Family Meal Kit
Al Pastor-Style Pork Tacos
with pineapple
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Ryan Pugh
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 4)
- 20 oz. Ground Pork
- 8 Small Flour Tortillas
- 6 oz. Pineapple Chunks
- ¾ cup Jasmine Rice
- 1 Poblano Pepper
- 1 Lime
- 2 Tbsp. Tomato Puree
- 1 oz. Grated Cotija Cheese
- 4 tsp. Chipotle Seasoning
- ½ oz. Cilantro
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)
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Calories680
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Carbohydrates68g
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Net Carbs65g
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Fat30g
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Protein35g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Small Pot
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 Make the Rice
Bring a small pot with rice, 1/2 tsp. salt, and 11/2 cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.While rice cooks, mince cilantro; no need to stem.Remove from burner. Fluff rice with a fork, then stir in cilantro. Cover and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Zest and halve lime. Cut one half into wedges and juice the other half.
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. -
3 Cook the Filling
Drain pineapple.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.Add ground pork, poblano (use less if spice-averse), 1/2 tsp. salt, and chipotle seasoning (use less if spice-averse) to hot pan. Stir often, breaking up pork, until peppers are tender, no pink remains on pork, and pork reaches a minimum internal temperature of 160 degrees, 6-8 minutes.Add tomato puree, pineapple, and 1/4 cup water. Stir occasionally until sauce coats pork, 4-5 minutes.Remove from burner. Stir in 2 tsp. lime juice and 1 tsp. lime zest. -
4 Heat Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Plate dish as pictured on front of card, filling tortillas with filling and topping with cheese. Squeeze lime wedges over to taste. Bon appétit!
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