![]() ![]() I tried to come up with a low carb alternative to the pineapple but really it is such a classic addition to al pastor that it’s probably better to go ahead and use pineapple, but just use it more sparingly. In one cup of pineapple there are 22 grams of carbs and 16 grams of sugar. There is just no getting around how much sugar is in pineapple. The pineapple is a problem for low carb or keto people. Traditional tacos al pastor are marinated over pineapple slices and topped with fresh chopped pineapples. The recipe below has a “low-ish” carb count. Once you have decided on the meat for your tacos, why not lay it all out for guests or family in the style of a taco bar? you can go wild with Mexican accompaniments like avocados, pickled onions, different cheeses, radishes, cilantro, guacamole, etc. Of course you can use a regular skillet or pan for browning tortillas, but a comal seems to give add that elusive extra punch of flavor.Ĭheck this fish tacos post for the details on browning tortillas on a comal The classic way to serve tacos is with a basket of warm corn tortillas browned on a comal (a flat griddle). This crispy carnita recipe is my favorite for seared crispy pork tacos.īeef birria quesatacos with a side of birria dipping consommé How to Serve Because I am striving to make everything as easy as possible these days, I simply added it to the Mexican-spiced sauce to finish. Whichever version you choose (or combination of versions), traditional tacos al pastor call for the meat to be “crisped” or seared on the stove top. This version usually has more onion and can be slightly more charred than the other three versions. The guisado taco is instead cooked in its own juices and fat. Guisado means “stew” in Spanish, and this version is actually not cooked on a grill spit like the other versions. The pineapple is also optional in this lesser-known version of a taco al pastor. This version is more typically found in the northeast parts of Mexico and the state of Monterrey. Which is no coincidence, as this version has more achiote added to the marinade to give it a deeper red color. If you’re looking for a new recipe for taco tuesday you’ve gotta give this one a try! These pork tacos are tender, flavorful and piled with fresh ingredients.Trompo rojo literally means, “red spinning top”. When the pork is cooked, heat up or fry some corn tortillas and then load ’em up! We garnished our with grilled pineapple, chopped cilantro, chopped red onion, and a few squirts of lime. That way when you go to sear it, the pork will actually get crisp instead of mushy. The marinade with seep through the holes which will leave behind a much less saucy pork. You’ll have to strain pork in a colander. I know that seems long, but overnight is even better- you want the pork to get tender and you definitely want it to be flavorful! ![]() Pour it over 2-3 pounds of sliced pork and chill it in a ziploc bag for at least four hours. To make it, you’ll need a few types of dried chilies along with some garlic, red onion, apple cider vinegar, lime juice, pineapple juice and a variety of spices… oh, and of course, lots of fresh pineapple! Toss it all in a blender and let it go until it’s nice and smooth. The overall flavor of the pork comes from its marinade. Sure these aren’t slow roasted on a spit, but they’re pretty darn delicious! I’ve craved them ever since! Finally a few weeks ago I decided it was time to make my own. ![]() The combination of flavorful pork and fresh sweet pineapple was killer. They were some of the BEST tacos I’ve ever had. Back when I was in college our Spanish professor took us to a hole-in-the-wall that was known for their tacos al pastor. ![]()
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