An Okie Girl’s take on Tacos al Pastor
Okay folks, I thought the name of this dish was Tacos “EL” Pastor. Apparently, it isn’t “EL”, it’s “AL”. That in and of itself is proof I am a “winger”. Not sure what “winger” means in this context?? Well, I am one of those who cooks first, reads second, or tenth — I am a winger. I mean, what mom of four, wife, pet ((times 5)) owner etc. has time to read a recipe before cooking it?? I sure don’t, I wing it every.single.time.
Tacos al Pastor ((TaP)) is my favorite menu item at our neighborhood Mexican place. It is so simple & tasty — never a disappointment! After pausing to compare my recipe to the world’s view of TaP, which I have learned pork seems to be used in the most traditional version of TaP. “Our” restaurant uses beef so that is the direction I went.
Maybe one day I will use my Mesquite Smoked Pork Butt for TaP – but not today. For this meal, I used the some of the meat I cooked ahead when I made THIS Giant Philly Cheesesteak Sandwich.
I simply used flap meat that I had previously cooked, seasoned with McCormick’s Montreal Steak Seasoning & frozen. I thawed the cooked steak, and reheated it in my braiser. I only added two more ingredients!! I bet you won’t guess either. Tell me if I surprised you with these:
3-4 tablespoons of fresh pineapple juice & 1 tablespoon of Ponzu. THAT.IS.ALL.
Heat ((over low flame)) these three ingredients through, allowing the juices to absorb into the meat.
Top the steak with a touch of finely chopped sweet white onion and a big pinch of chopped cilantro – and there you have it! Any Okie Girl’s take on Tacos al Pastor!
- 1.5 lbs flap steak, thinly sliced*
- McCormick's Montreal Steakhouse Seasoning blend (about 1/2-1 t, according to taste)
- 1 T ponzu
- 3-4 T fresh pineapple juice
- 12 corn tortillas
- 2-3 T chopped fresh cilantro
- 1-2 T finely chopped sweet white onions (more if desired)
- garnish with shredded sharp cheddar, salsa & homemade guacamole
- I used previously cooked and frozen steak, if you are cooking your steak for this recipe here are the steps you need to follow: Freeze fresh flap steak for 30 minutes in order to easily thinly slice the steak. Once the steak is thinly sliced ((and the connective tissue and extra fat has been trimmed)), place the steak in a preheated large skillet with a tablespoon of cooking oil. Stir occasionally until steak is cooked through and edges are crisp. Season with McCormick's Montreal Steakhouse seasoning to taste and proceed with the remaining cooking steps.
- Place meat in a large skillet over low flame, add meat to the skillet ((if using from frozen-- if you just cooked the meat, keep it in the original skillet & turn flame to low)). Add ponzu and pineapple juice to the meat, stir. Continue cooking until the liquid is absorbed into the meat, approximately 3-4 minutes.
- Serve meat in warmed corn tortillas, garnish with cilantro and chopped onion. Serve shredded sharp cheddar, salsa & guacamole on the side.
- Makes 12 small tacos.