We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Meat and poultry
- Cuts of pork
- Pork fillet
Lean pork marinated in a zesty Mexican spice and citrus mixture is griddled until succulent, then sliced thinly and served in soft flour tortillas. The finishing touch is a fresh avocado salsa.
9 people made this
- 400 g (14 oz) pork fillet (tenderloin), trimmed of fat
- 2 tsp extra virgin olive oil
- 2 onions, thickly sliced
- 2 peppers (1 red and 1 yellow), seeded and cut into chunks
- 4 large tomato-flavoured flour tortillas
- Citrus marinade
- 3 garlic cloves, chopped
- juice of 1 lime
- juice of ½ grapefruit or 1 small blood orange
- 2 tsp mild chilli powder
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp dried oregano or mixed herbs such as herbes de Provence
- pinch of ground cinnamon
- 3 spring onions, chopped
- 1 tbsp extra virgin olive oil
- Avocado and radish salsa
- 1 avocado
- 3 radishes, diced
- 1 garlic clove, chopped
- 1 ripe tomato, diced
- juice of 1/2 lime, or to taste
- 1 spring onion, chopped
- 1 tbsp chopped fresh coriander
- salt and pepper
MethodPrep:35min ›Cook:15min ›Ready in:50min
- Mix together all the ingredients for the marinade in a shallow dish. Add the pork fillet and turn to coat. Cover and marinate for at least 30 minutes, or overnight.
- To prepare the salsa, halve, stone and peel the avocado, then mash the flesh in a bowl. Add the remaining salsa ingredients and mix well, then season to taste. Cover and chill until serving time.
- Preheat the oven to 180°C (350°F, gas mark 4). Heat a ridged cast-iron grill pan or non-stick frying pan over a moderate heat until hot. Remove the meat from its marinade and pat it dry with kitchen paper. Brush the pan with the olive oil, then add the pork and sear on all sides.
- Push the pork to one side and add the onions and peppers to the pan. Cook for 12–15 minutes or until the vegetables are tender and lightly charred and the pork is cooked through.
- Meanwhile, wrap the tortillas, stacked up, in foil and put into the oven to warm for 5–10 minutes.
- Remove the grill pan from the heat. Lift out the pork and cut it into thin strips, then return it to the pan and mix with the onions and peppers.
- To serve, pile the pork, onions and peppers into the tortillas, roll into cone shapes and top with salsa.
Some more ideas
Fillet, rump or sirloin of beef can be used instead of pork. * If you can't get tomato-flavoured flour tortillas, any kind of soft flour tortilla can be used. If you prefer, you can warm them through on top of the cooker. Spray or sprinkle each one with a few drops of water, then heat in a non-stick frying pan for 15–30 seconds on each side. As each tortilla is done, wrap loosely in a clean tea towel to keep warm. * For a change from the avocado salsa, serve with a fruity salsa. Mix together 300 g (10 1/2 oz) sliced seedless green grapes, 1 seeded and diced satsuma or other small citrus fruit, 1 diced (unpeeled) small crisp pear, 1/4 seeded and chopped fresh red chilli, 3 chopped radishes, 1 chopped garlic clove, 1 thinly sliced spring onion, 1 tbsp each chopped fresh coriander and mint, 1 tsp sugar or honey and the juice of 1/2 lime or lemon. Serve chilled.
Avocados are high in calories, mainly from the monounsaturated fat they contain. This is the same type of fat that makes olive oil so highly recommended for the prevention of coronary heart disease. Avocados are also a useful source of vitamin E, an important antioxidant, and of vitamin B6. * Cooking garlic destroys some of the allicin, one of the beneficial phytochemicals it contains, so for maximum health benefits it is best eaten raw. * There is plenty of vitamin C in this dish, from the peppers and tomatoes in particular. Vitamin C plays a major role in maintaining a healthy immune system.
Each serving provides
A, B1, B6, B12, C, E, niacin * folate, iron * calcium, potassium, zinc
Reviews & ratingsAverage global rating:(1)
Reviews in English (2)
Easy to prepare and very filling. Other ways I would approach this recipe next time would be to:a) Add fresh chillies for that bit of a kick as the spices used don't have any real bite with the porkb) Marinade the pork as long as possible, as suggested. I only did about an hour and to be honest the pork didn't take a lot of flavour on in that short time.All in all not a bad little dish, in particularly with the salsa being very refreshing and very tasty, you almost didn't need the pork!-24 Aug 2009
Used different ingredients.Mushrooms instead of regular onions-24 Aug 2009
Pulled Pork Enchiladas (Pork Carnitas)
These Pulled Pork Enchiladas are made with Pork Carnitas and topped with a delicious homemade Enchilada Sauce!
