Chef Tom Fraker
“Mexico City Style” Tacos Al Pastor
“Mexico City Style” Tacos Al Pastor
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Mexican
Servings
8 tacos
Prep Time
10 minutes
Cook Time
24 hours 10 minutes
Ingredients
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4 Melissa’s “Don Enrique” Guajillo Peppers
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1 Melissa’s “Don Enrique” Ancho Pepper
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2 Melissa’s “Don Enrique” Oaxaca Peppers
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1 Precious Honeyglow® Pineapple - juiced
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1/2 cup Orange Juice
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1/4 cup White Wine Vinegar
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1 tablespoon Tomato Paste
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2 teaspoon Granulated Sugar
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4 cloves Melissa’s Peeled Garlic
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1 tablespoon Oregano
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1 tablespoon Thyme
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1 tablespoon Ground Cumin
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2 tablespoons Smoked Paprika
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1 tablespoon Kosher Salt
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1 tablespoon Freshly Ground Pepper
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1 pinch Ground Clove
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1 pound Pork Tenderloin - sliced thin
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1/2 Melissa’s Perfect Sweet Onion - peeled; chopped
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8 Corn Tortillas
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Caramelized Melissa’s Perfect Sweet Onions
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Chopped Melissa’s Fresh Cilantro
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Diced tomato
Directions
Remove the stems and seeds from the dried peppers and discard. Heat a pan over high heat and roast the peppers, stirring often, for 2 minutes. Remove the peppers.
In a blender, add the peppers, the pineapple juice and the next 12 ingredients. Process until smooth. Pour the mixture into a resealable plastic bag and add the onions and pork. Refrigerate and marinate for 24 hours.
To cook the meat, heat a lightly oiled cast iron skillet over medium-high heat. Add the pork and sear it until completely cooked through, about 2-3 minutes.
To assemble the tacos, warm a tortilla on a burner and add some pork, topped with the caramelized onion, cilantro and tomato. Repeat for the remaining tortillas.
Recipe Note
You likely won’t use all of the meat, so, you can freeze the rest for later use.
Filed in:
Cilantro,
Entree,
Honeyglow® Pineapple,
Oregano,
Organic Roma Tomatoes,
Peeled Garlic,
Perfect Sweet Onion,
Tacos,
Thyme,
“Don Enrique” Ancho Pepper,
“Don Enrique” Guajillo Peppers,
“Don Enrique” Oaxaca Peppers,
“Mexico City Style” Tacos Al Pastor
