Al Pastor Tacos with Roasted Tomatillo Avocado Salsa

Name: Al Pastor Tacos with Roasted Tomatillo Avocado Salsa
Prep time: 9 h 15 min
Cook time: 9 h 15 min
Total time: 9 h 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 ripe avocado, peeled and diced; 237 milliliters chicken stock; 1 Tbsp chili powder; 2 chipotle chiles in adobo, plus 1 teaspoon adobo sauce; 8 servings Corn tortillas, for serving; 1 leave Fresh cilantro chopped, to garnish; 473 milliliters fresh cilantro leaves; 1 clove garlic, minced; 1 Tbsp granulated garlic; 1 teaspoons ground cumin; 1 teaspoon ground cumin; 1 jalapeno, seeds removed and coarsely chopped; 2 Juice of limes; 1 teaspoon kosher salt; 8 servings Grilled lime wedges, to garnish; 8 servings Extra-virgin olive oil; 118 milliliters fresh orange juice; 3 sprigs fresh oregano; 1 pineapple, peeled and cored, half rough chopped, half cut into wedges; 2 kilograms pork butt; 1 teaspoons smoked paprika; 1 sweet onion, roughly chopped; 1 kilograms medium tomatillos, husked (about each); 8 servings Vegetable oil, as needed; 1 white onion, half roughly chopped, half finely diced; 2 Tbsps white vinegar

Al Pastor Tacos with Roasted Tomatillo Avocado Salsa might be a good recipe to expand your main course repertoire. This recipe serves 8. This recipe covers 47% of your daily requirements of vitamins and minerals. One serving contains 770 calories, 48g of protein, and 48g of fat. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up avocado, paprika, onion, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes roughly 9 hours and 15 minutes. This recipe is typical of Mexican cuisine.

Instructions

Watch how to make this recipe.

To a blender, add the orange juice, vinegar, chili powder, garlic, salt, cumin, paprika, chiles, adobo sauce, chopped onions and chopped pineapple. Blend until smooth.

Ingredients you will need

Chili Powder

Orange Juice

Adobo Sauce

Pineapple

Paprika

Vinegar

Chili Pepper

Garlic

Onion

Cumin

Salt

Equipment you will use

Blender

Pour the marinade into a large resealable bag, and add the pork butt and oregano. Refrigerate for at least 4 hours and up to 24 hours.

Ingredients you will need

Boston Butt

Marinade

Oregano

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Remove the pork butt from the marinade and set onto a rack set in a roasting pan.

Ingredients you will need

Boston Butt

Marinade

Equipment you will use

Roasting Pan

Pour the chicken stock into the bottom of the pan and cover the dish with foil. Roast until an internal thermometer reads 185 degrees F, about 4 hours.

Ingredients you will need

Chicken Stock

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Frying Pan

Increase the oven temperature to 425 degrees F and cook for an additional 20 minutes to caramelize the pork.

Ingredients you will need

Pork

Equipment you will use

Oven

Remove from the oven and rest for 20 to 25 minutes.

Equipment you will use

Oven

Meanwhile, preheat a grill to medium-high heat.

Equipment you will use

Grill

Brush the pineapple wedges with vegetable oil, grill 2 to 3 minutes per side, and once cool enough to handle chop into a small dice.

Ingredients you will need

Vegetable Oil

Pineapple

Equipment you will use

Grill

When ready to serve, carve the meat into 1/4- to 1/2-inch slices.

Ingredients you will need

Meat

Serve the pork in warmed corn tortillas; garnish with the remaining finely diced white onion, cilantro, lime wedges, diced grilled pineapple and Roasted Tomatillo Avocado Salsa.

Ingredients you will need

Corn Tortilla

Lime Wedge

White Onion

Pineapple

Tomatillos

Cilantro

Avocado

Salsa

Pork

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Toss the tomatillos with olive oil, season with salt and pepper, and place on a baking sheet. Roast until nicely charred, about 10 minutes.

Ingredients you will need

Salt And Pepper

Tomatillos

Olive Oil

Equipment you will use

Baking Sheet

Remove from the oven and set aside to cool.

Equipment you will use

Oven

Combine the tomatillos, 1/4 cup water, cumin, salt, avocado, garlic, jalapenos, onions, lime juice and cilantro in a blender and puree until completely smooth.

Ingredients you will need

Lime Juice

Tomatillos

Jalapeno Pepper

Cilantro

Avocado

Garlic

Onion

Cumin

Water

Salt

Equipment you will use

Blender

Place in the refrigerator and allow the sauce to settle before serving.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Jimmy John's Vin De Sandwich Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.