This post is part of a series of meals made using Easy Slow Cooker Pork Carnitas (Mexican Pulled Pork) that I posted last week. It freezes so well and defrosts quickly, making it great to have on hand for fast meals – like Enchiladas. However this recipe can be made using any pre cooked meat – shredded chicken in particular would be fantastic. It takes a mere 15 minutes to assemble (if that), then just pop it into the oven.
Tortas de Chilorio
Reprinted with permission from 'Nopalito' copyright 2017, by Gonzalo Guzman with Stacy Adimando. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Yield: 6 sandwiches
Prep Time: 45 minutes
Cook Time: 1 hour and 15 minutes
Total Time: 2 hours
1¼ pounds boneless pork shoulder (pork butt), cut into 4 equal pieces
¼ medium green cabbage, shaved into thin strips
6 t eleras or French rolls
1½ cups (12 ounces) shredded Jack cheese
1½ cups (12 ounces) f rijoles p inquitos r efritos or store-bought refried pinto beans, warmed
For the Adobo for the Chilorio:
3 dried ancho chiles, stemmed and seeded
1 dried pasilla chile, stemmed and seeded
2 dried mulato chiles, stemmed and seeded
Leaves from ½ bunch flat-leaf parsley
1 tablespoon dried oregano
¼ cup lard, rice bran oil, or canola oil
1 to 2 jalapeños, stemmed and coarsely chopped
2 large or 4 medium tomatillos, husked and rinsed
1. Make the pork: Season the pork all over with salt. Place the pork in a small pot and add enough water just to cover season the water with salt and add half of the onion, the garlic, and the bay leaves. Bring to a boil, then reduce to a simmer and let cook until the meat is very tender, about 1 hour. Drain the meat and discard the liquid. Shred the meat into thin pieces (you will have about 3 cups). The pork can be made in advance and refrigerated up to 2 days.
2. Meanwhile, make the adobo. In a small heatproof bowl, cover all of the dried chiles with boiling water let sit until softened, about 20 minutes. Remove the chiles (reserve the soaking water) and add to a blender with the vinegar, parsley, garlic, oregano, cumin, and a generous pinch of salt blend until a very smooth paste forms, adding a little of the soaking water only if needed to help blend.
3. In a small pot, heat the lard until hot, then stir in the adobo (be careful, as it may splatter). Turn the heat down to very low and let cook, stirring occasionally, until darkened and aromatic, about 10 minutes. Stir in the shredded pork and cook for 5 minutes more to heat through. Taste and adjust the salt as needed (you can also add a little water or some of the soaking water if needed to slightly thin the consistency).
4. In a small blender or molcajete , quickly make the salsa jalapeño: Add the jalapeños, tomatillos, and salt and blend or grind until relatively smooth.
5. Thinly slice the remaining piece of white onion. In a medium bowl, mix the sliced onions and shaved cabbage with the crema and a pinch of salt, and toss to coat.
6. When ready to serve, preheat the oven to 350°F. Cut the rolls in half and place cut side up on a baking sheet. Sprinkle the top half of each roll with ¼ cup (2 ounces) of the Jack cheese, then bake the rolls until the cheese is melted and the bottoms are toasted, 6 to 8 minutes.
7. Cut the avocados into quarters, then thinly slice. Spread ¼ cup of the refried beans on the bottom half of each roll. Divide the pork among the rolls (about ½ cup each), then drizzle each with some of the salsa jalapeño to taste. Top with the sliced avocado and the cabbage slaw and serve.
How To Make Smoked Pork Shoulder
- Mix the rub
- Make long slashes in the fat and the meat to help the marinade penetrate. This will also not let the fat curl up too much during cooking
- Smoke until internal temperature is about 195-200F.
- If you don't have a smoker, wrap in foil. Then bake at 250 for 4-6 hours. Unwrap and bake for another hour until internal temperature reaches 195-200F
Want More Pork Recipes?
- - loaded with delicious Mexican flavor. - Make these in your Instant Pot. - tacos seasoned with Indian spices. - lovely smoked flavors. - a low carb delight. - Sichuan cuisine made at home. - a quick and easy pork recipe.
