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Tacos El Pastor with Pineapple Habanero Salsa

Tacos El Pastor with Pineapple Habanero Salsa

This recipe is best prepared on a BBQ or an indoor grill.

Courtesy of Chef Edgar Gutierrez of Tres Carnales.

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Ingredients

Tacos El Pastor

1
kg pork butt or pork chops
1
cup chipotle in adobo sauce
½
cup pineapple juice
½
cup orange juice
5
guajillo chiles
¼
cup vegetable oil
1
Tbsp sugar
salt, to taste
black pepper, to taste
corn tortillas
1
white onion, small dice
1
cup cilantro, chopped
2
cup water

Grilled Pineapple Habanero Salsa

½
pineapple, peeled, cored and chopped
5
fresh tomatillos
1
habanero
½
white onion
salt and pepper, to taste
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Directions

Step 1

Toast the guajillo chiles on the grill, 3 minutes per side.

Step 2

Bring the water to a boil and add the toasted guajillo chile.

Step 3

Combine guajillo, 3 Tbsp of the soaking liquid, chipotle, pineapple juice, orange juice, sugar, salt, pepper and vegetable oil in a blender. Blend until very smooth set 1/2 cup of the marinade for basting.

Step 4

Lay the pork slices on a casserole dish and pour the marinade. Set aside for at least 6 hours in the fridge.

Step 5

Preheat the BBQ or grill.

Step 6

Wipe off excess marinade from pork slices and grill for 5 minutes on each side or until well done.

Step 7

Combine the onion and cilantro. Set aside.

Step 8

Baste pork to keep it moist. Keep warm under tented tin foil.

Step 9

Chop the grilled meat into small pieces.

Step 10

Preheat the BBQ.

Step 11

Grill the pineapple and tomatillos for 5-7 minutes.

Step 12

Combine all ingredients in a blender except for the water.

Step 13

Add just enough water to get the blades moving (about 5 Tbsp.)

Step 14

Blend until smooth.

Step 15

Adjust consistency with more water if necessary.

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