Recipe by gobruijns
Found a clipping for this recipe in a random drawer. Apparently, one day my husband went to a Mexican restaurant and had a DELICIOUS dish called "pastoral tacos." Later, he found this recipe in the Mobile Press-Register and clipped it out, but never made them. I grew up in San Diego, a half hour from Mexico and I never heard or have eaten these... will make them one day.
Top Review by Jamilahs_Kitchen
I don't eat pork or I'd try these but I am from San Diego and these are very popular there and big in mexican cuisine. Sounds like a fancy way to say Tacos Al Pastor or they just confused the wording hehe. Which is just a pork taco. They are made all different ways. Oh sorry just wanted to say if you cross the border from SD it's one of the first things to eat =)
- 6 ounces pork cutlets, trimmed of excess fat (may substitute boneless center-cut pork chops)
- 1 tablespoon distilled white vinegar
- 2 tablespoons fresh pineapple juice
- 1⁄2 teaspoon smoked spanish paprika
- 1⁄2 teaspoon crumbled dried pasilla peppers (may substitute crushed red pepper flakes) or 1⁄2 teaspoon ancho chili pepper (may substitute crushed red pepper flakes)
- 1⁄2 teaspoon salt, plus more
- salt, to taste
- black pepper, 3 grinds (about 1/2 teaspoon)
- 1⁄2 cup fresh pineapple chunk, diced
- 1 tablespoon chopped cilantro leaf
- 1 large shallot, finely shopped (about 1/4 cup)
- 1⁄2 medium jalapeno pepper, stemmed, seeded and chopped
- 1⁄2 medium lime (about 1 tablespoon juice)
- 6 inches tortillas
Directions See How It's Made
- Use 2, 3 oz cutlets. Place each pork cutlet between 2 pieces of plastic wrap and pound to a thickness of about 1/4 inch.
- combine the vinegar, pineapple juice, smoked spanish paprika, chili pepper, salt and pepper in a large resealable plastic food storage bag.
- mix well, then add the cutlets.
- press the air out of the bag and seal.
- massage the marinade into the meat.
- let sit for at least 10 minutes while you make the salsa and warm the tortillas.
- combine the diced pineapple, cilantro, chopped shallot and jalapeno pepper in a small bowl.
- squeeze the juice of 1/2 lime into the bowl.
- add salt to taste and mix well.
- place a large skillet over medium heat for 2 to 3 minutes, until it is quite hot.
- spray the corn tortillas lightly on both sides with non-stick cooking oil spray and place in the skillet to cook for 30 seconds to 1 minute or until the tortillas are lightly spotted with brown.
- transfer to plate.
- increase the heat to medium-high.
- Remove the cutlets from the marinade, shaking off any excess, and place in the heated skillet.
- cook for 1 to 2 minutes, or until browned and just cooked throughout.
- turn off the heat and let the cutlets rest for a minute, then place 1 cutlet on each tortilla.
- top each with pineapple salsa and serve immediately.