Tacos al Pastor

Name: Tacos al Pastor
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 5
Cuisine: Mexican
Ingredients: 2 dried ancho chiles; 907 grams boneless pork loin, sliced crosswise 1/3 inch thick; 5 dried negro chiles (also called pasilla negro); 2 Tbsps cider vinegar; 10 6-inchs (6-inch) soft corn tortillas; 118 milliliters packed coarsely chopped fresh cilantro; 2 mediums garlic cloves, peeled; 5 dried guajillo chiles; 2 teaspoons kosher salt, plus more as needed; 2 Tbsps freshly squeezed lime juice (from about 1 medium lime); 1 teaspoons dried Mexican oregano leaves; 1 kilograms pineapple (about 1 1/4 pounds fresh pineapple meat); 5 servings Vegetable oil, for grilling; 1 large white onion; 1 teaspoon whole cumin seeds

Tacos al Pastor might be just the Mexican recipe you are searching for. This recipe covers 47% of your daily requirements of vitamins and minerals. This recipe serves 5. One portion of this dish contains roughly 48g of protein, 25g of fat, and a total of 700 calories. Head to the store and pick up lime juice, guajillo chiles, mexican oregano leaves, and a few other things to make it today. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. It works best as a main course, and is done in roughly 6 hours. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Place the cumin seeds in a medium frying pan or cast iron pan and toast over medium heat, shaking the pan often, until fragrant, about 2 to 3 minutes.

Ingredients you will need

Cumin Seeds

Toast

Equipment you will use

Frying Pan

Transfer to a spice grinder and let cool slightly. Set the pan aside.

Equipment you will use

Frying Pan

Add the cloves and oregano to the spice grinder and process to a fine powder; transfer the spice mixture to a blender and set aside.Rinse the chiles under cold running water, then dry well with paper towels.

Ingredients you will need

Oregano

Chili Pepper

Clove

Water

Equipment you will use

Paper Towels

Blender

Place the chiles in the pan used to toast the cumin and roast over medium heat, turning occasionally, until fragrant, about 3 to 5 minutes.

Ingredients you will need

Chili Pepper

Cumin

Toast

Equipment you will use

Frying Pan

Transfer to a cutting board to cool. Wearing rubber gloves, cut the chiles in half lengthwise and discard the seeds and stems.

Ingredients you will need

Chili Pepper

Seeds

Equipment you will use

Cutting Board

Place the chiles in a medium saucepan, cover with water, and bring to a boil. Reduce the heat to medium low and simmer until softened, about 5 minutes.

Ingredients you will need

Chili Pepper

Water

Equipment you will use

Sauce Pan

Remove from heat. Set aside 1/2 cup of the chile cooking liquid and let cool.

Ingredients you will need

Chili Pepper

Let the chiles sit in the saucepan of hot liquid for 5 minutes more.

Ingredients you will need

Chili Pepper

Equipment you will use

Sauce Pan

Drain the chiles and let cool.While the chiles are cooking and cooling, peel the pineapple and cut it in half lengthwise. Set one half in the refrigerator for later use.

Ingredients you will need

Pineapple

Chili Pepper

Cut the remaining piece in half lengthwise again; remove and discard the core.

Cut the pineapple into rough chunks and place in the blender.

Ingredients you will need

Pineapple

Equipment you will use

Blender

Cut the onion in half.

Ingredients you will need

Onion

Place one half in the refrigerator for later use. Coarsely chop the remaining half (you should have about 1 cup) and add it to the blender.

Equipment you will use

Blender

Add the garlic, cider vinegar, lime juice, measured salt, cooled chiles, and cooled chile liquid to the blender and blend on high to a smooth purée.

Ingredients you will need

Apple Cider Vinegar

Lime Juice

Chili Pepper

Garlic

Salt

Equipment you will use

Blender

Place the pork slices in a large resealable plastic bag.

Ingredients you will need

Cooked Pork

Equipment you will use

Ziploc Bags

Pour the purée over the pork, making sure each slice is coated with the marinade. Seal and let marinate in the refrigerator for at least 4 hours or overnight (overnight is ideal).When the pork is ready, cut the remaining pineapple half crosswise into 1/2-inch-thick slices and remove the core from each slice; set aside. Finely chop the remaining onion half and place in a small bowl; set aside.

Ingredients you will need

Pineapple

Marinade

Onion

Pork

Equipment you will use

Bowl

Transfer the pork slices from the bag to a medium bowl, leaving as much marinade as possible in the bag. Strain the marinade through a fine-mesh strainer set over a small saucepan; discard the solids.

Ingredients you will need

Cooked Pork

Marinade

Equipment you will use

Sieve

Sauce Pan

Bowl

Place the saucepan over medium-high heat and bring to a rolling boil. Lower the heat and simmer, stirring occasionally, for 2 minutes. Taste and season with salt as needed.

Ingredients you will need

Salt

Equipment you will use

Sauce Pan

Remove from heat and set aside.Meanwhile, heat a grill pan over high heat until smoking or an outdoor grill to between 600°F and 800°F.In a cast iron skillet, warm the tortillas one by one.

Ingredients you will need

Tortilla

Equipment you will use

Grill Pan

Frying Pan

Grill

Transfer to a warm plate and cover with a towel.When the grill or grill pan is hot, use tongs to rub the pan or grate with a towel dipped in vegetable oil.Season the pineapple slices with salt and grill until lightly charred on both sides, about 4 minutes per side.

Ingredients you will need

Pineapple Rings

Vegetable Oil

Salt

Dry Seasoning Rub

Equipment you will use

Grill Pan

Grill

Tongs

Frying Pan

Cut into small dice, place in a small bowl, and set aside.Season the pork slices on each side with salt and grill until lightly charred, about 1 to 1 1/2 minutes per side.

Ingredients you will need

Cooked Pork

Salt

Equipment you will use

Grill

Bowl

Transfer to a clean cutting board and cut against the grain into 1/3-by-2-inch slices; transfer to a medium bowl. If you choose, add 1/3 cup of the reserved marinade to the pork and toss to coat.To serve, place 1/4 to 1/3 cup pork in each tortilla. Top each with about 2 tablespoons of the grilled pineapple and a sprinkle each of the onions and cilantro.

Ingredients you will need

Pineapple

Cilantro

Marinade

Tortilla

Onion

Grains

Pork

Equipment you will use

Cutting Board

Bowl

Serve immediately with, if you choose, salsa, lime wedges, and the last of the reserved marinade.

Ingredients you will need

Lime Wedge

Marinade

Salsa

Equipment

Ingredients

Servings:

dried ancho chiles 907grams

boneless pork loin, sliced crosswise 1/3 inch thick 5

dried negro chiles (also called pasilla negro)2Tbsps

cider vinegar 106-inchs

(6-inch) soft corn tortillas 118milliliters

packed coarsely chopped fresh cilantro 2mediums

garlic cloves, peeled 5

dried guajillo chiles 2teaspoons

kosher salt, plus more as needed 2Tbsps

freshly squeezed lime juice (from about 1 medium lime)1teaspoons

dried Mexican oregano leaves 1kilograms

pineapple (about 1 1/4 pounds fresh pineapple meat)5servings

Vegetable oil, for grilling 1large

white onion 1teaspoon

whole cumin seeds

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices 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. One wine you could try is Alexana Revana Vineyard Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 42 dollars.