Chef Tim’s Street Tacos Recipe
Here’s one of Chef Tim McDonald’s favorites, presented at a past Bite of Oregon. Chef Tim says it ‘tastes fan-frikkin-tastic.’
Pork Al Pastor
Yields: 60 FLOZ
1 OZ: SPICE CUMIN SEED WHL toasted
8 OZ: PINEAPPLE WHOLE chopped
2 FLOZ: HERBS OREGANO de stemmed
4 FLOZ: VINEGAR APPLE CIDER 50 GRAIN
8 OZ: GARLIC PLD WHL
5 LB: ONIONS WHT JMBO SACK diced
4 OZ: BASE ANCHO CHILI CONC
14 OZ: PEPPERS CHIPOTLE W/ADOBO SCE
32 OZ: JUICE PINEAPL
16 LB: PORK BUTT BNLS sliced thin
In a food processor, puree chipotle and adobo with ancho, pineapple juice, diced onion, garlic cloves, oregano, toasted cumin, vinegar and pineapple chunks.
Use this marinade overnight to season your thinly sliced pork (include the fat). After 24 hours, remove from marinade and cook pork to liking. Chop for tacos or serve whole on a plate.
8 EA: TORTILLAS CORN 4”
1 EA: LIME FRESH quartered
4 OZ: COOKED PORK (ABOVE)
Cook pork, chop and place into doubled tortillas.Top with your favorite salsa. Squeeze lime over top and enjoy.
We’ll look at some amazing tacos at your local restaurants!