Tacos Al Pastor Recipe

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Tacos Al Pastor
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Ingredients
19
Count
Nutrition
1246
Calories
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Ingredients:

Directions:

  1. Stem, seed, and rehydrate the dried chiles (page 153). Drain and set aside, reserving the soaking liquid.
  2. In a small saucepan, simmer the orange juice over medium-low heat until reduced by half; set aside. In the jar of a blender, puree the rehydrated chiles until smooth, adding some of the soaking water, if needed, to achieve a smooth consistency.
  3. In a large bowl, add the reduced orange juice, pureed chiles, orange zest, brown sugar, garlic, cumin, oregano, salt, black pepper, vinegar, lime juice, cola, and beer and stir to mix well. Add the pork, cover, and marinate in the refrigerator overnight.
  4. When ready to cook, remove the pork from the marinade and drain well. In a large, heavy skillet, heat the oil over medium-high heat. Sauté the pork pieces until the meat is cooked through, about 7 minutes. Remove from the heat and serve right away or keep warm in the pan until ready to serve.
  5. To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with pineapple and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with pineapple and salsa, fold, and eat right away.
  6. Per serving: 500.0 calories, 170.0 calories from fat, 18.0g total fat, 7.0g saturated fat, 145.0mg cholesterol, 1710.0mg sodium, 28.0g total carbs, 3.0g dietary fiber, 19.0g sugars, 54.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Tacos by Mark Miller with Benjamin Hargett and Jane Horn. Copyright © 2009 by Mark Miller with Benjamin Hargett and Jane Horn. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Mark Miller is the acclaimed chef-founder of Coyote Cafe in Santa Fe, New Mexico. He has started and owned thirteen different restaurants on three continents from 1979 to 2008. He is the author of ten books with nearly 1 million copies in print, including Tacos, The Great Chile Book, The Great Salsa Book, and Coyote Cafe. Mark currently works in International Culinary Consulting and lives in Santa Fe, New Mexico.Benjamin Hargett is a travel-loving chef who has cooked in Europe, the Carribean, Mexico, and the United States, where he worked with Mark Miller at the Coyote Café for many years.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1245.55 Kcal (5215 kJ)
Calories from fat 506.99 Kcal
% Daily Value*
Total Fat 56.33g 87%
Cholesterol 50.65mg 17%
Sodium 1324.21mg 55%
Potassium 981.94mg 21%
Total Carbs 157.24g 52%
Sugars 14.61g 58%
Dietary Fiber 11.19g 45%
Protein 33.65g 67%
Vitamin C 55.7mg 93%
Iron 6.3mg 35%
Calcium 423.6mg 42%
Amount Per 100 g
Calories 291.88 Kcal (1222 kJ)
Calories from fat 118.8 Kcal
% Daily Value*
Total Fat 13.2g 87%
Cholesterol 11.87mg 17%
Sodium 310.31mg 55%
Potassium 230.1mg 21%
Total Carbs 36.85g 52%
Sugars 3.42g 58%
Dietary Fiber 2.62g 45%
Protein 7.89g 67%
Vitamin C 13mg 93%
Iron 1.5mg 35%
Calcium 99.3mg 42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.8
    Points
  • 34
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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