Tacos al Pastor with Marinated Pork and Pineapple
Difficulty Moderate
Cuisine Mexican
Diets Omnivore, Gluten-Free
Yield 4 Servings
Nutrition Facts
Tacos al Pastor with Marinated Pork and Pineapple
A moderate Mexican dish perfect for omnivore and gluten-free diets. Using fresh ingredients from your pantry, customized by our World Class AI Chef.
Nutrition Facts
Cooking Steps
Each component prepared separately.
Al Pastor Pork
Ingredientssubstitutes
Al Pastor Pork
pork shoulder
-
500g
Chili Powder
-
2tsp
smoked paprika
-
1tsp
Garlic Powder
-
1tsp
Ground Onion
-
1tsp
ground cumin
-
1tsp
dried oregano
-
1tsp
salted butter
-
1tsp
pineapple juice
-
100ml
White Vinegar
-
30ml
Al Pastor Pork Instructions
Prep
1. Thinly slice the pork shoulder into 1cm wide strips. SAFETY: Wash hands and all surfaces thoroughly after handling raw pork.
2. In a large mixing bowl, whisk together the pineapple juice, white vinegar, chili powder, smoked paprika, garlic powder, onion powder, ground cumin, dried oregano, and salt.
3. Submerge the pork strips into the marinade, cover, and refrigerate for at least 1-2 hours to allow the enzymes to tenderize the meat.
Cook
4. Heat a heavy cast-iron skillet over medium-high heat with a teaspoon of oil until shimmering.
5. Sear the pork in small batches to avoid crowding the pan, cooking for 3-4 minutes per side until deeply charred on the edges.
6. Verify the pork has reached an internal temperature of 63°C before removing from heat.
Serve
7. Let the meat rest for 5 minutes, then roughly chop into small bite-sized pieces for taco filling.
Corn Tortillas
Corn Tortillas Instructions
Prep
1. Remove the corn tortillas from their packaging and separate them.
Cook
2. Preheat a dry flat griddle or skillet over medium-high heat.
3. Place a tortilla on the hot surface for approximately 30 seconds until it begins to puff slightly.
4. Flip the tortilla and heat the other side for 20-30 seconds until warm and pliable.
Serve
5. Stack the warmed tortillas inside a clean kitchen towel or tortilla warmer to maintain heat and moisture.
Garnish and Salsa
Ingredientssubstitutes
Garnish and Salsa
pineapple
-
150g
onion
-
50g
cilantro
-
20g
lime
-
2pcs
Garnish and Salsa Instructions
Prep
1. Remove the skin and core from the pineapple and cut into small 1cm cubes.
2. Finely dice the white onion into a uniform brunoise.
3. Wash the cilantro thoroughly, pat dry, and roughly chop both the leaves and tender stems.
4. Cut the limes into eighths to create serving wedges.
Cook
5. Optional: Quickly toss the pineapple chunks in the pan used for the pork for 2 minutes to caramelize the sugars.
Serve
6. Combine the diced onion and chopped cilantro in a small bowl to create a fresh taco relish.
7. Set out the pineapple, lime wedges, and onion-cilantro mix in separate serving dishes for custom assembly.
Explore the Flavor Galaxy
Ingredient Substitutes
Can't find an ingredient? Here are smart swaps.
Instead of
pork shoulder
bacon
pork bone-in neck steaks
pork diced shoulder
Instead of
Chili Powder
Cayenne Pepper
Chili Flakes
Garlic Powder
Instead of
smoked paprika
Cayenne Pepper
Chili Flakes
Chili Powder
Instead of
Garlic Powder
Cayenne Pepper
Chili Flakes
Chili Powder
Instead of
Ground Onion
Cayenne Pepper
Chili Flakes
Chili Powder
Instead of
ground cumin
Cayenne Pepper
Chili Flakes
Chili Powder
Instead of
dried oregano
dried basil
dried dill
dried mint
Instead of
salted butter
clarified butter (ghee)
nut butters (e.g. almond)
sesame butter
Instead of
pineapple juice
apple juice
beet juice
carrot juice
Instead of
White Vinegar
Beef Stock, Cube
beurre blanc
Chicken Bouillon Cube
Instead of
tortilla
focaccia
naan
pita
Instead of
pineapple
Avocado
banana
dragon fruit
Instead of
onion
fennel bulbs
garlic
leeks
Instead of
cilantro
basil
chives
dill
Instead of
lime
clementine
grapefruit
lemon