Meal Kit
Al Pastor-Style Pork Tacos
with pineapple
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Wheat
Chef
David Padilla
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-marinated 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.
In Your Box (serves 2)
- 10 oz. Ground Pork
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6 Small Flour Tortillas
- 1 Poblano Pepper
- 3 oz. Pineapple Chunks
- 1 Lime
- 1 Shallot
- 2 Tbsp. Tomato Puree
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½ oz. Crispy Jalapenos
- 2 tsp. Chipotle Seasoning
- 2 Garlic Cloves
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.
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Nutrition (per serving) bO9K89Pn
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Calories700
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Carbohydrates62g
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Net Carbs57g
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Fat36g
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Protein34g
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Sodium1730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
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
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1 Prepare Ingredients and Quick-Pickle Shallot
Zest lime, halve, and juice.
Halve and peel shallot. Cut into thin strips.In a mixing bowl, combine shallot strips, lime juice, and a pinch of salt and pepper. Set aside, at least 10 minutes, stirring a couple times to coat evenly.While shallot quick-pickles, cut pineapple chunks into small pieces.Mince garlic.Stem poblano pepper, seed, and cut into 1/2" 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. -
2 Start the Filling
Place a medium non-stick pan over medium heat.
Add 1 tsp. olive oil, ground pork, 1/4 tsp. salt, and seasoning blend 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. -
3 Finish the Filling
Add 1 tsp. olive oil, poblano pepper, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until softened, 3-4 minutes.
Add ground pork, tomato puree, a pinch of salt, 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). -
4 Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan. -
5 Finish the Dish
Plate dish as pictured on front of card, filling tortillas with filling and garnishing with quick-pickled shallot (to taste), crispy jalapeños (to taste), and remaining lime zest (to taste). Bon appétit!
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