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-picked shallot, and a spicy chipotle seasoning in the pork. The melding of new and old, tradition and innovation… culinary magic at its finest.
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.
Combine shallot strips in a mixing bowl with lime juice and a pinch of salt and pepper. Marinate at least 10 minutes before serving, stirring a couple times to marinate evenly.
Cook the Pork
Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil, ground pork, and chipotle seasoning to hot pan. Cook, breaking up meat, until no pink remains, 6-8 minutes.
Transfer pork to a plate.
Reserve pan; no need to wipe clean.
While pork cooks, warm tortillas.
Warm the Tortillas
Stack tortillas on a microwave-safe plate, cover with a moist paper towel, and heat in microwave until warm, 30 seconds. Immediately transfer to a foil pouch to keep warm.
Alternately, wrap tortillas in foil and heat in a 375 degree oven until warm, 4-5 minutes.
Cook the Filling
Return pan used to cook pork to medium-high heat. Add 1 tsp. olive oil, garlic, and poblano pepper to hot pan. Stir occasionally until softened, 3-4 minutes.
Add pork, tomato paste, and pineapple chunks to pan and stir occasionally, 4-5 minutes.
Remove from burner and season with 1 tsp. lime zest (reserve remaining for garnish), ½ tsp. salt, and ¼ tsp. pepper.
Plate the Dish
Plate dish as pictured on front of card, garnishing each taco with filling, pickled shallot (to taste), crispy jalapeño pieces (to taste), and remaining lime zest. (Taste crispy jalapeños before you add them to tacos. They are spicy!) Bon appétit!