![]() I would give it an even higher rating if I could! My husband and BFF were blown away with the dish! We're lucky to have a Mexican market nearby so it was very easy to find all the ingredients. I make a tableful of salsas, and this one is always gone. I also usually double the marinade and reserve half as a salsa as well as cooking down/sanitizing the leftovers of the marinade. I did follow other suggestions and left the pineapple out of the marinade. I've lived in Mexico for extended periods, and this recipe is as close to real tacos I've found. ![]() Liked it far better than the recipe provided with the tacos. We gave it a few pulses in the food processor and it provided us with fruity, moderately spicy, and very smoky salsa. We did this.ġ/4 cup Guajillo chile sauce (we made some and we used store bought - both were good) Now that we have made this a few times now, the one thing we changed was the salsa. The second time we made the tacos we substituted pork tenderloin, which was nice, and we added guacamole and mango to the table, which were good with the tacos too. I was able to find some dried Guajillo peppers and someone suggested warming them in a super hot skillet for 30-45 seconds before removing the seeds and grinding them. Also, for reference: it takes 13 dried guajillo chiles to make 1/4 cup of chile powder.Īnd fry pork in cast iron skillet at high temp until it browns nicely.Īlso cook the leftover marinade, mix with onions and jalapeños and cabbage, and use as a salsa for the dish. A creamy addition like guacamole or sour cream would be a good addition as well. However, the pork loin made for a pretty dry taco filling-next time I'll try using pork shoulder for a higher fat content and more flavor. My husband is Mexican and he loved it.ĭefinitely pretty tasty-the marinade is excellent (omitted pineapple and subbed lime and sugar as suggested by other reviewers), and I loved the grilled pineapple pairing, although my husband found it a bit strange. My sisters and brother-in-law came over for leftovers, one took a bite and thrillingly exclaimed that I'd made "Mexican street tacos!" A+Īwesome. 2) I grilled the pineapple rounds and left them for serving on the side as we're not fans of pineapple in food, but love it alongside of it. This was fabulous! Two small deviations: 1) I used a pork shoulder, left it whole, and put it into the slow cooker for 6 hours on low then shredded it for serving. The smokey salsa recipe was good but I prefer tomatillo salsa for the bright fresh flavor. I even made homemade guajillo chile powder (a pain) and grilled the pork on hardwood charcoal. maybe? It just tasted like chili powder paste on grilled pork. I can't imagine that the pineapple would have elevated this much more than fresh lime. I made this as others suggested w/o the pineapple and with lime instead. Just a thought as to why some people had mushy meat and others didn't. I think the problem with pineapple making the pork mushy for some is some people are using fresh pineapple, which still has active enzymes, vs canned pineapple where the heating process has killed the enzymes. Regular salt usually has iodine in it and kosher salt does not, making it taste better. It also does not have iodine in it, making it taste better. Kosher salt is called kosher salt because the size of its crystals is ideal for drawing out moisture from meat, making it perfect for use in the koshering process. I AM DEFINITELY MAKING THIS AGAIN, AND AGAIN.(and again) ♡ Lime, and if you toast the guajillo peppers on a comal in the oven for 10 or 15 minutes, it brings out another flavor, AND they're much easier to get the seeds out, and I used a coffee grinder to grind them into powder. Tacos al pastor is my FAVORITE TACOS(besides de lengua)I love garlic, so I obviously added a few more cloves. I meant to say I used pineapple juice, and lime, and did the pineapple slices at the end with the taco meat, when I tossed it together with, the onion, it was fantastic. Serve pork-pineapple mixture with onion-cilantro relish, Smoky Two-Chile Salsa, and lime wedges. Grill tortillas until warm and slightly charred, about 10 seconds per side. Meanwhile, finely chop remaining onion half and place in medium bowl. Transfer pineapple and pork to work surface chop pineapple into 1/2-inch cubes, discarding cores. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Add marinade and seal bag, releasing excess air. Place pork in large resealable plastic bag. Add orange juice and next 7 ingredients puree marinade until smooth. ![]() Place chopped onion and chopped pineapple in blender. Coarsely chop 2 pineapple rounds, discarding core cover and chill remaining pineapple. ![]()
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