The cookies is used to store the user consent for the cookies in the category "Necessary". This cookie is set by GDPR Cookie Consent plugin. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Sizzling!! Some of the tastiest homemade Tacos al Pastor! After a minute or so, I begin to stir the ingredients. When it begins to sizzle I drizzle on a little grapeseed or canola oil. I transfer to a preheated cast iron skillet or comal and add some extra al pastor marinade. They always taste better the next day, especially in the case of these marinated pork chops.Ĭhuletas al Pastor become tacos al pastor the next day! The next day I slice all of the meat and pineapple with onions and chiles. I absolutely look forward to leftovers of my homemade Mexican recipes. I am shocked when I hear that some people refuse to eat leftovers no matter what they are. Tomatillo Salsa Verde Link Right below ! Many salsa recipes to choose from! I just prefer the salsa verde, any variation, as long as it’s green! Looks wonderful and taste delicious with the al pastor chops and pineapple! I really enjoy the presentation of them all piled together with all the garnishes! You could serve the chops on individual plates, if you like. I took it out and used my cast iron skillet to get a little blackening and caramelization. I tried roasting the pineapple and that didn’t work out. My intention was to prepare a spicy pineapple salsa, but changed my at the last minute. In this spot I should have a photo of the pork chops cooking in the skillet!! Lol! I didn’t get a photo, but I did record a video! Stay tuned!īesides the chile serrano, I also used some red jalapeño and some habaneros. If you have leftover marinade, just pop it in a tight sealing storage container of smaller freezer bag. In this picture of the chiles boiling, you can see how red the chile guajillo is. I especially enjoy using the bone in thin pork chops for marinating and quick cooking recipes. But in reality, it really was a brighter red color. The chile guajillo looks extra dark in the photo above. Tried this recipe? Mention or tag #pinaenlacocina!
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