Wednesday, April 13, 2011

Tacos El Pastor

Tacos El Pastor

Who doesn't love a good taco? Have you ever wanted to make something really authentic full of flavor and lots of depth? Well this is the dish for you. Not to mention it's pretty easy to make. You just marinade the meat, grill it off with some pineapple, chop it up then put it in a tortilla with some chili sauce (recipe included) and that's dinner. I based this recipe off of one found here from epicurious so I can't take all the credit. So let me know what you think and if you need any pointers you know what to do.

Kitchen Notes
* When you marinade the meat, make the salsa. It really is better when you let it sit for a few days.
* If you don't have Mexican oregano then regular will work just fine.
* Makes 4 - 5 good sized servings.

- 1 large onion, divided
- 1 pineapple, peeled, cut into 1/2 inch thick rounds
- 2 oranges juiced
- 1/4 cup white vinegar
- 1/4 cup chili powder
- 3 garlic cloves, peeled
- 2 teaspoons kosher salt
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- 2 chipotles in adobe
- 2 pork tenderloins filleted into 2 pieces length wise
- 1/4 cup chopped fresh cilantro
- Flour tortillas
- Chili Salsa (recipe below)

The Process
1. Combine half the onion, 2 rounds of the pineapple, vinegar, chili powder, garlic, salt, oregano, cumin and chipotles in a blender and puree until it's smooth. Then place in a plastic bag with the pork and let marinade for 48 hours. Now would be a good time to make the salsa.
2. When the pork is done marinating, pregeat your grill to high. When the grill is hot place the tenderloin pieces on the heat (don't worry about scraping off the marinade it will char nicely) as well as the remaining pineapple rounds. Grill the tenderloins until they are charred on both sides about 8 minutes per side. The same for the pineapple about 6 minutes per side. Remove from heat.
3. Chop the remaining onion half into small pieces and mix with the cilantro. Chop the pork and pineapple and mix together in a large bowl.
4. To serve, place a some meat/pineapple mixture on a tortilla then sprinkle some of the onions on to then a little bit of the salsa.
5. Enjoy!

** Chili Salsa **

- 8 dried ancho chilies, stems and seed removed
- 2 cups hot water
- 1/2 onion, diced
- 3 garlic cloves, peeled and minced
- 1 chipotle in adobo
- 1/4 cup chopped fresh cilantro
- 2 teaspoons lime juice

The Process
1. In a bowl combine the chilies and the hot water and let the chilies steep for about an hour making sure to submerge them from time time.
2. Add the onion and garlic to a saute pan and cook for about 8 minutes with a little bit of oil.
3. Add the soaked chilies, 1 cup of the steeping liquid, the onion and garlic, chipotle, cilantro and lime juice to a blender and puree until smooth. Place in a resealable containter until ready for use.

1 comment:

  1. You should know that tacos al pastor is probably my favorite food on the planet.