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Al Pastor Taco Salad with Lime Cilantro Dressing

Heat a skillet over medium-high heat. Add guajillo chiles and toast until blistered in spots and fragrant, turning occasionally, about 3 minutes. Transfer peppers to a cutting board. Once cool enough to handle, cut tops off chiles, cut in half and remove seeds, taking care not to touch your eyes.

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Dressing: Combine all of the dressing ingredients in a blender or food processor. Pulse until well combined. Store in fridge until ready to use. Salad: Preheat oven to 350F. Cut tortillas into 1/2" by 1" strips. Spray a baking sheet with nonstick spray and arrange tortillas in a single layer on the sheet and again spray with nonstick spray.

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Al pastor (from Spanish, "shepherd style"), tacos al pastor, or tacos de trompo is a preparation of spit-grilled slices of pork originating in the Central Mexican region of Puebla and Mexico City, although today it is a common menu item found in taquerías throughout Mexico. The method of preparing and cooking al pastor is based on the lamb doner brought by Lebanese immigrants to the region.

Al Pastor Taco Salad with Lime Cilantro Dressing

Add the pork and stir or shake well to coat. 2. Put the pork in the fridge and leave to marinate for at least 1 hr, preferably overnight. 3. For the salad, cook the rice according to the pack instructions. Drain well, then stir through the beans. 4. Preheat the grill and line the grill pan with foil. 5.

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Prepare Al Pastor Marinade (15 minutes): Blend guajillo, ancho, and chipotle chilies, garlic, pineapple juice, vinegar, oregano, cumin, and salt until smooth. Marinate pork in this mixture for at least 1 hour. Make Gordita Dough (10 minutes): Mix masa harina, warm water, and salt to form a dough. Let rest for 10 minutes.

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Preheat the grill to medium-high heat and lightly oil the grill grates. Place the chicken on the grill and cook for approximately 4-6 minutes per side, depending on the thickness of your chicken. Cook until the internal temperature registers 165℉. Optional: grill slices of pineapple alongside the chicken.

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Prep the al pastor marinade and marinate the chicken: Add all listed marinade ingredients to a blender. Blend until combined. Add the chicken thighs and thinly sliced yellow onion to a large bowl. Pour the al pastor marinade over top and toss to combine. Marinate in the refrigerator (covered) for at least 6 hours or up to 3 days.

Al Pastor Taco Salad with Lime Cilantro Dressing

Instructions. In a blender combine all al pastor marinade ingredients. Add chicken and pineapple to a large bowl or ziplock bag. Coat with al pastor marinade. Cover bowl or seal bag. Allow chicken to marinate in fridge for at least 4 hours or overnight in the fridge. Heat a large skillet or pan over medium-high heat.

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Instructions. Place 4 dried guajillo chiles and 2 dried chiles de árbol into a wide glass bowl. Pour 2 cups of boiling water over the dried chilies and let them sit for 30 minutes. Combine all of the marinade ingredients (including the rehydrated chilies) into a large blender or food processor and pulse until smooth.

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Pour boiling water over the top. Cover chiles with a small plate, to push the chiles down into the water. Steep for at least 10 minutes. Remove the chiles from the hot water. Remove the stems and seeds. Then place the chile peppers in a food processor. Add 1/2 cup of the chile water to the food processor.

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Make al pastor meat. Clean the chilies with a damp kitchen towel and remove the stems and seeds. Place in a large bowl and cover with hot water. Soak for 10 minutes. Drain and place chiles in a blender along with all the spices. Add ½ cup of water and the pineapple juice. Blend to make a sauce.

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To assemble the salad: In a large mixing bowl, add the shredded lettuce, cilantro and about 1/3 cup of the salad dressing, adding more if desired. Divide the salad among the 4 tortilla bowls.

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Blend the al pastor marinade: Add all listed marinade ingredients to a blender. Season with 2 teaspoons kosher salt and ground black pepper as desired. Blend until combined; the marinade should be thick and smooth. Use immediately, or transfer to a jar or airtight container and store in the refrigerator for up to 1 week.

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Cut the pineapple into 2-inch wide spears. Dice approximately 1 cup of pineapple and set the rest of the spears aside. Add the roughly chopped onion into a blender along with 1 cup of the cubed pineapple. Add in orange juice, white vinegar, chipotle, chile powder, garlic, salt, and oregano.

Al Pastor Taco Salad with Lime Cilantro Dressing

Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Brush the grill or grill pan with vegetable oil to prevent sticking. Grill the chicken per side until the internal temperature reaches 165°F (74°C) and the chicken is cooked.

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Add chicken and yellow onion to a large bowl. Set aside. To a blender, add the rest of the marinade ingredients (pineapple juice, minced garlic, chipotle peppers in adobo sauce from a can, vinegar, honey, ancho chile powder, cumin, oregano, salt, oil). Blend ~20 seconds until the marinade forms.