Street Tacos al Pastor – Festival Classic Snack

Allergens

Gluten (in corn tortillas), Dairy (if using cheese or sour cream)

Ingredients

• 1 lb boneless pork shoulder, cut into thin strips
• 1 cup pineapple chunks
• 1/2 white onion, sliced into rings
• 8 small corn tortillas
• 1/4 cup cilantro leaves
• 1 lime, cut into wedges
• Salt and pepper to taste

Instructions

1. Marinate the pork strips in a blend of crushed pineapple, garlic, chili powder, oregano, vinegar, cumin, and salt for at least 2 hours or overnight for optimal flavor.
2. Preheat your grill or griddle to medium high heat. Grill the marinated pork strips, cooking until browned and cooked through, about 3 minutes per side. Once cooked, thinly slice the meat against the grain.
3. Place sliced pork, pineapple chunks, and onion rings on preheated griddle or grill for about 2 3 minutes per side to caramelize slightly. Remove from heat.
4. Warm corn tortillas directly over open flame until soft and pliable.
5. Assemble tacos by layering the cooked pork, pineapple, onion, and a sprinkle of cilantro leaves onto each warm tortilla. Squeeze fresh lime juice over the top for an extra burst of flavor.

Chef’s Insight

The secret to this dish is the balance of flavors - sweet, tangy, spicy, and smoky - all coming together in each bite.

Notes

For best results, use fresh pineapple and tender pork shoulder.