![]() ![]() Over the weekend, as I was crying, “Let’s get tacos!” he was thinking, “Let’s go to the grocery store to pick up a pork roast.” We did get tacos, and we got a pork roast, too. If you like pork with great flavor, check out my recipe for Grilled Pork with Korean-Style BBQ Sauce! Grab a few napkins, too! Another is my Caramel Apple Pork Medallions - easy to make and so good! It’s not difficult to come by good Mexican food here in Phoenix, and I’ve had my fair share of traditional tacos al pastor around town, but I have to credit my husband with this recipe idea. That was the inspiration for these pork al pastor bowls: I wanted to get to the good stuff as soon as possible! That’s how I feel sometimes when it comes to my favorite Mexican dishes like these lower-carb (no taco shells present in this dish) pork al pastor bowls.ĭon’t get me wrong! I’m all about to-die-for tacos and burritos that are the bomb, but sometimes, I just want to get to the goodies on the inside without any obstacles. It’s not what’s on the outside, but what’s inside that counts. ![]() Try a traditional-style meal served in a non-traditional way: toss together a few ingredients and you’ll soon be set for a scrumptious meal. Whether you prefer soft pillowy flour tortillas or crunchy corn shells, fill them with the seared pork and fresh cool toppings, for a flavor and texture fiesta in your mouth.Pork al Pastor Bowls are a flavorful, Mexican-inspired dish that’s easy to make. The other way I like to serve Tacos al Pastor is gringo-style in flash-fried puffy flour tortillas. They provide a light corn flavor and fabulous crunch to any taco recipe. The shells are thinner than regular store-bought shells, so they don’t seem tough, yet are strong enough to hold up to wet fillings. These larger-than-average crunchy corn taco shells have been fried to golden perfection. So today I’m serving Tacos al Pastor in my favorite crunchy taco shells, Old El Paso Super Stuffers. I don’t trust them, unless made from scratch on the day I’m serving them. I find they often have a slightly funky aroma – That’s because soft corn tortillas turn rancid very quickly. Traditionally, soft corn tortillas are used for a Tacos al Pastor Recipe, but I’m not a big fan of soft corn tortillas unless they are homemade. Squeeze that lime juice over the tacos for an enhanced flavor. Serve with a lime wedge and taco sauce if desired. To Serve this Dish: Fill crunchy or soft flour tortillas with pork, pico de gallo, and fresh chopped pineapple. Keep the cooked pork covered with aluminum foil in a large bowl. Remove from the skillet and repeat with the remaining pork. Sear for 1-2 minutes, then flip and cook another 1-2 minutes. Arrange the pork in a single layer, covering the bottom of the pan. ![]() Once hot, drizzle a little olive oil in the pan, then add a quarter of the pork. You want it to be well-coated, but eliminate excess moisture for searing. Once the pork has marinated, place a colander in the sink and pour the pork into the colander to drain. Puree until smooth, then pour over the pork, zip the bag, and refrigerate for at least 3 hours. Place all the pork in a large zip bag.Īdd the dried chiles, chipotle chiles, garlic, onion, vinegar, juice, 1 cup chopped pineapple, oregano, cumin, salt, and achiote into the blender. While the chiles are soaking, slice the pork roast into thin bite-size pieces. Then scoop them out of the water, and remove the stems and seeds. Allow them to soak and soften for at least 10 minutes. Place the dried chiles in a bowl of boiling water and place a small plate over the top to submerge the chiles. ![]()
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