Tortilla Bowls:
- 1 gallon neutral oil
- 4 large flour tortillas (burrito size), at room temperature
- Kosher salt
Spicy Salsa Verde Ranch:
- 1/2 cup store-bought ranch dressing
- 1/2 cup store-bought salsa verde (or homemade, see recipe below)
Salad:
- 2 romaine hearts, shredded
- 1 bunch fresh cilantro, including leaves and tender stems, roughly chopped
- 2 cups Al Pastor, recipe below
- 4 radishes, thinly sliced
- Pickled Red Onions, recipe below
- 1/2 cup crumbled queso fresco (from a 10-ounce wheel)
Homemade Salsa Verde:
- 2 tablespoons extra-virgin olive oil
- 10 ounces tomatillos, husked, rinsed, and stems removed
- 1/2 white onion, peeled, root intact, cut into 8 wedges
- 1 poblano chile
- 4 large garlic cloves, skin on
- 1 jalapeo, stem removed, halved and seeded (optional: keep seeds for heat)
- 1/2 cup loosely packed fresh cilantro leaves and tender stems
- Juice of 1 lime
- 1 green onion, roughly chopped
- 1 teaspoon kosher salt, plus additional to taste
Al Pastor:
- Half of a 3.5-ounce package achiote paste
- 3 tablespoons red wine vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon ground cloves
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
- 2 pounds boneless pork shoulder, trimmed of excess fat and cut into 2- to 3-inch pieces
- Two 20-ounce cans crushed pineapple
- 1 cup low-sodium chicken broth
- 6 large garlic cloves, smashed
- 2 fresh bay leaves
- 1 red Fresno or green jalapeo chile, stemmed and sliced
- 1 white onion, quartered with root intact
- 1 handful fresh oregano
- 1 handful fresh sage
Pickled Red Onions:
- 1 red onion, sliced
- 1 1/2 cups red wine vinegar
- 3 tablespoons granulated sugar
- 2 tablespoons kosher salt
- 1/2 teaspoon cumin seeds
- 1 fresh bay leaf
Whip up this vibrant Al Pastor Salad in crispy tortilla bowlsyour new go-to for bold flavors and fresh crunch! Saut tomatillos for zesty homemade salsa verde, simmer tender pork in pineapple-achiote marinade, and quick-pickle onions for tang. Toss with crisp romaine, cilantro, radishes, and queso fresco, then drizzle with spicy ranch. Irresistible, restaurant-worthy results awaitget cooking and wow your crowd!
