A spit is often used to roast the meat for tacos al pastor, but for this tasty variant, marinated meat is cooked in an Instant Pot or other multipurpose pressure cooker. Your family will continue to ask for the fall-apart tender, flavor-infused pork taco that is the ultimate result.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 eggplants
- ½ cup canola oil
- 2 tablespoons plain yogurt
- 1 teaspoon salt
- 1 small onion, chopped
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
- Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
- Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
- Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.
- You can cook the eggplant on the grill instead of roasting in the oven, if desired.
- Do not use a blender instead of the electric mixer in step 4.
- Vegetable oil can be used in place of the canola oil, if needed.
Nutrition Facts
| Calories | 217 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 6 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 395 mg |
| Sugars | 5 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
DELICOUS on bread with fresh tomato and a little extra salt
Really delicious – I made only half the recipe which makes a nice amount of spread. I used only 1/2 minced shallot because I’m not a huge fan of raw onion and it was perfect.