All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Al pastor is the result of some beautiful cultural collision; Lebanese immigrants came to Mexico and shared their roasting-meat-on-a-spit ways. The Mexicans brought in their seasonings and the pineapple, and the deliciousness of al pastor was born. We've hewed pretty close to tradition here, filling our tacos with pineapple, lime-pickled shallot, and a spicy chipotle seasoning in the pork. The melding of new and old, tradition and innovation… culinary magic at its finest. Tip: Get your best zest: use the small holes of the grater, and press into it until the colored skin comes off. Zest as little of the white beneath as possible: the white is called pith, and is quite bitter.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare Ingredients and Marinate Shallot
Zest lime, halve, and juice.
Halve and peel shallot. Cut into thin strips.
Stem poblano pepper, seed, and cut into ½" dice.
Cut pineapple chunks into small pieces.
In a mixing bowl, combine shallot strips with lime juice and a pinch of salt and pepper. Set aside at least 10 minutes, stirring a couple times to marinate evenly.
If using chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice. If using steak strips, spread into a single layer and pat dry. Season either chicken or steak strips all over with a pinch of salt and pepper.
Cook the Pork
Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil, ground pork, ¼ tsp. salt, and chipotle seasoning to hot pan. Cook, breaking up meat, until no pink remains, 6-8 minutes.
Add garlic and cook until aromatic, 30-60 seconds.
Transfer pork to a plate. Reserve pan; no need to wipe clean.
If using ground beef or steak strips, follow same instructions, stirring occasionally (breaking up ground beef with a spoon) until no pink remains, 4-6 minutes. If using chicken breasts, follow same instructions and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
While pork cooks, warm tortillas.
Warm the Tortillas
Stack tortillas and cover with a moist paper towel. Microwave until warm, 30 seconds.
Transfer warmed tortillas immediately to a piece of foil and form a pouch to keep tortilla warm.
Cook the Filling
Return pan used to cook pork to medium-high heat. Add 1 tsp. olive oil, poblano pepper, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until softened, 3-4 minutes.
Add ground pork, tomato paste, and pineapple chunks and stir occasionally until tomato paste coats pork, 4-5 minutes.
Remove from burner and stir in 1 tsp. lime zest (reserve remaining for garnish).
Finish the Dish
Plate dish as pictured on front of card, placing filling in each tortilla and garnishing with pickled shallot (to taste), crispy jalapeños (to taste), and remaining lime zest. Bon appétit!
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