powder, salt, and pork in a medium bowl. Add pork mixture to pan; sauté 4 minutes or until browned. Remove from pan.
- Add pineapple to pan; bring to a boil. Cook 5 minutes or until slightly thickened. Stir in pork mixture; cook 1 minute or until pork is done.
- Warm tortillas according to package directions. Spoon about 2/3 cup pork mixture down center of each tortilla. Top each serving with 2 tablespoons onion mixture and 2 tablespoons salsa; roll up.
Nutrition Facts : Calories 297.2, Fat 7.3, SaturatedFat 1.8, Cholesterol 49.1, Sodium 739.9, Carbohydrate 37.3, Fiber 2.5, Sugar 14.1, Protein 19.7
WW 5 POINTS PORK, PINEAPPLE, AND CHILE TACOS
Make and share this Ww 5 Points Pork, Pineapple, and Chile Tacos recipe from Food.com.
Provided by mariposa13
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To prepare the marinade, combine the lime juice, chili powder, garlic, and cumin in a zip-close plastic bag; add the pork. Squeeze out the air and seal the bag; turn to coat the pork. Let stand 10 minutes or refrigerate, turning the bag occasionally, up to 2 hours. Drain, reserving the marinade.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the pork and saute 3 minutes; transfer with a slotted spoon to a heatproof plate.
- Return the skillet to the heat and add the chilies, onion, and salt. Cook, stirring, until nearly tender, about 8 minutes. Add the pork and its juices, pineapple, and reserved marinade. Cook, stirring until the pineapple is softened and the pork is cooked through, about 5 minute.
- Meanwhile, heat the tortillas according to package directions.
- To serve, spoon a generous 1/3 cup of the filling into each tortilla and roll up to close.
- 5 Points per serving (2 tortillas).
Nutrition Facts : Calories 245.8, Fat 6.9, SaturatedFat 1.6, Cholesterol 37.4, Sodium 204.6, Carbohydrate 32.4, Fiber 4.5, Sugar 6.4, Protein 15.5
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