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Chef Tim’s Street Tacos Recipe

Published Jan 12th, 2020

Here’s one of Chef Tim McDonald’s favorites, presented at a past Bite of Oregon. Chef Tim says it ‘tastes fan-frikkin-tastic.’

Bite of Oregon Street Tacos


Pork Al Pastor

Yields: 60 FLOZ

Ingredients:
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

Prep Notes:
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.

FOR TACOS
Ingredients:
8 EA: TORTILLAS CORN 4”
1 EA: LIME FRESH  quartered
4 OZ: COOKED PORK (ABOVE)

Prep Notes:
Cook pork, chop and place into doubled tortillas.Top with your favorite salsa. Squeeze lime over top and enjoy.

NEXT MONTH
We’ll look at some amazing tacos at your local restaurants!

Filed under: Must Haves | Recipes