Street Tacos al Pastor – Firecracker Edition

Allergens

Gluten (in corn tortillas), Soy (potential in adobo sauce)

Ingredients

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

Instructions

1. Marinate pork: Combine 2 cups of pineapple chunks, 1/3 cup of adobo sauce from a can of chipotle peppers in adobo, 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of dried oregano, and salt & pepper to taste. Mix well. Add the thinly sliced pork and marinate for at least 30 minutes or up to overnight in the refrigerator.
2. Grill pineapple: Thread the remaining pineapple chunks onto skewers. Light your grill and heat to medium high. Grill the pineapple until charred and caramelized, about 2 3 minutes per side. Remove from heat and slice into thin strips.
3. Grill pork: Add marinated pork slices to the hot grill and cook until browned and slightly charred, about 1 2 minutes per side. Transfer cooked pork to a plate and cover with foil to keep warm.
4. Assemble tacos: Warm corn tortillas on the grill for 30 seconds per side. Top each tortilla with cooked pork, grilled pineapple slices, fresh cilantro leaves, and a squeeze of lime juice. Serve immediately.

Chef’s Insight

To achieve the perfect char, watch for smoke coming off the meat as it cooks on the grill.

Notes

This recipe is designed for two people, but can easily be doubled or tripled to feed a larger crowd.