Fill tortillas with pork and pineapple, some pickled red onions and cilantro leaves.
Heat tortillas on the grill, about 30 seconds on each side and wrap in a kitchen towel to keep warm. In a small bowl, combine the onions and set aside. Add chipotle chiles and sauce and cook until aromatic, about 30 seconds longer. Add cumin, oregano, and achiote and cook, stirring frequently, until aromatic but not browned, about 30 seconds. Coarsely chop the pork and the pineapple and mix together. Wipe out saucepan, add oil, and return to medium-high heat until oil is shimmering. Meanwhile, grill pineapple slices until slightly charred. 4 lbs Boston butt pork shoulder, sliced thin Cattlemans Grill Carne Asada 8 Second Ride Al Pastor marinade (recipe below). Remove the pork from the marinade and grill until lightly charred and cooked through, about 2-3 minutes.* Transfer meat to cutting board, cover with foil for 5 minutes. Cover and refrigerate overnight or for at least 6 hours. Lightly fry the marinated vegetable protein. Inspired by a dish at one of Mexico City’s most beloved restaurants Contramar, Martinez also developed a fish tacos al pastor recipe that’s perfect for an alfresco summer meal. Step 3: add the softened chiles to a blender with the pineapple juice, vinegar, water, garlic, onion, cumin, Mexican oregano, cloves, achiote paste, and salt. This refreshing batch of al pastor tacos will have everyone asking for your recipe on your weekly Taco Tuesday. Place pork in a bowl and toss with marinade. Once the water is boiling, lower the heat to simmer until the peppers are soft. Using a large sharp knife, thinly slice pork to ¼” thickness. Cover and blend until completely smooth, about 1 minute, scraping down sides if needed. Add soaked Guajillo Chiles and soaking water. Remove sauce from heat and place in the container of blender. Cook for 30 seconds over medium heat then add the rest of the ingredients for the marinade. of oil to skillet and add garlic, oregano, cumin. Cover with ½ cup hot water and set aside.Īdd 1 Tbsp. In a large skillet over medium-high heat, roast the chiles for 2-3 minutes.