Al Pastor Tacos with Roasted Tomatillo Avocado Salsa
Recipe courtesy of Guy Fieri
Show: Guy's Big Bite Episode: Taco Night Done Right
- 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
- 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.
Preparation time 30mins
Cooking time 505mins
Adapted from foodnetwork.com
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.
Roasted Tomatillo Avocado Salsa:
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.
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