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
Customize It Instructions
If using ground turkey, follow same instructions as ground pork in Step 2, breaking up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
If using ground beef, follow same instructions as ground pork in Step 2, breaking up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
If using Beyond Sausage, follow same instructions as ground pork in Step 2, crumbling into bite-sized pieces, cook until warmed through, 6-8 minutes. Vegetarian sausage will not brown.
Prepare Ingredients and Marinate Shallot
Zest lime, halve, and juice.
Halve and peel shallot. Cut into thin strips.
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.
While shallot marinates, stem poblano pepper, seed, and cut into ½" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Cut pineapple chunks into small pieces.
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. Stir often, breaking up meat, until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 6-8 minutes.
Add garlic and cook until aromatic, 30-60 seconds.
Transfer pork to a plate. Keep pan on burner and raise heat to medium-high.
Cook the Filling
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. Stir occasionally until tomato paste coats pork, 4-5 minutes.
Remove from burner and stir in 1 tsp. lime zest (reserve remaining for garnish).
Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Finish the Dish
Plate dish as pictured on front of card, filling tortillas with filling and garnishing with pickled shallot (to taste), crispy jalapeños (to taste), and remaining lime zest. Bon appétit!
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