Express
Tangy Pork Al Pastor-Style Tacos
with pineapple jalapeño salsa
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Ryan Pugh
"Al Pastor" isn't some dude named Al, nor some dude named Al whose very religious. It's a Mexican pork preparation, with spices and pineapple, spit-grilled and delicious. (It's also adopted from Lebanese cooking; food is universal!) These tacos are inspired by Al Pastor, and we hope get close to those unique flavors. You can call us Al.
In Your Box (serves 2)
- 10 oz. Sliced Pork
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
- 4 oz. Pineapple Chunks
- 1 Lime
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2 oz. Sour Cream
- 0.7 oz. Diced Jalapeno Pepper
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2 tsp. Chicken Demi-Glace Concentrate
- ¼ oz. Cilantro
- 2 tsp. Fajita Seasoning
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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Calories700
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Carbohydrates57g
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Net Carbs53g
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Fat32g
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Protein45g
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Sodium1570mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Mixing Bowls
- 1 Large 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
Customize It Instructions
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If using diced chicken breasts, pat dry. Follow same instructions as sliced pork in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, follow same instructions as sliced pork in step 2, stirring occasionally until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Zest and halve lime. Cut one half into wedges and juice the other half.
Coarsely chop cilantro (no need to stem).Pat sliced pork dry. Coarsely chop, then separate pieces. -
2 Cook the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add jalapeños (to taste) to hot pan and stir occasionally until tender, 2-3 minutes.
Transfer jalapeños to a mixing bowl. Keep pan over medium-high heat. Add sliced pork to hot pan and stir occasionally, 5 minutes.Stir in 1/4 cup water, a pinch of salt, demi-glace, and fajita seasoning. Bring to a simmer.Once simmering, cook until liquid reduces slightly, no pink remains on pork, and pork reaches a minimum internal temperature of 145 degrees, 2-3 minutes.Remove from burner. Rest, 3 minutes.While filling cooks, continue recipe. -
3 Make the Salsa and Slaw
Add pineapples, cilantro, 1 tsp. lime zest, and 1/4 tsp. salt to mixing bowl with jalapeños. Stir to combine, mashing pineapples into coarse chunks. Set aside.
In another mixing bowl, combine slaw mix, 2 tsp. lime juice, 2 tsp. olive oil, and 1/4 tsp. salt. Set aside. -
4 Warm 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, placing filling in tortillas and garnishing with slaw, salsa (to taste), and sour cream. Squeeze lime wedges over to taste. Bon appétit!
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