Recipe courtesy of James Briscione
Recipe courtesy of James Briscione
Watch how to make this recipe.
Shortcut Tacos al Pastor with Pineapple Salsa
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 557
- Total Fat
- 31 g
- Saturated Fat
- 10 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 6 g
- Sugar
- 14 g
- Protein
- 30 g
- Cholesterol
- 107 mg
- Sodium
- 815 mg
Tacos al Pastor just got the weeknight treatment! Typically, this traditional Mexican taco is marinated for hours, then skewered onto a giant spit and cooked on a rotisserie for hours. This version gets you all that flavor but without all the work and waiting. To make this more kid friendly feel free to leave the habanero out of the salsa and serve some hot sauce on the side for those that like a little kick.
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 557
- Total Fat
- 31 g
- Saturated Fat
- 10 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 6 g
- Sugar
- 14 g
- Protein
- 30 g
- Cholesterol
- 107 mg
- Sodium
- 815 mg
Ingredients
Directions
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34m
Easy
CLASS
- Preheat the broiler.
- Heat the oil in a medium saucepan over medium-high heat until almost smoking. Add half of the onions and cook until softened, about 1 minute. Stir in the garlic, chiles, orange juice, vinegar, honey and tomato paste and bring to a simmer. Add the cumin and oregano and continue to simmer, about 5 minutes, covered. Remove from the heat and cover until the chiles are softened, about 5 minutes. Blend until smooth. Let cool completely.
- Line a baking sheet with foil, drizzle some oil on it and rub it around so that the foil is evenly coated. Spread the pork in an even layer. Coat both sides completely with the chile mixture with a pastry brush and transfer to the broiler. Cook until charred on both sides, flipping halfway through, about 12 minutes total. Remove from the broiler and let rest for 5 minutes. Wrap the tortillas in foil, turn off the oven and heat the tortillas.
- Meanwhile, combine the pineapple, cilantro, remaining onions, lime juice, habanero and a pinch of salt in a medium bowl.
- Cut the pork into 1/4-inch-thick strips and serve with the corn tortillas, lime wedges and pineapple salsa.
