Sunday, June 10, 2012

Pork al Pastor in Baked Crispy Tacos

I love Mexican food!  Pork al Pastor is traditionally shoulder layered with onions and pineapple, cooked on a rotating rotissere similar to Middle Easter Shawarma.  



I used pork chops since I had them in the freezer.  Take your pork chops and dice them up.  Marinate them with pineapple juice, cilantro, cumin, and chili powder.  Make a quick salsa by pureeing some tomatoes, onion, garlic, cilantro, and some spicy peppers in the blender.  While the pork is marinating, start your taco shells by placing two corn tortillas on a piece of foil and spray both sides with non-stick spray.  Like so.... 


Cover them with another piece of foil.


Take the top of the foil and fold it to the bottom.  Scrunch up the ends to fold it together.  Your tortillas are sandwiched inside in the shape of a crispy taco.


Bake at 400F for 12 minutes, then flip them over and bake for 12 more minutes.
While those are baking, brown the marinated pork up in a little oil.


Remove the pork and set aside.  Deglaze the pan with a little water and add the salsa puree.  
Pour that onto the reserved meat.  


 In the same pan, saute some onions and peppers.


When the onions and peppers are nice and brown, add the reserved meat and salsa.


Earlier, I made a simple cucumber guacamole by mashing up some avocado with lime juice, salt, and pepper.  Then mixed in some small diced cucumber.


To plate it up, put your pork into the crispy shells and topping with some shredded cheese.  Serve with some shredded cabbage and the cucumber guacamole.  Enjoy!



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