Authentic Pork Tacos Recipes

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MEXICAN-STYLE PORK TACOS (TACOS AL PASTOR) RECIPE BY TASTY



Mexican-style Pork Tacos (Tacos Al Pastor) Recipe by Tasty image

It's Taco Tuesday! Or maybe it's taco ANYday because let's face it: there's never NOT a good day to eat a taco. But you don't want something basic. You want the real deal, and we're here to make that dream come true. With our super flavorful tacos al pastor, you're going to feel like you're at a food truck on a beach, chowing down on some of the best eats around.

Provided by Alvin Zhou

Categories     Dinner

Yield 10 servings

Number Of Ingredients 18

5 lb boneless pork shoulder
3 tablespoons achiote paste
2 tablespoons guajillo chili powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
¾ cup white vinegar
1 cup pineapple juice
1 pineapple, skinned and sliced into 1-inch (2 cm) rounds
10 small corn tortillas
1 white onion, finely chopped
1 cup fresh cilantro, finely chopped
1 cup salsa
1 avocado, diced
2 limes, cut into wedges
1 thick wooden skewer, trimmed to the height of your oven

Steps:

  • Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
  • Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
  • Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
  • To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
  • Enjoy!

Nutrition Facts : Calories 597 calories, Carbohydrate 29 grams, Fat 32 grams, Fiber 5 grams, Protein 48 grams, Sugar 10 grams

AUTHENTIC PORK TACOS



Authentic Pork Tacos image

The tastiest and most authentic pork tacos but be sure you have plenty of time to prepare this tasty recipe

Provided by ChefDerekHobbs

Categories     Mexican

Time 6h30m

Yield 23 ???, 25-30 serving(s)

Number Of Ingredients 16

20 lbs pork butt
2 -3 anaheim chilies
2 -3 serrano chilies
1 whole yellow onion
1 tablespoon Mexican oregano
6 tablespoons ground cumin (adjust to taste)
2 -3 tablespoons Hungarian paprika (adjust to taste)
3 -4 garlic cloves
water (enough to cover pork butt in stock pot)
1 (105 ounce) can diced tomatoes
2 -3 cups orange juice
1 lime, juice of
1 tablespoon thyme
salt (to taste)
1 -3 liter chicken stock (or more adjust to taste)
2 guajillo chilies (optional)

Steps:

  • Get a large stock pot.
  • Trim most of the big pieces of fat from the pork butt and add to stock pot.
  • add chicken broth and water to cover.
  • add all spices listed above.
  • chop and de-seed all peppers, use gloves while doing so and add to pot.
  • add can of tomatoes.
  • add orange juice.
  • add salt (adjust later).
  • cook for 6 hours or until pork is tender enough to shred.
  • Shred pork and assemble tacos with corn tortilla wraps and Mexican farmers cheese and fresh Pico salsa.
  • Disclaimer ( You may need to experiment with measurements since I usually eyeball all of this and taste as I go).

Nutrition Facts : Calories 862.2, Fat 58.1, SaturatedFat 19.9, Cholesterol 240.7, Sodium 288.9, Carbohydrate 10.2, Fiber 2, Sugar 6, Protein 70.7

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