![]() This chicken al pastor takes a more streamlined approach with things you probably have in the spice cabinet already like chili powder, garlic powder, dried oregano, and the like. Traditional tacos al pastor marinades typically call for removing the seeds and stems from dried chiles, boiling to soften, and blending with a handful of other ingredients. I’ll walk you through everything below with ingredient substitution notes along the way, and you’ll find a printable recipe card at the bottom of the post.Īnd if you read through this and decide it’s more work than you’d like to do, check out my simplified, 30-minute ground pork al pastor you can make on the stovetop. You’ll need to exercise patience for marinating and slow roasting, but the actual recipe prep is relatively simple. Throw in some bonus skewers of roasted pineapple al pastor and you have all the components of a proper Taco Tuesday. It swaps traditional sliced pork shoulder for boneless skinless chicken thighs and the trompo for a homemade skewered pineapple on a sheet pan. If you love tacos al pastor but need a lower fat or non-pork option, you need to try this oven roasted chicken al pastor. ![]() How to Make Ground Chicken (With or Without A Meat Grinder).9 Low Carb Potato Substitutes + 50 Ways to Use Them.Trader Joe’s Recipe Guide & Shopping List.Garlic Parmesan Air Fryer Roasted Radishes.Honey Sriracha Ground Chicken and Broccoli.And while they aren’t exactly the rotisserie meat offered at taquerias, these Pastoral Tacos are so moist and flavorful, I don’t think you’ll mind at all. An added bonus to this method is that served with rice and beans, there was enough pork to feed two. Joe suggests serving the tacos as whole cutlets, but I preferred cutting them into strips. When I made the tacos, they came together in little time, making for a quick, weeknight supper. While the pork marinates, he has you whip up a quick pineapple salsa, which when paired with the pork, makes for a combination that’s tangy, spicy and slightly sweet. To make them, you take pounded pork cutlets and marinate them in a simple pineapple juice and vinegar solution that’s been made smoky and earthy with pimentón and ancho chile powder. His food, while obviously influenced by his Texas upbringing (he has a whole chapter on tacos), also shows a love of sweet potatoes, Asian flavors, fresh vegetables, pizza, bacon, and cheese.īut what about those pork tacos? He calls them Pastoral Tacos, as they’re not technically al pastor tacos, but instead a hybrid of the grilled steaks and the marinated pork tacos he ate at El Califa. Yonan also pays homage to the classic taco salad we all grew up eating (though it was known as bean salad in my house, and Texas salad in his), updating it with a bit of feta and a cilantro vinaigrette. That said, his recipes could be easily upsized for more portions.īesides the al pastor tacos, Serve Yourself also has recipes for cheese enchiladas covered in his proper Texan chili, which does not include either beans or tomatoes. Besides a host of recipes that have been scaled down to one or two servings, he offers tips on how to store leftovers, such as half an avocado or half a jalapeño. Joe’s philosophy is that even if you’re eating along, this doesn’t mean you have to eat soulless, sad meals from a microwave. ![]() ![]() The book is called Serve Yourself because it’s intended to be a cooking-for-one cookbook. But perhaps more importantly, Joe is a homesick Texan who grew up in San Angelo and went to school at the University of Texas. His writing is heartfelt and charming, and his recipes are always inviting. He’s the food editor of the Washington Post who’s won many James Beard awards. Now, if you don’t know Joe Yonan, you should. So imagine my pleasure when I saw El Califa’s al pastor tacos get a shout out in Joe Yonan’s new book, Serve Yourself. I love al pastor tacos but recreating them in my own kitchen has eluded me, primarily because they’re traditionally made with pork that’s been cooked on a vertical rotisserie, which is a tool I have not been able to recreate in my home. I had both my first and last meals at El Califa-along with a couple more in between-as their tacos are fresh and wonderful.Įl Califa is a taqueria that specializes in tacos made with tender pieces of grilled steak or thin, juicy slices of al pastor pork. My last trip to Mexico City was a couple of years ago, and while I ate myself silly all over town, my favorite meals were held at El Califa, a taqueria that was close to where I was staying. Unfortunately, circumstances prevented us from hanging out, and so she said to me, “You need to come to Mexico!” A friend was in town visiting from Mexico City last week, and we’d planned to get together and cook. ![]()
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