Ingredients with Measurements:
- 1 lb. pork shoulder, sliced into thin strips
- 1 tbsp. vegetable oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup pineapple juice
- 1/4 cup orange juice
- 2 tbsp. white vinegar
- 8-10 small corn tortillas
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced pineapple
- 1/4 cup diced onion
- 1/4 cup crumbled queso fresco
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
3. Add the sliced pork shoulder to the skillet and cook until browned on all sides.
4. In a small bowl, mix together the chili powder, cumin, paprika, salt, and black pepper. Sprinkle the spice mixture over the pork and stir to coat.
5. Pour the pineapple juice, orange juice, and white vinegar over the pork and stir to combine.
6. Reduce the heat to medium-low and simmer the pork for 10-15 minutes, or until the sauce has thickened and the pork is cooked through.
7. While the pork is cooking, warm the tortillas in a separate skillet or in the microwave.
8. To assemble the tacos, place a spoonful of the pork mixture onto each tortilla. Top with chopped cilantro, diced pineapple, diced onion, and crumbled queso fresco.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for browning the pork, then reduce to medium-low for simmering.
Serving size:
Makes 8-10 tacos.
Nutritional information:
Calories per serving: 190
Fat: 8g
Carbohydrates: 16g
Protein: 15g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Pineapple juice can be substituted with orange juice or lime juice.
- Queso fresco can be substituted with feta cheese or shredded cheddar cheese.
Variations:
- Add sliced bell peppers or jalapenos to the skillet for extra flavor and spice.
- Serve the tacos with a side of guacamole or salsa.
- Use flour tortillas instead of corn tortillas for a softer texture.
Tips and tricks:
- Make sure to slice the pork shoulder into thin strips so that it cooks evenly.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- For extra flavor, marinate the pork in the spice mixture and pineapple juice for a few hours before cooking.
Storage instructions:
Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pork, place it in a skillet over medium heat and cook until heated through.
Presentation ideas:
Arrange the tacos on a platter and garnish with extra cilantro and diced pineapple.
Garnishes:
Chopped cilantro, diced pineapple, diced onion, and crumbled queso fresco.
Pairings:
Serve the tacos with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice and black beans.
Troubleshooting advice:
- If the pork is tough, it may need to cook for a longer period of time.
- If the sauce is too thin, simmer the pork for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and all cooking surfaces thoroughly before and after handling raw meat.
Food history:
Taco al pastor is a popular Mexican street food that originated in Mexico City in the 1920s. It is typically made with marinated pork that is cooked on a spit and served on a corn tortilla with pineapple and onion.
Flavor profiles:
This dish is savory and slightly spicy, with a hint of sweetness from the pineapple juice.
Serving suggestions:
Serve the tacos with a side of Mexican rice and black beans for a complete meal.
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Region: Mexican