Chop up the pork and pineapple into taco-sized bits, and serve together on warm tortillas with hot sauce, chopped onions and cilantro.While the pork is resting, crank the heat to high, and cook the pineapple spears for 3-5 minutes, or just until charred a bit on the outside.Remove pork from the grill, and let rest 10 minutes.Cook on a grill over medium heat until nicely charred and cooked through, about 15-20 minutes (time will vary depending on your grill) when I say cooked through I'm really aiming for medium, and if you see a little pink in the middle, don't worry, eat it!.Take out of the fridge for 30-60 minutes before cooking, and preheat your grill to medium heat.Mix the marinade around well so that all external pork surfaces are coated. Squeeze the air out of the bag, seal and put in the fridge to marinate for 4-6 hours. Make sure you move your pieces around a bit a couple times during the marinating process to ensure every piece has a chance to be buried on the bottom of your bag.Combine all ingredients except for pork and pineapple spears, and mix very well. Put the pork in a gallon plastic bag, and add the marinade.Add some onions and cilantro, maybe some tomatillo salsa and some grilled pineapple if you so desire. To assemble your tacos, place two tortillas and pile a little meat on top.Heat some small tortillas on the pan or griddle.Add all the marinating onions and some pineapple slices in your pan, grill or griddle so they become caramelized.Return the diced meat into the pan in batches (don’t crowd your pan) and cook the meat until it gets nice and brown about 10 minutes.Sear off all of the pork and then dice them roughly into 1/2 inch cubes. Your pork should have enough fat on it so you won’t need any additional oil but if it doesn’t add, just a little to your pan. Throw in the onions that was in your marinade as well. Sear the pork for 1-2 minutes on each side. Sprinkle a little more salt on both sides of the meat. In a very large skillet, heat it on high heat until it is scorching hot.Cover with plastic wrap and let it marinade in the refrigerator for one hour (and no more because those pineapple enzymes are powerful!) In a large bowl or dish, slather thick marinade between layers of pork and add the sliced onions in between, placing each new layer of pork directly on top of each other.Use your meat to create the best tacos for you. This incredible marinade does not only work on pork, you can use it for chicken, beef or lamb. If you’ve never had them, you’re in for a treat Versatile Marinade. Pour this pineapple-chilies mixture back into the blender or food processor and add cumin, oregano, garlic, achiote paste, 1 tablespoon of white vinegar and 1 tablespoon of salt and blend until smooth. Worth mentioning again because they just are that good.It will be a bit thick so use a spatula or spoon and keep stirring the mixture against the sieve. Blend for a few minutes until very smooth and pass through a fine mesh sieve. Add them to a blender and add the 1/2 cup of pineapple juice. Take the chilies out of the hot water and remove stems and seeds.Turn off the heat and let the chilies steep until they are pliable. In a small pot bring some water to a boil and add the chilies.A large pineapple is usually placed on top of the stacked slices of pork which has a natural enzyme called bromelain that tenderizes meat (the grilled pineapple also doubles as a great little topping to the tacos) Pig-friendly Mexican cooks likely adapted this equipment by swapping the lamb or beef that is traditionally used for shawarma for pork. This method of roasting meat is unique to al pastor in Mexico but common in the Middle East where it was brought to central Mexico by early Lebanese immigrants. ![]() This rotisserie-like pork, marinated in a mixture of chiles and spices, is used in a variety of ways in anything from tacos to tortas (sandwiches). Pork.Īl pastor means “shepherd style” in Spanish and refers to the way the meat is cooked. The geniuses there melted a thin slice of stringy cheese on the small corn tortilla before piling the shaved meat on top. And then there’s the one I had in Guanajuato thatshattered my taco world. I consider al pastor tacos one of my favorite tacos always there to satisfy at 2 am off a truck and is blow-your-mind-good freshly sliced off the trompo, a vertical rotisserie al pastor is traditionally cooked on. ![]() Karen Chan with her favorite version of the Mexican classic Tacos Al Pastor.
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