- Instant Pot Pork Stew- a hearty low carb soup.
If you love this Smoked Pork Shoulder recipe as much as we do, make sure you share it with your friends on Facebook and Pinterest so they can make it too!
★ Did you make this recipe? Don't forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don't forget to pin this recipe for later!
Mexican Pork Recipes: How To Make Homemade Authentic Tacos al Pastor
I have a secret to confess: my name is Carlos and I’m a Mexican pork recipes addict. Specifically, my drug of choice has been authentic tacos al pastor ever since I first moved to Mexico, and I don’t see any end in sight to my obsession with these flavorful authentic Mexican pork taco recipes: they are simply too good to deny.
If you’ve never made tacos al pastor before, be forewarned: you may fall prey to a similar fate. After all, Mexican pork recipes are to Mexicans as beef recipes are to Americans: they’re an essential cornerstone of the cuisine, and it’s not secret why: they taste amazing, and these tacos al pastor–or “tacos de trompo” if you’re in Northern Mexico–are the flagship of Mexico’s pork recipes.
This recipe for authentic tacos al pastor is one of the most popular taco recipes in Mexico. If you’re in a busy Mexican city and on a street where food is being served, you can bet the farm that tacos al pastor are being served somewhere in there, and it’s probably the place with the sign you can’t see because it’s being blocked by the huge crowd of people standing around it, devouring their Mexican dinners and consuming pork taco after taco. So today, I’m going to deliver this authentic pastor recipe, the pride of Mexican taco cuisine, so that you may join in the millions of people from around the world who visit Mexico and sink their teeth into their first Mexican taco al pastor, and experience one of the best taco recipes in the world, in the eyes of many. Pastor tacos are famous for their specific blend of flavors that combine sweet pineapple with a spicy chili marination of the meat and the tart of lime and cilantro and a few other ingredients. Combining ingredients for tacos like this only ever results in something irresistible!
Normally, the pork for tacos al pastor is grilled just like shawarma: on a rotating spit like you see above, with a giant hunk of meat that you simply slice off pieces of to serve in the tacos. But, as I’m guessing most of you at home don’t have a spare upright rotisserie/trompo lying around the kitchen, I’m going to adapt the recipe a bit so you can make your own homemade version of these marinated Mexican pork tacos without compromising the essence of this recipe. Here we go:
Preparation Time: 3 hours minimum
Ingredients for tacos al Pastor (serves 4 people):
16 tortillas de maiz (corn tortillas)
800g (1.5 lbs) pork (the butt for best results, but any part of the pig can work if you have a different cut)
1/2 pineapple (normal size)
1 white onion (large)
20 branches of cilantro
For the axiote marinade:
juice of 2 oranges
300g ground axiote (in powder forum)
10 dry chiles guajillos
1 medium size onion
3 cloves of garlic
1 tbsp white pepper
1 cup white vinegar
1 stick of cinnamon
1. Start by making your salsa taquera, then follow these instructions to make the axiote marinade:
Make a cut into the side of each chile guajillo, and devein them (rip out the stem and the guts) and soak them in hot water.
Once they’ve hydrated and they’re soft, remove from water and place in blender.
Add the vinegar, the juice of two oranges, chop up the medium sized onion and add that too. Add your garlic cloves, the cinnamon, and blend it a little.
Then add the axiote, the white pepper, then blend. Then add salt to taste.
Once the mix is ready, pour into a big bowl you’ll use to marinate the meat for this Mexican pork recipe.
2. Cut your pork hiney into half steak pieces. Try to make them uniformly thick, but they don’t need to look pretty at all because we’re going to chop them all up before the end to serve in the tacos.
3. Cover each “steak” in the axiote marinade and then refrigerate them all for as long as you can afford to (at least three hours).
4. When it’s time to make dinner, start be preheating the grill.
5. Slice your 1/2 pineapple into “disks” just a bit over 1cm thick (about 1/2″). You can just cut the slices across the entire pineapple, and you don’t have to peel the outside of the pineapple off before you grill it, either.
