Diary of a Foodie

Tuesday, August 26, 2014

Tacos Al Pastor

Mexican food makes my mouth water. Just thinking of it sparks the water works. Al Pastor is one of those dishes that I could literally eat everyday. Every day.

In it's authentic state, the seasoned pork is attached to a spit and cooked slowly. Since I don't have a spit, I just use the barbeque grill and it gave the same effect.

Tacos Al Pastor

2 lb boneless pork roast, cut into thin steaks, about 1/3 inch thickness
1 cup orange juice
1 cup pineapple juice
Chipotles in adobo sauce, 2 chipotles and 2 TBSP adobo sauce
1 tsp Mexican oregano
1 TBSP New Mexican chile powder
2 tsp Ancho chile powder
1 TBSP Kosher salt
2 tsp ground black pepper
2 cloves garlic
1/2 yellow onion
juice of one lime

Cut pork roast into thin steaks and add to a gallon Ziplock bag. In a blender, add all other ingredients and blend until smooth. Pour over the pork steaks and marinate in the fridge for 4 hours. Heat BBQ grill to about 300 degrees. Grill pork for 3-4 minutes per side, being sure not to overcook. Once cooked through, remove from grill and cover with foil and allow meat to rest for 5 minutes before cutting into small pieces.

Whole pineapple
20 corn tortillas, softened (I wrap them in foil and place on high part of grill while meat is cooking)
1/2 yellow onion, diced
1/2 cup cilantro, minced
lime wedges

Remove outside of pineapple and grill on the BBQ for 5 minutes per side. Once cooked, remove and dice into small pieces. To assemble the perfect Al Pastor Taco, place a few pieces of pork and pineapple, and sprinkle with onion and cilantro with a twist of lime. ENJOY!

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