You know those restaurants that you frequent over and over again because they are just that good. I have one that I patron almost every other week for lunch. It is called El Aguila and has the
BEST Al Pastor street
tacos I have ever tasted. Everything is
house made and organic. The flavor on
these tacos is out of the world delicious.
My goal was to duplicate their recipe for Al Pastor for a long time but never got it quite right – until now. This recipe is close but I know will never be a complete rendition of the original. I was just pleased to know that when I am craving them, I can whip up some at home – now you can too.
I got inspired to create it when I had left over roasted pork tenderloin. I wanted to do something different and get out of a pork tenderloin leftover rut. I got to work with creating the sauce that makes the al pastor tacos pop. The key ingredient is the adobo chilies and pineapple in my humble opinion. Purchasing the freshest tortillas is the key or if you are feeling completely ambitious – make your own.
Tacos Al Pastor
1 pound Pork Tenderloin
Salt and Pepper
Preheat oven to 350 degrees. Remove the silver skin from the tenderloin and any other additional fat. Drizzle a tablespoon of olive oil on the tenderloin and rub over entire piece of meat. Season with salt and pepper. In a medium skillet, heat on medium high heat and brown each side of the pork tenderloin. Proceed with cooking in the oven for 25 to 30 minutes or until the center reaches 165 degrees. Remove and let rest.
Al Pastor Sauce
1/2 Cup Orange Juice
2 Tablespoon Red Wine Vinegar
1 Tablespoon + 1 teaspoon Chili Powder
2 Large Garlic, minced
1 teaspoon Salt
1 teaspoon Oregano
1 teaspoon Cumin
1 whole Adobo Chili
1 Tablespoon + 1 teaspoon of Adobo Sauce
2 teaspoon Olive Oil
Add all of the above ingredients to the food processor and blend until smooth. Remove and place into a covered container.
1 White Onion, finely diced
¼ Cup Finely chopped Cilantro
In a medium bowl, mix the onions and cilantro together
1 package Fresh Corn tortillas
1 Cup small diced fresh Pineapple, room temperature
2 to 3 Limes, cut into wedges
Slice the pork tenderloin and then cut into thin strips. Add 1/3 of the sauce to the pork and toss well. In a large skillet add the desired amount of pork and cook on high until a touch crispy.
Heat the tortillas on a grill pan for about 15 to 30 seconds per side. Add a couple tablespoons of the seasoned and cooked pork, top with a teaspoon or two of the extra al pastor sauce, a tablespoon of diced pineapple and finish with desired amounts of the onion/cilantro mixture. Squeeze a lime over each taco. Eat and Enjoy!!