We’ve outlined all the ingredients and directions for you to make the perfect Al Pastor Tacos with Roasted Tomatillo Avocado Salsa. This dish qualifies as a Easy level recipe. It should take you about 9 hr 15 min to make this recipe. The Al Pastor Tacos with Roasted Tomatillo Avocado Salsa recipe should make enough food for 6 to 8 servings.
You can add your own personal twist to this Al Pastor Tacos with Roasted Tomatillo Avocado Salsa recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Al Pastor Tacos with Roasted Tomatillo Avocado Salsa recipe.
Ingredients for Al Pastor Tacos with Roasted Tomatillo Avocado Salsa
- 1/2 cup fresh orange juice
- 2 tablespoons white vinegar
- 1 tablespoon chili powder
- 1 tablespoon granulated garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 2 chipotle chiles in adobo, plus 1 teaspoon adobo sauce
- 1 white onion, half roughly chopped, half finely diced
- 1/2 pineapple, peeled and cored, half rough chopped, half cut into wedges
- One 4-pound pork butt
- 3 sprigs fresh oregano
- 1 cup chicken stock
- Vegetable oil, as needed
- Corn tortillas, for serving
- Fresh cilantro leaves, chopped, to garnish
- Grilled lime wedges, to garnish
- Roasted Tomatillo Avocado Salsa, recipe follows
- 6 medium tomatillos, husked (about 8 ounces each)
- Extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 ripe avocado, peeled and diced
- 1 clove garlic, minced
- 1/2 jalapeno, seeds removed and coarsely chopped
- 1/2 sweet onion, roughly chopped
- Juice of 2 limes
- 2 cups fresh cilantro leaves
Directions for Al Pastor Tacos with Roasted Tomatillo Avocado Salsa
- To a blender, add the orange juice, vinegar, chili powder, garlic, salt, cumin, paprika, chiles, adobo sauce, chopped onions and chopped pineapple. Blend until smooth. Pour the marinade into a large resealable bag, and add the pork butt and oregano. Refrigerate for at least 4 hours and up to 24 hours.
- Preheat the oven to 325 degrees F.
- Remove the pork butt from the marinade and set onto a rack set in a roasting pan. Pour the chicken stock into the bottom of the pan and cover the dish with foil. Roast until an internal thermometer reads 185 degrees F, about 4 hours.
- Increase the oven temperature to 425 degrees F and cook for an additional 20 minutes to caramelize the pork. Remove from the oven and rest for 20 to 25 minutes.
- Meanwhile, preheat a grill to medium-high heat. Brush the pineapple wedges with vegetable oil, grill 2 to 3 minutes per side, and once cool enough to handle chop into a small dice.
- When ready to serve, carve the meat into 1/4- to 1/2-inch slices. Serve the pork in warmed corn tortillas; garnish with the remaining finely diced white onion, cilantro, lime wedges, diced grilled pineapple and Roasted Tomatillo Avocado Salsa.
- Preheat the oven to 350 degrees F.
- Toss the tomatillos with olive oil, season with salt and pepper, and place on a baking sheet. Roast until nicely charred, about 10 minutes. Remove from the oven and set aside to cool.
- Combine the tomatillos, 1/4 cup water, cumin, salt, avocado, garlic, jalapenos, onions, lime juice and cilantro in a blender and puree until completely smooth. Place in the refrigerator and allow the sauce to settle before serving.
Cookware for your recipe
You will find below are cookware items that could be needed for this Al Pastor Tacos with Roasted Tomatillo Avocado Salsa recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Pork Roast
- Pork – Pork is the culinary name for the meat of the domestic pig (Sus scrofa domesticus). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC.Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.Pork is the most popular meat in the Western world and in Central Europe. It is also very popular in East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, East Timor, and Malaysia). It is highly prized in Asian cuisines, especially in China, for its fat content and texture.Some religions and cultures prohibit pork consumption, notably Islam and Judaism.
- Roast Recipes
- Taco – A taco (US: /ˈtɑːkoʊ/, UK: /ˈtækoʊ/, Spanish: ) is a traditional Mexican dish consisting of a small hand-sized corn or wheat tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, allowing for great versatility and variety. They are often garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles. Tacos are a common form of antojitos, or Mexican street food, which have spread around the world.Tacos can be contrasted with similar foods such as burritos, which are often much larger and rolled rather than folded; taquitos, which are rolled and fried; or chalupas/tostadas, in which the tortilla is fried before filling.
- Salsa – Salsa most often refers to:Salsa or SALSA may also refer to:
- Main Dish
- Cinco de Mayo – Cinco de Mayo (pronounced in Mexico, Spanish for “Fifth of May”) is an annual celebration held on May 5, which commemorates the anniversary of Mexico’s victory over the French Empire at the Battle of Puebla in 1862. Led by General Ignacio Zaragoza, the victory of a smaller, poorly equipped Mexican force against the larger and better-armed French army was a morale boost for the Mexicans. Zaragoza died months after the battle from an illness, and a larger French force ultimately defeated the Mexican army at the Second Battle of Puebla and occupied Mexico City.More popular in the United States than in Mexico, Cinco de Mayo has become associated with the celebration of Mexican-American culture. Celebrations began in California, where they have been observed annually since 1863. The day gained nationwide popularity in the 1980s due to advertising campaigns by beer, wine, and tequila companies; today, Cinco de Mayo generates beer sales on par with the Super Bowl. In Mexico, the commemoration of the battle continues to be mostly ceremonial, such as through military parades or battle reenactments. The city of Puebla marks the event with various festivals and reenactments of the battle.Cinco de Mayo is sometimes mistaken for Mexico’s Independence Day—the most important national holiday in Mexico—which is celebrated on September 16, commemorating the Cry of Dolores in 1810, which initiated the war of Mexican independence from Spain. Cinco de Mayo has been referenced and featured in entertainment media, and has become an increasingly global celebration of Mexican culture, cuisine, and heritage.
