![]() I threw in some of the air-fried pineapple too. I made a batch, refrigerated them, and then reheated them in a pan. Combine the marinade and the pork in a large. Cut the pork into thin strips and place it in a large bowl. It should take 2-3 minutes per side to start browning. Directions Drain the guajillos, add them to a blender and blend with 4 to 6 ounces water. Combine all the ingredients in a blender and puree until smooth. Make them smaller (around 6 inches)as a larger one can't hold all the moisture from the tacos and fixin's well. Toast the pineapple on both sides in a large skillet over medium heat. ![]() My Paleo 3-Ingredent Naan worked well for the tacos. But next time will try canned pineapple rings in juice for easier prep. I used fresh pineapple for the marinade and to lay over the meat. Freeze whatever meat you use (recipes say anywhere from 15-20 minutes to 2-4 hours) for easier slicing. The original recipe used beef, but I used my pork sirloin with GREAT results. So I had this frustrating meat … and the closest thing I could find to an authentic al pastor recipe was Air Fryer Tijuana Street Tacos. I had thrown cooking attempts out both times. I also had this cut of meat … Pork Sirloin … from my organic bimonthly delivery … that I could never figure out a good recipe for. And was searching for new things to do with the 6-quart air fryer I bought a bit ago. Hearty mushrooms are blended with ground pork to create an easy taco filling that mimics the flavors of traditional al pastor. I neither have a spit nor wanted to trot out my grill just for me (it was also raining today). Al Pastor, (meaning “shepherd style” in Spanish) is a popular pork dish in Central America in which pork is marinated in pineapple, chilies and spices then stacked and vertically roasted on a slowly turning spit with a pineapple on top which bathes the pork with its juices.
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