Hawaiian Tacos

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Cinco de Mayo was Thursday ………. Hawaiian Tacos ………was our celebration!

Hawaiian Tacos

Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. Cinco de Mayo traditions include parades, mariachi music performances and street festivals in cities and towns across Mexico and the United States.


Hawaiian Tacos

History lesson complete………. I like to try different taco flavors and fillings. I must admit my first attempt at these tacos was not quite what I had my mind and heart set on. Plus, the pictures were …..well, horrible, not through any fault of the photographer.

I tried a Pinterest  trick/hack that was half a success. The trick its self worked well. Its the one where you place tortilla shells over the grates in the oven, bake them and when they are done they are a stand up taco shell. That part worked, what didn’t work was taking pictures using that shell. You couldn’t see the filling inside……booo!

Hawaiian Tacos

Originally I used skirt steak for the meat of the taco. While it was tasty, the meat was too tough. Onward plan B.

Place B was much simpler using ground beef. Also a more traditional taco filling. I browned the meat and added garlic, ginger, and soy sauce. Easy enough.

Hawaiian Tacos

I warmed the tortillas in a skillet, I used cast iron, but any small skillet will do. I find spraying the tortillas with cooking spray and using a small skillet to fry them is the easiest way. Plus you aren’t frying in oil.

I chose toppings in keeping with the ginger, garlic, soy sauce flavor of the ground beef. Pineapple, now I will say this about pineapple……when ever possible buy fresh and cut it yourself. The flavor is wonderful! And it was perfect for Hawaiian Tacos.

Hawaiian Tacos

Cotija cheese, red onion, cilantro, and Sriracha sauce rounded out the toppings. I love Cotija cheese for tacos. Named after the town of Cotija in Michoacán, Mexico, it’s a salty, crumbly, dry cow’s milk cheese and is like a cross between feta and Parmesan.

I didn’t realize until I made my Hawaiian Taocs that is was Cino de Mayo, so it was an impromptu celebration with a Hawaiian twist.

Hawaiian Tacos

Hawaiian Tacos are super easy to make and a great way to celebrate Cino de Mayo or Thursday???

Whatever day of the week Hawaiian Tacos are “Aloha nui loa”……translation……… very much love!

Hawaiian Tacos
Author: 
Serves: 8
 
Ingredients
  • 3 tablespoons soy sauce
  • 1 tablespoon finely grated garlic
  • 1 tablespoon finely grated peeled fresh ginger
  • 1¼ pounds ground beef
  • Salt and Pepper to taste
  • corn tortillas
  • Cotija cheese, crumbled
  • Fresh pineapple, diced
  • Red onion, thinly sliced
  • Cilantro, rough chopped
  • Sriracha sauce
Instructions
  1. In a large skillet. Brown ground beef. Add garlic, ginger and soy sauce and continue to cook for 5 minutes.
  2. Warm corn tortillas sprayed with nonstick cooking spray in a small skillet over medium high heat. To serve place ground beef mixture in warmed tortilla. Top with cheese, diced pineapple, sliced red onion,cilantro and Sriracha.

 

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Al Pastor Pizza

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Its no secret we love pizza! Al Pastor Pizza ! Now thats a twist…….

Al Pastor Pizza

This recipe for Al Pastor Pizza is based on the Mexican classic: thin slices of roast pork topped with roasted pineapple, cilantro, and onion.


I found the recipe for the al pastor at Gimme Some Oven. It was easy prepare and the slow cooker make it easy to cook. So, thanks Ali for sharing your recipe for all of us to enjoy!

Al Pastor Pizza

My first idea was to make burritos, but, as I said we love pizza.

I bought tortillas that were to big for the recipe I was making…..… duh!! So what do you do with big tortillas, come on they look like a pizza……you make pizza!!

Al Pastor Pizza

The al pastor meat, is made from pork shoulder and cooked in a sauce of chipotles, fresh pineapple, red onion, and chili powder and makes a spicy, delicious meat, that would make great tacos, but made an outstanding pizza.

Pizza needs topping, so I layered the flavors with more pineapple, and red onion.

Pizza needs cheese, tangy creamy goat cheese was the perfect cheese topper.

Al Pastor Pizza

Cilantro gave the finishing touch. Cilantros unique lively flavor and a distinct scent makes it easy to differentiate from parsley which it is commonly mistaken for. The flavor is best fresh so add it after the pizza come out of the oven. If you are not a fan of cilantro you can substitute parsley.

If you are looking for a unique twist to pizza look no further than Al Pastor Pizza !

Al Pastor Pizza Collage

Al Pastor Pizza
Author: 
Serves: 6
 
Ingredients
  • 1 (2-pound) boneless pork shoulder roast (Boston butt), extra fat trimmed off
  • 6 ounces from bottle of beer
  • 1 chipotles in adobo sauce
  • ½ fresh pineapple, peeled and cored, then roughly chopped
  • ¼ cup chopped red onion
  • 2½ tablespoons chili powder (not cayenne)
  • 1 tablespoons fresh lime juice
  • 1 tablespoons apple cider vinegar
  • 1 teaspoons kosher salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon black pepper
  • Flour tortillas
  • crumbled goat cheese
  • diced fresh pineapple
  • fresh cilantro leaves
  • sliced red onions
Instructions
  1. Cut the pork shoulder into 2-inch cubes. Add the pork the slow cooker.
  2. Add the chipotles in adobo, pineapple, red onion, chili powder, lime juice, white vinegar, salt, cumin and black pepper to a blender or food processor. Puree until the mixture is completely smooth, about 30-60 seconds. Stir in the beer and then pour the mixture on top of the pork, and toss until the pork is evenly coated.
  3. Cook on low for 8-10 hours, or on high for 4-5 hours, until the pork is completely tender and shreds easily with a fork. Use two forks to shred the pork, then toss it in the remaining juices.
  4. To assemble the pizzas:
  5. Preheat oven to 400*
  6. Spray tortillas with non stick spray and place on a baking sheet. Bake tortillas unit starting to crisp, 5-6 minutes. Remove from oven and top with al pastor, pineapple, red onion, and goat cheese. Return to oven for an additional 5 -7 minutes or until tortilla is crispy. Sprinkle with cilantro and enjoy!

 

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Tex-Mex Taco Pie

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Tex-Mex at it’s best…….. Tex-Mex Taco Pie!

Tex-Mex Taco Pie 4

I have been all about the easy and quick to fix lately……..along with a little bit of comfort in my food. Maybe it’s the long dreary days, I know the days are really shorter, but when its gray and gloomy……they seem long.


Continue reading “Tex-Mex Taco Pie”

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