Tacos Al Pastor

So many taquerias have opened in Montreal in the last few years; tacos are getting a lot of hype! However, the best places tend to be a bit pricey and I wanted to prove that we can achieve the same big bold flavours at home. It’s not complicated, but it needs a little prep work because the taste is all in the marinade. And the longer you marinate the meat, the more it soaks up all the flavours! Traditionally Tacos Al Pastor are made with pineapple but I had some peaches so I used those instead. Anyways, these tacos are so darn good we tried saving some for later but ended up scarfing all of them down. Hope you enjoy them too!

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INGREDIENTS

Makes 8 small tacos

For the marinade:

  • 1/2 tsp of cumin
  • 1/2 tsp of dried oregano
  • 1/4 tsp of chilli powder
  • 1/2 coriander seeds
  • 3 cloves
  • 1 tbsp of olive oil
  • A small can of Chipotle peppers in adobo sauce
  • 1 chilli pepper* don’t put if you’re not a fan of spice
  • 3 garlic cloves
  • 1/2 white onion
  • 1/2 tomato
  • The juice of 1 orange
  • 2 small peaches
  • 2 tbsp of vinegar
  • Salt to taste

For the meat:

  • 1 pork tenderloin, cut into thin slices

For the sauce:

  • 1/2 cup of chopped cilantro
  • Juice of 1 lime
  • 1 clove of garlic
  • 1 tbsp of olive oil
  • Pinch of salt

For the peach salsa:

  • 2 small peaches, depicted and halved
  • 1/2 tomato
  • 1/2 red onion
  • A drizzle of olive oil
  • Pinch of salt
  • Optional additions: chilli pepper sliced

For the tacos:

  • store-bough or homemade soft taco shells

Additional Garnishes:

  • Chopped cilantro
  • A wedge of lime

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THE NIGHT BEFORE:

Put a small saucepan on low-heat. Take all the spices and throw them in the pan. The heat will make them release all the flavours. Make sure they don’t burn! After a couple of minute add olive oil, onions, garlic, chilli pepper, peaches and tomatoes and bump up heat to medium-high. When the onions and peaches have softened a bit, add the Chipotle peppers, orange juice, vinegar and salt. Puree with a hand blender until smooth and let cool completely. Once it’s cold, add the meat, cover with plastic wrap and place in the fridge for at least 4 hours.

THE DAY OF:

For the sauce, combine all the ingredients together and puree with hand blender. Set aside.

For the garnishes, dice the peaches, tomato and red onion very finely. Mix with a drizzle of olive oil and a pinch of salt. Set aside.

Place a large pan on high heat and drizzle a bit of olive oil at the bottom. Once the pan is hot, cook the pork for a few minutes on each sides. Now all that’s left, is to assemble the tacos!

Lay down taco shell, add the meat, top with the cilantro sauce, a spoonful of the peach salsa and any additional garnishes. No leftovers guaranteed!

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Cheers xxx

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