Festival Classic Dinner: Street Tacos Al Pastor

Allergens

Dairy (cotija cheese)

Ingredients

• 2 pounds pork shoulder, cut into thin strips
• 1 fresh pineapple, peeled and cored
• 1 cup pineapple juice
• 3 tablespoons achiote paste
• 2 tablespoons white vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 8 small corn tortillas
• 1 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Combine pork strips and pineapple juice in a large bowl. Let it marinate for 30 minutes.
2. In another bowl, mix achiote paste, vinegar, cumin, oregano, cinnamon, and salt. Add the marinated pork and mix well.
3. Preheat your grill or griddle to medium high heat. Slice pineapple into 1/2 inch thick rings. Grill both sides of the pineapple until slightly charred. Remove from the grill and slice into thin strips.
4. Thread pork onto skewers, alternating with slices of grilled pineapple. Grill the skewers for about 5 minutes per side or until cooked through. Remove from the grill and let them rest for a few minutes.
5. Warm up corn tortillas on the griddle for about 20 seconds per side. Assemble tacos with pork, pineapple, cotija cheese, cilantro, and a squeeze of lime juice.

Chef’s Insight

To add more flavor, marinate the pork overnight for a deeper taste.

Notes

Adjust the spice level by adding more or less cumin and salt according to your taste.