TACOS AL PASTOR

Prep Time – 5 min

Cook Time – 25 min

ORIGIN | PUEBLA, MEXICO

COURSE | MAIN

SERVINGS | 5-6

Although tacos al pastor are made with Mexican beef, the cooking method is Lebanese. My mother and father have ten and eight siblings living in Mexico and the United States. While they all lived in Mexico together, everyone's favorite cuisine was tacos al pastor. Tacos al pastor is a nostalgic dish that reminds them of their home and their shared childhood moments.

DIRECTIONS

Taco Prep

  • Add all 3 pounds of the pre-seasoned Carne Al Pastor to a pan as it heats up.

  • Shred meat.

  • Cover pan with lid for 10 minutes mixing every two minutes.

  • After 10 minutes, remove the lid and add half a can of pineapple chunks.

  • Let heat absorb the juice.

    • Continue mixing until juice is dried.

  • Turn on a mini griddle/comal at high heat.

  • Add Milagro corn tortillas to griddle/comal.

    • Flip continuously until warm and soft.

  • Dice pieces of cilantro and onion.

  • Add meat, onion, cilantro, lime, and salsa to your served tortilla.

Salsa Prep

  • Add tomatoes and peppers to a pan and boil until soft.

  • Add your soft tomatoes, garlic clove, and peppers to the blender.

  • Add salt to taste.

INGREDIENTS

To Make the Tacos

  • 3 pounds of pre-seasoned Carne Al Pastor

  • Half a can of pineapple chunks

  • 1 onion

  • 1 cilantro bunch

  • 2 packs of El Milagro corn tortillas

To Make the Chili Salsa

  • 1 lime

  • 4 green chili peppers

  • 4 red tomatoes

  • A pinch of salt

  • 1 garlic clove

PREP NOTES

Meat Prep Notes

  • You can buy pre-seasoned meat at any Hispanic grocery store meat department.

Salsa Prep Notes

  • Wash tomatoes and peppers with warm water.

  • Remove the pepper stem.