Spicewalla X Campo Grande Al Pastor Tacos
Savor the Flavor: Al Pastor Tacos with Campo Grande Iberico Presa
Embark on a culinary journey with Spicewalla’s mouthwatering Al Pastor taco recipe, starring the premium Campo Grande Iberico Presa. This dish brings together the rich, succulent taste of marinated Iberico pork with the vibrant, authentic spices of our Al Pastor seasoning, creating an unforgettable dining experience.
Imagine tender pieces of Iberico pork, perfectly marinated in a blend of traditional Mexican spices, and then roasted to juicy perfection. Each bite delivers a burst of flavor, transporting your taste buds straight to the bustling streets of Mexico. The savory pork is then nestled in warm tortillas and topped with fresh, complementary ingredients like pineapple, onions, cilantro, and a squeeze of lime, adding layers of complexity and brightness to each taco.
This recipe is designed to be both simple and spectacular, allowing the high-quality ingredients to shine while being easy enough for any home cook to prepare. Whether you're hosting a dinner party, enjoying a family meal, or celebrating a special occasion, these Al Pastor tacos with Campo Grande Iberico Presa are sure to impress and delight.
Spicewalla X Campo Grande Al Pastor Tacos
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Latin-American
Prep Time
10-15 minutes
Cook Time
1 hour 5 minutes
Indulge in the delightful fusion of flavors with Spicewalla's Al Pastor taco recipe, featuring the exquisite Campo Grande Iberico Presa. This recipe is a celebration of simplicity and rich taste, bringing the authentic essence of Mexican street food right to your kitchen.
Kastina
Ingredients
- 2-3 pounds Camp Grande Iberico Presa, thinly sliced (about 1/4 inch thick)
- 3-4 dried Guajillo chilies, stemmed and seeded
- 1 small onion, roughly chopped
- 4 cloves of garlic
- 1 cup pineapple chunks
- Juice of 2 limes
-
1/4 cup Spicewalla Al Pastor
- Salt and pepper to taste
- 1 green or unripe pineapple
- 4 Wooden skewers, soaked in water for 30 minutes
- Small corn tortillas
- Chopped fresh cilantro
- Chopped onion
- Lime wedges
- Optional: Salsa (salsa verde or your favorite hot sauce)
Directions
Bring water to a boil and boil the dried chilies about 7 minutes. Remove from heat.
Place the boiled chilies, onion, garlic, pineapple chunks, lime juice, Al Pastor Seasoning, and pepper in a blender or food processor. Blend until you have a smooth paste. Add a bit of the water from the boiled chilies to smooth out.
Place the thinly sliced pork in a large bowl or a resealable plastic bag.
Pour the marinade over the pork and make sure all pieces are well coated.
Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight, to let the flavors develop.
Take the pork out and bring to room temperature.
Cut the pineapple about 2-3 inches from the bottom. Using the bottom half, stab four skewers into the core of that pineapple (cutside up). Make sure the skewers are very intact.
Take a smaller piece of pork and thread the pork into the skewers. Continue with smaller pieces and work your way in with bigger pieces. You will be creating a trompo with the pork. At the top of the skewer, add a slice or two of pineapple.
Preheat your oven to 350°F.
Place the trompo on a roasting rack in a baking sheet.
Add the trompo into the oven and bake for 1.5 hours. Turn every 30 minutes, carefully. Feel free to broil for 2 minutes at the end for extra crispiness. Remove and let rest for 10 minutes.
Warm the corn tortillas on the grill or in a skillet. Place in a clean kitchen towel to keep warm.
Slice the cooked al pastor pork vertically down the trompo.
Assemble your tacos with a few slices of al pastor, pineapple, fresh cilantro, chopped onion, a squeeze of lime juice, and salsa.