Tacos al Pasteur

So Martha’s Chicken Mole post made me crave Mexican food!  I don’t tend to cook Mexican a ton seeing how I can walk down the street and go to one of my favorite Mexican restaurants, Cantina, however I decided tonight that I would venture out.  This is actually a dish I order there quite frequently, however I sometimes find it to be slightly on the greasy side for my taste.  The homemade version was not greasy at all and quite yummy…so if  you are in the mood for tacos then definately try this one out!!  In fact, to to make it into a real Mexican night then whip up a quick homemade salsa as well.  I happen to have all this stuff on hand (which normally would never be the case but somehow the fates wanted me to make salsa!) so put some cilantro, tomatoes, garlic, cumin, apple cider vinegar, onion and salt and just dump it in a blender to taste.  Then pour yourself a beer and have some chips and homemade salsa while you marinate your pork and it will make your whole evening of Mexican that much more complete!

Tacos al Pasteur-adapted from Bon Appetite:

  • 1 large white onion halved
  • 1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
  • the juice of one orange (freshly squeezed is definately better!)
  • 1/4 cup white wine vinegar
  • 1/4 cup chile pwd (this calls for guajillo chile powder, however this seems to be hard to find?)
  • 3 garlic cloves, halved
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 large or 2 small chipotle chiles (I used a little less than 2 teaspoons adobo from canned chipotle chiles in adobo)
  • 1 2-2 1/2pound boneless pork loin, cut into 1/2-inch slices
  • 1/4 cup chopped fresh cilantro
  • tortillas
  • PREP:

    Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day. (As long as you marinade for 2 hrs you should be fine!)

    The recipe calls for you to grill both your pork and the pineapple, however with no grill available, I turned to the stove.  Put a tiny amount of oil in the bottom of a skillet and saute your pork until slightly pink.  Take the pork out and shred and then return to the pan and add the pineapple.  Simmer until pineapple is tender.

    Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. You can then grill the tortillas but once again, with no grill on hand just heat them in the oven until warm.

    Explore posts in the same categories: Mexican, pork

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