Saturday, December 26, 2009
Tacos al Pastor
Oranges, pineapple, and lime are married in this dish to delicious results.
1 large white onion, chopped
1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds (may substitute 1 c. pineapple juice)
1/2 cup orange juice
1/4 cup cider vinegar
4 Tbs. chile powder
3 garlic cloves
2 teaspoons coarse kosher salt
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon ground cumin
1 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices--may use other cuts of pork
Place chopped onion and chopped pineapple in blender. Add orange juice and next six ingredients; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.
Pan fry or grill pork.
Prepare corn tortillas as you like (steam, heat on grill, pan fry), as well as taco fixings (lettuce, pickled onions, pico de gallo, beans, salsa, avocado). Make twice as much as you think you will need because it is not unusual for guests to eat 6,7, or more tacos. If you are serving more than 4-5 people, be sure to get two packages of the 3 dozen corn tortillas.