Tacos De Pastor

Tacos De Pastor Another recipe courtesy of Tortilla Jo's at Downtown Disney, this one using DOLE<sup>®</sup> Chef-Ready Cuts, Pineapple Spears to complete a great dish. Entree/Main Dish Tacos De Pastor Tacos De Pastor thumbnail Preparation Time: 30 minutes Total time: 1 hours 6 Servings Ingredients: 2 pound pork loin, 10 ea guajillo peppers, 10 ea pulla peppers, 10 ea ancho peppers, 2 ea garlic clove(s), juice from 1 lime, 1 tablespoon chicken paste, 2 tablespoons Spanish paprika, 1/4 tablespoon ground cumin, 5 ea whole cloves, 1 tablespoon chopped fresh oregano, salt and ground black pepper, to taste, 10 to 12 DOLE® Chef-Ready Cuts, Pineapple Spears, Instructions: Step 1: To make the sauce, prepare Guajillo, Pulla and Ancho peppers by roasting them and taking out the seeds.  Once the seeds are out, place into a pot with water and boil until chiles become soft.   Take the paprika, cumin and whole cloves and lightly roast them in a pan over a medium flame.  Combine chiles, roasted seasonings and remaining ingredients into a blender.  Use the water left from the chiles to achieve desired consistency and blend until smooth.  Add salt to taste or until the flavor comes out. Step 2:
Slice pork into small strips; lightly add sauce to pork until it is covered and has a wet look.  After pork is marinated cut strips into small pieces and it is ready to be cooked.

Step 3:
Place pineapple spears onto a hot grill just long enough to mark on both sides.  Then dice into small squares and it's ready to be added to the tacos.

Prep Time 30 minutes
Total Time 1 hours
Difficulty 3.0 Advanced
Calories Per Servings 380 Calories
Servings 6
Nutrition facts Nutrition facts

About

Another recipe courtesy of Tortilla Jo's at Downtown Disney, this one using DOLE® Chef-Ready Cuts, Pineapple Spears to complete a great dish.

Ingredients 13

Ingredients

2 pound pork loin
10 ea guajillo peppers
10 ea pulla peppers
10 ea ancho peppers
2 ea garlic clove(s)
  juice from 1 lime
1 tablespoon chicken paste
2 tablespoons Spanish paprika
1/4 tablespoon ground cumin
5 ea whole cloves
1 tablespoon chopped fresh oregano
  salt and ground black pepper, to taste
10 to 12  DOLE® Chef-Ready Cuts, Pineapple Spears

Steps

STEP1
Ingredients

2 pounds pork loin
10 each Guajillo pepper
10 each Pulla pepper
10 each Ancho chile
2 each garlic cloves
1 each lime, juiced
1 tablespoon chicken paste
2 tablespoons Spanish paprika
1/4 tablespoon ground cumin
5 each whole cloves
1 tablespoon fresh oregano
Salt to taste

Direction

To make the sauce, prepare Guajillo, Pulla and Ancho peppers by roasting them and taking out the seeds.  Once the seeds are out, place into a pot with water and boil until chiles become soft.   Take the paprika, cumin and whole cloves and lightly roast them in a pan over a medium flame.  Combine chiles, roasted seasonings and remaining ingredients into a blender.  Use the water left from the chiles to achieve desired consistency and blend until smooth.  Add salt to taste or until the flavor comes out.

STEP2

Direction

Slice pork into small strips; lightly add sauce to pork until it is covered and has a wet look.  After pork is marinated cut strips into small pieces and it is ready to be cooked.

STEP3
Ingredients

10 to 12 DOLE Chef-Ready Cuts, Pineapple Spears

Direction

Place pineapple spears onto a hot grill just long enough to mark on both sides.  Then dice into small squares and it's ready to be added to the tacos.

View & Leave Comments
comments powered by Disqus