Tacos al Pastor

TACOS AL PASTOR

 

While the rest of the country has been experiencing extreme bouts of cold weather, the Northwest has had a surprising amount of sunshine and dry days (knock on wood that this continues!). This sunshine teaser has tricked my mind to transition to Spring and Summer thoughts of sundresses, grilling, trips to the farmer’s markets and more. One of my favorite Summer foods are tacos due to the fact that they are highly versatile, hot sauce is always included (always) and they are a perfect go-to item for a get-together.

For this weekend, I wanted to make something other than the standard ground beef, cheese, onions and sour cream taco combo. While I’m not knocking that staple (it is delicious), I wanted to try something different. These tacos – Tacos al Pastor – were a perfect hit. Its use of charred pineapple, guajillo peppers and copious amounts of cilantro creates a fiesta of flavors that you’ll still be thinking about the next day.

Here’s how to make this recipe:

Step 1: Gather Ingredients for Tacos;
Chop Pineapple and Onions

MAKING TACOS AL PASTOR

MAKING TACOS AL PASTOR

MAKING TACOS AL PASTOR

MAKING TACOS AL PASTOR

Step 2: Add Pineapple, Onions,
Orange Juice, Guajillo Chile Powder,
Spices, Chipotles and More to
Food Processor; Puree

MAKING TACOS AL PASTOR

Step 3: Add Pureed Mixture to
a Bag with Pork and Marinate

MAKING TACOS AL PASTOR

Step 4: Grill Pork and Pineapple
Slices on Grill, Let Pineapple and
Pork Rest and then Chop; Assemble
into Tacos with Onions, Cilantro,
Avocado and Other Toppings; Eat!

TACOS AL PASTOR

I never thought I’d be cooking with pineapple in March. But now, this recipe has me convinced otherwise. The charred pinapples add a bit of smoke to their sweet taste; however, it helps to elevate these tacos when it’s combined with the guajillo chiles, juicy pork, onions and cilantro. Chop up some limes, invite a few friends over and have a fiesta with these Tacos al Pastor!

Cheers!

TACOS AL PASTOR

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Chile-Braised Pork Tacos

Chile-braised Pork Tacos

I’ve been traveling quite a bit the first part of this year and have definitely missed my lazy Sunday afternoons of cooking. Luckily for me, things at work have settled down and I now have more time (and energy) to dedicate to cooking and updating this blog!

Lately, the Spring weather has actually been quite nice in an otherwise rainy Northwest climate. As a result, our “teaser” days of 70 degree sunshine have definitely made me reminisce and look forward to days of grilling, sunglasses and playing a little volleyball outside. So, in between the bouts of rain, I wanted to make a recipe that would make anyone eating it look forward to Summer: Chile-braised Pork Tacos.

Step 1: Chop Chiles and Steep in Hot Water

Chiles - Chile-braised Pork Tacos

Steeping Chiles - Chile-braised Pork Tacos

Step 2: Put Chiles, 1/4 Cup Reserved Liquid,
Lime Juice and Sugar in a Food Processor

Chile Marinade - Chile-braised Pork Tacos

Step 3: Put Chile Mixture Onto Pork;
Chill in Refrigerator Overnight

Chile Marinade - Chile-braised Pork Tacos

Step 4: Simmer Onions, Garlic and Spices;
Add Pork and Put in Oven for 2.5 Hours

Chile-braised Pork Tacos

Step 5: Take Out Pork; Shred Pork;
Put Onto Tacos or Rice; Add Toppings

Chile-braised Pork Tacos

At first glance, these tacos might seem like they require a lot of steps and time; however, the looks are definitely deceiving. This recipe is actually quite easy and quick, especially when spread out over two days (which I’d highly recommend).

I decided to pair a jalapeno-mango salsa with this recipe which provided a nice spritz of sweet flavors among the spicy and salty flavors of the pork. However, in hindsight, I wish I would have left the pork in the oven for longer to accumulate even more flavor (this is saying a lot consider that I’m not the most patient cook!), but, all in all, I really can’t complain because this is a great recipe and one that will definitely be repeated this Summer!

Cheers!

Chile-braised Pork Tacos