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Tacos al Pastor Platter

1 h
20 min
Easy
4.5
|
234
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For all those who love taquitos al pastor, they will not have to wait any longer for their favorite taquero. Here is a recipe for a Tacos al Pastor Platter, which will undoubtedly become the favorite snack to share with friends. In addition, show you how to marinate meat for the pastor, one of the most popular typical Mexican recipes made with chiles, achiote, pineapple juice and some spices.

Ingredients

6 servings
  • 3 pieces of guajillo chili pepper deveined and soaked, for the achiote marinade
  • 1/4 of Cup of pineapple for the achiote marinade
  • 2 pieces of chipotle chile pepper for the ahiote marinade
  • 1/2 Cup of achiote liquid, for achiote marinade
  • 1/2 Cup of pineapple juice for the ahiote marinade
  • 1/2 Cup of White vinegar for the achiote marinade
  • 1 tablespoon of cumin for the achiote marinade
  • 1 tablespoon of oregano for the achiote marinade
  • enough of salt and pepper
  • 1 kilo of Pork steak cut into small cubes
  • 1 piece of pineapple
  • enough of vegetable oil
  • 20 pieces of Chile de árbol pepper deveined and seedless, for the sauce
  • 2 pieces of garlic for the sauce
  • 3 pieces of allspices for the sauce
  • 1/4 of piece of onion for the sauce
  • 1 Cup of pineapple for the sauce
  • 1/2 Cup of pineapple juice for the sauce
  • 30 pieces of tortilla tortillas for the tacos
  • enough of coriander finely chopped, to garnish
  • enough of onion finely chopped, to garnish
  • enough of green lemon To serve

    Preparation

    For the marinade, blend the guajillo chile with pineapple, chipotle pepper, achiote, pineapple juice, vinegar, cumin, oregano, season with salt and pepper.
    Place the meat in an oven proof dish and pour in the previous marinade preparation.Refrigerate 30 minutes.
    Meanwhile, cut the pineapple in half and with a spoon hollow out one of the halves, reserving the pulp for the sauce. Peel that half and set aside.
    Cut the other half of the pineapple into small, thin triangles to garnish your tacos.
    For the sauce, in a pan over medium heat, fry the chiles over low heat with a little oil until they change color slightly, taking care not to burn them, remove and reserve. Then, fry the garlic with the whole pepper, the onion and the pineapple pulp that you reserved.
    Blend the previous preparation with the pineapple juice and season with salt to taste
    In a saucepan over medium heat, heat the oil and fry the meat, cook for 10 minutes. Set aside.
    On a comal or grill over medium heat, heat the tortillas.
    Place the tortillas on a platter, forming a ring like a crown like shape, then with a spoon, add the meat, add the onion, cilantro and the pineapple triangles. In the middle of the tacos, place half of the pineapple peeled and hollowed out and serve there the chili arbol sauce .

    PRESENTATION

    On a platter, accompanied by onion, cilantro and salsa.

    TIPS

    If you prefer your sauce a little less spicy, you can add more pineapple to counteract the spiciness.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    696
    kcal
    35%
    Carbohydrates
    52.2
    g
    17%
    Proteins
    23.1
    g
    46%
    Lipids
    49.1
    g
    76%
    Fiber
    1.8
    g
    3.6%
    Sugar
    18.4
    g
    20%
    Cholesterol
    87.7
    mg
    29%
    Esha
    Rate this tip
    Ratings (2)
    Nely Arteaga
    06/06/2019 19:02:04
    Riquísimo como no como carne de puerco yo lo cambie por pollo y quedo deli😜
    Andrés Avendaño
    11/05/2019 01:01:09
    Encantada

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