Copycat Street Tacos Al Pastor

Allergens

Gluten, Dairy, Eggs

Ingredients

• 1 lb boneless pork shoulder, thinly sliced
• 1 pineapple, peeled, cored, and cut into wedges
• 1 white onion, thinly sliced
• 8 small corn tortillas
• 1/2 cup fresh cilantro leaves
• Salt and pepper, to taste
• 2 limes, cut into wedges

Instructions

1. In a large bowl, combine the pork with the marinade ingredients (garlic, achiote paste, vinegar, oregano, ground cumin, salt, and pepper). Mix well, cover, and refrigerate for at least 2 hours or overnight for best results.
2. Preheat a grill or grill pan to medium high heat. Grill the marinated pork slices until cooked through, about 3 4 minutes per side. Remove from the grill and let rest for a few minutes before slicing into thin strips.
3. In a large skillet over medium heat, sauté the pineapple wedges until slightly charred and softened, about 2 3 minutes per side. Remove from the pan and chop into smaller pieces.
4. In a separate skillet, warm the corn tortillas for about 10 seconds on each side. Assemble the tacos by layering the grilled pork, pineapple salsa, and fresh cilantro leaves in the warm tortillas.
5. Serve with lime wedges on the side for added tanginess.

Chef’s Insight

Don't be afraid to adjust the spice level by adding more or less achiote paste, depending on your preference.

Notes

Serve with a side of rice and beans for a complete meal.