John Valls
This recipe for Tacos Al Pear-stor with Grilled Pears and Pear Tomatillo Salsa was the first place winner in the Pacific Northwest Canned Pear Service’s 2024 CAN DO Challenge
Recipe by Ross Katz, Junior Chef Academy, Indianapolis, Indiana; courtesy of Pacific Northwest Canned Pear Service
Makes 12 servings, 2 tortillas per serving
3 lbs. pork shoulder or pork loin, cut into ½ inch steaks
4 to 5 garlic cloves
1½ dried guajillo chili peppers, stems and seeds removed
2¼ t. achiote (annatto) paste or 1¼ t. dried achiote powder
¾ t. black pepper
1½ T. kosher salt
¾ c. cilantro, roughly chopped
¾ t. cumin
3 T. cider vinegar
1½ (15-oz.) cans Pacific Northwest Canned Pears, halves, in extra light syrup, drained, juice reserved and ½ of drained pears from one of the cans reserved for salsa
Pear Tomatillo Salsa (recipe below)
In a blender, add the reserved pear juice, garlic, dried guajillo chilies, achiote paste, black pepper, salt, cilantro, cumin, and cider vinegar. Blend until smooth. Pour the marinade over the pork and refrigerate for at least 2 hours or ideally overnight.
Grill the marinated pork steaks, 5 to 6 minutes per side, until the pork reaches at least 145° F. Chop into bite sized pieces and set aside. Place pear halves on the grill and cook until they show slight grill marks. Dice and toss with grilled pork.
The Pear Tomatillo Salsa:
1½ (15-oz) cans Pacific Northwest Canned Pears, halves, in extra light syrup, drained, juice reserved
4 fresh tomatillos, husks removed, quartered
4 fresh jalapenos, seeded
¾ c. chopped white onion
4-5 cloves fresh garlic, chopped
¾ c. cilantro, roughly chopped
Juice from 1½ limes, about 3 T.
¾ T. salt
¾ t. black pepper
24 6-inch corn tortillas
1½ c. (6 oz.) queso fresco, crumbled, for garnish
Fresh cilantro sprigs, for garnish
In a saucepan, add the reserve pear juice and bring to a low simmer. Add the prepped tomatillos, jalapenos, onion, garlic, and half of the pear halves. Simmer until the veggies are soft and the juice reduces by half, about 5 minutes. Cool slightly and pour the mixture into a blender with the cilantro, lime juice, salt, and pepper. Pulse until mixture is a chunky salsa consistency. Transfer to a bowl. Dice the remaining pear halves and fold them into the salsa. Refrigerate for 1 hour or ideally overnight.
To assemble the tacos: Heat corn tortillas (2 per serving), over medium-high heat, in a lightly oiled pan, 15 to 30 seconds on each side. Place about ¼ cup each of the pork and Pear Tomatillo Salsa (or divide evenly) on warm tortillas. Garnish each with 1 tablespoon queso fresco and cilantro sprigs.