Monday, April 9

Tacos al Pastor, A Fiesta Of Flavor!

                                                                                 
Putting together a Flavor Fiesta takes little time! This taco recipe is perfect for an easy weeknight meal. All prep work is done the night before, even chopping up the toppings...except for the avocado; making Tacos al Pastor a QUICK meal. When you come in from a busy day pull this marinated pork out of the fridge and cook in a non-stick skillet for 10 minutes! You can't beat that!! Seriously.10 minutes is all it takes, making for a delish, healthy dinner, happy kids and spouse too!

Tacos al Pastor is a Mexican dish featuring a marinated pork mixture. These pork tacos are the original fusion food—a cross between Middle Eastern and Mexican street vendors. Marinating the meat over night helps to break down the protein in the pork; giving you a very tender meat packed full of flavor. I serve these tacos on soft flour tortillas that I purchase at Posados....they are by far the best flour tortillas this side of the Rio Grande! Toppings can include sour cream, cilantro, lime juice, grilled pineapple, queso fresco, chopped avocado, finely diced red onion and fresh corn cut from the cob. Enjoy this quick, easy and wonderful weeknight meal!


                                                                                                                                                               

Ingredients

  • 1 pound pork tenderloin, cut into 1/2-inch cubes  
  • 1 medium onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon Mexican-style chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon pepper
  • 1 teaspoon chopped garlic
  • 3/4 teaspoon salt
  • 1 tablespoon canola oil
  • 1 medium size can  Chunk pineapple, in it's own juice, drained and dried on paper towels** If fresh pineapple is available it's the BEST! 
  • 6 (8-inch) soft taco-size corn or flour tortillas, warmed
  • Toppings: chopped radishes, fresh cilantro leaves, crumbled queso fresco, pico de gallo, chopped jalapeño , chopped avocado, grilled pineapple, corn and black beans if desired.

Preparation

 Combine pork and next 8 ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours. Heat a large non-stick skillet, spray lightly with Pam and grill pineapple on high heat until it begins to brown, 5 minutes; set aside. In the same skillet add oil and cook pork* mixture over medium-high heat, stirring often, 10 minutes or until pork is done. Serve mixture with warm tortillas and desired toppings.

*Spicy Chicken-Pineapple Tacos: Substitute 1 lb. skinned and boned chicken thighs or breast, chopped, for pork tenderloin. Proceed with recipe as directed.
**Pineapple is optional.

                                            

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