COOK WITH OUR NEVADA WHITESTM!
White onions have traditionally been the onion–of–choice for classic Hispanic and Southwestern cuisine but their popularity is growing. Their clean, tangy flavor, with little-to-no aftertaste compliments all kinds of dishes including stir-fry, noodle bowls, power bowls, instant pot, salads and so much more.
TACOS AL PASTOR
Both sweet and savory, these Mexican street tacos are insanely delicious and will make you the hero of your next taco night! You’ll need to plan ahead as the pork needs to marinate for at least 6 hours but, trust us, the extra care in preparation is worth the effort. This recipe makes 6-8 tacos.
Ingredients
1 large white onion, halved
1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
1/2 cup fresh orange juice
1/4 cup distilled white vinegar
1/4 cup guajillo chile powder
3 garlic cloves, halved
2 teaspoons coarse kosher salt
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon ground cumin
2 small chipotle chiles and 2 teaspoons adobo from canned chipotle chiles in adobo
1 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices
1/2 cup fresh cilantro, chopped
Corn tortillas, cotja cheese and lime wedges, for serving
Directions
Make the marinade: Chop 1 onion half. Chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice, vinegar, chile powder, garlic, salt, oregano, cumin, chipotle chiles and adobo. Puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Toss pork around in marinade to coat. Chill at least 6 hours and up to 1 day.
Heat your grill to medium-high. Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch chunks, discarding cores. Chop pork. Toss to combine.
Chop the rest of the onion and toss in a bowl with cilantro.
To assemble tacos, put some of the pork/pineapple mixture on a tortilla and top with onion/cilantro mixture and a sprinkling of cheese. Serve immediately.
Both sweet and savory, these Mexican street tacos are insanely delicious and will make you the hero of your next taco night! You’ll need to plan ahead as the pork needs to marinate for at least 6 hours but, trust us, the extra care in preparation is worth the effort. This recipe makes 6-8 tacos.
PREP TIME
10 minutes
10 minutes
COOK TIME
20 minutes
20 minutes
1 large white onion, halved
1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
1/2 cup fresh orange juice
1/4 cup distilled white vinegar
1/4 cup guajillo chile powder
3 garlic cloves, halved
2 teaspoons coarse kosher salt
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon ground cumin
2 small chipotle chiles and 2 teaspoons adobo from canned chipotle chiles in adobo
1 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices
1/2 cup fresh cilantro, chopped
Corn tortillas, cotja cheese and lime wedges, for serving
Directions
Make the marinade: Chop 1 onion half. Chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice, vinegar, chile powder, garlic, salt, oregano, cumin, chipotle chiles and adobo. Puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Toss pork around in marinade to coat. Chill at least 6 hours and up to 1 day.
Heat your grill to medium-high. Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch chunks, discarding cores. Chop pork. Toss to combine.
Chop the rest of the onion and toss in a bowl with cilantro.
To assemble tacos, put some of the pork/pineapple mixture on a tortilla and top with onion/cilantro mixture and a sprinkling of cheese. Serve immediately.
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