Sizzling Street Food Tacos Al Pastor

Allergens

Dairy (cotija cheese)

Ingredients

• 2 lbs boneless pork shoulder, cut into thin strips
• Marinade:
• 1 cup pineapple juice
• 1/4 cup achiote paste
• 1/4 cup white vinegar
• 1/4 cup fresh lime juice
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tbsp kosher salt
• 1 tsp ground black pepper
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 8 corn tortillas
• Toppings:
• Fresh pineapple, thinly sliced
• Red onion, thinly sliced
• Fresh cilantro leaves
• Jalapeño slices
• Crumbled cotija cheese
• Lime wedges

Instructions

1. In a large bowl, combine the pork strips with the marinade ingredients. Mix well and let it marinate for at least 2 hours or overnight for best results.
2. Preheat a grill or cast iron griddle to medium high heat. Remove the pork from the marinade, allowing any excess to drip off. Reserve the marinade.
3. Grill the pork strips until they are cooked through and slightly charred on the outside, about 2 3 minutes per side. As you cook, use a spatula to scrape off any bits of achiote paste that cling to the meat, for a cleaner presentation.
4. While the pork is cooking, warm the corn tortillas directly on the grill or in a dry skillet until soft and slightly charred, about 30 seconds per side.
5. Remove the cooked pork from the grill and thinly slice it against the grain. Arrange the sliced meat on a platter alongside the warm tortillas and toppings.
6. Serve family style, allowing everyone to assemble their own tacos with their preferred combination of pork, tortillas, and toppings.

Chef’s Insight

The secret to tender and flavorful pork is letting it marinate for at least 2 hours or overnight.

Notes

This recipe is perfect for a crowd and can be easily scaled up or down. Don't forget to reserve some pineapple slices for garnishing the platter of cooked pork!