Pastoral Tacos (Tacos al pastor) Recipe

Pastoral Tacos (Tacos al pastor) is one of the top cooking food in Mexico and surroundings, In some places of Northern Mexico, such as Nuevo Leon, Durango, Chihuahua, these are usually called Tacos de Trompo if served on maize flour tortillas, and gringas if they are served on wheat flour tortillas with cheese.
A similar dish is called Tacos Árabes, which originated in Puebla in the 1930s from Lebanese-Mexican cuisine. Tacos Árabes use shawarma-style meat carved from a spit, but are served in a pita bread called pan arabe. These tacos have been brought by Mexican immigrants to the United States in the past few years and have become popular in cities like Chicago and Los Angeles, the two largest Mexican and Mexican-American population centers in the United States.[60]

There are 150 calories in a 1 taco serving of Tacos Al Pastor.

3 (2-ounce) pork cutlets
1 tablespoon white vinegar
2 tablespoons fresh pineapple juice
1/4 teaspoon pimentón (smoked Spanish paprika)
1/2 teaspoon ancho-chile powder or red pepper flakes
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 cup fresh pineapple chunks, cut into 1/4-inch cubes

1 shallot, diced
1 tablespoon chopped cilantro
1/2 medium jalapeño chile, seeds and stems removed, diced
Juice from 1/2 lime (about 1 tablespoon)
1 teaspoon extra-virgin olive oil
Corn tortillas

Place each pork cutlet between two pieces of plastic and pound until they’re 1/8 of an inch thick. Place the cutlets in a plastic food-storage bag.

Mix together the vinegar, pineapple juice, pimentón, ancho-chile powder, salt and black pepper. Pour the marinade over the pork, seal the bag and give it a good shake to coat the meat. Let it marinate for 10 minutes to 1 hour unrefrigerated.

While the pork is marinating, for the salsa toss together the pineapple chunks, shallot, cilantro, diced jalapeño and lime juice. Add salt to taste.

To cook the pork, heat up the oil in a large skillet on medium-high heat. Take the cutlets from the marinade, shake off any excess and add to the skillet. Cook for 2 minutes on each side, or until lightly browned and cooked throughout. Turn off the heat, and allow the cutlets to rest for a minute. Add salt to taste.

Warm up the corn tortillas. Place the pork—either left in a cutlet or cut into strips—in a tortilla, and top with the pineapple salsa.

1 to 2 Person

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