Need a good taco recipe for your Cinco De Mayo party? Our Crossover Chef Marina Mitchell has a wonderful recipe for tacos al pastor with our Chicken + Pork Blends! It is simple but the flavor is oh so good.
Chef Marina's Tacos Al Pastor with Crossover Chicken+Pork Blends
Makes enough for 6-8 lbs of meat
1 large white onion, halved crosswise.
½ cup fresh orange juice
¼ cup distilled white vinegar
¼ cup guajillo chile powder
3 garlic cloves, halved
2 tsp coarse kosher salt
1 tsp dried Mexican oregano (use Italian oregano if you can’t find Mexican)
1 large canned chipotle chile in adobo plus 1 tsp adobo from the can
Make the sauce:
Juice the orange and place juice in a blender.
Coarsely chop ½ of the onion and add to the blender.
Add the rest of the ingredients above to the blender and puree very well.
Brown the Crossover Chicken+Pork Blends in a pan (I like cast iron) over medium/high heat. Use a little oil if you think the meat will stick to your pan. I don’t find I have an excess of fat in the pan, if you do, you can drain some off.
Add ¼-1/3 cup of the sauce to the pan for each pound of meat along with 1 cup of water for each pound of meat. Scrape up any bits from the bottom of the pan.
Turn the flame down to a slow simmer and allow to simmer until almost all of the liquid has evaporated.
While the meat is simmering:
Peel and core 1 pineapple. Cut into ½ inch slices.
Slice the remaining ½ of the onion into ¼ inch slices.
Wash cilantro and pull the leaves off the stems.
Grill the onion and pineapple to get a little char on them. Then chop into ¼” dice.
Heat corn tortillas on the grill, but make sure they are still pliable. Keep warm.
You will need a nice smoky salsa and some lime wedges for serving.
Take a tortilla, place the warm meat in the tortilla, top with some salsa, grilled onion, and pineapple. Garnish with queso fresco and cilantro leaves and serve with a lime wedge on the side.
Blend up a margarita and enjoy these delicious tacos any day of the week!