6. With a hot grill, throw on the now-marinated pork steaks along with your pineapple pieces until both have been cooked. This should take about eight minutes, maybe a touch more. You know you’ve cooked the pineapple enough when it has become soft all throughout. It’s alright if the pineapple slices get charred a bit, but do your best to keep them from burning, otherwise they will not taste good. As for the pork, it will be a bit easier to cook because the marination keeps the meat hydrated even after you’ve cooked it, so don’t worry about overcooking the pork this time like you would normally want to. The marination makes the pork a bit more forgiving to cook.
7. Now peel the pineapple rings off and chop the pineapple into small little cooked pieces.
8. Mince the onions, chop up the cilantro, then mix them together with the pineapple in a bowl. Take a lime and squeeze its juice into the mix and add salt to taste. Sample it to see if you need to add more lime juice.
9. Chop up the pork into little strips and pieces for filling your tacos with.
10. Make the tacos: add the meat to the tortillas first, then your pineapple-cilantro-onion mix, and then top off with your delicious authentic salsa taquera.
And enjoy! If you’ve never tried these Mexican tacos before, I envy you because you are in for such a treat with this authentic Tacos al Pastor recipe. I hope you enjoy trying out these authentic taco recipes from Mexico as much as I enjoy sharing them with you. This is one of the most popular Mexican pork recipes I know of that is actually eaten inside real Mexico, so I hope you savor this authentic Mexican recipe from the street vendors of la Ciudad de Mexico. Buen provecho!
There are 201 calories per portion in this Mexican Pork Fillet which means it falls into our Everyday Light category.
This Mexican Pork Fillet is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website .
1 teaspoon vegetable oil
4 pork blade steaks, 1/2-inch thick
1 cup chunky salsa (mild, medium, or hot, your choice)
1/3 cup water
1/2 teaspoon ground cumin
1/4 cup fresh cilantro, chopped
Heat the oil in a non-stick skillet over medium heat. The pan should be large enough for the pork steaks to fit in a single layer. Add the pork steaks and brown on both sides.
Combine the salsa, water, and cumin until well mixed. Evenly pour the salsa mixture over the pork steaks in the pan. Cover the pan and let simmer for 10-12 minutes or until pork is cooked through.
Slow Cooker Pork Carnitas Recipe
If you are looking for an easy but flavor packed Slow Cooker Pork Carnitas recipe, I have one for you! Adapted from my popular Mexican Shredded Beef (Barbacoa) Recipe, these Slow Cooker Carnitas require minimal prep and are delicious in tacos, burrito bowls, and even on salads!
Mexican pork koftas
Put the pork, breadcrumbs, chilli powder, salt, lime zest, spring onions, turmeric, cumin and ground and chopped coriander in a food processor and season well with ground black pepper. Blitz until the mixture is evenly combined and forms a very thick paste. Form the mince into 32 small ovals and place on a baking tray lined with baking parchment. Can be covered with cling film at this stage and kept in the fridge for up to 8 hrs before baking.
Heat oven to 220C/200C fan/gas 7. Bake the koftas for 10 mins or until lightly browned and cooked through. To make the guacamole, cut the avocados in half and remove the stones. Scoop the flesh into a bowl and add the garlic, chilli, lime juice and coriander. Mash well with a fork and season, then serve with the hot koftas.
Open freeze the uncooked koftas until solid. Transfer to a freezer-proof container, interleaving with baking parchment. Cover and freeze for up to 1 month. Freeze the guacamole in a small freezer bag. To serve, thaw the guacamole overnight in the fridge and stir well before serving. Cook the koftas from frozen as above in step 2 for 15-18 mins.
When you are preparing a Mexican-style dish, this marinade can be used for any type of meat, poultry, fish, or seafood. The lime and cilantro flavor blend well together and is not too overpowering. While it has some spice, you can adjust the heat level by using more or less of the ancho chile powder. While many people love cilantro, it has its detractors, as well. Check with your guests about whether to include it or not.
Marinades such as this one tenderize and enhance flavor. An acid is used (in this case, white vinegar, and lime juice) to help break down tougher tissues. But left for too long, the meat or seafood can become overly tenderized and end up mushy. As well, this tenderizing action allows the tissues to bring in more fluid, so it won't dry out as rapidly when grilled. The salt, spices, and herbs add flavor.
You should marinate in a container made of glass or food-grade plastic (including sealable plastic bags). Don't marinate in a metal container as the acid can act on it and it can result in off-flavors as well as possibly etching the container.
Store marinade in a plastic or glass container with a lid. It will keep in the refrigerator for up to five days after preparation.