Recipe of Award-winning Brad's tacos al pastor

Brad's tacos al pastor
Brad's tacos al pastor

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, brad's tacos al pastor. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Brad's tacos al pastor is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Brad's tacos al pastor is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook brad's tacos al pastor using 18 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Brad's tacos al pastor:
  1. Make ready for the marinade
  2. Get 1 med onion, diced
  3. Make ready 1 med pineapple, peel, core, diced
  4. Get 3/4 cup orange juice
  5. Get 1/3 cup white vinegar
  6. Take 1/3 cup red wine vinegar
  7. Prepare 1 taco seasoning package
  8. Prepare 1 tbs oregano
  9. Get 2 tbs minced garlic
  10. Make ready 1/4 cup white wine
  11. Prepare 1 cup chopped cilantro
  12. Make ready 5 lbs pork roast, cut into very thin strips
  13. Make ready for the taco and toppings
  14. Prepare corn tortillas
  15. Take chopped cilantro
  16. Get thin sliced radishes
  17. Make ready salsa verde
  18. Make ready cotija cheese
Instructions to make Brad's tacos al pastor:
  1. Combine all ingredients for marinade. Marinade in the fridge over night in a sealed container.
  2. Place ingredients in a colander and drain liquid for 15 minutes.
  3. Heat a LG skillet on med high heat for a few minutes.
  4. Fry meat for 10 minutes. Lot's of liquid should come out.
  5. Drain meat in a colander and return to the pan to brown. Let some brown stuff accumulate on the bottom of the pan. Use a little broth or white wine to deglaze the pan.
  6. Remove from heat serve over warm corn tortillas with desired toppings
  7. I served with roasted chiles, Mexican rice, and frijoles.

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