It’s officially summer and that means it’s time for fresh summer fruit and bright, bold, refreshing flavors!
Pulled tacos are one of my favorite ways to utilize a so called “winter roast” and create a beautiful and tasty summer appetizer or main course. These tropical pulled deckel tacos are sweet, spicy, bright and amazingly delicious. We served these as an appetizer for Shabbat lunch with all the fixings. They made such a statement and were enjoyed by my family and guests! With Father’s Day and the 4th of July coming up this is an easy and show stopping recipe to make for a crowd.
Grow and Behold has the most flavorful and tender meat I have ever tasted. Seriously…have you tried their ground beef? You have never had a more tender meatball or in this case a softer roast that literally melts in your mouth.
The meat is kosher, raised on a pasture and better than any organic meat! They use NO hormones and NO antibiotics and their sausages and hot dogs have NO nitrates or preservatives. They visit all of their farms and work directly with the growers to ensure that Grow and Behold
standards for animal welfare and pasture management are met.
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Tropical Pulled Deckel Tacos
Serves 4 Main Courses or 8 Appetizers
2 Lbs. Deckel
1 Cup Orange Juice
¼ Teaspoon Nutmeg
1 Teaspoon Cinnamon
1 Tablespoon Sesame Oil
1 Tbs. Honey
1 ½ Tablespoons Soy Sauce
Pickled Red Onion:
1 Medium Red Onion, cut in half and sliced thin in half moon pieces
¾ Cup Rice or Apple Cider Vinegar
½ Teaspoon Sugar
½ Teaspoon Salt
1 Clove Garlic, sliced In half
2-3 Cups Finely Chopped Pineapple, fresh
3 Tablespoons Cilantro
1 Jalapeno, seeded and finely chopped
1 Lime, zest and juice
½ Cup Mayonnaise
1 Lime, juiced
Salt and Pepper, to taste
8 Corn Tortillas
Deckel: Preheat oven to 280o Fahrenheit. Place raw deckel in a baking pan and cover with orange juice. Cover tightly with foil or a lid and cook for 3 hours until tender. Let cool. Remove juice and pull meat apart with two forks or fingers. Mix the meat with nutmeg, cinnamon, sesame oil, soy sauce and honey until it is completely combined.
Pickled Red Onion: Bring a small pot to a boil. Place the sliced onions in strainer and pour the boiling water over the sliced onions. Let drain. In a glass or plastic container or jar mix together the vinegar, peppercorns, sugar, salt and garlic until the sugar has dissolved. Place the onion in the container. Close tightly and keep in the refrigerator for at least ½ hour. The pickled onions will keep in the refrigerator for 1 month.
Pineapple Salsa: Mix all the ingredients together and put to the side.
Avocado Sauce: In a food processor mix the avocado, mayo and lime juice together until smooth. Season with salt and pepper.
Warm up tortillas in a 300o Fahrenheit oven for 10 minutes. Place meat in the tortilla, top with avocado sauce, pineapple salsa and pickled red onions. Serve immediately.