Fiesta Street Tacos Al Pastor

Allergens

Dairy (queso fresco, crema or sour cream)

Ingredients

• 1 lb pork shoulder, thinly sliced
• 2 cups fresh pineapple, chopped
• 3 tablespoons achiote paste
• 2 teaspoons ground cumin
• 1 teaspoon ancho chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• Salt and pepper, to taste
• 8 small corn tortillas, warmed
• 1 cup fresh cilantro leaves, chopped
• 1 cup red onion, thinly sliced
• 1 lime, cut into wedges
• 1/2 cup Mexican crema or sour cream
• 1/2 cup queso fresco, crumbled

Instructions

1. In a medium bowl, combine the pork with the achiote paste, cumin, ancho chili powder, smoked paprika, ground coriander, ground cinnamon, salt, and pepper. Mix well to coat the pork evenly. Marinate for at least 30 minutes or up to overnight in the refrigerator.
2. Preheat your grill or griddle pan over medium high heat. Grill the marinated pork for about 4 minutes per side, until cooked through and slightly charred. Remove from the grill and let it rest for a few minutes before thinly slicing.
3. Thread the pineapple chunks onto skewers and grill them for 2 3 minutes per side, until lightly charred and softened. Remove from the grill and set aside.
4. To assemble the tacos, place two slices of marinated pork on each warm corn tortilla. Top with charred pineapple, cilantro, red onion, a drizzle of Mexican crema or sour cream, and a sprinkle of queso fresco. Serve immediately with lime wedges on the side.

Chef’s Insight

Don't be afraid to adjust the spice levels according to your taste preference by adding more or less chili powder and spices.

Notes

The perfect balance of flavors and textures make these Fiesta Street Tacos Al Pastor a dish you'll crave again and again.