Ingredients with Measurements:
- 1 lb pork shoulder, sliced into thin strips
- 1/2 cup pineapple juice
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1/4 cup white vinegar
- 2 garlic cloves, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 corn tortillas
- 1/2 cup chopped fresh pineapple
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1 lime, cut into wedges
Special equipment needed:
- Baking dish
- Mixing bowl
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the pork strips, pineapple juice, orange juice, lime juice, white vinegar, minced garlic, chili powder, cumin, paprika, salt, and black pepper. Mix well to coat the pork evenly.
3. Cover the mixing bowl with aluminum foil and marinate the pork in the refrigerator for at least 30 minutes.
4. Line a baking dish with aluminum foil and arrange the marinated pork strips in a single layer.
5. Bake the pork in the preheated oven for 20-25 minutes, or until cooked through.
6. While the pork is baking, warm the corn tortillas in a separate pan or in the oven.
7. Once the pork is cooked, assemble the tacos by placing a few strips of pork on each tortilla, and topping with chopped fresh pineapple, cilantro, and diced red onion.
8. Serve the tacos with lime wedges on the side.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 12 tacos
Nutritional information:
Calories per serving: 150
Fat: 4g
Carbohydrates: 18g
Protein: 11g
Sodium: 200mg
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Pineapple juice can be substituted with orange juice or apple juice.
- Corn tortillas can be substituted with flour tortillas.
Variations:
- Add sliced jalapeños or hot sauce for extra heat.
- Top the tacos with crumbled queso fresco or cotija cheese.
- Serve the tacos with a side of guacamole or salsa.
Tips and tricks:
- For extra flavor, grill the marinated pork strips instead of baking them.
- Make sure to slice the pork into thin strips for even cooking.
- Use fresh pineapple for the best flavor.
Storage instructions:
Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork in the microwave or in a pan on the stove until warmed through.
Presentation ideas:
Arrange the tacos on a platter and garnish with additional cilantro and lime wedges.
Garnishes:
Fresh cilantro, diced red onion, sliced jalapeños, crumbled queso fresco or cotija cheese.
Pairings:
Serve the tacos with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice, refried beans, grilled vegetables.
Troubleshooting advice:
- If the pork is not cooked through after 25 minutes, continue baking until fully cooked.
- If the tacos are too spicy, serve with a dollop of sour cream or plain Greek yogurt to cool them down.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Taco al pastor is a popular Mexican dish that originated in central Mexico in the 1920s. It is traditionally made with pork that has been marinated in a mixture of pineapple, chili peppers, and spices, and then cooked on a vertical spit called a trompo.
Flavor profiles:
The pork in this recipe is tangy and slightly sweet from the marinade, with a hint of smokiness from the spices. The fresh pineapple and cilantro add a bright, fresh flavor to the tacos.
Serving suggestions:
Serve the tacos with lime wedges on the side for squeezing over the top.
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Region: Mexican