Tacos al pastor in the oven

Votes: 1

Time: 3 hours 15 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 359, total fat 16 G., saturated fats 4 G., proteins 31 G., carbohydrates 25 G., fiber 4 G., cholesterol 96 mg, sodium 716 mg, sugar 15 G.

This spit-roasted taco meat will delight your guests: a huge stack of tender pork loin slices is skewered on a pineapple-inserted skewer and topped with a pineapple crown. The stack is then sliced into strips of flavorful meat, which are then assembled into tacos on warm tortillas with a sweet and tangy pineapple salsa. Dinner will be truly epic!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 dried ancho peppers, seeded
1/4 cup orange juice
1 tbsp. honey
1 tbsp tomato paste
2 cloves garlic, chopped
1 small onion, finely diced
1 canned chipotle pepper in adobo sauce
1.3 kg thin boneless pork loin cutlets
1 large pineapple
3 tablespoons chilled unsalted butter, 3 sticks
0.5 cup fresh cilantro leaves, chopped
1 small red onion, diced
Juice of 1 lime
Half a habanero pepper, seeded and finely diced
Warm tortillas for serving
Special equipment: a long wooden skewer

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, Pineapple, Orange juice, ancho pepper, honey, tortilla, lime

Cooking the dish according to the recipe:

Heat a medium saucepan over medium heat and add the ancho chiles. Cook, turning once, until fragrant, 3-5 minutes. Add the orange juice, honey, tomato paste, garlic, yellow onion, chipotle chiles, 1 teaspoon salt, and 1 cup water. Bring to a boil, then reduce heat. Cook until the chiles and onion are softened, about 10 minutes. Transfer to a blender and blend until smooth. Let cool completely.
Combine the chilled marinade with the pork chops in a large zip-lock bag and massage to coat. Marinate for at least 1 hour or overnight.

Preheat oven to 200°C.
Cut off the top of the pineapple and set aside. Cut the remaining pineapple in half crosswise. Peel both halves with a knife. Cut three 0.3 cm thick slices from the top half of the pineapple and set the rest aside. Place the bottom half of the pineapple in a medium cast iron skillet and insert a long wooden skewer, pointed end up, into the core of the pineapple. Thread a quarter of the pork chops onto the skewer, then add 1 cube of butter. Repeat with the remaining pork chops and butter, finishing with the meat on top. Top with 3 pineapple slices and press firmly to seal the meat.
Carefully place the entire assembly in the oven and bake until a thermometer inserted into the thickest part of the meat registers 160°F (71°C), about 1 1/2 hours.
Meanwhile, core and dice the remaining pineapple. Combine in a medium bowl with the cilantro, red onion, lime juice, habanero pepper, and a pinch of salt.
Transfer the pork and pineapple stack to a cutting board and thread the pineapple crown onto a skewer. Holding the pineapple by the top, use a sharp knife to slice the pork and pineapple into thin strips. Serve on tortillas with pineapple salsa.

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