Tacos al Pastor

Tacos al Pastor

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Credit: Luis Amado, CEPC, Department Chair Baking and Pastry Arts, The Culinary Institute of Michigan, Muskegon, Mich.
Sizzle, Spring 2012


Warm yellow corn
El Milagro tortillas, as needed
Al pastor pork filling (recipe follows)
Fresh pineapple, medium diced, as needed
Grilled pearl onions or scallions, as needed
Fresh, finely diced red or yellow onions, as needed
Fresh chopped cilantro, as needed
Salsa verde, roja or guacamole, to taste

Al Pastor Pork Filling:
20 cloves garlic
2 cups apple cider vinegar
8 oz. canned pineapple juice
22 whole bay leaves
20 whole black peppercorns
25 cloves
1 T. ground cumin
8 T. ground paprika
4 T. chicken base powder
2 t. liquid smoke
6 lbs. boneless pork shoulder, sliced into
ΒΌ-inch pieces
Vegetable oil, as needed
Kosher salt, to taste


Method: Heat tortillas until soft (they should be hot and crispy but still able to be folded and hold meat without tearing apart). Add pork filling. Top with pineapple, grilled onions, fresh onion and cilantro. Top with salsa verde, roja or guacamole.

Al Pastor Pork Filling:
1. In food processor, process garlic, vinegar, pineapple juice, bay leaves, peppercorns, cloves, cumin, paprika, chicken base powder and liquid smoke until smooth paste is formed.

2. Marinate pork in refrigerator for 24 hours.

3. On hot skillet or flat-top grill, grill pork with vegetable oil until caramelized but still moist.

4. Transfer cooked pork to chopping block. Slice into thin pieces. Place back on hot flat-top grill; brown meat again.

5. Season with kosher salt.

Sizzle - Spring 2012 Issue


6 servings


Main Dish, Pork, Sizzle

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