Al Pastor Pork Tacos with Mango-Pineapple Pico and Garlic White Rice
This post is part of a campaign in partnership with The Safeway Real Taste of Mexico Meal Solution Challenge.
Creating my own recipe is way out of my comfort zone. However, I was ready to step out of that comfort zone and step in to the kitchen to try some new products from Chef Marcela Valladolid as part of The Safeway Real Taste of Mexico Meal Solution Challenge. And I love tacos!
My go-to meal is tacos. Naturally, my entry for this challenge is Al Pastor Pork Tacos on Corn Tortillas with Mango and Pineapple Pico; Garlic Rice and Black Beans; Tomatillo Salsa with Tortilla Chips. Marcela’s new line at Safeway includes different ready-to-cook meats like Arrachera Steak, Carne Asada and more. I wanted to try the Al Pastor Pork because that is new for me. Thankfully, the meat is seasoned which makes the whole meal easier to cook.
Al Pastor Pork Tacos in Corn Tortillas
I prepared the Ready to Cook Al Pastor Pork not on the grill but in a pan, covered to keep it moist and in it’s natural juices. Once it was fully cooked, I took it out of the plan and let it cool on the cutting board. Cut it in small strips and placed it back in the pan with all the natural (and still warm) juices. To save time, instead of using the comal to heat the corn tortillas, I have one of those tortilla warmers that go in the microwave. It’s a life saver as it works to steam the tortillas to heat them thoroughly.
Mango and Pineapple Pico
To make this sweet and tangy pico, you will need: 1/4 whole pineapple (chopped) 1/2 whole mango (chopped) 1 serrano pepper (chopped with seeds) 1/2 whole onion (chopped) chopped cilantro (to preferred taste) Mix all the ingredients in a bowl. For added flavor, I top off the whole solution with sprinkles of kosher salt.
To make this tasty salsa to pour over tacos or use as a dip for tortilla chips, you will need: 3-4 small sized tomatillos 1/2 whole onion 1 whole serrano pepper (deseed if you don’t want it too spicy) Boil the tomatillos for approximately 8 minutes. In a blendor or food processor, blend the tomatillos, oninion and serrano pepper. Add salt to taste. Serve warm or let it cool.
Garlic White Rice and Black Beans
I use garlic infused olive oil to slightly toast the white rice before boiling rice to cook. If you don’t have garlic infused oil, use cooking oil of your choice and sautee garlic in pan, add rice to toast and then, boil to cook. Honestly, for this dish, I simply opened a can of black beans and cooked them in a sauce pan. Time saver! We like cheese so, we topped off the beans with queso fresco.
One added benefit of the flavors of the pork, pico and salsa, is that you can have it in a variety of ways. If you don’t want corn tortillas, try the al pastor pork, pico and salsa wrapped in flour tortillas, burrito style. Also, you can have the pork, pico and salsa served on a bed of rice. Don’t forget the tortilla chips! Speaking of chips, the whole mix would make a great nacho topping, too.
This all that was left so guess what I’ll be eating for lunch tomorrow?!
What do you think?! Are you hungry yet?
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