![]() Working in batches, cook the pork in the skillet slightly charred and cooked through, about 3 minutes.Serve in warm tortillas topped with onions, cilantro, and fresh pineapple. Heat remaining 2 tablespoons of oil a heavy cast iron skillet over medium high heat. Add the dried chiles, chipotle chiles, garlic, onion, vinegar, juice, 1 cup chopped pineapple, oregano, cumin, salt, and achiote into the blender. Place sliced pork in a resealable plastic bag and pour marinade over pork. In the bowl of a food processor, combine oil mixture, cumin, pineapple, pineapple juice, oregano, salt, vinegar, and achiote in a blender. Pour vinegar into sauce pan and bring to a boil cook and stir until mixture becomes a thick paste. Mash chiles, garlic, achiote powder, cumin, and cloves in a saucepan with a fork. Cook, stirring often, until fragrant and garlic is lightly browned, 3 to 4 minutes. Soak pasilla chiles and guajillo chiles in a bowl with hot water until chiles are softened, about 10 minutes drain. Add garlic and guajillo chilies to the skillet. Heat a skillet with 2 tablespoons of oil over medium high heat.After the pork has become fork tender, shred with two forks and return to the slow cooker with remaining liquid. Slow cooker tacos al pastor combine the traditional flavors of cumin, coriander, pineapple, citrus, and adobo. When your pork has finished marinating, transfer the meat and all of the marinade into your slow cooker. If you make a purchase, we may make a small commission. Have your taco Tuesdays become a little … predictable? Have you been using the same seasoned ground beef taco recipe for the last, oh, 523 Tuesdays? By Danielle Davis Photographer Danielle Davis Jump to Recipe This post may contain affiliate links.
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